Operators of market stalls and fresh provision shops must slaughter all live poultry remaining on their premises by noon that day, and suspend business until the next day for thorough cleaning and disinfection.

Stall owners and licensees cannot remove any unsold live poultry from their premises to avoid slaughtering them before the start of the rest day.

Food & Environmental Hygiene Department staff will inspect poultry outlets on the day. Failure to comply with rest-day conditions will lead to immediate cancellation of fresh provision shop licences or termination of market stall tenancies.