1964_POULTRY_(SLAUGHTERING_FOR_EXPORT)_REGULATIONS — Page 34

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E 34

CAP. 139]

Poultry (Slaughtering for Export) Regulations.

[1970 Ed.

[Subsidiary]

Disposal of viscera.

(b) to salt carcasses and poultry products which are to be

preserved by drying in accordance with regulation 99.

(3) No approval shall be given under paragraph (1), unless the Director is satisfied that, having regard to the conditions and manner of its intended use, the substance will not cause carcasses or poultry products to become adulterated, unwholesome or inedible.

94. After a carcass has been classed as passed on post-mortem or further post-mortem inspection, the viscera shall be-

(a) placed in a watertight metal container; and

(b) removed from the premises as soon as practicable, and in any event within not more than twelve hours after being so classed.

Carcasses and poultry

products to be preserved.

PART VII.

PRESERVING AND CANNING.

95. (1) Every carcass and every poultry product shall be

preserved by...

(a) freezing;

(b) canning;

(d) pickling; or

(e) smoking,

in accordance with these regulations using such hygienic processes as may be approved by the Director.

(2) Preservation of carcasses and poultry products under these regulations shall only be carried out indoors in a poultry export factory.

(3) At the commencement of the process of preserving a carcass by any of the methods referred to in paragraph (1)—

(a) the water content of a carcass shall not exceed-

(i) in the case of a turkey carcass, four and half per cent of the weight of such carcass; and

(ii) in the case of a duck or other poultry carcass, six per cent of the weight of such carcass;

(b) the water content of a poultry product shall not exceed

six per cent of the weight of such poultry product.

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E 34 CAP. 139] Poultry (Slaughtering for Export) Regulations. [1970 Ed. [Subsidiary] Disposal of viscera. (b) to salt carcasses and poultry products which are to be preserved by drying in accordance with regulation 99. (3) No approval shall be given under paragraph (1), unless the Director is satisfied that, having regard to the conditions and manner of its intended use, the substance will not cause carcasses or poultry products to become adulterated, unwholesome or inedible. 94. After a carcass has been classed as passed on post-mortem or further post-mortem inspection, the viscera shall be- (a) placed in a watertight metal container; and (b) removed from the premises as soon as practicable, and in any event within not more than twelve hours after being so classed. Carcasses and poultry products to be preserved. PART VII. PRESERVING AND CANNING. 95. (1) Every carcass and every poultry product shall be preserved by... (a) freezing; (b) canning; (c) drying; (d) pickling; or (e) smoking, in accordance with these regulations using such hygienic processes as may be approved by the Director. (2) Preservation of carcasses and poultry products under these regulations shall only be carried out indoors in a poultry export factory. (3) At the commencement of the process of preserving a carcass by any of the methods referred to in paragraph (1)— (a) the water content of a carcass shall not exceed- (i) in the case of a turkey carcass, four and half per cent of the weight of such carcass; and (ii) in the case of a duck or other poultry carcass, six per cent of the weight of such carcass; (b) the water content of a poultry product shall not exceed six per cent of the weight of such poultry product.

Baseline (Original)

E 34 CAP. 139] Poultry (Slaughtering for Export) Regulations. [1970 Ed. і [Subsidiary] Disposal of viscera. (b) to salt carcasses and poultry products which are to be preserved by drying in accordance with regulation 99. (3) No approval shall be given under paragraph (1), unless the Director is satisfied that, having regard to the conditions and manner of its intended use, the substance will not cause carcasses or poultry products to become adulterated, unwholesome or inedible. 94. After a carcass has been classed as passed on post-mortem or further post-mortem inspection, the viscera shall be- (a) placed in a watertight metal container; and (b) removed from the premises as soon as practicable, and in any event within not more than twelve hours after being so classed. Carcasses and poultry products to be preserved. PART VII. PRESERVING AND CANNING. 95. (1) Every carcass and every poultry product shall be preserved by... (a) freezing; (b) canning; (c) drying; (d) pickling; or (e) smoking, in accordance with these regulations using such hygienic processes as may be approved by the Director. (2) Preservation of carcasses and poultry products under these regulations shall only be carried out indoors in a poultry export factory. (3) At the commencement of the process of preserving a carcass by any of the methods referred to in paragraph (1)— (a) the water content of a carcass shall not exceed- (i) in the case of a turkey carcass, four and half per cent of the weight of such carcass; and (ii) in the case of a duck or other poultry carcass, six per cent of the weight of such carcass; (b) the water content of a poultry product shall not exceed six per cent of the weight of such poultry product.

2026-05-05 06:12:16 · Baseline

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