| 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 temporary special permit to slaughter, prepare and sell pastured chickens? |
| 16-170-035 | How can I obtain a temporary special permit? |
| 16-170-037 | What type of slaughter/preparation site diagram is required? |
| 16-170-040 | How long is my temporary special permit valid? |
| 16-170-050 | Must I notify the department before I change the dates I plan to slaughter my chickens? |
| 16-170-060 | What happens when I reach the one thousand chicken limit in the statute? |
| 16-170-070 | What are the site requirements for slaughtering, preparing and selling chickens covered by this chapter? |
| 16-170-075 | What requirements apply to the equipment used to slaughter, prepare and sell chickens covered by this chapter? |
| 16-170-080 | Can a mobile processing unit be used to slaughter, prepare and sell pastured chickens covered by this chapter? |
| 16-170-090 | Who can be in my slaughter site while the slaughter-preparation process is taking place? |
| 16-170-100 | Must I wear protective clothing while slaughtering, processing and selling pastured chickens covered by this chapter? |
| 16-170-110 | Can I store personal garments and belongings in my slaughter site? |
| 16-170-115 | Can I store detergents, sanitizers and other materials in my slaughter site? |
| 16-170-120 | Must I wash my hands before slaughtering chickens? |
| 16-170-125 | Are handwashing stations required at my chicken slaughter site? |
| 16-170-130 | Can I use hand dips at my chicken slaughter site? |
| 16-170-135 | Do I need a toilet near my chicken slaughter site? |
| 16-170-140 | What offal and rinse water disposal requirements apply to my chicken slaughter site? |
| 16-170-145 | How do I store my chicken slaughter equipment and utensils to prevent contamination? |
| 16-170-150 | How do I ensure that my chicken slaughter contact surfaces are clean and maintained in a sanitary condition? |
| 16-170-155 | What requirements apply to the water used in my slaughter site? |
| 16-170-170 | What requirements apply to the storing and handling of the bags I give my customers to transport the chickens they purchase from me? |
| 16-170-175 | What requirements apply to the chilling and storing of slaughtered chickens? |
| 16-170-180 | What recordkeeping requirements apply to my temporary special permit chicken slaughter operation? |