1970 Ed.]
Poultry (Slaughtering for Export) Regulations.
[CAP. 139
E 35
96. (1) The process of preserving a carcass or poultry product by any of the methods referred to in paragraph (1) of regulation 95 shall be commenced-
(a) in the case of a carcass, not later than twenty-four hours after slaughter; or
(b) in the case of a poultry product, not less than twenty-four hours after the slaughter of the poultry used in the preparation of such poultry product.
(2) The process of preserving by----
(a) freezing; or
(b) canning,
shall be completed not later than seventy-two hours after-
(i) the carcass; or
(ii) in the case of a poultry product, any carcass used in the preparation thereof,
has undergone post-mortem inspection carried out at the time of evisceration.
(3) The process of preserving by-
(a) pickling;
(b) drying; or
(c) smoking,
shall be completed not later than one hundred and forty-four hours after-
(i) the carcass; or
(ii) in the case of a poultry product, any carcass used in the preparation thereof,
has undergone post-mortem inspection carried out at the time of evisceration.
(4) If the licensee fails to comply with paragraph (1), (2) or (3), he shall-
(a) report the failure to an inspector as soon as possible; and
(b) produce to the inspector every carcass and every poultry product in respect of which the failure has occurred.
(5) Carcasses and poultry products produced to an inspector under sub-paragraph (b) of paragraph (4) shall be condemned by the inspector.
97. (1) The process of preserving a carcass or poultry product by freezing shall be carried out in such a way that--
[Subsidiary]
Period within which the process of preserving is to be commenced and completed.
Freezing.
(a) the internal body temperature of the carcass; or
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1970 Ed.]
Poultry (Slaughtering for Export) Regulations.
[CAP. 139
E 35
96. (1) The process of preserving a carcass or poultry product by any of the methods referred to in paragraph (1) of regulation 95 shall be commenced-
(a) in the case of a carcass, not later than twenty-four hours
after slaughter; or
(b) in the case of a poultry product, not less than twenty-four hours after the slaughter of the poultry used in the pre- paration of such poultry product.
(2) The process of preserving by----
(a) freezing; or
(b) canning,
shall be completed not later than seventy-two hours after-
(i) the carcass; or
(ii) in the case of a poultry product, any carcass used in the
preparation thereof,
has undergone post-mortem inspection carried out at the time of evisceration.
(3) The process of preserving by-
(a) pickling;
(b) drying; or
(c) smoking,
shall be completed not later than one hundred and forty-four hours after-
(i) the carcass; or
(ii) in the case of a poultry product, any carcass used in the
preparation thereof,
has undergone post-mortem inspection carried out at the time of evisceration.
(4) If the licensee fails to comply with paragraph (1), (2) or (3), he shall-
(a) report the failure to an inspector as soon as possible;
and
(b) produce to the inspector every carcass and every poultry product in respect of which the failure has occurred.
(5) Carcasses and poultry products produced to an inspector under sub-paragraph (b) of paragraph (4) shall be condemned by the inspector.
97. (1) The process of preserving a carcass or poultry product by freezing shall be carried out in such a way that--
[Subsidiary]
Period within which the
process of preserving is to be commenced and completed.
Freezing.
(a) the internal body temperature of the carcass; or
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