European Communities (Fresh Meat) Regulations, 1997.

These Regulations lay down the health rules for the production and placing on the market of fresh meat intended for human consumption. They require premises to comply with set standards of structural and hygienic operation. The Regulations also provide for the health marking of all fresh meat produced in approved establishments and the veterinary supervision of such establishments.
The 22 regulations are divided into 8 Parts: Preliminary (I); Approval of Fresh Meat Establishments (II); Conditions for the Production and Marketing of Fresh Meat (III); Veterinary Examination (IV); Responsibilities of the Owner or Person in charge (V); Ministerial Approval, Inspection and Supervision (VI); Certification (VII); Miscellaneous Provisions (VIII).