Food (Control of Quality) (Poultry Slaughterhouses, Slaughtering and Inspection of Poultry Meat) Regulations, 1993 (G.N. 85 of 1994)

Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) '1HB RXJ) (cnmo.OF~) (I:aJL".l'RY SLAlDfl'EIHl&!S. SLMDI'.lERIt«i NI) INSPIiCl'l~OF I:aJL".l'RY MEAT) RIUJLATI<H;. 1993 TABLE OF COITENTS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. Title Citation Interpretation Construction and facilities of an abattoir Hours of slaughter Fees Records Inspection arrl slaughter Restriction on animals and birds and adnission of carcasses to abattoirs. Restriction on entry of persons into abattoirs Restriction on hygienic conduc'U Separation of equipnent and utensils Harrlling of poult:ry meat and giblets Use of abattoirs Whole carcass to be inspected Evidence of disease Restriction on rem:wal of carcase or part thereof fran the abattoir. Detention arrl seizure Separation arrl disposal Branding of carcasses Injured or nori1::>uOO. poultry Penalty. 177 Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) G.N. No. 85 (contd.) FIR·ST SCHEDULE PART I - Site, accessibility, and constzuctdon PARI' II - Facilities of an Abattoir SECOND SCHEDULE Fees to be charged THIRD SCHEDULE Details of Records to be kept at Abattoir FOURTH SCHEDULE PART I - inspection procedure A - Ante-rrortan Inspection B - Post-rrortan Inspection PART II - Duti.es of a meat Inspector. 178 Food (Control of-Quality] (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) GoVERNMENT NonCE No. 85 published on 2513/94 'lHB IUD (<DmD.(F~) N:::r. 1978 (No. 10 of 1978) Made under section 31 '!HE RXD (CXM'R>L OF ~ALITY) (roJLTRY SIAlGITERI-O.JSES, SLAOCHI'IiRI~ AND INSPEX:TIOO OF IUJLTRY MEAT) RmlLATlcm. 1993 Cita .f-1. 'Ibese R~ations may be cited as the Food [Control of Quality] • [Poultry slaughterllouses. slaughtering and Inspection of Poultry Meat] Regulations, 1993. Inte:r:pre 2. In these Regulations unless the context otberwtse requires: tatian R abattoirR means pre:nises approved am registered by the canni.ssion to be used for the slaughter of poultry for hunan oonsurption and shall inclu:ie eXIX>rt slaughteroouses. "Act" means the Food tControl of Quality) Act, 1978: "cercass" means the body of any slaughtered poultry after bleeding and dressing; "dressing" means the raooval of feathers after slaughter. bleeding and raooval of viscera; "giblets" inclu:ies the properly tr:imned and washed liver fran which the gall bladder has been reroved, the heart with or without the pericardial sac, the gizzard fran which the lining and the contents have been reroved and any other part of the carcass considered to be edible by the consuning carm.mity; 179 Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) C.N. No.'!! [contd.] "meat Inspector" means a properly trained officer appointed by the Minister for the purpose of meat inspection and control of hygiene. "Minister" means the minister for the time being responsible for health: "occupier" shall include owner, manager or person incharge of an abattoir: "poultry" means any bird that is cxmronly used as food: "poultry meat" means the clean dressed flesh, that has been inspected by a meat inspector and found fit for tJ.unan consinptiion, exclusive of giblets and eviscerated poultry. CCIlst:ruct:ial am facilities of an abattoir IbJrs of Fees 3. (1) No pranises shall be used as an abattoir unless they have been approved and constructed in accordance with plans previously approved in writing by the Carmission. ( 2) The occupier of any abattoir shall be required by the Cannission to provide all or any of. the requirements contained in the First Schedule of these Regulations. 4. The occupier or owner of an abattoir shall fix the hoors during which slaughtering may take place therein and shall post a notice of such hours on sane conspicuous part of the abattoir. 5. The fees set out in the Second Schedule shall be payable by the owner of poultry in respect of the service or inspection carried out by or on behalf of the Goverrunent. 180 Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) G.N. No. 85 (comd. 6. (1) Every occupier of an abattoir shall keep or cause to be ReootdB kept records of all poultry slaughtered and of all carcases and giblets inspected, seized and detained at the abattoir in accordance to the provisions of the third Schedule. ( 2) Every occupier of an abattoir shall wi thin ten days fran the last day of the nonth deliver to the carmission a I1Dl'lthly return. 7. (1) All poultry intended for hunan consurption shall be inspected both at the antarortEm and postrrortEm as provided in Part I of the Fourth Schedule of these Reg..l1ations. (2) No poultry shall, except with the consent of the meat inspector be slaughtered anywhere other than in an abattoir. ( 3) Not-withstanding the provisions of regulation 7( 2 ) , poultry may be slaughtered elsewhere other than in an abattoir in the case of illoess, accident or other emergency of such nature as to render that course necessary. ( 4) Duties of a meat Inspector shall be as provided for in Part II of the Fourth SChedule. 181 8. (1) (a) No bird other than a bird so defined in regulation 2 shall be pennitted for slaughter within any part of an abattoir. (b) No animal whatsoever shall be pennitted wi thin any part of an abattoir. Rest:rict:icm OIl animBls and birds am. cdn:i.ssia1 of caroases to abattoirs Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) (i.N No. 85 (contd.) (c) Every abattoir shall be adequately provided with walls, doors, windows and fen~s to prevent the ingress of any bird or animal. ( 2) No carcass or paultry nor any part thereof shall be adnitted to any part of a public abattoir unless: (a) it is accanpanied by the certificate of a meat Inspector that it has been inspected in accordance with the provisions of these Regulations and passed as fit for hunan consunption: or (b) it is accarpanied by the certificate of a veterinary Surgeon that the paultry has not died of any disease notifiable under the provisions of the Animal Disease Ordinance: or (c) Such carcass is admitted in accordance with regulation 8 of these Regulations and all the poultry that was intended for slaughter on that day shall have been slaughtered. ( 3) No carcass of paultry or any part thereof shall be acinitted to any part of an export slaughterhouse which is used In the production of paultry meat unless the paultry was slaughtered: (a) in an abattoir, the operation of which is governed by the provisions of the Act: or (b) in an abattoir expressly approved for that purpose by the Carmission. Restriction 9. No person shall enter any abattoir unless he is: at entIy of persatS ( a) employed therein: into (b) an Officer of the Government or of a Local Authority abattoirs acting in the course of his duty; or 182 Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) G.N. Woo 85 (contd.) (e) a person having legitimate business therein. 10. (1) Every meat inspector while inspecting carcases shall wear a waterproof wrap-around apron covering the body fran neck to knee, a pair of waterproof boot:s and a washable cap. (2) Every pet'SOn enployed in an abattoir, in the slaughte.c of p:JU1try or the handling of a carcass shall wear a waterproof wrap-around apron covering the body fran neck to knee, a pair of wate:rproof boots and a washable cap. (3) Every person enployed in an ebattoaz, corcstore, carcase or poultry-neat conveying-vehicle in carrying carcases or poultry meat shall wear a wate:rproof wrap around apron covering the body fran neck to knee, a washable cap and a pair of wate:rproof boots. (4) It shall be the duty of an occupier of an abattoir or enployer of persons working at an abattoir, or coldstore to provide each enployee with a white gown or overcoat covering the neck, hands and knee apart fran the prescribed protective clothing in paragraph (1), (2) and (3) of this regulation. (5) All such protective clothing shall be kept Qd clean as is consistent with the perfonnance of the wearers duties and it shall be the duty of enployers to provide facilities for the washing of such clothing. (6) Knives, hooks or cloth that have been used for cutting, incising or have care into contact with any diseased organ or tissue shall not again be used for any purpose until they have been boiled in water to 85°C for not less than fifteen minutes or disinfected in another marmer approved. by the meat Inspector. 183 Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) G.N. No. 85 (contd.) (7) Olicken, turkeys, ducks, geese, guinea fowls ar pigeons shall be processed separate :fran one another to pqwent the risk of cross oontam:i.nation. (8) Poultry, carcass, or giblets found unfit far l:unan consurption shall not be kept in the scme roan with thos~ fit for hunan oonsurption rot shall be kept in an accurately locked separate roan am. disposed of regularly at least once a day. 184 Handling of pooltry meat i!'"'~:l giblets 11. 12. Equi.pnent and utensils used for inedible or oondamed poultry meat, giblets or carcass shall be identified am. shall not be used for edible products. (1) No. person engaged in the handling of poultzy meat am. giblets shall allow meat to ccme int::o direct contact with floor, gramd ar~ surface. (2) After preparation the poultzy meat shall be irnnediately eooled to an internal tarperature of 4°C [39°F] or lower. ( 3) Giblets shall be chilled to 4°C [39° F) or lower within two hours fran the tine they are rerooved fran the poultzy. ( 4) Packaging shall be done under conditions which preclude the introduction of contanination into the product including separate wrapping of giblets and separate packing roan for the different kinds of processed poultzy. ( 5) Tarperature am. procedures which are used for cooling, am. freezing carcasses, poultzy meat am. giblets shall be in accordance with operating practices which ensure the pr<:JTPt rerroval of the heat am. preserve the condition am. wholesaneness of the carcase and all edible portions thereof. ( 2) Such re!ooval made in accordance with paragraIil (1) of this regulation shall have the consent of and be in accordance with the instructions of a meat Inspector. Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) G.N. No. 85 (contd.) 13. (1) No part of an abattoir shall be used for any pw:pose other than the slaughter of poultry, or the production of poultry meat and giblets. ( 2) No occupier shall allow any part of an abattoir to be used as a sleeping or living roan except in so far as quarters are specifically provided for the use of night watcbnan. (3) No part of an abattoir shall be used for deposit of personal effects or clothing except in roans or facilities specifically pnwided for that purpose. 14. (1) No carcass shall be inspected unless the wlx>le carcass with all organs, is presented together for inspection. (2) Any carcass subnitted for inspection with any organ raroved shall be condamed. 15. No person except with the pennission of a meat Inspector Evidence of shall, prior to a cooplete inspection of any carcass, di selBe ranove any part of the carcass: or obliterate any evidence of disease in the carcass or organ by washing, scrapping, trimning or otheIwise treating the carcass or ranove any mark or identification fran the carcass, head or giblets until the meat Inspector has ccmpleted his inspection aId give his decision. 16. (1) No person shall ranove any carcass or part thereof: fran Restricti.on <Xl any abattoir unless such carcass or part thereof has rEm:wal of been inspected by a meat Inspector. carcase or part thereof fran abattoir 185 Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) G.N. No. 85 (contd.) Detention and 17. (1) Where a meat Inspector detains a carcass or part se:iz1ne thereof he shall mark or label such carcass or giblet in a conspicuous manner with the word "Detained". ( 2) Where a meat Inspector seizes a carcass or giblet under the power's conferred by section 23 (1) of the Act he shall cut it deeply with a knife throughout its substance and mark or label it in a conspicuous manner with the word "Condanned". separation and 18. (1) All detained carcasses or giblets shall be pranptly disposal rerroved to the detention roan, or space where they shall ranain pending the final judgement by the meat Inspector. ( 2) All seized carcase or giblets or parts thereof shall be placed in special containers and rerroved to a place of di.spoaal. where they shall be di.sposed by: (a) incineration: (b) being buried after being rendered obnoxious: or (c) being processed at the discretion of a meat Inspector to a product other than a product for hunan consunption. BraIxling of carcases 19. (1) Carcasses, organs and giblets which as a result of ante and pos't-rror-tem inspection are passed as fit for hunan consumption without further restriction shall be appropriately branded. (2) All carcasses, parts of carcasses, organs and giblets which as a result of ante and p:>st-rrorten inspection are found to be unfit for human consumption shall be held securely to the satisfaction of the meat Inspector until they are branded, stained, rendered, denatured or otherwise destroyed to exclude them fran human food purp:>ses. 186 Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) o.s. No. 85 (contd.) 20. Where an injured or mxr.ibund poultry is cdnitted to or found in an abattoir, the occupier of such abattoir shall without delay notify a meat Inspector. 21. Any person who contraveness any of these Regulations, or who fails to caTPly with any notice or prohibition under these Regulations shall be liable to a fine not exceeding b1Ienty thousand shillings or to irrprisonrent for a tenn not exceeding one year or to both such fine and irrprisonrnent. 187 Injured or tmibund p:JUl.try Penalty Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) G.N. No. 85 (contd.) (R~ation 3) 1. A s1al.qltertnJse shall be located in an area which is reasonably free fran objectionable odours, smke and dust. Adequate dust-proof access-ways connecting the slaughterhouse with public roads shall be available. '!be s1al9ltertlouse nust be ccnpletely separated fran any other building used for iRdu8tr~ cxmnercial, agricultural, residential or other purposes. 2. If.a retail bJeiness is carried on within the official premises of a slaughterhouse, custaners shall have access only to the roan or roans where such bJeiness is O!Il'1ducted.and shall be excluded fran the rest of the slaughterhouse. 3. The following mininun requirements shall be maintained in the construction of 8 slauQhterhouse: (a) a roan for the stunning and bleeding of poultry with arrangements for bleeding the poultry in a handling position: (b) separate roan for the storage, disposal and treatment of inedible and condEmhed birds carcasse and meat: (c) material used shall be .inpervious, easily cleaned and resistant to wear and corrosion: (d) walls shall be constnlcted so that they are srrooth and flat and made of srrooth-surface portland cement plaster or other non-toxic, non-absorbent material awlied to a suitable base, walls shall be provided with sanitary l:urpers to prevent danage by m:wable and other equipnent: (e) floors shall be constructed of dense, acid resistant, water-proof concrete and have a wood float finish: (f) covers with sufficient radii to prcm:>te good sanitation shall be installed at the juncture of floors and walls in all roans: 188 Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) G.N. No. 85 (contd.} (g) ceilings shall be of gxld height and, as far as structural conditions permit, be srrooth and flat and be constructed of portland canent plaster or other acceptable iJTpervious materiaL If the ceiling has exposed hoists, these must be at least 60 centimetres on centre and be designed so that they.are easy to keep clean: (h) window-sills shall be at least 150 centimetres wide and the doors must be made of rust-resistant metal having tight soldered or welded seems, Door jl.l'Tbs shall be covered with rust-resistant metal: ( i) all windows, doorways and other openings that wou.ld admit insects shall be equipped with effective insect and rodent screens: (j) the buildings shall be sufficiency rodent-proofed: (k) dressed timber shall be used for all exposed interior \\UOd work, and it shall be painted with a good non-toxic oil or plastic base paint, treated with linseed oil or with a clean \\UOd sealer: ( I) all parts of floors where wet operations are conducted shall be well drained, with at least one drainage inlet provided for each 35 square metres of floor space. The inlets shall be placed under the dressing rails if necessary in conjuction with drainage valleys, not less than 7.5 centimetres wide, with a slope of the floor towards the drainage valleys or inlets of at least 2.5 centimetres per metre: (m) the waste disposal systan must be of adequate size and a:::mply with general and local regulations. 4. Drawings and specifications of alteration and construction of slaughterhouses shall be furnished to the Ccmnission for approval in advance of application for designation of the slaughterhouse. The drawings shall be caTPlete with specifications and consist of floor plans showing the location of features such as principal pieces of equipnent, floor drains, principal drainage lines, hand-washing basins and hose connections. They shall further show roof plan elevations, cross and longitudinal sections of the various buildings showing such features as principal pieces of equipnent, heights of ceilings, rails and character of floors and ceilings. There shall be further su1::Jnitted a .plot plan showing such features as the limits of the slaughterhouse pranises, locations in outline of buildings on the pranises, cardinal points of the a:::mpass and railways serving the slaughterhouse, all properly drawn in scale. 189 Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) C.N. No. 85 (contd.) 5. Each sl~ghterhouse shall provide the following amenities: (a) an CIlple - supply of potable water with conveniently placed outlets: (b) an arple supply of hot water at not less than 85°C shall be furnished and used for the cleaning of equipnent, floors and the like, which are subject to contamination by the dressing of diseased carcass: (c) sufficient natural and abundant artificial light at all places for proper conduct of the work, 6. The following specific adequate sanitary facilities and accommodation shall be furnished by every slaughterhouse: (a) dressing roans, toilet roans and urinals in sufficient numbers, ample in size and conveniently located: (b) mx1ern lavatory accommodations with hot and cold water, soap and towels or other equipnent for drying hands and their use shall be supervised: (c) properly located facilities for cleaning and disinfecting hands and utensils of handling carcasses and meat. 7. ~table and sufficient bandages, dressings, including waterproof dressings, and antiseptics shall be provided and maintained for first-aid treatment in every slaughterhouse premises, in a readily accessible position for use of persons engaged. in the slaughterhouse. PART II - FJlCILITIES OF AN ABAT10IR 1 . '!be rate of flow of water into scalding tanks shall provide a continuous rep1ac:Ement of water so as to protect against a build up of contamination in the scalding tanks, and such tanks shall be E!TPtied regularly at reasonable intervals. 2. Machines used for plucking shall be designed to stop the scateer of feathers and all feathers shall be rerooved and stored in suitable containers for disposal. 190 Food-tControl of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) G.N. No. 85 (contd.) 3. (a) Wax dipped poultry shall be handled so that the set wax and the removed feathers shall fall into a suitable container. (b) Feather separation sieves included in wax dipping machines shall be ramved and cleaned once daily. (c) All reclaimed wax shall be heated to a tarperature of not less than 80°C[176°P] for period of not less than 20 minutes and shall be skirrmed, washed and filtered or passed through a centrifugal cleaning machine and aftm:wards stored in a clean place. 4. (a) Evisceration troughs shall be constructed of stainless steel or other suitable material. (b) The water flow shall be in the opposite direction to where the carcasses are travelling so that the carcase arrives for CdOling at the point where clean water enters the trough. (c) The rurber and placing of the water outlets shall be constructed as to prevent the acC\..lTUlation of ~ld up material in the troughs. 5. (a) sto~ containers for inedible material shall be leakproof, constructed of metal or other suitable iJrpervious material which is easy to clean and covered with close-fitting lids. (b) Where chutes or other continuous disposal methods are used, they shall be so constructed as to protect againts contamination or offensive odour. 6. Equipnent used for chilling the carcasses and edible organs shall be constructed of stainless steel or other suitable material and shall be so operated as to protect against the build up of micro-organisms. 191 Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) G.N. No. 85 (contd.) (R~ation 5) :FDS '10 BE QIARB): Charges for Ante-lOOrtem inspection - 15/= per paultry. Charges for Post-lOOrtem inspection - 10/= per poultry. Charges for slaughter - to be fixed by local authorities/owner of an abattoir. 'DURO SOIlDJLE (Regulation 6) IEI'AILS OF RfXDIU:i '10 BE ICEPT AT AN AI:Wl"lOIR: 1. NlITtler of various species and classes of poultry slaughtered. 2. Nunber of various species and classes of paultry inspected. 3. NlITtler of entire carcasses of various species and classes oondamed with all the organs and giblets and the disease for which they are condemned. 4. NlITtler of various species and classes of poultry condamed partially and of organs condermed, the disease for which they are condemned and the nanes of portions and organs oondamed. 6. Metlxlds of disposal of condamed carcass, meat or organs L,e , whether by burning, blrial, processing in digesters or meIter, sterilization, sale or otherwise. 192 Food (Control of Quality) (Poultry Slaughter houses, Sitmgfiiering and Inspection of Poultry Meat) G.N. No. 85 (contd.) (~tioo 7) 1. 'Ibere shaH. be a separate rcxm for storing live birds arxi for canying out ante-lIDrten :inspectioo. 2. (a) The ante-RDrten inspection shall be carried out inmediately before any s.la\.91ter: and (b) sufficient li~t shall be provided for inspection. 3. M> 1Ull1:J:y which MEl been brought to the slaughterhouse eatp)UJld for purposes of sl..a\91ter shall be remved therefran whetheI:" for slaughter or othexwi.se unless pennissioo in writing has been granted by the meat Inspector. 4. During inspectial, the following details shall be noted: (a) disease synptCJ113 which may influence the general health of the bird: (b) the presence of notifiable infectious disease or syrrptans which may suggest that such disease has developed: (c) anaciation, dirty ruffled feathers, abscesses and infected \\OUIld, discolored and oedematous carb, diarrhoea, gaping or sneezing, discharge fJ:an eyes and/or nostrils, laneness and central nervous systen disorder. 5. Any poultry which, on ante-lTOrten inspectioo is fourxi with or suspected of any of the features enunerated in paragraph (4) of this Part, shall be marked or identified and taken aside arxi slaughtered after the killing of the nonnal poultry has been carried out. 6. M> carcass derived fJ:an a bird fourxi to be "a suspect" by the meat inspector during ante-lIDrten inspectioo shall be passed to be fit f<% hunan consmption or as being free fJ:an organiSITS causing meat-berne diseases. 193 Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) G.N. No. 85 (contd.) 7. The carcass fran which samples have been taken for bacteriological examination shall be retained under lock and key until final decision is reached. 8. Any bird showing on ante-mortem inspection a disease or condition that would necessitate condemnation on post-mortem inspection shall be condemned. 9. The condemned birds shall, if not already dead, be killed in the post-mortem roan only and be disposed off inmediately and shall not be given or exposed to any hl..D11ClI1 being for consumption. B. Ibst-nvrtem Inspection: 1. The post-mortem inspection shall be conducted at the time of evisceration. 2•• The carcass shall be opened so as to ensure sufficient exposure of the organs and body cavity for a proper exanination. 3•• The liver, spleen, gizzard, proventriculus, crop and intestines shall be drawn out but in such a way that the organs are still connected to the body. 4 •• The external inspection shall comprise of the dorsal, lateral and ventral surfaces of the body as well as the head, tail, wings and legs. 5. The internal surface is inspected at the time of the inspection of the extracted organs. 6. At the external inspection, attention shall be specially directed towards the following diseases and conditions which can detennine segregation, or condemnation of the birds: eczematous diseases, wounds, other lesions, staining, inadequate bleeding, haemorrhages in the skin [in the subcutaneous tissue or musculature], heavy contamination, atrophy, presternal bursitis, joint and tendon sheath inflcmnation, abscesses and tumours. 194 Food (Control of Quality) (foultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) G.N. No. 85 (contd.} 7. At the internal inspection, the abdani.na1 and thoracic organs shall be excmined together with the serous merrbranes and the air sacs, and it shall be noted whether there is an abnormal, odour or a collection of blood, exudate in the body cavity. 8. On inspectiOn of the organs, it should be noted whether there are inflcmatory or other pathological cx:>nditions. 9. '!he carcass and organs shall be condanned and shall be unfit for hunan consurpt.Lon if affected with or showing lesions of any of the following diseases or conditions: ( i) abscesses, multiple ( ii) fowl cholera ( iii) fowl pest [fowl plague] (iv) new castle disease (v) tuberculosis (vi) fowl typhoid (vii) sa.lJronellosis (viii) septisaemia ( ix) erysipelas (x) pseudotuberculosis (xi) listerosis (xii) oroithosis/psitacosis (xiii) botulism (xiv) toxoplasrrosis (xv) coligranulirnatosis (xvi) infectious coryza (xvii) chronic respiratory disease (xviii) infectious sinusitis [in turkeys] (xix) infectious brQllchitis (xx) infectious synovitis (xxi.) fowl pox (xxii) emaciation (xxiii) poisonings (xxiv) staining [icterus, cyanosis] 195 Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) G.N. No. 85 (contd.) (.~) avian roonocytosis [blue carb disease] ('xxvi.) abnonnal smell as a result of either disease, treatment or feeding (.xxvii) treatment with antibiotics or chemotherapeutics if slaughtered 6 days after treatment (xxviii) contamination with oil, paints, etc. (xxix) insufficient bleeding (xxx) periocarditis-acute, septic (xxxi) pleurisy acute, diffuse septic (xxxii) pignentation generalized (xxxiii) salpingitis-acute, septic with complications (xxiv) cloaca inflant'ation (xxxv) infected bone fracture (xxxvi) joint am tendon sheath inflcmnation in acute am chronic cases when carcass is emaciated (xxxvii) osteopetrosis (xxxviii) ectoparasites if the carcass is enaciated and anaemic (xxxix) histaroniasis [blackhead] save where disease is in the process of healing and the carcass is in gx:ld condition (xl) tricharoniasis (xli) coccidiosis in acute or chronic cases with emaciation (xlii) airsacanites (xliii) rickets am porosis, save where the carcass is in gx:ld condition (xliv) endoparasites-if the carcass is emaciated, anaanic (xlv) hock disorder in turkeys-save where the carcass is in gx:ld condition (xlvi) overscalding. 10. An organ or part of a carcass shall be condanned and shall be unfit for hunan COOS\.J'llltion if affected with or showing lesions of the following diseases or conditions: (a) abscesses, abrasions, bruises, tuoours, cysts: provided that the affected parts together with the surrounding tissues shall be raooved if the lesions are localized or encapsul:ated and there an 00 signs of spread or secondary infection. 196 Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) G.N. No. 85 (contd.) (b) ectoparasites, tapewonn infection, provided that the affected parts shall not be rejected when the lesions are slight and not nunerous and the part has not changed in structure or appearance and that the carcass is in good condition am adequate trimning can be carried out. (c) inflannation: the diseased part only shall be condanned if the area is small .:ond localized and no signs of spreading to other organs or tissue. (d), malfonnation: the affected parts shall be ramved. (e) degeneration: The affected organ shall be condanned in case of degeneration. The whole carcass shall be condanned in case of degeneration of muscles when the larger part of the leg and the chest ITRJScles shaw advanced and extensive degeneration. (f) pignentation: calcification, infiltration, haerorrhages: the affected parts shall be condanned. (g) arthritis: the affected part shall be condanned provided it is a fresh fracture am there are no signs of infection or generalization. (h) arthritis: the affected joint shall be condemned if there are no signs of generalization. (i) crop: laneness or constipation, proventiculus of gizzard constipation: the affect.ed part shall be condanned if the carcass is in good condition and there are no canplications. PART II - IVl'IES OF A MEAT DSPECltJl 1. All regulation regarding hygiene and sanitation set forth in these schedules shall whenever applicable be observed by a neat Inspector. 2. Every neat Inspector shall possess at least tlIlO knives, which shall be kept in clean condition, and knives which are soiled by diseased matter shall not be used until they have been properly cleaned and disinfected. 3. When incising di.seased parts, every meat Inspector shall avoid contaninating the healthy parts of the carcass or organs and the floor and other parts of the premises. 197 Food (Control of Quality) (Poultry Slaughter houses, Slaughtering and Inspection of Poultry Meat) G .N. No. 85 (contd.) 4. Any carcass or organ detained for further inspection or bacteriological examination shall be marked by the meat Inspector with a label stating "DETAINED" • 5. 'n1e carcass organ or part marked "DETAINED" shall remain in a detention :roan, where it shall remain until a first decision has been reached. 6. The identity of every such detained carcass or organ shall be maintained until the final inspection has been c:xrrpleted. 7. When a slaughtered poultry is found by the meat Inspector to be well nourished am in sound wholesane condition and free fran disease or other conditions which may be injurious to the consurers of the meat, the carcass shall be passed as fit for hunan consimption, and shall be stamped by the meat Inspector with the official mark of approval. 8. The official mark of awroval shall consist of either an ink brand, burning bram or like device using such ink, design or size as the Camri.ssion may require. The staTps or marks shall be placed on such parts of the carcass or organs as the Ccmnission may require. Dar es Salaan .•..~.'?J.e,L~·.... 1993 198 ~H. llIIAYAGILA Minism.- for Health