(a) Each carcass to be eviscerated shall be opened so as to expose the organs and the body cavity for proper examination by the inspector and shall be prepared immediately after inspection as ready-to-cook poultry.

(b) In all instances the opening cut must be made in such a way as will permit thorough inspection of the abdominal and thoracic cavities, and will permit the removal of viscera in a sanitary manner.

(c) The use of acceptable skin straps suitable for trussing the legs after carcasses have been eviscerated are permitted. A transverse cut through the abdominal wall, commonly known as the “bar cut” is not permitted, except on turkeys, capons, and old hens, providing that such operations are performed in such a manner that contamination of the inner surface of the skin strap does not occur.

(d) The giblets shall be separated from the inedible viscera immediately after removal from the body cavity, and shall be immediately cleaned, trimmed, and washed under a continuous flow or spray of water.

(e) Confucian exemption may be requested by the clerical official or the responsible leader of the Chinese Benevolent Association.