Section 16-170-010. What is the purpose of this chapter?

Section 16-170-020. What definitions are important to this chapter?

Section 16-170-030. Who is required to obtain a special permit to slaughter, prepare and sell poultry?

Section 16-170-035. How can I obtain a special permit?

Section 16-170-036. What other information must I submit to the department if I am issued a two-year special permit?

Section 16-170-037. What type of slaughter/preparation site diagram is required?

Section 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?

Section 16-170-050. Must I notify the department before I change the dates I plan to slaughter my poultry?

Section 16-170-060. What happens when I reach the one thousand poultry limit in the statute?

Section 16-170-070. What are the site requirements for slaughtering, preparing and selling poultry covered by this chapter?

Section 16-170-075. What requirements apply to the equipment used to slaughter, prepare and sell poultry covered by this chapter?

Section 16-170-080. Can a mobile processing unit be used to slaughter, prepare and sell poultry covered by this chapter?

Section 16-170-090. Who can be in my poultry slaughter site while the slaughter-preparation process is taking place?

Section 16-170-100. Must I wear protective clothing while slaughtering, processing and selling poultry covered by this chapter?

Section 16-170-110. Can I store personal garments and belongings in my poultry slaughter site?

Section 16-170-115. Can I store detergents, sanitizers and other materials in my poultry slaughter site?

Section 16-170-120. Must I wash my hands before slaughtering poultry?

Section 16-170-125. Are handwashing stations required at my poultry slaughter site?

Section 16-170-130. Can I use hand dips at my poultry slaughter site?

Section 16-170-135. Do I need a toilet near my poultry slaughter site?

Section 16-170-140. What offal and rinse water disposal requirements apply to my poultry slaughter site?

Section 16-170-145. How do I store my poultry slaughter equipment and utensils to prevent contamination?

Section 16-170-150. How do I ensure that my poultry slaughter contact surfaces are clean and maintained in a sanitary condition?

Section 16-170-155. What requirements apply to the water used in my poultry slaughter site?

Section 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?

Section 16-170-175. What requirements apply to the chilling and storing of slaughtered poultry?

Section 16-170-180. What recordkeeping requirements apply to my special permit poultry slaughter operation?