POULTRY (SLAUGHTERING FOR EXPORT) REGULATIONS

POULTRY (SLAUGHTERING FOR EXPORT) REGULATIONS

POULTRY (SLAUGHTERING FOR EXPORT) REGULATIONS.

ARRANGEMENT OF REGULATIONS.

Regulation.................................. Page.

PART 1.
GENERAL.

1. Citation ................................. ... ... ... ... ... ... E 5
2. Interpretation............................ ... ... ... ... ... ... ... E 5

PART II.
LICENSING.

3. Control of export of carcasses and poultry products to specified countries E 7

4. Prohibition of use of premises as poultry export factory ... ... ... E 7

5. Grant of licence ............... ... ... ... ... ... ... E 7

6. Application for licence ... ... ... ... ... ... ... ... ... ... E 8
7. Revocation of licences .... ... ... ... ... ... ... ... ... ... E 9

8. Surrender of licences .... ... ... ... ... ... ... ... ... ... ... E 10

9. Director to notify appropriate authorities of the revocation or surrender

of licence to use premises as a poultry export factory ... ... ... E10

10. Licensee leaving Hong Kong to notify Director ... ... ... ... ... E 11

11. Removal of carcasses and poultry products already in premises on grant

of licence ............................. ... ... ... ... ... ... ... E 11

PART III.
PREMISES AND
EQUIPMENT.

12. Situation and screening of premises ... ... ... ... ... ... ... Ell

13. Doors ............................... ... ... ... ... ... ... ... E 12

14. Provision of separate rooms and compartments ... ... ... ... ... E 12

15. Refuse room .................... ... ... ... ... ... ... ... ... E 12

16. Separate room or compartment to be provided for carcasses held for

further inspection ...................... ... ... ... ... ... ... E 12

17. Cooling and freezing equipment ... ... ... ... ... ... ... ... E 13

18. Incinerator to be provided ... ... ... ... ... ... ... ... ... E 13

19. Maintenance of premises and equipment ... ... ... ... ... ... E 13

20. Situation of boiler .......... ... ... ... ... ... ... ... ... ... E 13

21. Accommodation and facilities for inspectors ... ... ... ... ... E 13

22. Bathrooms, shower rooms and toilets ... ... ... ... ... ... ... E 13

23. Eating of food .......... ............. .............. ................ E 13

24. Construction and finishing of floors, walls, etc . ... ... ... ... ... ... E 14

25. Drainage and plumbing ... ... ... ... ... ... ... ... ... ... ... E 14

26. Sewage and drainage system ... ... ... ... ... ... ... ... ... ... E 14





Regulation. Page.
27. Potable water supply to be provided ... ... ... ... ... ... E 15

28. Hot water supply ... ... ... ... ... ... ... ... ... ... ... ... E 15

29. Toilet accommodation and washing facilities ... ... ... ... .... E 15

30. Storage of clothing and facilities for employees to change clothing ... ... E 16

31. Lighting ... ... ... ... ... ... ... ... ... ... ... ... ... ... E 16

32. Ventilation ... ... ... ... ... ... ... ... ... ... ... ... ... ... E 17

33. Equipment ... ... ... ... ... ... ... ... ... ... ... ... ... ... E 17

34. Trays to be provided... ... ... ... ... ... ... . ... ... ... E 18

35. Conveyor systems ... ... ... ... ... ... ... ... ... ... ... ... E 18

36. Chilling and defrosting tanks ... ... ... ... ... ... ... ... ... ... E 18

37. Tables to be provided ... ... ... ... ... ... ... ... ... ... ... E 19

38. Water spray equipment ... ... ... ... ... ... ... ... ... ... ... E 19

39. Provision of sterilizing equipment ... ... ... ... ... ... ... ... ... E 19

40. Trolleys and containers ... ... ... ... ... ... ... ... ... ... ... E 19

41. Refrigeration and freezing equipment ... ... ... ... ... ... ... ... E 19

42. Plucking machinery ... ... ... ... ... ... ... ... ... ... ... ... E 20

43. Restrictions on use of equipment employed in the handling or preparation

of substances not for human consumption ... ... ... ... ... ... E 20

44. Premises not to be altered without the consent of the Director ... ... E 20

PART IV.

HYGIENE.

45. Premises ... ... ... ... ... ... ... ... ... ... ... ... ... ... E 20

46. Batteries and dropping pans ... ... ... ... ... ... ... ... ... ... E 20

47. Scalding vats ... ... ... ... ... ... ... ... ... ... ... ... ... E 20

48. Equipment to be cleaned daily ... ... ... ... ... ... ... ... ... E 20

49. Cleaning of chilling and defrosting tanks ... ... ... ... ... ... ... E 20

50. Trays and conveyor belts ... ... ... ... ... ... ... ... ... ... ... E 21

51. Equipment to be drained after washing ... ... ... ... ... ... ... ... E 21

52. Clean and hygienic methods to be employed in inspecting, processing,

handling and storing carcasses and poultry products ... ... ... ... E 21

53. Carcasses, meat, poultry and animal products not to be brought into

poultry export factory ... ... ... ... ... .... ... ... ... ... ... E 21

54. Storage and handling of substances which may cause objectionable
conditions or odours ... ... ... ... ... ... ... ... ... ... ... E21

55. Removal of offal and waste from factory ... ... ... ... ... ... ... E 21

56. Containers and packing materials ... ... ... ... ... ... ... ... ...E 21

57. Packing ... ... ... ... ... ... ... ... ... ... ... ... ... ... E 22

58. Lining of containers ... ... ... ... ... ... ... ... ... ... ... ...E 22

59. Protective clothing ... ... ... ... ... ... ... ... ... ... ... ... E 22

60. Smoking, spitting and personal hygiene ... ... ... ... ... ... ... E 23

61. Precautions against vermin ... ... ... ... ... ... ... ... ... ... E 23

62. Use of disinfectants and insecticides ... ... ... ... ... ... ... ...E 24





Regulation. Page.
63. Substances and ingredients used in processing carcasses or preparing

poultry products ....................... ... ... ... ... ... ... E 24

64. Inspector to be informed of carcasses or poultry products suspected of

being contaminated, unwholesome or adulterated ... ... ... ... E 24

65. Vehicles used for conveying carcasses and poultry products ...... ... E 25

PART V.

SLAUGHUR 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-mortern 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 ........... ... ... ... ... ... ... ... ... ... E 27

PART VI.

PROCESSING AND POST-MORTFM
INSPECTION.

77. Application of Part VI .... ... ... ... ... ... ... ... ... E 27

78. Scalding, plucking and bleeding ... ... ... ... ... ... ... ... E 27

79. Stubbing ......................... ... ... ... ... ... ... ... ... E 27

80. Singeing, venting and washing ... ... ... ... ... ... ... ... E 28

81. Heads, feet and viscera not to be removed until post-mortem inspection E 28

82. Restrictions on removal of carcasses ... ... ... ... ... . ... E 28

83. Post-mortem inspection .... ... ... ... ... ... ... ... ... ... E 28

84. Condemnation of carcasses on post-mortem inspection ... ... ......... 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





Regulation. Page.

97. Freezing ... ... ... ... ... ... ... ... ... ... ... ... ... ... E 35

98. Canning ... ... ... ... ... ... ... ... ... ... ... ... ... ... E 36

99. Preservation by drying ... ... ... ... ... ... ... ... ... ... ... E 37

100. Preservation by pickling or salting ... ... ... ... ... ... ... ... ... E 37

PART VIII.
INSPECTION SERVICE.

101. Inspectors not to have financial interest in poultry ... ... ... ... E 37

102. Licensee to pay for inspection service ... ... ... ... ... ... . E 38

103. Inspector to report contraventions to the Director ... ... ........ ... E 38

104. Inspector may prohibit use of equipment, rooms or compartments con-

travening these regulations ......... ... ... ... ... ... ... ... E 38

PART IX.
TAGS, LABELS AND INSPECTION MARKS.

105. Inspection marks ......... ... ... ... ... ... ... ... ... ... E 38

106. Labels and marks not to be applied directly to carcass or poultry product E 39

107. Tags ............................ ... ... ... ... ... ... ... ... E 39

108. Labels ............................. ... ... ... ... ... ... ... ... E 40

109. Specimens of inspection marks and labels be sent to appropriate authorities

for information .......................... ... ... ... ... ... E 41

PART X.
MISCELLANEOUS.

110. Export certificates ............ ... ... ... ... ... ... ... ... E 41

111. Director to give information to appropriate authorities upon grant of

licence to use premises as a poultry export factory ... ... ... ... E 42

112. Records ...................... ... ... ... ... ... ... ... ... E 42

113. Director may vary or rescind decisions of inspectors ... ... ... ... E 42

114. Person aggrieved to have a right of appeal ... ... ... ... ... ... E 42

115. Liability for nuisance not affected ... ... ... ... ... ... ... ... 1943

116. Manner of signifying approval of Director ... ... ... ... ... ... E 43

117.........Offences ........................... ... ... ... ... ... ... ... E 43

118....................Commencement of prosecutions ... ... ... ... ... ... ... ... E 44

119...........................Power of Director to give directions to licensee ... ... ... ... ... E 44

120. Requirements of these regulations to be additional to and not in deroga-

tion of other enactments .............. ... ... ... ... ... ... E 44

First Schedule. Name of country ................. ... ... ... ... ... ... E 44







Second Schedule. Poultry export factory licence ... ... ... ... ... ... ... E 44

Third Schedule. Inspection fees ................. ... ... ... ... ... ... E 45

Fourth Schedule. Provisions the contravention of which is an offence ... ... ... E 45





POULTRY (SLAUGHTERING FOR EXPORT) REGULATIONS.

(Cap. 139, section 3).

[28th August, 1970.]

PART 1.

GENERAL.

1. These regulations may be cited as the Poultry (Slaughtering for
Export) Regulations.

2. In these regulations, unless the context otherwise requires-
'adulterated' in relation to a carcass or poultry product means that a
substance

(a)has been mixed with, added to, placed upon or removed from;
or
(b)has in any manner contaminated,

the carcass or poultry product so as to-

(i) increase it in bulk or apparent size or otherwise give it a
deceptive appearance; or

(ii) render it unfit for human consumption; or

(iii) injuriously affect its quality, flavour, substance or nature;

'appropriate authority- means a person, government department or other
body or organization, of a country specified in the First Schedule,
appearing to the Director to have administrative control over, or
responsibility for, regulating the importation of carcasses and
poultry products into the country so specified;

'carcass' means the whole or any part of a carcass of slaughtered
poultry;

'condemned' in relation to any poultry, carcass or poultry product,
means condemned by an inspector under these regulations;

'edible' means suitable and fit for human consumption;

'employee' includes every person working in a poultry export factory,
whether or not employed by the licensee;

'equipment' includes all machinery, plant, tools, utensils, implements,
conveyor systems, carts, trolleys, trucks, instruments, bins,
containers, electrical and gas fittings, taps, faucets, drains, pipes,
tanks, cisterns, basins, latrines, urinals, furnishings and other
equipment of any kind in a poultry export factory;

'export' means to take or send out of Hong Kong by any means;





'export certificate' means an export certificate or any copy thereof

issued by an inspector under regulation 110;

'food' means food for human consumption;

'inspector' means a public officer appointed as an inspector under

section 17 of the Ordinance;

'licence' means a licence granted under paragraph (1) of regula

tion 5;

'licensee- means a person who holds a licence granted to him and

also means a deputy appointed under regulation 10;

'packing material' includes all material used

(a)to pack or wrap carcasses or poultry products; or

(b)to line containers in which carcasses or poultry products are
packed;

'poultry export factory' means a place used or intended to be used

for any or all of the following purposes, namely-

(a)the slaughter of poultry the carcasses or products of which are
intended for export to a country specified in the First Schedule;

(b)the inspection or processing of carcasses or poultry products
intended for export to such a country;

'poultry product' means food prepared from edible parts of

poultry in combination with other edible substances;

'premises' includes

(a)all buildings which are part of a poultry export factory; and

(b)all loading bays or other places where carcasses or poultry
products are loaded into vehicles for removal from a poultry
export factory;

'process' includes any act, other than cooking, done in the

preparation, preservation or packing of-
(a) a carcass; or
(b) a poultry product,

which is intended for human consumption;

'unwholesome' in relation to a carcass or poultry products means

(a)unsound, injurious to health or otherwise rendered unfit for
food;

(b)filthy, putrid or decomposed;

(c)processed or stored under insanitary conditions so that the
carcass or poultry product may become contaminated with filth
or be rendered injurious to health; or











(d)packaged in a container, wrapper or can composed of or
containing any poisonous or deleterious substance which may
render the carcass or poultry product injurious to human
health.

PART 11.

LICENSING

3. (1) No person shall export, attempt to export or permit the export
of, any carcasses or poultry products to a country specified in the First
Schedule unless

(a)the carcasses are of poultry slaughtered in a poultry export
factory in accordance with these regulations;

(b)the poultry used in the preparation of the poultry products has
been so slaughtered;

(c)the carcasses or poultry products, as the case may be, have
been processed and inspected in a poultry export factory in
accordance with these regulations; and

(d)at the time when he exports or attempts to export the carcasses
or poultry products there exists an export certificate in respect
of such carcasses or poultry products.

(2) No person shall-

(a)slaughter poultry the carcasses or products of which he knows
are intended to be exported to a country specified if\ the First
Schedule; or

(b)process carcasses or poultry products which he knows are
intended to be so exported,

other then in a poultry export factory in accordance with these
regulations.



4. No person shall use or permit the use of any premises as a
poultry export factory unless there is in force in respect of such premises
a licence.

5. (1) The Director may, subject to these regulations, grant a licence
in respect of the premises referred to in the licence for use as a poultry
export factory and may attach to the licence such conditions as he may
see fit to impose.

(2) A licence shall be in the form prescribed in the Second Schedule
and shall not be transferable.

(3) The Director shall not grant a licence unless he is satisfied that

(a)the site of such premises is suitable for the establishment and
maintenance thereon of a poultry export factory, having regard
to all the circumstances and in particular to





(i) the present use of land or premises near the site;
(ii) the availability of satisfactory electricity and
potable water supplies and of a hygienic sewage disposal
system capable of adequately serving the proposed poultry
export factory; and
(iii) the requirements of these regulations and of any
other enactment;
(b)the applicant has obtained all permits, approvals, con-
sents and licences required under any enactment or
Crown lease in connexion with the construction, recon-
struction, alteration, adaptation and the use of the premises
as the case may be, as a poultry export factory;

(c)the premises if constructed, reconstructed, altered or
adapted in accordance with any specifications, plans and
diagrams delivered to him under paragraph (1) of regula-
tion 6 and approved by him, will comply with these
regulations;

(d) the premises-
(i) are suitable for use as a poultry export factory;
(H) are clean and in a good state of repair; and
(iii) have not been constructed, reconstructed, altered,
adapted or equipped otherwise than in accordance with
these regulations and any specifications, plans and dia-
grams delivered to and approved by the Director in
connexion with the application for the licence;
(e)the equipment in the premises is in a good state of repair
and in proper working order; and
the applicant is a fit and proper person to be granted the
licence.

(4) A licence shall-
(a) clearly identify the premises in respect of which it relates;

(b)bear a number which shall appear on every licence which
may thereafter be granted under these regulations in
respect of the premises to which the licence relates;
(c) bear the full name of the licensee; and
(d) remain in force until it is surrendered or revoked.

6. (1) An application for a licence shall be made-

(a) by delivering to the Director-
(i) an application in writing in such form as the
Director may require; and
(ii) such specifications, plans and diagrams of the
proposed poultry export factory and the equipment to be
installed therein as the Director may require; and





(b)by payment to the Director of a fee of three hundred
dollars for the inspection of premises on the application
for a licence.

(2) Every document delivered by the applicant to the Director
under this regulation or pursuant to any requirements of the
Director under these regulations shall be certified under the hand
of the applicant as true and accurate.

7. (1) Subject to paragraph (2) the Director may revoke a
licence-

(a)if the premises in respect of which the licence is granted
are reconstructed, altered or adapted without the consent
in writing of the Director; or
(b)if the grant of the licence has to any material extent been
induced by a misrepresentation, whether fraudulent or
innocent, made to the Director by or on behalf of the
applicant for the licence,,

(c)if the applicant failed to disclose to the Director any
material fact relevant to the granting of the licence-
(i) of which the Director was not aware when the
licence was granted; and
(5) which, if it had been disclosed to the Director
before the licence was granted might have caused the
Director to withhold the grant of the licence;
(d)in the event of a contravention of these regulations or of
the conditions of the licence-
(i) by the licensee; or
(ii) for the occurrence of which the licensee was, in
the opinion of the Director, either wholly or partly
responsible;
(e)in the event of the failure of the licensee to comply with
any direction or requirement of the Director or an
inspector under these regulations;
if the licensee or, where the licensee is a corporation or
firm, any director of the corporation or partner of the
firm is convicted of-
(i) an offence triable on indictment which in the
opinion of the Director renders the licensee unfit and not
a proper person to continue to hold a licence;
(ii) an offence under these regulations; or
(iii) an offence under any other enactment in relation
to the slaughter of poultry, or the processing, handling
or storage of carcasses or poultry products.

(2) The Director shall not revoke a licence under paragraph
(1) unless-





(a)he has first called upon the licensee to show cause within
such reasonable period of time as the Director may allow,
as to why the licence should not be revoked; and
(b)the licensee either fails within the time allowed to show
cause or shows cause which, in the opinion of the Director,
is inadequate.

(3) Upon the revocation of a licence under this regulation,
the Director shall immediately cause to be served upon the licensee,
either personally or by registered post, a notice in writing specify-
ing the general grounds for the revocation.

(4) Failure to comply with paragraph (3) shall not affect the
validity of the revocation of the licence.

8. (1) A licensee may surrender any licence granted to him
by-
(a)giving notice to the Director in writing of the proposed
surrender; and

(b)delivering to the Director the licence which is to be
surrendered.

(2) A notice referred to in sub-paragraph (a) of paragraph
(1) may specify the date when the surrender of the licence is to
take effect.

(3) Subject to paragraph (4), the surrender of a licence shall
take effect either-
(a)upon the date specified in the notice, being a date not
earlier than the date of receipt of the notice by the
Director; or
(b)if no such date is so specified, then upon receipt of the
notice by the Director.

(4) Notwithstanding paragraph (3), the surrender of a licence
shall not take effect until after the licensee has delivered the
licence to the Director.

9. Upon the revocation or surrender of a licence the Director
shall promptly notify the appropriate authority in each of the
countries specified in the First Schedule-
(a) of such revocation or surrender;
(b)in case of revocation of a licence, of the reason for the
revocation and the date thereof;
(c)in case of surrender of a licence, of the date when the
surrender took effect.





10. (1) A licensee intending to leave Hong Kong shall-

(a) before so leaving inform the Director in writing-

(i) of the date when he intends to leave; and

(ii) as to whether or not he intends to return to Hong
Kong;and

(b)if he intends to return to Hong Kong and if so required by the
Director, appoint a deputy willing to act on his behalf, who has
authority to act on behalf of the licensee in respect of all
matters relating to the poultry export factory of the licensee for
so long as the licensee is absent from Hong Kong.

(2) Without prejudice to regulation 7, if a licensee-

(a)leaves Hong Kong without first complying with subparagraph
(a) of paragraph (1);

(b)fails to appoint a deputy under sub-paragraph (b) of
paragraph (1) when so required by the Director;

(e)leaves Hong Kong having informed the Director in writing that
he does not intend to return to Hong Kong; or

(d)is absent from Hong Kong for more than six consecutive
months,

the Director may revoke the licence granted to the licensee,

11. If at the time of the grant of a licence the premises in respect of
which the licence is granted already contain carcasses or poultry
products such carcasses or poultry products

(a)shall be removed from the premises under the supervision of
an inspector before the inspection and slaughter of poultry is
commenced under these regulations; and

(b)shall not be represented or dealt with as having been
inspected under these regulations.

PART III.

PREMISES AND
EQUIPMENT.

12. The premises shall be-

(a)separate and distinct from any other premises or place
habitually used for

(i) the slaughter of animals or poultry; or

(ii) the preparation for human consumption of the carcasses
of animals or poultry; and

(b)constructed and properly screened to the satisfaction of the
Director, so as to prevent, so far as practicable, the entry of
rats, mice and other vermin and the entry of flies and other
insects.





13. All doors shall be close fitting and equipped with effective self-
closing devices so as to prevent, so far as practicable, the entry of rats,
mice and other vermin.

14. (1) Rooms or compartments where poultry is-

(a) held before slaughter;

(b) slaughtered; or

(c) plucked,

shall be separate and distinct from other rooms or compartments in the
premises where other stages in the processing of carcasses or poultry
products are carried out, or where carcasses or poultry products are
inspected or stored.

(2) Such separate rooms and compartments shall be provided in the
premises as, in the opinion of the Director, may be required for the
processing of poultry in a hygienic manner.

15. (1) Provision shall be made to the satisfaction of the Director,
for the storage of accumulated refuse until disposal either

(a) in a separate refuse room which-

(i) is properly ventilated;

(ii) has tightly fitting doors; and

(iii) is provided with proper drainage and facilities for
washing down; or

(b)outside the premises, in a properly constructed hygienic bin or
container of adequate size, situated at such distance from the
premises as may be necessary to ensure that there is no risk of
contamination of any part of the premises or of the carcasses
or any poultry product therein.

(2) A refuse room shall have-

(a) a floor which is impervious to moisture;

(b) walls which are-

(i) impervious to moisture up to a height six feet; and

(ii) resistant to moisture above that height; and

(c) a ceiling which is resistant to moisture.

16. A separate room or compartment shall be provided which is

(a)of sufficient size to hold all carcasses which for any reason
may be required to be held pending further postmortem
inspection in accordance with regulation 86:

(b) so equipped that it may be securely locked; and

(c) located as the Director may require.





17. (1) Coolers and freezers shall be-
(a)of such construction, design, size and capacity as to
enable regulations 92 and 97 to be complied with; and
(b)equipped. with floor racks, pallets or other means of
ensuring to the satisfaction of the Director that carcasses
or poultry products stored therein will be maintained in
a wholesome condition.

(2) Freezing rooms shall have forced air circulation.

18. An efficient incinerator, situated at such distance from
the premises as the Director may require, shall be provided for
the disposal of refuse, and of carcasses and poultry products
condemned by an inspector.

19. (1) The premises and the equipment therein shall be
maintained by the licensee in a good state of repair and in a clean
and hygienic condition.

(2) The storage and supply rooms and the equipment therein
shall be kept dry.

20. If a boiler is installed in the premises, it shall be so
placed that dirt and objectionable odours or fumes from it cannot
enter any part of the premises where carcasses or poultry products
are processed, inspected, handled or stored.

21. The licensee shall provide in the premises, without charge,
and to the satisfaction of the Director-
(a)suitable office accommodation together with adequate
furniture, lighting and heating for such accommodation.,
(b) washing facilities;

(c) sanitary conveniences; and
(d) cupboards or lockers for clothing,

for use by the Director, inspectors and other public officers when
performing their duties or exercising their powers under the
Ordinance.

22. Every bath or shower room and all toilet accommodation
which opens directly into rooms where carcasses or poultry products
are exposed shall be-
(a) fitted with self-closing doors; and
(b) adequately ventilated to the outside of the premises only.

23. No person shall eat food in any part of the premises
where poultry is inspected, processed, handled or stored.





24. In any room where carcasses or poultry products are
inspected, processed, handled or stored-
(a)the floor shall be so constructed or finished that it is
impervious to moisture and may be easily and thoroughly
cleaned;

(b)the walls, partitions, doors and posts shall be smooth
and constructed of materials which are-
(i) impervious to moisture up to a height of six feet
above the floor.; and
(ii) resistant to moisture above that height; and
(e)the ceilings shall be moisture resistant, and so finished
and scaled as to prevent-
(i) penetration by; and
(ii) the accumulation thereon of,
dust and dirt from any source.

25. (1) There shall be an efficient drainage and plumbing
system for the premises and, so far as may be necessary, for the
equipment.

(2) Such drains, pipes, gutters, traps and vents shall be
installed and fitted as the Director may, in respect of any particular
premises or equipment, require.

(3) The drainage and plumbing systems shall be so con-
structed and maintained as to provide quick run-off for all water
from the premises and equipment., and of all surface water in and
around the premises.

(4) Provision shall be made for the disposal of all surface
water and waste water so that it will not create a nuisance or
hazard to health.

26. (1) The sewage system shall have sufficient fall and
capacity to-
(a)carry away efficiently all waste from processing opera-
tions; and
(b)prevent, so far as possible, blockage or over-load of the
system.

(2) Traps in the sewage system-
(a)shall not be located near any part of the premises where
carcasses or poultry products are-
(i) inspected, processed, handled or stored; or
(ii) loaded into vehicles for removal from the poultry
export factory;

(b) shall be fitted with covers, and





(e)shall be so constructed that they may be readily cleaned
out.

(3) In areas of the premises which are required to be washed
down frequently, every floor drain shall be-

(a) equipped with a deep seal trap; and

(b)so installed that effluent cannot back up and flood the
floor.

(4) Floor drains in areas of the premises which do not require
to be washed down at frequent intervals, need not be equipped
with deep seal traps if-

(a)the Director is satisfied that the traps are unnecessary;
and

(b)the floor drains are connected to a secondary drainage
system which in turn discharges into a properly trapped
and vented expansion chamber in such manner that if any
back up occurs no effluent will enter the premises.

(5) Drainage from latrines and urinals-

(a)shall be by means of separate soil pipes until the effluent
passes outside the premises;
(b) shall not discharge into a grease trap; and
(c)shall not enter the sewer lines at a point where there is
a possibility of the effluent backing up and flooding the
floor of the premises.

27. (1) The premises shall be provided throughout with an
ample piped supply of fresh clean potable water which shall be-

(a)delivered throughout the premises under adequate pres-
sure; and
(b) protected against pollution.

(2) The licensee shall, whenever so directed by the Director,
provide such evidence as may be necessary to satisfy the Director
of the potability and purity of the water supply in the premises.

28. In every place where it is necessary for the proper clean-
ing of the premises and equipment-
(a) an adequate supply of hot water; and

(b) hot water hose connexions,

shall be provided to the satisfaction of the Director.

29. (1) Toilet accommodation shall be provided which is
equipped with-





(a)lavatory basins and urinals to a standard and of a number not
less than that required in respect of industrial undertakings by
the Building (Standards of Sanitary Fitments, Plumbing,
Drainage Works and Latrines) Regulations;

(b)an adequate number of washbasins with an ample and constant
supply of hot and cold water; and

(e)metal containers for the reception of used towels and other
waste.

(2) The licensee shall provide and maintain an adequate supply of
hand towels and soap in the toilet accommodation.

(3) Facilities for cleaning utensils and washing hands shall be
provided at such places in the premises as the Director may require.

(4) Durable signs written in Chinese characters, requiring
employees to wash their hands before returning to work, shall be posted
and maintained in a conspicuous place in all toilet accommodation.

(5) The licensee shall keep toilet accommodation and the lavatory
basins, urinals, washbasins and other sanitary equipment in the
premises clean and in good repair and working order.

30. (1) Adequate facilities shall be provided in the premises

(a)for the storage of overalls, aprons and other working clothing;

(b) for the storage of the clothing of employees;

(e) for employees to change their clothing; and

(d)if so required by the Director, for incubating and testing canned
carcasses and poultry products in accordance with paragraphs
(9) and (10) of regulation 98.

(2) A sufficient number of containers shall be provided for the
temporary storage of soiled linen, overalls, aprons and other items of
working clothing.

(3) Clothing shall not be stored in rooms or compartments where
carcasses or poultry products are inspected, processed, handled or
stored.

31. (1) Adequate and effective lighting, whether natural or artificial
or a combination of both, shall be provided throughout the premises.

(2) All working surfaces in rooms where poultry is slaughtered or
carcasses or poultry products are processed or handled shall

receive illumination the intensity of which is not less than thirty
lumens per square foot





(3) At all parts of the premises used for the inspection of
poultry, carcasses or poultry products,the light intensity on work-
ing surfaces shall be not less than fifty lumens per square foot.

(4) All windows and skylights used for lighting the premises shall,
so far as practicable, be kept clean and free from obstruction.

(5) Notwithstanding paragraph (4), any window or skylight may, if
necessary, be whitewashed or shaded to mitigate heat or glare.

32. All rooms and cubicles in which-

(a) poultry is slaughtered; or

(b)carcasses or poultry products are inspected, processed,
handled or stored,

shall be effectively ventilated by the circulation of fresh air, so that

(i) objectionable odours are eliminated;

(ii) moisture condensation is prevented; and

(iii) so far as possible, all particles of feathers, down, hair, dust and
other impurities which may be injurious to human health are
rendered harmless.

33. (1) Equipment including equipment used for or in connexion
with the

(a) slaughter of poultry;

(b) processing of carcasses or poultry products; or

(c)handling of carcasses or poultry products, or of condemned
carcasses or poultry products,

shall be-

(i) conveniently located and suitable for the purposes for 1 which it
is intended to be used; and

(ii) so designed, constructed and installed that it can be easily and
thoroughly cleaned.

(2) The Director may direct the licensee to remove from the premises
any equipment which in the opinion of the Director

(a)is unsuitable for the purpose for which it is intended to be
used; or

(b) is in an unhygienic condition.

(3) Equipment used for the conveyance, handling or reception of
condemned carcasses or condemned poultry products

(a) shall be distinctly and conspicuously marked with the
Chinese character and

(b) shall not be used for any other purpose.





(4) Scalding vats shall-

(a) be so constructed and installed as to-

(i) prevent contamination of pipes used to convey potable
water; and

(ii) permit water to enter the vats continuously at a rate
which will ensure satisfactory and hygienic scalding of
poultry;

(b)be provided with overflow outlets of sufficient size to enable
feathers and water to be readily carried away; and

(e)discharge only into a floor or valley drain or on to the floor in
close proximity to such a drain.

(5) Ice shovels shall be smooth surfaced and made of rustproof
impervious material.

(6) If poultry is to be wax dipped-

(a)hygienic metal troughs shall be provided to catch any wax
from the poultry; and

(b)only methods approved by the Director shall be employed in
reclaiming the wax for re-use.

34. (1) Suitable rustproof metal trays, of a design and construction
approved by the Director, shall be provided in sufficient numbers to
enable each carcass to be eviscerated and kept on an individual tray
until post-mortem or further post-mortem inspection is carried out.

(2) The trays shall be so designed and constructed as to ensure
that

(a)after evisceration, the identity of the viscera with the
carcasses from which they have been removed can be
maintained; and

(b)blood is not liable to spill from the trays during inspection or
normal handling.

35. (1) If an overhead mechanical conveyor system is used for
transporting carcasses or poultry products within the premises it shall
be so designed, constructed and maintained that it can be used to
convey the carcasses and poultry products together with the trays
upon which they may be placed, in a secure and hygienic manner.

(2) Conveyor belts used for moving plucked carcasses and poultry
products shall be of non-metallic waterproof material.

36. Chilling and defrosting tanks shall be-

(a)made of metal or other suitable material which is impervious to
moisture;





(b)of seamless construction, with the edges rolled outwards; and

(c)of such a size that a person may empty the tanks without
having to climb inside them.

37. (1) Such cutting, eviscerating and inspection tables shall be
provided at suitable locations in the premises as the Director may
require.

(2) All tables used for the inspection or processing of carcasses or
poultry products shall

(a)be made of rustproof metal or such other smooth impermeable
material as the Director may approve; and

(b)be so constructed that they may be thoroughly and easily
cleaned at frequent intervals.

38. Water spray equipment for washing both inside and the outside
surfaces of carcasses, shall be

(a) installed in the premises;

(b)of a design and type approved by the Director for installation
in the premises; and

(c)so installed and maintained that it has sufficient water
pressure at all spray outlets to enable the carcasses to be
thoroughly and efficiently washed.

39. Such equipment suitable for sterilizing knives and other
equipment shall be provided in the premises as the Director may require.

40. (1) Watertight containers for the reception of condemned
carcasses, condemned poultry products and all viscera and other waste
which may result from processing operations shall be provided in the
premises at such locations as the Director or an inspector may require.

(2) The containers, and any trolleys used to convey or hold
condemned carcasses or condemned poultry products, shall be so
constructed of metal, or other material approved by the Director, as to be
capable of being thoroughly and easily cleaned by washing.

(3) The containers shall be equipped with means for securely
locking or scaling them.

41. If carcasses or poultry products are to be preserved by freezing

(a) refrigerators; and

(b) freezing plant and equipment,





of a type, design, manufacture and capacity approved by the
Director for the purpose shall be provided in the premises.

42. Machinery for plucking or stubbing carcasses, if pro-
vided, shall be constructed and installed in such a manner that
any accumulations of feathers may be easily removed therefrom.

43. Except with the permission in writing of the Director,
equipment used for handling or preparing substances not intended
for human consumption shall not be used in any part of the
premises where carcasses or poultry products are inspected,
processed, handled or stored.

44. The licensee shall not, except with the approval in writing
of the Director, reconstruct, alter, or adapt, or suffer or permit
the reconstruction, alteration or adaptation of any premises in
respect of which a licence is in force.

PART IV.

HYGIENE.

45. The licensee shall ensure that premises and the equip-
ment therein are kept-
(a) free from refuse and other waste; and
(b) so far as is practicable, free from-
(i) loose feathers; and
(ii) objectionable odours and conditions.

46. (1) Poultry batteries and dropping pans shall be cleaned
and disinfected regularly with a disinfectant of a type and strength
by volume approved by the Director.

(2) All poultry droppings shall be removed from the premises
daily.

47. When in use, scalding vats shall be completely emptied
and thoroughly cleaned not less frequently than once every day.

48. Equipment used in the slaughter of poultry or in the
processing of carcasses or poultry products in a room in which
poultry is being slaughtered, plucked or stubbed, shall be
thoroughly cleaned at least once each day.

49. Tanks used for chilling or defrosting carcasses or poultry
products shall-
(a) be emptied after each occasion in which they are used..





(b)except when the same carcasses or poultry products are
held therein for more than twenty-four hours, be thor-
oughly cleaned at least once each day when in use; and
(e)if the same carcasses or poultry products are held therein
for more than twenty-four hours, be thoroughly cleaned
after emptying.

50. If a carcass or poultry product comes directly into con-
tact with-

(a) a tray; or
(b) any part of the surface of a conveyor belt,

no other carcass or poultry product may be placed thereon until
the tray or that part of the conveyor belt has been thoroughly
washed.

51. After washing, equipment which comes into contact with
carcasses or poultry products shall be allowed to drain thoroughly
under hygienic conditions, and shall not be stacked.

52. Clean and hygienic methods shall be used for inspecting,
processing, handling and storing carcasses and poultry products,
and shall be carried out in such a way that, so far as possible,
all carcasses and poultry products remain wholesome and un-
adulterated.

53. The licensee shall ensure that no carcass, poultry product,
meat or product of any animal, is brought into a poultry export
factory.

54. Substances which may create objectionable conditions or
odours shall not be handled or stored in, or in close proximity to,
any room, compartment or other place in the premises where car-
casses or poultry products are inspected, processed, handled or
stored.

55. All offal and other waste resulting from the evisceration
and beheading of carcasses shall be removed from the premises
each day, or more often if it is necessary to do so in order to keep
the premises in a hygienic state.

56. (1) The licensee shall ensure that every container in
which carcasses or poultry products are packed and all other
packing materials are-





(a) clean;
(b) hygienic;
(c) free from objectionable odours and substances;
(d)of sufficient strength and durability to protect adequately
carcasses and poultry products during normal handling,
transportation and shipping; and
(e) of a type approved by the Director.

(2) Stocks of packing materials shall be-

(a) kept in a clean dry store until required for use; and
(b) handled in a hygienic manner and as little as possible.

57. The licensee shall ensure that before removal from a
poultry export factory, carcasses and poultry products are packed
in such a manner that they will be adequately protected during
normal handling, storage, shipping or other means of transporta-
tion, against contamination by water, insects, rodents, dust, dirt or
objectionable or unhygienic bodies or substances.

58. (1) Material used to line containers in which carcasses
or poultry products are packed shall be strong and of such a
nature that-
(a) it will not tear easily; and
(b)it will remain intact if exposed to moisture from car-
casses or poultry products.

(2) Unless the carcasses or poultry products are canned or
individually wrapped, the containers in which they are packed
shall be lined throughout.

59. (1) The licensee shall provide free of charge to every
employee-
(a)clean protective clothing of a type approved by the
Director; and
(b)a cap or other suitable head covering to prevent hair
coming into contact with or contaminating the carcasses
or poultry products.

(2) The licensee shall, at his own expense, launder the
protective clothing, caps and head coverings so provided, as often
as may be necessary, to ensure that they are kept clean and in a
hygienic state.

(3) Every employee who has been provided with protective
clothing, a cap or a head covering under paragraph (1), shall-
(a) wear it at all times when working in the premises; and
(b)keep it as clean as is consistent with the nature of his
work.





60. (1) No person shall-
(a) use tobacco;

(b) spit; or
(c)do any other act which is unhygienic, in any part of the
premises where-
(i) poultry is slaughtered; or
(ii) carcasses or poultry products are inspected, pro-
cessed, handled or stored.

(2) Any employee who-
(a)has a septic cut, boil, carbuncle or open sore on his hand
or on any exposed part of his body;
(b) is suffering from diarrhoea or vomiting;

(c) has a septic discharge from his ears or eyes; or
(d)has reason to believe that he may be a carrier of tuber-
culosis, cholera, typhoid, paratyphoid, dysentery organ-
isms or of a food poisoning or enteric infection,

shall immediately inform the licensee, and shall refrain from
handling-
(i) poultry, carcasses or poultry products; and
(ii) equipment which is likely to come into contact with
poultry, carcasses or poultry products.

(3) Except with the permission in writing of a health officer,
no licensee shall permit an employee who he knows or has reason
to believe may be suffering from any of the conditions or com-
plaints referred to in paragraph (2) to-
(a)handle poultry, carcasses or poultry products, or equip-
ment or packing materials likely to come into contact
with poultry, carcasses or poultry products; or
(b)be present in any part of the premises where carcasses
or poultry products are exposed or handled.

(4) Every employee engaged in handling carcasses or poultry
products shall, when so engaged-
(a)keep his hands, finger nails and all parts of his person
which are liable to come into contact with carcasses or
poultry products, as clean as is reasonably practicable;
(b) wash his hands thoroughly immediately after-
(i) using the toilet; and
(ii) changing his clothing.

61. Without prejudice to paragraph (b) of regulation 12 and
to regulation 13, the licensee and every employee shall take all
practical precautions to exclude flies, rats, mice and other insects





and animals from all parts of the premises where carcasses or poultry
products are exposed, inspected, processed, handled or stored.

62. The licensee shall ensure that no person uses any germicide,
insecticide, disinfectant, rodenticide, detergent, wetting agent (except
pure potable water) or other similar substance in the premises unless the
Director has approved

(a)the type, formula and concentration of the substance used;
and

(b)the manner in which, and the purpose for which, it is used.

63. The licensee shall ensure that no person uses any substances
or ingredients in the processing of carcasses or poultry products in a
poultry export factory unless such substances or ingredients are

(a) clean,

(b) wholesome; and

(c) edible.

64. (1) An employee who-

(a)permits a carcass or poultry product in the premises to touch
the floor or ground; or

(b)has reason to believe that a carcass or poultry product in the
premises may have touched the floor or ground. or may be
contaminated, unwholesome or adulterated,

shall-

(i) keep the carcass or poultry product separate so as to maintain
its identity;

(ii) immediately report the occurrence or his belief to an inspector;
and

(iii) when required by the inspector, clearly identify to the inspector
the carcass or product in respect of which he has made the
report.

(2) The inspector shall carefully inspect every carcass or poultry
product in respect of which a report is made under paragraph (1), and
shall condemn such carcass or product unless he is satisfied, having
regard to all the circumstances and to his inspection, that it is

(a) wholesome; and

(b) unadulterated.





65. (1) No person shall use, or permit to be used, a vehicle for
conveying carcasses or poultry products processed in a poultry export
factory, unless

(a) the vehicle is clean and in a hygienic state; and

(b) such use of the vehicle has been approved by the Director.

(2) Sub-paragraph (b) of paragraph (1) shall not apply in respect of
the conveyance in a vehicle of carcasses or poultry products which are
in hermetically sealed cans.

(3) The Director shall refuse to approve the use of a vehicle for the
conveyance of carcasses or poultry products unless

(a) the tray or load-carrying part of the vehicle-

(i) is provided with a permanently fixed cover; or

(ii) is equipped with some means, approved by the Director,
for protecting and preventing contamination of carcasses and
poultry products carried thereon; and

(b)the vehicle is, in the opinion of the Director, suitable in every
respect for the conveyance of carcasses and poultry products.

PART V.

SLAUGHTER AND ANTE-MORTEM
INSPECTION.

66. All inspections under these regulations shall be carried out by
inspectors.

67. (1) The licensee shall ensure that no poultry is slaughtered in a
poultry export factory unless it has first been inspected ante mortem.

(2) Ante-mortem inspection of poultry shall be carded out not more
than six hours before slaughter.

68. (1) The licensee shall ensure that no person brings live poultry
into any part of the premises other than the slaughter room.

(2) No person shall bring-

(a)any live poultry into or permit any live poultry to enter the
slaughter room unless such poultry has first undergone ante-
mortern inspection and has not been condemned;

(b) any carcass into the slaughter room.

69. Poultry shall be presented for ante-mortern inspection in
batteries, coops, cages or other containers which shall be

(a) constructed;

(b) situated; and





(c) lighted,

so that the inspector can clearly see and examine the poultry to the
extent necessary to carry out a thorough ante-mortem inspection.

70. On ante-mortem inspection, poultry which is clearly suffering
from

(a) any disease; or

(b)any condition which would necessitate condemnation of the
carcass on post-mortem examination,

shall be condemned.

71. (1) Poultry condemned on ante-mortem inspection immediately
after being so condemned shall

(a) be tagged by the inspector as condemned; and

(b)be disposed of by the licensee in accordance with the
conditions attached to the licence.

(2) The licensee shall ensure that no person removes, except with
the permission in writing of an inspector, from the premises any poultry
condemned on ante-mortem inspection.

72. (1) Poultry, which on ante-mortem inspection is suspected to
be, but is not clearly suffering from

(a) a disease; or

(b)a condition which might cause the carcass to be condemned
on post-mortem examination,

shall be-

(i) classed and tagged by the inspector as suspect;

(H) segregated from the other poultry; and

(iii) held for separate slaughter, evisceration and postmortem
inspection.

(2) Poultry so classed as suspect-

(a)shall be slaughtered at a different place or time from poultry
which has been passed on ante-mortem inspection; and

(b)unless on post-mortem inspection it is found to be free from
disease, wholesome, unadulterated and fit for human
consumption, shall be

(i) kept apart from other carcasses and poultry products;
and

(ii) so handled that there is no risk of it infecting or
contaminating other carcasses or poultry products.





73. (1) On ante-mortem inspection, poultry found by an inspector to
be free from

(a) disease; and

(b)any condition, which on post-mortem inspection might cause
the carcass to be condemned,

shall be classed as passed.

(2) Poultry so classed shall be-

(a)kept segregated from poultry which has not been inspected
ante mortem; and

(b)submitted for further ante-mortern inspection if not
slaughtered within six hours after undergoing antemortem
inspection.

74. Poultry shall not be slaughtered if it has had access to food or
has fed during the twenty-four hours immediately preceding the time of
its intended slaughter.

75. Poultry shall be slaughtered in accordance with good
commercial practice in a manner which will result in thorough bleeding of
the carcasses and so that breathing stops before scalding.

76. Poultry which has been classed as passed on ante-mortem
inspection shall be slaughtered in the slaughter room and not elsewhere
in the premises.

PART VI.

PROCESSING AND POST-MORTEM
INSPECTION.

77. This Part shall not apply in respect of poultry condemned on
ante-mortern inspection.

78. After slaughter, carcasses shall be immediately-

(a) removed from the slaughter room;

(b) scalded;

(e) rough plucked; and

(d) thoroughly bled.

79. As soon as rough plucking and bleeding has been completed,
the carcasses shall be

(a)removed to a room, not being a room where slaughtering,
scalding, rough plucking or bleeding is carried out; and





(b) thoroughly stubbed so that-

(i) protruding pinfeathers are removed. and

(ii) the carcasses have a generally clean appearance,
especially on the breast.

80. (1) Subject to paragraph (4), after stubbing and before final
washing and chilling, every carcass shall be

(a)singed, so that the vestigial feathers, including hair and down,
are removed, and

(b) vented, so that no faeces remain in the cloaca.

(2) Food remaining in the crop shall be removed, but without
making any incision.

(3) The head of every carcass shall be thoroughly washed to clean
all

(a) food from the mouth. and

(b) blood from the head and mouth.

(4) If a carcass is to be warm-eviscerated, it shall not be necessary
to comply with paragraph (1) until after evisceration.

81. Subject to the directions of an inspector, the feet, viscera and
head of a carcass shall not be removed otherwise than at the time of the
post-mortem inspection of the carcass.

82. The licensee shall ensure that no person removes from the
premises

(a)any carcass unless it has undergone post-mortem inspection.
or

(b)except with the permission in writing of an inspector. any
carcass condemned on post-mortem inspection.

83. (1) Every carcass shall be inspected post mortem.

(2) Postmortem inspection shall not be carried out in-

(a) a slaughter room., or

(b) a room where poultry is plucked.

(3) Every carcass shall be-

(a)presented for post-mortem inspection suspended head
downwards or in such other manner as an inspector may
require; and

(b)opened so that the internal organs and body cavity are
exposed.

(4) Before evisceration. the inspector shall make a preliminary post-
mortem inspection of each carcass so presented.





(5) After completion of the preliminary postmortem inspection the
viscera and head shall be

(a) removed from the carcass;

(b) put in a separate container; and

(c)kept separate from the viscera and heads of other carcasses
until completion of

(i) the post-mortem inspection. or

(ii) the further post-mortem inspection, in the case of a
carcass tagged as suspect under paragraph (1) of regulation
86,

in such a manner as to preserve their identity with the carcass from
which they have been removed.

(6) Postmortem inspection shall be completed by a thorough
examination of the viscera after removal from the carcass.

84. (1) Subject to paragraphs (2), (3) and (4), upon postmortem
inspection, a carcass found to be

(a) adulterated;

(b) diseased;

(c) unwholesome:

(d) badly bruised;

(e) contaminated by-
(i) volatile oil of any kind,

(ii) poison;

(iii) gas;

(iv) scald water in the air sac system; or

(v) a substance which may render the carcass
unwholesome;

(f) overscalded, so that the flesh has a cooked appearance;

(g) affected by any deleterious post-mortem changes: or

(h) greenstruck,

shall be condemned.

(2) A carcass which upon post-mortem inspection shows evidence
of being affected by

(a)tuberculosis;

(b)erythroblastosis, granuloblastosis, neurolymphomatosis
gallinorum or other form of

(i) lymphomatosis;

(ii) myclocystomatosis: or

(iii) fowl leukosis;

(c)septicaemia or other toxaemic disease;





(d) an abnormal physiological state;

(e)a disease characterized by the presence in the flesh of
organisms or toxins dangerous to a person who may cat
it;

an inflammatory process or systemic disturbance;

(g) a tumour, or

(h) parasitic infestation or any lesions of such infestation,
shall be condemned.

(3) If an inspector is of the opinion that-

(a)poultry has died other than by slaughter in accordance
with these regulations; or

(b)a carcass is for any reason unfit or unsuitable for human
consumption,
it shall be condemned.

(4) An inspector shall condemn all carcasses and any poultry
products which, in his opinion, may have been contaminated by-

(a) floodwater; or

(b) polluted water.

85. (1) No incisions shall be made in a carcass except to the
extent necessary for processing and post-mortem inspection.

(2) A carcass shall be incised in such a manner that-

(a)the skin between the thighs and rib cage will not be cut or
torn open during withdrawal of the viscera;
(b) the thigh areas are not opened,

(e) the flesh at the posterior of the keel will not be exposed.

86. (1) If after conducting the post-mortem inspection, the
inspector is uncertain whether or not a carcass ought to be classed
as passed, he shall immediately tag it as suspect.

(2) A carcass so tagged shall-

(a)be removed as soon as possible to a room or compartment
provided under regulation 16 for further post-mortem
inspection,

(b) be retained for further inspection, and
(c)undergo such further post-mortem inspection as an inspec-
tor may consider necessary.

(3) Upon further post-mortem inspection-
(a) if the inspector is satisfied that the carcass is-





(i) wholesome;

(ii) unadulterated; and

(iii) edible,

the tag shall be removed from the carcass which shall be
classed as passed; or

(b)if the inspector is not so satisfied, he shall condemn the
carcass.

87. Subject to regulation 88, on post-mortem. inspection, if a
carcass is found to be

(a) wholesome;

(b) unadulterated, and

(c) edible, the inspector shall class it as passed.

88. (1) Without prejudice to any other regulation, every carcass and
every poultry product may be inspected in the premises whenever and
as often as an inspector may require.

(2) On an inspection under paragraph (1), if the inspector finds that
a carcass or poultry product is

(a) unwholesome;

(b) adulterated; or

(c) inedible, such carcass or product shall be

(i) condemned and tagged by him as condemned;

(ii) placed in a container provided under regulation 40; and

(iii) disposed of or treated in accordance with regulation 91.

89. A carcass condemned on post-mortem or further postmortem
inspection shall

(a)immediately after being so condemned, be tagged by the
inspector as condemned;

(b)be placed, with the viscera thereof, in a container provided
under regulation 40;

(c)be removed as soon as is reasonably practicable from the
room where the postmortem or further postmortem inspection
was carried out; and

(d)be disposed of or treated in accordance with regulation 91.





90. No compensation shall be payable under these regulations in
respect of any carcasses or poultry products, condemned by an
inspector under these regulations.

91. The licensee shall ensure that every carcass and every poultry
product condemned on inspection under these regulations are

(a) disposed of by thorough incineration; or

(b) treated with a liberal application of-

(i) crude carbolic acid;

(ii) kerosene;

(iii) diesel oil;

(iv) used sump oil; or

(v) such other substance as may be approved for the
purpose by the Director.

92. (1) Immediately after post-mortem or further post-mortem
inspection, every carcass classed as passed shall be

(a)subjected to a final thorough washing by passing it through a
system of sprays delivering an abundant supply of fresh
potable water either under pressure or with a scrubing action;

(b) drained, and

(c)chilled in accordance with a hygienic method of chilling
approved by the Director.

(2) The internal body temperature of every carcass shall-

(a) be reduced during the initial period of chilling to not
higher than forty degrees Fahrenheit; and

(b)subject to paragraph (3), be maintained after he initial period of
chilling at not higher than forty degrees Fahrenheit-

(i) until the process of preserving the carcass in accordance
with Part VII is commenced; or

(ii) if the carcass is to be used in the preparation of a poultry
product, until the carcass is used in the preparation of such
product.

(3) Notwithstanding sub-paragraph (b) of paragraph (2), after the
initial period of chilling and before the process of preserving the chilled
carcass in accordance with Part VII is commenced, subject to paragraph
(4), during packing or further processing of the carcass, the internal
body ten rat re thereof may be allowed

to rise to not higher than fifty-five degrees Fahrenheit





(4) If during-

(a)further processing or packing the internal body temperature of
the carcass; or

(b)preparation of a poultry product the internal temperature
thereof,

has been allowed to rise above forty degrees Fahrenheit the carcass or
poultry product, as the case may be, shall immediately after such further
processing, packing or preparation be refrigerated so that the internal
body temperature of the carcass or the internal era ture of the poultry
product is promptly lowered to forty degrees Fahrenheit or below.

(5) Paragraph (4) shall not apply in the case of-

(a)a carcass which is to be preserved in accordance with Part VII
immediately after it has been further processed or packed; or

(b)a poultry product which is to be preserved in accordance with
Part VII immediately after it has been prepared.

(6) The initial period of chilling referred to in paragraph (2) shall not
last longer than

(a) four hours in the case of a carcass the weight of which

does not exceed four
pounds; or

(b) six hours in the case of a carcass which exceeds four pounds.

(7) The weights mentioned in paragraph (6) are of carcasses
following post-mortem inspection and after removal of their heads and
viscera.

(8) In this regulation, 'initial period of chilling' means the time which
elapses between commencing to chill a carcass and the reduction of the
internal body temperature of the carcass to fo~tycdegrees Fahr~.

93. (1) Subject to these regulations, the licensee shall ensure that no
substance is, except with the approval of the Director

(a) added to; or

(b) used in the processing of,

carcasses or poultry products.

(2) Notwithstanding paragraph (1), common salt (NaCI) may be
used

(a) in aqueous solution in a concentration not exceeding seventy pounds of salt to
ten thousand gallons of water, as a chilling agent, and





(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-mortern 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.

PART VII.

PRESERVING AND CANNING.

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

(a) freezing;

(b) canning;

(e) 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 carded 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.





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
(e) 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-

(a) the internal body temperature of the carcass; or





(b)in the case of a poultry product, the internal temperature at the
middle of the product,

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.





(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;

(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.

PART VIII.

INSPECTION
SERVICE.

101. No inspector shall

(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





(b)except with the permission in writing of the Director. accept any
payment, reward or gift from a licensee.

102. Upon demand the licensee shall pay to the Director, in respect of
inspections carried out under these regulations, the fees specified in the Third
SchedWe.

103. An inspector, upon becoming aware of any contravention of these
regulations, shall, as soon as practicable, report such contravention to the
Director.

104. (1) If an inspector is of the opinion that any equipment, room or
compartment in a poultry export factory is unclean, in an unhygienic state or
otherwise contravenes these regulations, he shall

(a)give notice in writing to the licensee of his opinion and may by such
notice prohibit the use of the equipment, room or compartment until
further notice has been given to the licensee under paragraph (2); and

(b)as soon as reasonably practicable deliver to the Director a copy of
the notice so given.

(2) An inspector may at any time withdraw a prohibition under a notice
given under paragraph (1) upon being satisfied that the equipment, room or
compartment to which the notice relates is clean, in a hygienic state and
otherwise complies with these regulations, by giving notice in writing to the
licensee of the withdrawal of the prohibition.

(3) The licensee shall ensure that no person uses in the premises any
equipment, room or compartment in respect of which notice prohibiting such
use has been given to the licensee under subparagraph (a) of paragraph (1) until
the prohibition has been withdrawn by notice given to the licensee under
paragraph (2).

PART IX.

TAGS, LABELS AND INSPECTION
MARKS.

105. (1) The Director shall devise and provide a means of reproducing
distinctive inspection marks for use by inspectors in a poultry export factory.

(2) An inspection mark-

(a)shall be applied or affixed in the premises, either directly or by
means of a label, to every

(i) wrapper,

(ii) can; or

(iii) container,





containing a carcass or poultry product;

(b) shall not be so applied or affixed to-

(i) a can, until after it has been hermetically sealed,
inspected and passed in accordance with Part VII; or

(ii) a shipping container used to transport carcasses or
poultry products until the carcasses or poultry products to be
packed therein have been so packed;

(c) shall clearly indicate-

(i) that every carcass or poultry product contained in the
wrapper, can or container bearing the inspection mark has
been inspected and passed under these regulations;

(ii) the identity of the inspector who applied or affixed the
mark;

(iii) the identity and licence number of the poultry export
factory in which such carcass or poultry product was
preserved or prepared; and

(iv) the date when the mark was so applied or affixed;

(d) shall be applied or affixed only by an inspector; and

(e)shall be printed or stencilled on the shipping container and
shall not be applied or affixed to such a container by means of a
rubber stamp.

(3) An inspector shall not apply or affix an inspection mark to any
wrapper, can or container, unless at the time of applying or affixing such
mark he is satisfied that every carcass or poultry product within the
wrapper, can or container is unadulterated, wholesome and edible.

(4) Every inspection mark devised and provided by the Director
under paragraph (1), shall include the following

'Inspected for wholesomeness by the Hong Kong Department of
Agriculture and Fisheries.'.

106. No label or mark shall be applied or affixed directly to a carcass
or poultry product.

107. (1) An inspector shall use tags of a design and colour approved
by the Director for the identification and control of poultry, carcasses or
poultry products which

(a) have been condemned; or

(b) are held for further inspection as suspects.

(2) Subject to paragraph (1), an inspector may use such tags, seals
or other devices and methods as may be approved by the Director to
identify and control the use of equipment, rooms or





compartments in a poultry export factory found to be unclean,
unhygienic or otherwise to contravene these regulations.

(3) No person, other than an inspector, shall-

(a) alter;

(b) tamper with; or

(c) remove,

a tag, seal or other device used by an inspector in accordance with
paragraph (1) or (2).

108. (1) Every wrapper, can or container in which there is a carcass or
poultry product shall, at the time of removal from the poultry export
factory, bear an appropriate label, the design, form and use of which has
been approved by the Director.

(2) No person shall use a label other than for a purpose for which
the use thereof has been approved by the Director under paragraph (1).

(3) The label shall-

(a)be durable, and clearly printed in block capital letters and
figures, or, where applicable, in easily legible characters;

(b) securely affixed to the wrapper, can or container;

(c)unless the Director otherwise authorizes be in the English
language;

(d) specify-

(i) the nature and the common name or usual description of
the carcass or poultry product;

(ii) the ingredients, if any, and the proportions thereof,
added to, or used in the processing of the carcass or poultry
product;

(iii) the net weight of the carcass or poultry product; and

(e) bear an inspection mark applied under regulation 105.

(4) In the case of a carcass or poultry product which is individually
wrapped or packed, the net weight of such carcass or
product may include the weight of the individual wrapper or
container not exceeding three drachms.

(5) Without prejudice to paragraph (1), every can containing a
carcass or poultry product shall, immediately after canning, be
permanently marked in such manner as the Director may approve, so as
to indicate clearly the precise nature of the contents of the can and the
date of canning.





109. The Director may

(a)send to the appropriate authorities samples or specimens of
any marks or labels devised, provided, approved or authorized
by him under these regulations; and

(b)before devising, providing, approving or authorizing any mark
or label, consult with the appropriate authorities concerning the
design, colour, wording, language and use thereof.

PART X.

MISCELLANEOUS.

110. (1) Subject to this regulation, an inspector who has been
authorized in writing by the Director for the purpose may, upon request,
issue an export certificate in such form as may be approved by the
Director, in respect of carcasses or poultry products which

(a)are intended to be exported to any of the countries specified in
the First Schedule; and

(b)have been slaughtered, processed, inspected, and passed in
accordance with these regulations.

(2) No inspector shall issue an export certificate unless he has first
inspected the carcasses or poultry products to which such certificate
relates to ascertain whether they have been so slaughtered, processed,
inspected and passed.

(3) Every export certificate shall bear-

(a) the signature of the inspector issuing it;

(b) the date of its issue;

(c) the names of the exporter and of the consignee;

(d)the destination of the carcasses or poultry products in respect
of which the certificate is issued;

(e) the shipping marks;

(f)the total net weight and a full description of the carcasses or
poultry products in respect of which the certificate is issued;
and

(g) such other information as the Director may require.

(4) The original and a duplicate copy of every export certificate shall
be delivered by the inspector to the person who requested the issue
thereof.

(5) The Director may-

(a)direct a person to whom an export certificate has been issued or
who is in possession of an export certificate to surrender the
certificate to him; and

(b) cancel and export certificate issued under this regulation.





(6) As soon as reasonably practicable after the cancellation
of an export certificate, the Director shall-
(a)cause the person to whom the certificate was issued to
be served, either personally or by registered post, with a
notice in writing informing him of such cancellation and
of the reasons therefor; and
(b)inform the appropriate authority in the country to which
the carcasses or poultry products referred to in the can-
celled certificate were to be exported of such cancellation
and of the reasons therefor.

(7) Failure to comply with paragraph (6) shall not affect the
validity of the cancellation by the Director of an export certificate.

111. As soon as possible after the grant of a licence the Director
shall-
(a)notify the appropriate authorities in every country specified
in the First Schedule of such grant; and
(b)forward to the appropriate authorities such information
concerning-
(i) the licensee;
(ii) the location, design and construction of the premises
and of the equipment therein; and
(iii) other relevant matters,
as the Director may consider appropriate or necessary.

112. A licensee shall-
(a)keep such records relating to his poultry export factory
and the operation thereof in such form and manner as the
Director may require;
(b)permit the Director, a public officer authorized by the
Director for the purpose or any inspector, to inspect the
records at all reasonable times; and
(c)deliver to the Director, at such times as he may require,
the records, or such summaries of, or extracts from them,
as he may direct.

113. (1) The Director may, in his absolute discretion, vary or
rescind any decision of an inspector under these regulations.

(2) A decision of the Director under this regulation shall have
the same force and effect as if it was a decision of an inspector
under these regulations.

114. (1) Except where an appeal lies under paragraph (2), any
person aggrieved by a decision-
(a) of the Director; or
(b) subject to paragraph (3) of an inspector,





may appeal to the Governor against such decision and on considera-
tion of such appeal the Governor may make such order as he thinks
just.

(2) A person aggrieved by-

(a)the refusal of the Director to grant a licence under these
regulations; or
(b) the revocation of such a licence by the Director,

may appeal by way of petition to the Governor in Council against
the refusal or revocation.

(3) No appeal shall lie under paragraph (1) in respect of any
decision of an inspector, unless the person aggrieved has, before
appealing to the Governor, informed the Director in writing that
he objects to the decision of the inspector.

115. Nothing in these regulations or in a licence granted under
them shall-
(a) authorize the commission of a nuisance;
(b)affect the liability of any person in respect of a nuisance;
or
(c)restrict or remove the right or power of any person to
abate a nuisance.

116. The Director shall signify any approval, authorization or
consent given by him under these regulations either-

(a) generally, by notice in the Gazette, or
(b) in any particular case, in writing.

117. (1) A licensee who contravenes any of the provisions
specified in Part 1 of the Fourth Schedule shall be guilty of an
offence and shall be liable on conviction to a fine of two thousand
dollars.

(2) A person who contravenes any of the provisions specified
in Part 11 of the Fourth Schedule shall be guilty of an offence and
shall be liable on conviction to a fine of two thousand dollars.

(3) A person who contravenes any of the provisions specified
in Part III of the Fourth Schedule shall be guilty of an offence and
shall be liable on conviction to a fine of five hundred dollars.

(4) A person who wilfully fails to comply with any direction
of the Director under sub-paragraph (a) of paragraph (5) of regula-
tion 110 shall be guilty of an offence and shall be liable on conviction
to a fine of two thousand dollars.

(5) If a person by whom an offence under these regulations
is committed is a corporation, every director or other officer con-
cerned in the management of the corporation shall be guilty of





the like offence unless he proves that the offence was committed
without his consent or connivance and that he exercised all such due
diligence to prevent the commission of the offence as he ought to have
exercised having regard to the nature of his functions in that capacity
and to all the circumstances.

118. Prosecutions for offences under these regulations shall not be
commenced without the consent in writing of the Director.

119. The Director may give the licensee such directions as he thinks
fit for the purposes of these regulations.

120. Except where the context otherwise requires, the requirements of
these regulations shall be additional to, and not in derogation of, the
requirements of

(a) the Colouring Matter in Food Regulations;

(b)the Food Adulteration (Metallic Contamination) Regulations;

(c) the Food Business By-laws;

(d) the Food Business (New Territories) Regulations;

(e) the Public Health and Urban Services Ordinance; and

any other enactment which may apply in relation to-

(i) the slaughter of poultry;

(ii) the processing of carcasses, poultry products or
foodstuffs;

(iii) the erection or use of buildings;

(iv) any equipment of a poultry export factory; or

(v) the development or use of any land.

FIRST SCHEDULE. [regs. 2 & 3.]

Name of country.

The United States of America.

SECOND SCHEDULE. [reg. 5.]

Licence Number:

POULTRY EXPORT FACTORY LICENCE.

Pursuant to the application of
...................................

of ........................, dated the ..... day
of ........................19 .....,
licence is hereby granted under regulation 5





of the Poultry (Slaughtering for Export) Regulations to ...........................

................. to use and occupy the premises situated

at ...................................................................................................
as a poultry export factory.

This licence is not transferable and shall remain in force until revoked, or
surrendered and is granted subject to the following conditions:

Dated at ..........this .........day of ........ 19 .....


..................................
Director of Agriculture and Fisheries,
Hong Kong.


ATTENTION:Under regulation 7 of the Poultry (Slaughtering for Export)
Regulations, this licence is liable to revocation.

THIRD SCHEDULE. [reg. 102.]

Inspection fees.
Fee for first 200 birds Fee for birds inspected
Service. inspected on any in excess of 200 in
one day. any one day.

For ante-mortem 50 cents per bird. 25 cents per bird.
inspection of poultry.
For post-mortem 50 cents per bird. 25 cents per bird.
inspection of carcasses.

FOURTH SCHEDULE. [reg. 117.]

Provisions the contravention of which is an offence.

PART 1.

1 Paragraph (1) of regulation 19.

2. Paragraph (2) of regulation 29.

3. Paragraph (5) of regulation 29.

4. Regulation 44.

5. Regulation 45.

6. Regulation 53.

7. Paragraph (1) of regulation 56.

8. Regulation 57.

9. Paragraph (1) of regulation 59.





10. Paragraph (2) of regulation 59.
11. Paragraph (3) of regulation 60.
12. Regulation 62.

13. Regulation 63.

14. Paragraph (1) of regulation 67.
15. Paragraph (1) of regulation 68.
16. Paragraph (2) of regulation 71.
17. Regulation 82.

18. Regulation 91.

19. Paragraph (1) of regulation 93.
20. Paragraph (2) of regulation 97.

21. Paragraph (3) of regulation 104.

22. Regulation 112.

PART II.

1. Regulation 3.

2. Regulation 4.

3. Paragraph (b) of regulation 11.
4. Paragraph (2) of regulation 60.
5. Paragraph (1) of regulation 64.
6. Paragraph (1) of regulation 65.
7. Paragraph (2) of regulation 68.
8. Regulation 101.

9. Regulation 103.

10. Paragraph (3) of regulation 105.

11. Paragraph (3) of regulation 107.

12. Paragraph (2) of regulation 110.

PART III.

1. Regulation 23.

2. Paragraph (3) of regulation 59.
3. Paragraph (1) of regulation 60.
4. Paragraph (4) of regulation 60.
L.N. 136/70. Citation. Interpretation. First Schedule. First Schedule. Control of export of carcasses and poultry products to specified countries. First Schedule. Prohibition of use of premises as poultry export factory. Grant of licence. Second Schedule. Application for licence. Revocation of licences. Surrender of licences. Director to notify appropriate authorities of the revocation or surrender of licence to use premises as a poultry export factory. First Schedule. Licensee leaving Hong Kong to notify Director. Removal of carcasses and poultry products already in premises on grant of licence. Situation and screening of premises. Doors. Provision of separate rooms and compartments. Refuse room. Separate room or compartment to be provided for carcasses held for further inspection. Cooling and freezing equipment. Incinerator to be provided. Maintenance of premises and equipment. Situation of boiler. Accommodation and facilities for inspectors. Bathrooms, shower rooms and toilets. Eating of food. Construction and finishing of floors, walls, etc. Drainage and plumbing. Sewage and drainage system. Potable water supply to be provided. Hot water supply. Toilet accommodation and washing facilities. (Cap. 123, sub. leg.) Storage of clothing and facilities for employees to change clothing. Lighting. Ventilation. Equipment. Trays to be provided. Conveyor systems. Chilling and defrosting tanks. Tables to be provided. Water spray equipment. Provision of sterilizing equipment. Trolleys and containers. Refrigeration and freezing equipment. Plucking machinery. Restrictions on use of equipment employed in the handling or preparation of substances not for human consumption. Premises not to be altered without the consent of the Director. Premises. Batteries and dropping pans. Scalding vats. Equipment to be cleaned daily. Cleaning of chilling and defrosting tanks. Trays and conveyor belts. Equipment to be drained after washing. Clean and hygienic methods to be employed in inspecting, processing, handling and storing carcasses and poultry products. Carcasses, meat, poultry and animal products not to be brought into poultry export factory. Storage and handling of substances which may cause objectionable conditions or odours. Removal of offal and waste from factory. Containers and packing materials. Packing. Lining of containers. Protective clothing. Smoking, spitting and personal hygiene. Precautions against vermin. Use of disinfectants and insecticides. 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. Inspections to be carried out by inspectors. Poultry to be inspected ante mortem. Restrictions on entry of poultry to premises and slaughter room. Presentation of poultry for ante-mortem inspection. Condemnation of poultry on ante-mortem inspection. Prohibitions and procedures in respect of poultry condemned on ante-mortem inspection. Poultry classed as suspect on ante-mortem inspection. Poultry classed as passed on ante-mortem inspection. Restrictions on feeding poultry before slaughter. Method of slaughter. Place of slaughter. Application of Part VI. Scalding, plucking and bleeding. Stubbing. Singeing, venting and washing. Heads, feet and viscera not to be removed until post-mortem inspection. Restrictions on removal of carcasses. Post-mortem inspection. Condemnation of carcasses on post-mortem inspection. Incisions in carcasses. Suspect carcasses. Carcasses passed on post-mortem inspection. Carcasses and poultry products to be subject to additional inspection. Procedure in respect of condemned carcasses. Compensation not payable in respect of condemned carcasses or poultry products. Disposal and treatment of condemned carcasses. Washing and chilling of carcasses. Restrictions on the use of additives. Disposal of viscera. Carcasses and poultry products to be preserved. Period within which the process of preserving is to be commenced and completed. Freezing. Canning. Preservation by drying. Preservation by pickling or salting. Inspectors not to have financial interest in poultry. Licensee to pay for inspection service. Third Schedule. Inspector to report contraventions to the Director. Inspector may prohibit use of equipment, rooms or compartments contravening these regulations. Inspection marks. Labels and marks not to be applied directly to carcass or poultry product. Tags. Labels. Specimens of inspection marks and labels be sent to appropriate authorities for information. Export certificates. First Schedule. Director to give information to appropriate authorities upon grant of licence to use premises as a poultry export factory. First Schedule. Records. Director may vary or rescind decisions of inspectors. Person aggrieved to have a right of appeal. Liability for nuisance not affected. Manner of signifying approval of Director. Offences. Fourth Schedule. Commencement of prosecutions. Power of Director to give directions to licensee. Requirements of these regulations to be additional to and not in derogation of other enactments. (Cap. 132, sub. leg.) (Cap. 132, sub. leg.) (Cap. 132, sub. leg.) (Cap. 132, sub. leg.) (Cap. 132.)

L.N. 136/70. Citation. Interpretation. First Schedule. First Schedule. Control of export of carcasses and poultry products to specified countries. First Schedule. Prohibition of use of premises as poultry export factory. Grant of licence. Second Schedule. Application for licence. Revocation of licences. Surrender of licences. Director to notify appropriate authorities of the revocation or surrender of licence to use premises as a poultry export factory. First Schedule. Licensee leaving Hong Kong to notify Director. Removal of carcasses and poultry products already in premises on grant of licence. Situation and screening of premises. Doors. Provision of separate rooms and compartments. Refuse room. Separate room or compartment to be provided for carcasses held for further inspection. Cooling and freezing equipment. Incinerator to be provided. Maintenance of premises and equipment. Situation of boiler. Accommodation and facilities for inspectors. Bathrooms, shower rooms and toilets. Eating of food. Construction and finishing of floors, walls, etc. Drainage and plumbing. Sewage and drainage system. Potable water supply to be provided. Hot water supply. Toilet accommodation and washing facilities. (Cap. 123, sub. leg.) Storage of clothing and facilities for employees to change clothing. Lighting. Ventilation. Equipment. Trays to be provided. Conveyor systems. Chilling and defrosting tanks. Tables to be provided. Water spray equipment. Provision of sterilizing equipment. Trolleys and containers. Refrigeration and freezing equipment. Plucking machinery. Restrictions on use of equipment employed in the handling or preparation of substances not for human consumption. Premises not to be altered without the consent of the Director. Premises. Batteries and dropping pans. Scalding vats. Equipment to be cleaned daily. Cleaning of chilling and defrosting tanks. Trays and conveyor belts. Equipment to be drained after washing. Clean and hygienic methods to be employed in inspecting, processing, handling and storing carcasses and poultry products. Carcasses, meat, poultry and animal products not to be brought into poultry export factory. Storage and handling of substances which may cause objectionable conditions or odours. Removal of offal and waste from factory. Containers and packing materials. Packing. Lining of containers. Protective clothing. Smoking, spitting and personal hygiene. Precautions against vermin. Use of disinfectants and insecticides. 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. Inspections to be carried out by inspectors. Poultry to be inspected ante mortem. Restrictions on entry of poultry to premises and slaughter room. Presentation of poultry for ante-mortem inspection. Condemnation of poultry on ante-mortem inspection. Prohibitions and procedures in respect of poultry condemned on ante-mortem inspection. Poultry classed as suspect on ante-mortem inspection. Poultry classed as passed on ante-mortem inspection. Restrictions on feeding poultry before slaughter. Method of slaughter. Place of slaughter. Application of Part VI. Scalding, plucking and bleeding. Stubbing. Singeing, venting and washing. Heads, feet and viscera not to be removed until post-mortem inspection. Restrictions on removal of carcasses. Post-mortem inspection. Condemnation of carcasses on post-mortem inspection. Incisions in carcasses. Suspect carcasses. Carcasses passed on post-mortem inspection. Carcasses and poultry products to be subject to additional inspection. Procedure in respect of condemned carcasses. Compensation not payable in respect of condemned carcasses or poultry products. Disposal and treatment of condemned carcasses. Washing and chilling of carcasses. Restrictions on the use of additives. Disposal of viscera. Carcasses and poultry products to be preserved. Period within which the process of preserving is to be commenced and completed. Freezing. Canning. Preservation by drying. Preservation by pickling or salting. Inspectors not to have financial interest in poultry. Licensee to pay for inspection service. Third Schedule. Inspector to report contraventions to the Director. Inspector may prohibit use of equipment, rooms or compartments contravening these regulations. Inspection marks. Labels and marks not to be applied directly to carcass or poultry product. Tags. Labels. Specimens of inspection marks and labels be sent to appropriate authorities for information. Export certificates. First Schedule. Director to give information to appropriate authorities upon grant of licence to use premises as a poultry export factory. First Schedule. Records. Director may vary or rescind decisions of inspectors. Person aggrieved to have a right of appeal. Liability for nuisance not affected. Manner of signifying approval of Director. Offences. Fourth Schedule. Commencement of prosecutions. Power of Director to give directions to licensee. Requirements of these regulations to be additional to and not in derogation of other enactments. (Cap. 132, sub. leg.) (Cap. 132, sub. leg.) (Cap. 132, sub. leg.) (Cap. 132, sub. leg.) (Cap. 132.)

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