Meat Industry Regulations.

These Regulations make provision for the control of meat processing and the grading and storage of eggs. They prescribe hygienic standards for slaughterhouses and the handling of meat and provide for registration and licensing of slaughterhouses and canneries. The Regulations also concern the branding, grading and packaging of meat, the condemnation of diseased animals and the inspection of meat and hygiene during the carriage of livestock. Specific rules shall apply to rural slaughterhouses and poultry slaughterhouses. Except with the permission, in writing, of the Permanent Secretary, no person shall slaughter any animal the meat of which is intended for sale to the public unless - (a) in cases where such slaughter is carried out otherwise than in a rural slaughterhouse, such person holds a valid licence as a slaughterman; and (b) the slaughter is effected in accordance with the provisions of these Regulations in a duly registered slaughterhouse, rural slaughterhouse or a poultry slaughterhouse. The Permanent Secretary may, from time to time, authorise such certification of products produced in an approved by-products works as may be required for purposes of export or any other purpose.