Wholesome Meat (Slaughtering Centres) Regulations, 2011 (No. S 7).

These Regulations, comprising 14 articles, are designed to safeguard meat production quality, public health, and animal welfare. Key provisions include (i) licenses are granted exclusively to businesses registered under Brunei's Business Names Act or Companies Act, with the Director having the discretion to refuse applications based on prior convictions or revoked licenses. Licenses are non-transferable and must be prominently displayed, with violations subject to fines; (ii) licensees must obtain written approval from the Director or an authorized officer before making any changes to their slaughtering center's buildings or premises; (iii) licensees must ensure that individuals with contagious conditions do not work in their centers, requiring employees to undergo medical examinations and maintain valid fitness certificates; (iv) animals must be provided sufficient rest and water prior to slaughter; (v) a Certificate of Authorized Examiner is issued when an inspector finds an animal or carcass unfit for slaughter or meat production; (vi) every carcass must be marked or tagged with an approved design and dye; (vii) animals and carcasses cannot be removed from the slaughtering center without written approval from the Director or an authorized officer, particularly if deemed unfit for meat production; (viii) employees must handle meat hygienically, avoid unsanitary practices (such as touching their face, smoking, or sneezing), wear clean protective clothing, wash hands after restroom use, and cover any open wounds. Littering, vandalism, or unsanitary actions are strictly prohibited and subject to fines; (ix) the Director may issue written directives to licensees for effective management, including regulations on slaughter practices, quality assurance, and contamination standards. Licensees must notify the Director of any animals that die or are found diseased before slaughter and ensure proper examinations prior to disposal.