Meat Hygiene Act.

A basic Act dealing with the hygienic conditions of meat. Article 1 establishes that all animals for human consumption must be officially inspected before and after slaughtering. The Federal Minister for Health is empowered to establish minimum hygienic requirements for the preparation and trade of meat. Articl 7 sets out measures to be applied in meat producing plants. Animals to be slaughtered will have to be marked in such a way that the origin of the establishment where they come from can be identified also after their slaughtering. If the inspection of animals raises no problem, the competent authority is bound to authorize the slaughtering. Thereafter, if the inspection of the meat even in that case raises no problem the competent authority is also bound to declare it fit for human consumption. Article 16 contains regulations regarding importation of meat from the Community. The text consists of 32 articles.