P-29, r. 1 - Regulation respecting food

Full text Bleeding and plucking: Bleeding, scalding and plucking of poultry must be carried out in the slaughter room.
Such operations must be carried out in conformity with the following prescriptions:
(a)  the poultry must be placed on the conveyor or overhead rail, immobilized, rendered unconscious and bled in compliance with section;
(b)  bleeding must be complete;
(c)  plucking must not damage the carcass or affect its preservation;
(d)  carcasses and offal must not be deposited on the floor.
R.R.Q., 1981, c. P-29, r. 1, s.; O.C. 725-94, s. 36.