Abattoirs Act, 1988.

"Abattoir" means any premises used for or in connection with the slaughter of animals whose meat is intended for human consumption and includes a slaughterhouse. This Act shall not apply to a premises which is: (a) licensed under the Pigs and Bacon Acts, 1935 to 1961, or (b) registered under the Agricultural Produce (Fresh Meat) Acts, 1930 to 1938, and which is for the time being occupied by a person who holds a licence under those Acts. Part II provides for the application, granting, and registration of licences to operate an abattoir. where, in the opinion of the Minister, special circumstances exist and he considers it reasonable so to do, the Minister may, after consultation with the local authority in whose functional area an abattoir is situate, in lieu of granting an abattoir licence in respect of any premises, grant to a person a permit to operate the premises as an abattoir (sect. 17). The Minister may, in relation to abattoirs, make Regulations in respect of all or any of the matters specified in section 20.
Part III concerns any premises used for and in connection with the collection, delivery, supply, slaughter, storage, skinning or cutting up of animals or parts of animals which are not intended for human consumption ("knackeries"). Part IV make provision for veterinary y control and hygiene in abattoirs and knackeries. Local authorities may appoint veterinary inspectors under section 35. Section 40 makes provision for a health mark: the Minister may prescribe: (a) a health mark to be applied to meat by a veterinary inspector, and; (b) the manner in which meat which is consigned in packages from abattoirs should be identified or labelled.