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

49. Cleaning of chilling and defrosting tanks
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 thoroughly cleaned at least once each day when in use; and
(c) if the same carcasses or poultry products are held therein for more than twenty-four hours, be thoroughly cleaned after emptying.

50. Trays and conveyor belts
If a carcass or poultry product comes directly into contact 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. Equipment to be drained after washing
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 to be employed in inspecting, processing, handling and storing carcasses and poultry products
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 unadulterated.

53. Carcasses, meat, poultry and animal products not to be brought into poultry export factory
The licensee shall ensure that no carcass, poultry product, meat or product of any animal, is brought into a poultry export factory.

54. Storage and handling of substances which may cause objectionable conditions or odours
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 carcasses or poultry products are inspected, processed, handled or stored.

55. Removal of offal and waste from factory
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. Containers and packing materials
(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.

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

57. Packing
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 transportation, against contamination by water, insects, rodents, dust, dirt or objectionable or unhygienic bodies or substances.

58. Lining of containers
(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 carcasses 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. Protective clothing
(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.

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

60. Smoking, spitting and personal hygiene
(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, processed, 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 tuberculosis, cholera, typhoid, paratyphoid, dysentery organisms 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 complaints referred to in paragraph (2) to—
(a) handle poultry, carcasses or poultry products, or equipment 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. Precautions against vermin
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. Use of disinfectants and insecticides
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.