The poultry slaughterer or a poultry slaughtering sanitation manager undertakes the sanitation management of workers as follows:

1. making efforts to ascertain the health condition of workers and having them undergo health checks when necessary;

2. preventing workers infected with a purulent disease or other diseases that may cause food poisoning or with a disease that may be transmitted via poultry meat, etc. from engaging in poultry slaughtering;

3. in a poultry slaughterhouse, having workers put on dedicated work clothes and a cap that are clean and light-colored, as well as dedicated footwear, while preventing them from putting on unnecessary items;

4. preventing workers from entering the lavatories with aprons on during work;

5. having workers keep their fingers clean at all times and adequately cleanse and disinfect them before work, after going to the lavatory, and after coming into contact with matter that may contaminate a poultry, poultry carcass, eviscerated poultry carcass, or poultry meat, etc.; and

6. in a poultry slaughterhouse, preventing workers from dressing, smoking, spitting, or eating outside the specified areas.

For each process necessary for poultry slaughtering, list factors that may cause food sanitation hazards (hereinafter referred to as "hazard factors" in this table) and specify measures for controlling these hazard factors (hereinafter referred to as "control measures").

Determine processes for which control measures must be taken in order to prevent the hazard factors identified in the preceding item, prevent the occurrence thereof, eliminate the factors, and/or reduce them to an acceptable level (the process hereinafter referred to as "critical control point" in this table).

Establish criteria to prevent the occurrence of hazard factors at each critical control point, eliminate the factors, and/or reduce them to an acceptable level (the criteria hereinafter referred to as "control criteria" in this table).

Establish a method for ascertaining the implementation status of control on critical control points continuously or at a reasonable frequency (the ascertaining hereinafter referred to as "monitoring" in this table).

Establish improvement measures for cases in which deviation from the control criteria is identified through monitoring at each critical control point.

Establish procedures for periodically verifying the effectiveness of measures prescribed in the preceding items.

In accordance with the scale and type of poultry slaughtering business, prepare the written description of the measures prescribed in the preceding items and the records of the implementation thereof.

The poultry slaughterers certified under Article 16, paragraph (1) of the Act may take measures necessary for public health simplifying the matters prescribed in the preceding items.

Fishery chemistry, Livestock chemistry, Radiation chemistry, Dairy chemistry, Meat chemistry, Polymer chemistry, Biological organic chemistry, Analysis of environmental pollutants, Enzyme chemistry, Food physics and chemistry, Fisheries physiology, Livestock physiology, Plant physiology, Environmental biology, Applied microbiology, Dairy microbiology, Pathology, Introduction to medical science, Anatomy, Medical chemistry, Occupational medicine, Hematology, Serology, Genetics, Parasitology, Veterinary medicine, Nutritional chemistry, Sanitary statistics, Nutritional science, Environmental health science, Hygiene management, Fisheries manufacturing, Livestock products manufacturing, Agricultural products manufacturing, Brewed food manufacturing, Dairy products manufacturing, Distilled liquor manufacturing, Canned product engineering, Food engineering, Food preservation, Freezing and refrigeration studies, Quality control studies, and other similar subjects related to food sanitation

Rabies, inclusion body hepatitis, psittacosis, escherichia coli infection, infectious coryza, swine erysipelas, salmonellosis, staphylococcal infection, listeriosis, toxemia, empyema, sepsis, fungus infection, protozoan diseases (except for toxoplasmosis), toxoplasmosis, parasitic diseases, denaturation, urate deposits, edema, ascites, bleeding, inflammation, atrophy, tumors (except for Marek's disease and avian leukosis), abnormal form, size, hardness, color, or smell of organs, abnormal body temperature (limited to noticeably high temperature (43 degrees Cesius or higher) or low temperature (lower than 40 degrees Cesius) and including those caused by sunstroke or heat stroke), jaundice, trauma, toxicoses (limited to those likely to be hazardous to humans), emaciation and underdevelopment (limited to extreme cases), extreme reactions to the administration of biological products, contamination by lubricants or inflammatory products, inadequate bleeding, excessive scalding (referring to cases of meat-boiling appearance caused by scalding);

None of the following abnormalities are observed:

None of the following abnormalities are observed:

1. coverage by gelatin-like or cheese-like exudates;

2. irregular unevenness of the surface;

3. mesh patterns on the surface;

4. green, blue, pink, or other colors that differ from the normal condition;

5. noticeable swelling;

6. noticeable fragility;

7. hardened condition;

8. hematoma or many blood spots; or

9. white or yellow lesion.

(Note) Normal livers have a uniform color (reddish brown) and hardness, with a mostly constant size (to weight ratio).

None of the following abnormalities are observed:

1. thickened coating;

2. white or yellow lesion or noticeable swelling;

3. fragility; or

4. noticeable atrophy.

(Note) Normal spleens are a dark reddish brown, with some exceptions being deep red or pink. The sizes vary and it is relatively hard.

None of the following abnormalities are observed:

1. noticeable thickening of the pericardium;

2. adhesion between the heart and the pericardium;

3. pericardial effusion contains fibrin or cheese-like substance;

4. noticeable increase in pericardial effusion;

5. noticeable hypertrophy or dilation of the heart;

6. petechiae in adipose tissues; or

7. white or yellow lesion.

(Note) A normal heart is placed inside the pericardium, having a fat-rich base and adipose tissues in the coronary base and the cardiac apex.

None of the following abnormalities are observed:

1. noticeable swelling;

2. large or many cysts;

3. white lesion; or

4. dense deposits that are fine and white-colored.

(Note) Normal kidneys are deep red. Completely bled kidneys may be pink or ochre.

None of the following abnormalities are observed:

Poultry cholera, highly pathogenic avian influenza, lowly pathogenic avian influenza, Newcastle disease, avian salmonellosis, avian influenza, lowly pathogenic Newcastle disease, chickenpox, Marek's disease, chicken infectious bronchitis, chicken infectious laryngotracheitis, infectious bursal disease, avian leukosis, avian tuberculosis, avian mycoplasmosis, leucocytozoonosis, duck viral hepatitis, duck viral enteritis, rabies, inclusion body hepatitis, psittacosis, escherichia coli infection, infectious coryza (limited to cases with systemic symptoms), swine erysipelas, salmonellosis, staphylococcal infection, listeriosis, toxemia, empyema, sepsis, fungus infection, protozoan diseases except for toxoplasmosis (limited to systemic infestation), toxoplasmosis, parasitic diseases (limited to systemic infestation), denaturation (limited to systemic cases), urate deposits (except for cases with systemic symptoms), edema (limited to severe cases), ascites, bleeding (limited to systemic cases), inflammation (limited to systemic cases), atrophy (limited to systemic cases), tumors other than Marek's disease and avian leukosis (except for cases where the lesion is localized to a part of the meat, organs, bones, and/or skin), abnormal form, size, hardness, color, or smell of organs (except for cases where the lesion is localized to a part of the organs), abnormal body temperature (limited to noticeably high temperature (43 degrees Cesius or higher) or low temperature (lower than 40 degrees Cesius) and including those caused by sunstroke or heat stroke), jaundice, trauma (limited to systemic cases), toxicoses (limited to those likely to be hazardous to humans), emaciation and underdevelopment (limited to extreme cases), extreme reactions to the administration of biological products, contamination by lubricants or inflammatory products (limited to cases of systemic contamination), inadequate bleeding, excessive scalding (referring to cases of meat-boiling appearance caused by scalding);