Butchers Act (Cap. 39).

This Act provides for licensing and control of any person who kills or causes to be killed, and sells any animal for and as butcher’s meat. a licence shall be in the Form in the Second Schedule to the Licences Act, Chapter 172. For purposes of control, every licensed butcher shall keep in some suitable place and in a sanitary condition within the precincts of his or her place of residence, the hide or skin of any animal (except swine) killed by him or her during a period of five days from the day on which such animal was killed. The Minister may make Regulations setting the terms and conditions upon which persons licensed under this Act shall carry on the business of a butcher, and generally for the better carrying out of the provisions of this Act.