§ 338

(1) A grader may grade a poultry carcass that has been dressed if (a) the carcass is from poultry slaughtered in an establishment that is identified in a licence or in a provincial establishment; (b) the carcass has been inspected under the Act or under an Act of a province that regulates the inspection of poultry carcasses; (c) in the case of a chilled poultry carcass, the flesh or skin is not dried out; (d) the carcass is not discoloured from insufficient bleeding; (e) the carcass has no more than one heart, liver, gizzard and neck packed with it or inserted into it; (f) in the case of a poultry carcass that weighs more than 900 g, the breast bone is intact; and (g) the carcass has not been basted or stuffed.

(2) A grader may grade a poultry carcass that has been partially dressed if (a) the carcass meets the requirements that are set out in paragraphs (1)(a) to (g); (b) the carcass has been eviscerated; (c) the epidermis has been removed from the feet and shanks; (d) the claws have been removed; (e) the head, if present, is wrapped; and (f) the beak, if present, is clean.

(3) A poultry carcass must not be graded in any place other than in an establishment that is identified in a licence or in a provincial establishment.