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

32. Ventilation
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. Equipment
(1) Equipment including equipment used for or in connection 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 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 “不宜食用”; 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
(c) 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.

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

34. Trays to be provided
(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. Conveyor systems
(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
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. Tables to be provided
(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
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. Provision of sterilizing equipment
Such equipment suitable for sterilizing knives and other equipment shall be provided in the premises as the Director may require.

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

40. Trolleys and containers
(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 sealing them.

41. Refrigeration and freezing equipment
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. Plucking machinery
Machinery for plucking or stubbing carcasses, if provided, shall be constructed and installed in such a manner that any accumulations of feathers may be easily removed therefrom.

43. Restrictions on use of equipment employed in the handling or preparation of substances not for human consumption
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. Premises not to be altered without the consent of the Director
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.

45. Premises
The licensee shall ensure that premises and the equipment 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. Batteries and dropping pans
(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. Scalding vats
When in use, scalding vats shall be completely emptied and thoroughly cleaned not less frequently than once every day.

48. Equipment to be cleaned daily
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.