1970 Ed.]
Poultry (Slaughtering for Export) Regulations.
[CAP. 139
E 37
[Subsidiary]
(8) If on examination under paragraph (3) or (6), a can is found to be improperly or imperfectly sealed, the carcass or poultry product therein shall be promptly removed and recanned in a different can.
(9) An inspector may---
(a) detain for incubation any canned carcass or canned poultry product; and
(b) carry out such tests, to determine the wholesomeness of the carcasses and poultry products so detained as he thinks fit.
(10) A carcass or poultry product so detained shall, before testing, be incubated for not less than ten days, or such longer period as an inspector may require, at a temperature of not less than ninety-five degrees Fahrenheit and not more than one hundred degrees Fahrenheit.
99. (1) Carcasses and poultry products which are to be preserved by drying shall-
(a) be thoroughly salted in a hygienic manner approved by the Director, and washed with fresh, potable water; be suspended in a drying chamber of a design and construction approved by the Director; and
(c) remain continuously in the drying chamber for not less than ninety-six hours with the temperature in the chamber maintained throughout at not lower than one hundred and twenty degrees Fahrenheit and not higher than one hundred and fifty degrees Fahrenheit.
(2) After drying, the carcasses or poultry products shall-
(a) be thoroughly soaked in clean peanut oil; and
(b) if they are to be canned after drying, canned in peanut oil in accordance with regulation 98.
100. The process of preserving carcasses or poultry products by pickling or salting shall be carried out in a hygienic manner approved by the Director.
Preservation by drying.
Preservation by pickling or salting.
PART VIII.
INSPECTION SERVICE.
101. No inspector shall-
Inspectors not to have financial interest in poultry.
(a) perform any duties or exercise any powers under these regulations in respect of poultry, carcasses or poultry products in which he is directly or indirectly financially interested; or
1970 Ed.]
Poultry (Slaughtering for Export) Regulations.
[CAP. 139
E 37
[Subsidiary]
!
(8) If on examination under paragraph (3) or (6), a can is found to be improperly or imperfectly sealed, the carcass or poultry product therein shall be promptly removed and recanned in a different can.
(9) An inspector may---
(a) detain for incubation any canned carcass or canned poultry
product; and
(b) carry out such tests, to determine the wholesomeness of the carcasses and poultry products so detained as he thinks fit.
(10) A carcass or poultry product so detained shall, before testing, be incubated for not less than ten days, or such longer period as an inspector may require, at a temperature of not less than ninety-five degrees Fahrenheits and not more than one hundred degrees Fahrenheit.
99. (1) Carcasses and poultry products which are to be preserved by drying shall-
(a) be thoroughly salted in a hygienic manner approved by
the Director, and washed with fresh, potable water; (b) after salting and washing, be suspended in a drying chamber of a design and construction approved by the Director; and
(c) remain continuously in the drying chamber for not less than ninety-six hours with the temperature in the chamber maintained throughout at not lower than one hundred and twenty degrees Fahrenheit and not higher than one hundred and fifty degrees Fahrenheit.
(2) After drying, the carcasses or poultry products shall- (a) be thoroughly soaked in clean peanut oil; and
(b) if they are to be canned after drying, canned in peanut
oil in accordance with regulation 98.
100. The process of preserving carcasses or poultry products by pickling or salting shall be carried out in a hygienic manner approved by the Director.
INGA
Preservation by drying.
Preservation by pickling or salting.
PART VIII.
INSPECTION SERVICE.
101. No inspector shall-
Inspectors not to have financial interest in
(a) perform any duties or exercise any powers under these
regulations in respect of poultry, carcasses or poultry poultry. products in which he is directly or indirectly financially interested; or
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