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P-29, r. 1 - Regulation respecting food
Section 6.4.3.3
Disposition versions
6.4.3.3. Bleeding and plucking: Bleeding, scalding and plucking of poultry must be carried out in the slaughter room.
Such operations must be carried out in conformity with the following prescriptions:
(a) the poultry must be placed on the conveyor or overhead rail, immobilized, rendered unconscious and bled in compliance with section 6.4.2.2;
(b) bleeding must be complete;
(c) plucking must not damage the carcass or affect its preservation;
(d) carcasses and offal must not be deposited on the floor.
