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

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
(b) used in the processing of,
carcasses or poultry products.
(2) Notwithstanding paragraph (1), common salt (NaCl) may be used—
(a) in aqueous solution in a concentration not exceeding 7 kilograms of salt to 10000 litres of water, as a chilling agent; and (L.N. 60 of 1981)
(b) to salt carcasses and poultry products which are to be preserved by drying in accordance with regulation 99.
(3) No approval shall be given under paragraph (1), unless the Director is satisfied that, having regard to the conditions and manner of its intended use, the substance will not cause carcasses or poultry products to become adulterated, unwholesome or inedible.

94. Disposal of viscera
After a carcass has been classed as passed on post-mortem or further post-mortem inspection, the viscera shall be—
(a) placed in a watertight metal container; and
(b) removed from the premises as soon as practicable, and in any event within not more than twelve hours after being so classed.

95. Carcasses and poultry products to be preserved
(1) Every carcass and every poultry product shall be preserved by—
(a) freezing;
(b) canning;
(c) drying;
(d) pickling; or
(e) smoking,
in accordance with these regulations using such hygienic processes as may be approved by the Director.
(2) Preservation of carcasses and poultry products under these regulations shall only be carried out indoors in a poultry export factory.
(3) At the commencement of the process of preserving a carcass by any of the methods referred to in paragraph (1)—
(a) the water content of a carcass shall not exceed—
(i) in the case of a turkey carcass, four and half per cent of the weight of such carcass; and
(ii) in the case of a duck or other poultry carcass, six per cent of the weight of such carcass;
(b) the water content of a poultry product shall not exceed six per cent of the weight of such poultry product.

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

96. Period within which the process of preserving is to be commenced and completed
(1) The process of preserving a carcass or poultry product by any of the methods referred to in paragraph (1) of regulation 95 shall be commenced—
(a) in the case of a carcass, not later than twenty-four hours after slaughter; or
(b) in the case of a poultry product, not less than twenty-four hours after the slaughter of the poultry used in the preparation of such poultry product.
(2) The process of preserving by—
(a) freezing; or
(b) canning,
shall be completed not later than seventy-two hours after—
(i) the carcass; or
(ii) in the case of a poultry product, any carcass used in the preparation thereof,
has undergone post-mortem inspection carried out at the time of evisceration.
(3) The process of preserving by—
(a) pickling;
(b) drying; or
(c) smoking,
shall be completed not later than one hundred and forty-four hours after—
(i) the carcass; or
(ii) in the case of a poultry product, any carcass used in the preparation thereof,
has undergone post-mortem inspection carried out at the time of evisceration.
(4) If the licensee fails to comply with paragraph (1), (2) or (3), he shall—
(a) report the failure to an inspector as soon as possible; and
(b) produce to the inspector every carcass and every poultry product in respect of which the failure has occurred.
(5) Carcasses and poultry products produced to an inspector under sub-paragraph (b) of paragraph (4) shall be condemned by the inspector.

97. Freezing
(1) The process of preserving a carcass or poultry product by freezing shall be carried out in such a way that—
(a) the internal body temperature of the carcass; or
(b) in the case of a poultry product, the internal temperature at the middle of the product,
is reduced to not higher than -18oC within sixty hours after the freezing process is commenced. (L.N. 60 of 1981)
(2) The licensee shall ensure that after completion of the freezing process, frozen carcasses and poultry products, so long as they remain in the premises, are kept under such conditions that they remain in a totally frozen state.

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

98. Canning
(1) Any can used for canning a carcass or poultry product shall—
(a) be of a material, design, manufacture and size approved by the Director; and
(b) immediately prior to filling, be thoroughly washed.
(2) Each can shall be washed while the can is held in an inverted position, with water having a temperature of not less than 82oC. (L.N. 60 of 1981)
(3) Each can when filled with a carcass or poultry product shall be—
(a) immediately closed and hermetically sealed;
(b) carefully examined to ascertain whether it has been properly sealed;
(c) heat processed in accordance with paragraph (5).
(4) Before heat processing, each batch or lot of cans shall be tagged or marked in such manner as—
(a) may be approved by the Director; and
(b) will clearly indicate any failure of the heat process.
(5) Heat processing shall be carried out at such temperatures and for such periods of time as the Director may require.
(6) As soon as possible after completion of heat processing, the cans shall be further examined to ensure that they are perfectly sealed.
(7) Following the elapse of not less than six hours after heat processing, cans which, in the opinion of an inspector, show signs of—
(a) having been overstuffed; or
(b) shortage of vacuum,
shall be marked by such inspector as condemned and disposed of together with their contents by incineration.
(8) If on examination under paragraph (3) or (6), a can is found to be improperly or imperfectly sealed, the carcass or poultry product therein shall be promptly removed and recanned in a different can.
(9) An inspector may—
(a) detain for incubation any canned carcass or canned poultry product; and
(b) carry out such tests, to determine the wholesomeness of the carcasses and poultry products so detained as he thinks fit.
(10) A carcass or poultry product so detained shall, before testing, be incubated for not less than ten days, or such longer period as an inspector may require, at a temperature of not less than 35oC and not more than 38oC. (L.N. 60 of 1981)