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P-29, r. 3.2 - Pilot project concerning the operation of a chicken slaughterhouse at the farm
Section 16
Disposition versions
16. Chickens must be bled, scalded and plucked in the slaughtering area.
When carrying out those operations, the following prescriptions must be complied with:
(1) the chickens must be placed on the restraining equipment referred to in subparagraph e of the first paragraph of section 8, restrained, rendered unconscious and bled in accordance with sections 141 to 143 of the Safe Food for Canadians Regulations (SOR/2018-108);
(2) bleeding must be complete;
(3) scalding and plucking must be carried out using the equipment referred to in subparagraph f of the first paragraph of section 8 and the water from the scalding equipment must be renewed according to the volume of the operations.
In force: 2022-04-28
16. Chickens must be bled, scalded and plucked in the slaughtering area.
When carrying out those operations, the following prescriptions must be complied with:
(1) the chickens must be placed on the restraining equipment referred to in subparagraph e of the first paragraph of section 8, restrained, rendered unconscious and bled in accordance with sections 141 to 143 of the Safe Food for Canadians Regulations (SOR/2018-108);
(2) bleeding must be complete;
(3) scalding and plucking must be carried out using the equipment referred to in subparagraph f of the first paragraph of section 8 and the water from the scalding equipment must be renewed according to the volume of the operations.
