4‑8 Areas for preparation of prescribed 4‑8 Areas for preparation of prescribed rabbit meat or rabbit meat products

4‑8 Areas for preparation of prescribed rabbit meat or rabbit meat products

(1) This section applies to a registered establishment where operations to prepare prescribed rabbit meat or rabbit meat products for export are carried out. Areas for rabbit cages (2) An establishment where rabbits are slaughtered must have an area where cages containing rabbits are kept that: (a) is separate from the slaughter floor; and (b) is able to be easily cleaned; and (c) is equipped with a watering system to ensure that rabbits have ready access to drinking water; and (d) has equipment and facilities for the cleaning of cages and the vehicles used to transport them to the establishment and appropriate disposal methods for any material associated with that cleaning. Restraining devices (3) Restraining devices at the establishment must ensure humane treatment of rabbits during restraint. Areas for de‑heading, de‑footing and pelting (4) An area of the establishment where de‑heading, de‑footing or pelting unskinned rabbits is carried out must be designed and constructed in a way that, to the extent practicable, prevents contamination of other parts of the establishment by airborne fur. Chillers (5) Chillers at the establishment must be equipped with apparatus for the individual hanging of rabbit carcases that: (a) enable carcases to be hung so that the flesh is not penetrated by a hook; and (b) can be effectively cleaned and sanitised.