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

99. Preservation by drying
(1) Carcasses and poultry products which are to be preserved by drying shall—
(a) be thoroughly salted in a hygienic manner approved by the Director, and washed with fresh, potable water;
(b) after salting and washing, be suspended in a drying chamber of a design and construction approved by the Director; and
(c) remain continuously in the drying chamber for not less than ninety-six hours with the temperature in the chamber maintained throughout at not lower than 50oC and not higher than 65oC. (L.N. 60 of 1981)
(2) After drying, the carcasses or poultry products shall—
(a) be thoroughly soaked in clean peanut oil; and
(b) if they are to be canned after drying, canned in peanut oil in accordance with regulation 98.

100. Preservation by pickling or salting
The process of preserving carcasses or poultry products by pickling or salting shall be carried out in a hygienic manner approved by the Director.

101. Inspectors not to have financial interest in poultry
No inspector shall—
(a) perform any duties or exercise any powers under these regulations in respect of poultry, carcasses or poultry products in which he is directly or indirectly financially interested; or
(b) except with the permission in writing of the Director, accept any payment, reward or gift from a licensee.

102. Licensee to pay for inspection service
Upon demand the licensee shall pay to the Director, in respect of inspections carried out under these regulations, the fees specified in the Third Schedule.

103. Inspector to report contraventions to the Director
An inspector, upon becoming aware of any contravention of these regulations, shall, as soon as practicable, report such contravention to the Director.

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

104. Inspector may prohibit use of equipment, rooms or compartments contravening these regulations
(1) If an inspector is of the opinion that any equipment, room or compartment in a poultry export factory is unclean, in an unhygienic state or otherwise contravenes these regulations, he shall—
(a) give notice in writing to the licensee of his opinion and may by such notice prohibit the use of the equipment, room or compartment until further notice has been given to the licensee under paragraph (2); and
(b) as soon as reasonably practicable deliver to the Director a copy of the notice so given.
(2) An inspector may at any time withdraw a prohibition under a notice given under paragraph (1) upon being satisfied that the equipment, room or compartment to which the notice relates is clean, in a hygienic state and otherwise complies with these regulations, by giving notice in writing to the licensee of the withdrawal of the prohibition.
(3) The licensee shall ensure that no person uses in the premises any equipment, room or compartment in respect of which notice prohibiting such use has been given to the licensee under sub-paragraph (a) of paragraph (1) until the prohibition has been withdrawn by notice given to the licensee under paragraph (2).

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

105. Inspection marks
(1) The Director shall devise and provide a means of reproducing distinctive inspection marks for use by inspectors in a poultry export factory.
(2) An inspection mark—
(a) shall be applied or affixed in the premises, either directly or by means of a label, to every—
(i) wrapper;
(ii) can; or
(iii) container,
containing a carcass or poultry product;
(b) shall not be so applied or affixed to—
(i) a can, until after it has been hermetically sealed, inspected and passed in accordance with Part VII; or
(ii) a shipping container used to transport carcasses or poultry products until the carcasses or poultry products to be packed therein have been so packed;
(c) shall clearly indicate—
(i) that every carcass or poultry product contained in the wrapper, can or container bearing the inspection mark has been inspected and passed under these regulations;
(ii) the identity of the inspector who applied or affixed the mark;
(iii) the identity and licence number of the poultry export factory in which such carcass or poultry product was preserved or prepared; and
(iv) the date when the mark was so applied or affixed;
(d) shall be applied or affixed only by an inspector; and
(e) shall be printed or stencilled on the shipping container and shall not be applied or affixed to such a container by means of a rubber stamp.
(3) An inspector shall not apply or affix an inspection mark to any wrapper, can or container, unless at the time of applying or affixing such mark he is satisfied that every carcass or poultry product within the wrapper, can or container is unadulterated, wholesome and edible.
(4) Every inspection mark devised and provided by the Director under paragraph (1), shall include the following—“Inspected for wholesomeness by the Hong Kong Agriculture, Fisheries and Conservation Department.”. (L.N. 331 of 1999)

106. Labels and marks not to be applied directly to carcass or poultry product
No label or mark shall be applied or affixed directly to a carcass or poultry product.

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

107. Tags
(1) An inspector shall use tags of a design and colour approved by the Director for the identification and control of poultry, carcasses or poultry products which—
(a) have been condemned; or
(b) are held for further inspection as suspects.
(2) Subject to paragraph (1), an inspector may use such tags, seals or other devices and methods as may be approved by the Director to identify and control the use of equipment, rooms or compartments in a poultry export factory found to be unclean, unhygienic or otherwise to contravene these regulations.
(3) No person, other than an inspector, shall—
(a) alter;
(b) tamper with; or
(c) remove,
a tag, seal or other device used by an inspector in accordance with paragraph (1) or (2).

108. Labels
(Adaptation amendments retroactively made - see 65 of 1999 s. 3)
(1) Every wrapper, can or container in which there is a carcass or poultry product shall, at the time of removal from the poultry export factory, bear an appropriate label, the design, form and use of which has been approved by the Director.
(2) No person shall use a label other than for a purpose for which the use thereof has been approved by the Director under paragraph (1).
(3) The label shall—
(a) be durable, and clearly printed in block capital letters and figures, or in easily legible characters; (65 of 1999 s. 3)
(b) securely affixed to the wrapper, can or container;
(c) unless the Director otherwise authorizes be in the English language or the Chinese language; (65 of 1999 s. 3)
(d) specify—
(i) the nature and the common name or usual description of the carcass or poultry product;
(ii) the ingredients, if any, and the proportions thereof, added to, or used in the processing of the carcass or poultry product;
(iii) the net weight of the carcass or poultry product; and
(e) bear an inspection mark applied under regulation 105.
(4) In the case of a carcass or poultry product which is individually wrapped or packed, the net weight of such carcass or product may include the weight of the individual wrapper or container not exceeding 10 grams. (L.N. 60 of 1981)
(5) Without prejudice to paragraph (1), every can containing a carcass or poultry product shall, immediately after canning, be permanently marked in such manner as the Director may approve, so as to indicate clearly the precise nature of the contents of the can and the date of canning.