P-29, r. 3.2 - Pilot project concerning the operation of a chicken slaughterhouse at the farm

Section 8 Disposition versions

2022-04-28

8. The chicken slaughterhouse at the farm must be equipped with

(a)  knives used to slaughter and dress chickens;

(b)  equipment for heat sterilizing the knives at 82 °C, such as a sanitation device, or for sterilizing them by way of a chemical process, in the slaughtering and dressing areas;

(c)  a cold and hot drinkable running water supply at least 60 °C;

(d)  hygienic handwashing equipment;

(e)  equipment for restraining chickens, rendering them unconscious and bleeding them;

(f)  scalding and plucking equipment making it possible to fully remove the chickens’ feathers;

(g)  suspension equipment for gutting carcasses;

(h)  equipment for rinsing carcasses;

(i)  cold storage facilities in which the internal temperature of carcasses may be lowered to a maximum of 4 °C, and cold storage facilities at a maximum temperature of 4 °C used exclusively to store carcasses;

(j)  equipment intended solely to salvage inedible meat to prevent it from being introduced into the food chain or from becoming a source of contamination, in particular with regard to the products; and

(k)  a waste water recovery or drainage system.

The equipment and material must not be capable of affecting the wholesomeness of products.

M.O. 2022-04-01, s. 8.

Not in force

In force: 2022-04-28

8. The chicken slaughterhouse at the farm must be equipped with

(a)  knives used to slaughter and dress chickens;

(b)  equipment for heat sterilizing the knives at 82 °C, such as a sanitation device, or for sterilizing them by way of a chemical process, in the slaughtering and dressing areas;

(c)  a cold and hot drinkable running water supply at least 60 °C;

(d)  hygienic handwashing equipment;

(e)  equipment for restraining chickens, rendering them unconscious and bleeding them;

(f)  scalding and plucking equipment making it possible to fully remove the chickens’ feathers;

(g)  suspension equipment for gutting carcasses;

(h)  equipment for rinsing carcasses;

(i)  cold storage facilities in which the internal temperature of carcasses may be lowered to a maximum of 4 °C, and cold storage facilities at a maximum temperature of 4 °C used exclusively to store carcasses;

(j)  equipment intended solely to salvage inedible meat to prevent it from being introduced into the food chain or from becoming a source of contamination, in particular with regard to the products; and

(k)  a waste water recovery or drainage system.

The equipment and material must not be capable of affecting the wholesomeness of products.

M.O. 2022-04-01, s. 8.