Meat Hygiene Act (No. 511 of 1994).

The scope of the Act is to secure the hygienic qualities of meat and meat products which are intended for use as food (sect. 1). Section 4 outlines powers of the Ministry of Agriculture and Forestry to regulate on a regional basis the sanitary aspects of small production of meat and emergency slaughtering of meat. As far as diseases of animals are concerned, Act 583/86 realtive to infectious diseases and Act 55/80 concerning animal diseases, shall apply. Provisions of Chapter 2 concern competent authorities: section 8 appoints the Ministry of Agriculture and Forestry as the competent authority at national level; section 10 appoints the county councils at the country level; section 11 appoints the municipal veterinary at the municipal level. Requirements outlined in Chapter 3 and 4 concern mainly premises. The remaining Chapters provide for appeal within the administration, offences and penalties, miscellaneous matters including registration of premises (sect. 54) and supervision of importation and exportation (sects. 57-61), and entry into force. (72 sections divided into 8 Chapters)