【法规名称】
【法规编号】 44098 什么是编号？
【正 文】
第12页 CAP 139E POULTRY (SLAUGHTERING FOR EXPORT) REGULATIONS
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[接上页] Cap 139E reg 87 Carcasses passed on post-mortem inspection 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. Cap 139E reg 88 Carcasses and poultry products to be subject to additional inspection (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. Cap 139E reg 89 Procedure in respect of condemned carcasses A carcass condemned on post-mortem or further post-mortem 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 post-mortem or further post-mortem inspection was carried out; and (d) be disposed of or treated in accordance with regulation 91. Cap 139E reg 90 Compensation not payable in respect of condemned carcasses or poultry products No compensation shall be payable under these regulations in respect of any carcasses or poultry products, condemned by an inspector under these regulations. Cap 139E reg 91 Disposal and treatment of condemned carcasses 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. Cap 139E reg 92 Washing and chilling of carcasses (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 5oC; and (b) subject to paragraph (3), be maintained after the initial period of chilling at not higher than 5oC- (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 temperature thereof may be allowed to rise to not higher than 13 degrees Celsius. (L.N. 60 of 1981) (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, (L.N. 336 of 1990)has been allowed to rise above 5oC 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 temperature of the poultry product is promptly lowered to 5oC 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 2 kilograms; or (b) six hours in the case of a carcass which exceeds 2 kilograms.(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" (冷冻初期) means the time which elapses between commencing to chill a carcass and the reduction of the internal body temperature of the carcass to 5oC. (L.N. 60 of 1981) Cap 139E reg 93 Restrictions on the use of additives (1) Subject to these regulations, the licensee shall ensure that no substance is, except with the approval of the Director- (a) added to; or |
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