Slaughterhouse Act（Act No. 114 of 1953）.

This Slaughterhouse Act of Japan (Act No. 114 of 1953) aims to ensure public health by regulating the management of slaughterhouses and the processing of livestock for human consumption. It defines key terms such as "livestock," "slaughterhouse," and "slaughterer," and outlines the responsibilities of national and local governments in preventing food sanitation hazards. The Act mandates that slaughterhouses must be licensed by prefectural governors and comply with structural and sanitary standards. It also requires the appointment of qualified sanitation managers and work sanitation managers to oversee hygiene practices, and sets rules for inspections, waste disposal, and disease prevention.
The Act strictly regulates where and how livestock may be slaughtered and dressed, prohibiting such activities outside licensed facilities except under specific conditions. It establishes inspection protocols for meat and organs, and prohibits the sale of uninspected or improperly processed products. Violations of the Act are subject to penalties, including fines and imprisonment. Supplementary provisions address transitional measures, public input on regulatory changes, and coordination between health and agricultural ministries to ensure effective enforcement and continuous review of the Act.