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

24. Construction and finishing of floors, walls, etc.
In any room where carcasses or poultry products are inspected, processed, handled or stored—
(a) the floor shall be so constructed or finished that it is impervious to moisture and may be easily and thoroughly cleaned;
(b) the walls, partitions, doors and posts shall be smooth and constructed of materials which are—
(i) impervious to moisture up to a height of 1.8 metres above the floor; and (L.N. 60 of 1981)
(ii) resistant to moisture above that height; and
(c) the ceilings shall be moisture resistant, and so finished and sealed as to prevent—
(i) penetration by; and
(ii) the accumulation thereon of,
dust and dirt from any source.

25. Drainage and plumbing
(1) There shall be an efficient drainage and plumbing system for the premises and, so far as may be necessary, for the equipment.
(2) Such drains, pipes, gutters, traps and vents shall be installed and fitted as the Director may, in respect of any particular premises or equipment, require.
(3) The drainage and plumbing systems shall be so constructed and maintained as to provide quick run-off for all water from the premises and equipment, and of all surface water in and around the premises.
(4) Provision shall be made for the disposal of all surface water and waste water so that it will not create a nuisance or hazard to health.

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

26. Sewage and drainage system
(1) The sewage system shall have sufficient fall and capacity to—
(a) carry away efficiently all waste from processing operations; and
(b) prevent, so far as possible, blockage or over-load of the system.
(2) Traps in the sewage system—
(a) shall not be located near any part of the premises where carcasses or poultry products are—
(i) inspected, processed, handled or stored; or
(ii) loaded into vehicles for removal from the poultry export factory;
(b) shall be fitted with covers; and
(c) shall be so constructed that they may be readily cleaned out.
(3) In areas of the premises which are required to be washed down frequently, every floor drain shall be—
(a) equipped with a deep seal trap; and
(b) so installed that effluent cannot back up and flood the floor.
(4) Floor drains in areas of the premises which do not require to be washed down at frequent intervals, need not be equipped with deep seal traps if—
(a) the Director is satisfied that the traps are unnecessary; and
(b) the floor drains are connected to a secondary drainage system which in turn discharges into a properly trapped and vented expansion chamber in such manner that if any back up occurs no effluent will enter the premises.
(5) Drainage from latrines and urinals—
(a) shall be by means of separate soil pipes until the effluent passes outside the premises;
(b) shall not discharge into a grease trap; and
(c) shall not enter the sewer lines at a point where there is a possibility of the effluent backing up and flooding the floor of the premises.

27. Potable water supply to be provided
(1) The premises shall be provided throughout with an ample piped supply of fresh clean potable water which shall be—
(a) delivered throughout the premises under adequate pressure; and
(b) protected against pollution.
(2) The licensee shall, whenever so directed by the Director, provide such evidence as may be necessary to satisfy the Director of the potability and purity of the water supply in the premises.

28. Hot water supply
In every place where it is necessary for the proper cleaning of the premises and equipment—
(a) an adequate supply of hot water; and
(b) hot water hose connections,
shall be provided to the satisfaction of the Director.

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

29. Toilet accommodation and washing facilities
(1) Toilet accommodation shall be provided which is equipped with—
(a) lavatory basins and urinals to a standard and of a number not less than that required in respect of industrial undertakings by the Building (Standards of Sanitary Fitments, Plumbing, Drainage Works and Latrines) Regulations (Cap. 123 sub. leg. I);
(b) an adequate number of washbasins with an ample and constant supply of hot and cold water; and
(c) metal containers for the reception of used towels and other waste.
(2) The licensee shall provide and maintain an adequate supply of hand towels and soap in the toilet accommodation.
(3) Facilities for cleaning utensils and washing hands shall be provided at such places in the premises as the Director may require.
(4) Durable signs written in Chinese characters, requiring employees to wash their hands before returning to work, shall be posted and maintained in a conspicuous place in all toilet accommodation.
(5) The licensee shall keep toilet accommodation and the lavatory basins, urinals, washbasins and other sanitary equipment in the premises clean and in good repair and working order.

30. Storage of clothing and facilities for employees to change clothing
(1) Adequate facilities shall be provided in the premises—
(a) for the storage of overalls, aprons and other working clothing;
(b) for the storage of the clothing of employees;
(c) for employees to change their clothing; and
(d) if so required by the Director, for incubating and testing canned carcasses and poultry products in accordance with paragraphs (9) and (10) of regulation 98.
(2) A sufficient number of containers shall be provided for the temporary storage of soiled linen, overalls, aprons and other items of working clothing.
(3) Clothing shall not be stored in rooms or compartments where carcasses or poultry products are inspected, processed, handled or stored.

31. Lighting
(1) Adequate and effective lighting, whether natural or artificial or a combination of both, shall be provided throughout the premises.
(2) All working surfaces in rooms where poultry is slaughtered or carcasses or poultry products are processed or handled shall receive illumination the intensity of which is not less than 320 lux. (L.N. 60 of 1981)
(3) At all parts of the premises used for the inspection of poultry, carcasses or poultry products, the light intensity on working surfaces shall be not less than 540 lux. (L.N. 60 of 1981)
(4) All windows and skylights used for lighting the premises shall, so far as practicable, be kept clean and free from obstruction.
(5) Notwithstanding paragraph (4), any window or skylight may, if necessary, be whitewashed or shaded to mitigate heat or glare.