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2009-140
- Abattoir
Detailled Table of Contents
Abattoir
1
Citation
2
Definition of “abattoir”
3
Compliance
4
General physical standards
5
Floors
6
Catch basin
7
Walls
8
Outside openings
9
Rails, racks and hooks
10
Tables, benches, blocks and containers
11
Thermometer
12
Removal of carcasses
13
Walls must be clean
14
Washing of floors
15
Cleaning of meat blocks
16
Washing of utensils after slaughtering
17
Storing of hides
18
Disposal of blood and manure
19
Dogs and cats not admitted on site
20
Vehicles transporting meat
21
Wrapping for transporation
22
Stamping with non-toxic substance
23
Rendering - odours
24
Dead or dying animals
25
Commencement