Order No. 992-N of the Ministry of Public Health validating Sanitary and hygienic requirements No. 2-III-4.1.-07-2003 regulating meat production and processing.

These Sanitary and hygienic requirements regulate meat production and processing applicable to meat-producing business entities. The territory of meat-producing business entities shall be divided into three main zones: (a) livestock keeping area with sanitary slaughtering, quarantine and isolation section; (b) economic unit with support structures and warehouses; and (c) main production facilities. At the entrance shall be placed a special drain filled with disinfectant (detergent barriers). The premises must exclude counter-current flow of: (a) raw materials and ready foodstuffs; (b) foodstuffs, and manure and industrial waste; and (c) healthy and sick animals. Slaughterhouse must be located no less than 100 meters from processing premises. The territory of premises shall be fenced and kept clean. Removal of waste shall be performed at least once a day. In order to ensure uninterrupted water supply water reservoir shall be installed with water change no later than within 48 hours. If the floor and walls are polluted with fat and meat waste, they must be washed with warm soapy water. Each lot of livestock shall be accompanied by veterinary certificate. Only healthy livestock shall be authorized for slaughtering for meat.