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DEFINITIONS

1. “Slaughtering plant” means any place, kept or used for the slaughtering of
any livestock for human consumption.
2. “Appliance” includes any machinery, implement, apparatus, work tool,
instrument, utensil, block, vessel, container, receptacle or any other thing
connected with a processing plant.

3. “Approved” means approved by Veterinary Authority.

4. “Residue” means any substance, including metabolites, remaining in poultry
at the time of slaughter as the result, of treatment or exposure of the live
poultry to a pesticide, hormone-like substance, growth promoter, antibiotic,
tranquiliser , other therapeutic or prophylactic agent.

5. “By-product area” means any part of a plant in which poultry waste is treated.

6. “Carcass” means the whole dressed body of poultry after bleeding and
dressing (the skeleton and attached musculature).

7. “Condemned” means a carcass or carcass part determined to be unfit for
use for human or pet food and requiring destruction.

8. “Contamination” means presence of objectionable matter, including
substances or microorganisms that makes poultry meat unwholesome.

9. “Dressed” or “dressing” means the removal of feathers, head, feet, oil gland,
viscera, and mature reproductive organs with or without the giblets.

10. “Edible” means intended for use as human food.

11. “Establishment” is any building(s) or area(s) in which food is handled
after harvesting and the surroundings are under the control of the same
management.

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