Regulation No. 191/1998 on hygiene in slaughterhouses and their meat-processing establishments.

This regulation requires slaughterhouse licence-holders to maintain hygiene in slaughterhouses and associated meat-processing facilities by cleaning and disinfecting processing rooms, equipment, and other necessary areas after each production period and, where needed, before production resumes. It requires a written hygiene plan covering pre-production, during-production, and post-production measures, daily monitoring and record-keeping, regular review of hygiene effectiveness, corrective action where hygiene is inadequate, and oversight by the meat inspection veterinarian, who may issue warnings and ultimately prevent health inspection from being carried out if necessary improvements are not made.