【法规名称】
【法规编号】 44098 什么是编号？
【正 文】
第11页 CAP 139E POULTRY (SLAUGHTERING FOR EXPORT) REGULATIONS
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[接上页] (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. Cap 139E reg 81 Heads, feet and viscera not to be removed until post-mortem inspection 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. Cap 139E reg 82 Restrictions on removal of carcasses 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. Cap 139E reg 83 Post-mortem inspection (1) Every carcass shall be inspected post mortem. (2) Post-mortem 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 post-mortem 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) Post-mortem inspection shall be completed by a thorough examination of the viscera after removal from the carcass. Cap 139E reg 84 Condemnation of carcasses on post-mortem inspection (1) Subject to paragraphs (2), (3) and (4), upon post- mortem 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) myelocystomatosis; 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 eat it; (f) an inflammatory processor 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) flood water; or (b) polluted water. Cap 139E reg 85 Incisions in carcasses (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; (c) the flesh at the posterior of the keel will not be exposed. Cap 139E reg 86 Suspect carcasses (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 inspector 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. |
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