8. General
9. Premises
10. Cross flow
11. Requirements for interior of building and rooms
12. Requirements for equipment
13. Requirements for toilets and change room
14. Sterilizers
15. Hand Wash-basins
16. Apron-on wash-cabinets
17. Water supply
18. Containers for inedible, condemned and refuse material
19. Holding and offloading
20. Stunning and bleeding
21. Scalding and defeathering
22. Meat inspection
23. Evisceration
24. Recovery
25. Final wash
26. Primary Carcass chilling
27. Portioning and packing
28. Chilling and freezing
