1964_POULTRY_(SLAUGHTERING_FOR_EXPORT)_REGULATIONS — Page 36

E 36

CAP. 139]

Poultry (Slaughtering for Export) Regulations.

[1970 Ed.

[Subsidiary]

Canning.

L.N. 60/81

(b) in the case of a poultry product, the internal temperature at the middle of the product, 18° is reduced to not higher than zero-degree Fahrenheit within sixty hours after the freezing process is commenced.

(2) The licensee shall ensure that after completion of the freezing process, frozen carcasses and poultry products, so long as they remain in the premises, are kept under such conditions that they remain in a totally frozen state.

98. (1) Any can used for canning a carcass or poultry product shall-

(a) be of a material, design, manufacture and size approved by the Director; and

(b) immediately prior to filling, be thoroughly washed.

(2) Each can shall be washed while the can is held in an inverted position, with water having a temperature of not less than one hundred and eighty degrees Fahrenheit.

(3) Each can when filled with a carcass or poultry product shall be-

(a) immediately closed and hermetically sealed;

(b) carefully examined to ascertain whether it has been properly sealed;

(c) heat processed in accordance with paragraph (5).

(4) Before heat processing, each batch or lot of cans shall be tagged or marked in such manner as-

(a) may be approved by the Director; and

(b) will clearly indicate any failure of the heat process.

(5) Heat processing shall be carried out at such temperatures and for such periods of time as the Director may require.

(6) As soon as possible after completion of heat processing, the cans shall be further examined to ensure that they are perfectly sealed.

(7) Following the elapse of not less than six hours after heat processing, cans which, in the opinion of an inspector, show signs of-

(a) having been overstuffed; or

(b) shortage of vacuum,

shall be marked by such inspector as condemned and disposed of together with their contents by incineration.