18.104.22.168. Hare meat — rooms: A delicatessen plant for the exclusive preparation of meat or meat products from hare meat, for wholesale purposes, must include, in addition to the rooms and premises contemplated in subparagraphs j to p of the first paragraph of section 22.214.171.124:
(a) a refrigerated room at a temperature between 0ºC and 4ºC and, where applicable, a freezing room at a maximum temperature of minus 18ºC for preserving hares before skinning;
(b) a skinning room with separate area for unfreezing;
(c) an evisceration room with overhead rail;
(d) a room for preparing the product, with separate areas for cooking and packaging;
(e) a refrigerated room at a temperature between 0ºC and 4ºC or a freezing room at a maximum temperature of minus 18ºC for preserving eviscerated carcasses and meat or meat products;
(f) a cold storage room for waste at a maximum temperature of 7ºC, with an area for animal waste, including discarded or confiscated meat or offal and an area for the pre-stocking or preserving of skins; this room must be provided with a door giving to the exterior of the plant;
(g) a room for the preparation of orders and shipping.