| 16-170-010 | What is the purpose of this chapter? |
| 16-170-020 | What definitions are important to this chapter? |
| 16-170-030 | Who is required to obtain a special permit to slaughter, prepare and sell poultry? |
| 16-170-035 | How can I obtain a special permit? |
| 16-170-036 | What other information must I submit to the department if I am issued a two-year special permit? |
| 16-170-037 | What type of slaughter/preparation site diagram is required? |
| 16-170-041 | Must I reapply for a special permit if there is a change in the conditions under which my two-year special permit was issued? |
| 16-170-050 | Must I notify the department before I change the dates I plan to slaughter my poultry? |
| 16-170-060 | What happens when I reach the one thousand poultry limit in the statute? |
| 16-170-070 | What are the site requirements for slaughtering, preparing and selling poultry covered by this chapter? |
| 16-170-075 | What requirements apply to the equipment used to slaughter, prepare and sell poultry covered by this chapter? |
| 16-170-080 | Can a mobile processing unit be used to slaughter, prepare and sell poultry covered by this chapter? |
| 16-170-090 | Who can be in my poultry slaughter site while the slaughter-preparation process is taking place? |
| 16-170-100 | Must I wear protective clothing while slaughtering, processing and selling poultry covered by this chapter? |
| 16-170-110 | Can I store personal garments and belongings in my poultry slaughter site? |
| 16-170-115 | Can I store detergents, sanitizers and other materials in my poultry slaughter site? |
| 16-170-120 | Must I wash my hands before slaughtering poultry? |
| 16-170-125 | Are handwashing stations required at my poultry slaughter site? |
| 16-170-130 | Can I use hand dips at my poultry slaughter site? |
| 16-170-135 | Do I need a toilet near my poultry slaughter site? |
| 16-170-140 | What offal and rinse water disposal requirements apply to my poultry slaughter site? |
| 16-170-145 | How do I store my poultry slaughter equipment and utensils to prevent contamination? |
| 16-170-150 | How do I ensure that my poultry slaughter contact surfaces are clean and maintained in a sanitary condition? |
| 16-170-155 | What requirements apply to the water used in my poultry slaughter site? |
| 16-170-170 | What requirements apply to the storing and handling of the bags I give my customers to transport the poultry they purchase from me? |
| 16-170-175 | What requirements apply to the chilling and storing of slaughtered poultry? |
| 16-170-180 | What recordkeeping requirements apply to my special permit poultry slaughter operation? |