Rabbit Meat Ordinance.

An Ordinance to regulate the marketing of rabbit meat. The slaughtering of rabbits must be preceded by a veterinary inspection. After slaughtering, the meat has to be examined without delay; the inspection has to be carried out in adquate conditions, such as lighting, duration of the inspection etc. In case one of the occurrences listed in the Ordinance arises, the whole lot of meat has to be declared unfit for human consumption. Once the quality is ascertained, the meat has to be clearly marked as suitable for human consumption. The transport has to be carried out in adequate conditions, for example temperature, etc. Sanitary requirements for slaughtering, processing, storage and transport of fresh poultry meat is contained in Part 7. The Ordinance consists of 8 articles and 1 Annex.