The Poultry Meat, Farmed Game Bird Meat and Rabbit Meat (Hygiene and Inspection) Regulations 1994

1.  The birds and rabbits shall be inspected immediately after slaughter under suitable lighting and as part of such inspection—

(a) in the case of birds, the following parts:

(i) the surface of the bird’s body, excluding head and feet save where these are intended for human consumption;

(ii) the viscera; and

(iii) the body cavities,

shall be subjected to visual inspection and, where necessary, palpation and incision;

(b) in the case of rabbits, the following shall be carried out:

(i) visual inspection of the slaughtered animal;

(ii) where necessary, palpation and incision of the lungs, liver, spleen, kidneys and parts of the carcase which have undergone any change;

(iii) investigations of anomalies of consistency, colour, smell and, where appropriate, taste;

(iv) where necessary, laboratory tests.

(c) attention shall also be paid to:

(i) anomalies of consistency, colour and smell in the carcases;

(ii) major anomalies resulting from slaughtering operations;

(iii) proper functioning of the slaughter equipment.