P-29, r. 1 - Regulation respecting food

Section 10.2.3.1 Disposition versions

2012-09-01

10.2.3.1. A slaughtering and gutting shop operated under a permit in the “slaughtering and gutting” category prescribed in section 1.3.5.E.4 must contain:

(1)  a room for processing freshwater fish including:

(a)  an area for anesthetization, where required by the operations;

(b)  an area for bleeding, where required by the operations;

(c)  an area for gutting, where required by the operations;

(d)  an area for washing and packaging;

(e)  an area for washing and disinfecting equipment used for processing freshwater fish;

(2)  a room or compartment for storing refrigerated freshwater fish;

(3)  a closed refrigerated room or compartment for storing the remains of freshwater fish not intended for human consumption;

(4)  a closed room or compartment for storing packaging materials and labels;

(5)  sanitary rooms for employees;

(6)  a closed room or compartment for storing cleaning and disinfecting materials, and containers of detergent and disinfectant;

(7)  a closed room or compartment including an area for the installation of heating appliances, compressors, electric switchboards and telephone switchboards and, where required by the operations, an area for the repair and mechanical maintenance of equipment.

The room or compartment prescribed in subparagraph 3 of the first paragraph need not be refrigerated where the remains of freshwater products not intended for human consumption are removed daily from the room or compartment.

A slaughtering and gutting shop need not contain the room or compartment prescribed in subparagraph 3 of the first paragraph where the remains of freshwater products not intended for human consumption are removed from the shop by a continuously moving device designed in such way as to prevent harmful animals from entering the plant and to make it possible to wash the device.

O.C. 1305-93, s. 28.