Instruction No. 21 of 2010 on specific requirements regarding hygiene and official inspections of livestock products.

The Instruction provides for hygiene requirements that need to be observed by food business operators regarding the production, processing, deposit, and transportation of eggs and their products, snails, frog legs, lard and other processed fats, bones and bone products, processed proteins, blood and blood products, and for the organization, performance and documentation of official inspections. The Instruction consists of the following chapters: General Provisions (I); Specific hygiene requirements for business operators (II); Official inspections (III); Final provisions (IV).