1970 Ed.]
Poultry (Slaughtering for Export) Regulations.
[CAP. 139
E 3
Regulation.
[Subsidiary]
Page
64.
65.
63. Substances and ingredients used in processing carcasses or preparing poultry products
Inspector to be informed of carcasses or poultry products suspected of being contaminated, unwholesome or adulterated
Vehicles used for conveying carcasses and poultry products
E 24
***
***
S
E 24
E 25
PART V.
SLAUGHTER AND ANTE-MORTEM INSPECTION.
66. Inspections to be carried out by inspectors
E 25
67. Poultry to be inspected ante mortem
E 25
68. Restrictions on entry of poultry to premises and slaughter room
E 25
69. Presentation of poultry for ante-mortem inspection
E 25
70. Condemnation of poultry on ante-mortem inspection
E 26
71. Prohibitions and procedures in respect of poultry condemned on ante-mortem inspection
E 26
72. Poultry classed as suspect on ante-mortem inspection
E 26
73. Poultry classed as passed on ante-mortem inspection
E 27
74. Restrictions on feeding poultry before slaughter
E 27
75. Method of slaughter
E 27
***
76. Place of slaughter
PART VI.
PROCESSING AND POST-MORTEM INSPECTION.
77. Stubbing
E 27
78. Scalding, plucking and bleeding
E 27
79. Singeing, venting and washing
E 27
80. Application of Part VI
E 28
***
***
+++
81. Heads, feet and viscera not to be removed until post-mortem inspection
E 28
82. Post-mortem inspection
83. Restrictions on removal of carcasses
E 28
84. Condemnation of carcasses on post-mortem inspection
E 28
+44
E 29
85. Incisions in carcasses
E 30
***
86. Suspect carcasses
E 30
-
87. Carcasses passed on post-mortem inspection
E 31
88. Carcasses and poultry products to be subject to additional inspection
E 31
89. Procedure in respect of condemned carcasses
E 31
**
90. Compensation not payable in respect of condemned carcasses or poultry products
E 32
91. Disposal and treatment of condemned carcasses
E 32
92. Washing and chilling of carcasses
E 32
93. Restrictions on the use of additives
E 33
94. Disposal of viscera
E 34
PART VII.
PRESERVING AND CANNING.
95. Carcasses and poultry products to be preserved
E 34
96. Period within which the process of preserving is to be commenced and completed
E 35
1970 Ed.]
Poultry (Slaughtering for Export) Regulations.
[CAP. 139
E 3
Regulation.
[Subsidiary]
Page.
64.
65.
63. Substances and ingredients used in processing carcasses or preparing
poultry products Inspector to be informed of carcasses or poultry products suspected of
being contaminated, unwholesome or adulterated Vehicles used for conveying carcasses and poultry products
E 24
***
***
S
E 24
E 25
PART V.
SLAUGHTER AND ANTE-MORTEM INSPECTION.
66.
Inspections to be carried out by inspectors
E 25
67.
68.
Poultry to be inspected ante mortem
E 25
***
***
Restrictions on entry of poultry to premises and slaughter room
E 25
69.
Presentation of poultry for ante-mortem inspection
E 25
70.
Condemnation of poultry on ante-mortem inspection
E 26
急
71.
Prohibitions and procedures in respect of poultry condemned on ante-
mortem inspection...
E 26
72.
Poultry classed as suspect on ante-mortem inspection
E 26
73.
74.
Poultry classed as passed on ante-mortem inspection Restrictions on feeding poultry before slaughter...
E 27
E 27
75.
Method of slaughter
E 27
***
76.
Place of slaughter
་་་
PART VI.
PROCESSING AND POST-MORTEM INSPECTION.
::
:.
E 27
77.
78.
79.
Stubbing
***
80.
Application of Part VI
Scalding, plucking and bleeding
Singeing, venting and washing
E 27
E 27
E 27
*
E 28
***
兰
***
+++
81.
Heads, feet and viscera not to be removed until post-mortem inspection....
E 28
82.
83.
Post-mortem inspection
www
84.
Restrictions on removal of carcasses
Condemnation of carcasses on post-mortem inspection
E 28
***
E 28
+44
E 29
85.
Incisions in carcasses
E 30
***
86.
Suspect carcasses
E 30
-
87.
Carcasses passed on post-mortem inspection
E 31
88.
89.
Carcasses and poultry products to be subject to additional inspection Procedure in respect of condemned carcasses
E 31
**
E 31
踞咖啡
90.
Compensation not payable in respect of condemned carcasses or poultry
products
E 32
91. Disposal and treatment of condemned carcasses
E 32
92.
Washing and chilling of carcasses
93.
Restrictions on the use of additives
94.
Disposal of viscera
E 32
ན-་
E 33
E 34
•
PART VII.
PRESERVING AND CANNING.
95.
Carcasses and poultry products to be preserved
E 34
96.
Period within which the process of preserving is to be commenced and
completed
E 35
能每
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