Meat Inspection Regulations, 2020 (L.I. 2405).

The Regulations establish a regulatory framework to ensure that meat and meat by-products intended for human or animal consumption are safe, wholesome and handled in accordance with prescribed public health and hygiene standards. Adopted under the Public Health Act, 2012 (Act 851), the Regulations govern the humane slaughter of animals, the licensing and operation of slaughterhouses and butcheries, and mandatory ante-mortem and post-mortem inspections, including certification, branding, and classification of meat according to its fitness for consumption.
The Regulations further define institutional responsibilities of the Veterinary Services Department and inspectors, and set out procedures for the treatment, retention, disposal or authorised use of unfit meat, including supervision and control measures. They also establish requirements for recordkeeping, laboratory examination, residue control, and medical surveillance of personnel handling meat, and prescribe penalties for non-compliance.