### Poultry (Slaughtering for Export) Regulations 《家禽(屠宰供出口)規例》

63. Substances and ingredients used in processing carcasses or preparing poultry products
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. Inspector to be informed of carcasses or poultry products suspected of being contaminated, unwholesome or adulterated
(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. Vehicles used for conveying carcasses and poultry products
(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.

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

67. Poultry to be inspected ante mortem
(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 carried out not more than six hours before slaughter.

### Poultry (Slaughtering for Export) Regulations 《家禽(屠宰供出口)規例》

68. Restrictions on entry of poultry to premises and slaughter room
(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-mortem inspection and has not been condemned;
(b) any carcass into the slaughter room.

69. Presentation of poultry for ante-mortem inspection
Poultry shall be presented for ante-mortem 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. Condemnation of poultry on ante-mortem inspection
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. Prohibitions and procedures in respect of poultry condemned on ante-mortem inspection
(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. Poultry classed as suspect on ante-mortem inspection
(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;
(ii) segregated from the other poultry; and
(iii) held for separate slaughter, evisceration and post-mortem 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.

### Poultry (Slaughtering for Export) Regulations 《家禽(屠宰供出口)規例》

73. Poultry classed as passed on ante-mortem inspection
(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-mortem inspection if not slaughtered within six hours after undergoing ante- mortem inspection.

74. Restrictions on feeding poultry before slaughter
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. Method of slaughter
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. Place of slaughter
Poultry which has been classed as passed on ante-mortem inspection shall be slaughtered in the slaughter room and not elsewhere in the premises.

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

78. Scalding, plucking and bleeding
After slaughter, carcasses shall be immediately—
(a) removed from the slaughter room;
(b) scalded;
(c) rough plucked; and
(d) thoroughly bled.

79. Stubbing
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. Singeing, venting and washing
(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.