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P-29, r. 1 - Regulation respecting food
Section 6.4.3.4
Disposition versions
6.4.3.4. Scalding: Scalding before plucking must not be done less than 90 seconds after the bleeding. It shall be performed in a tub containing potable water which is constantly renewed and maintained at a constant temperature between 53ºC and 64ºC.
