Instruction No. 23 of 2010 on hygiene requirements for meat and meat products including ground meat, and meat cut by mechanical ways.

This Instruction provides for specific obligatory hygiene requirements for meat production plants, animal transportation, slaughterhouses, meat cutting facilities, transportation and storage of fresh meat, ground meat, and other meat products, as well as for tasks and responsibilities of responsible inspection authorities, the frequency of their inspection, and the rules of procedure for inspection of animals before and after slaughter.