Resolution No. 443 of 2014 regulating slaughterhouses.

This Regulation, comprising 30 articles, is designed to oversee all slaughterhouses, whether municipal or private, that are equipped and authorized for the slaughtering and sale of animals. Article 2 specifically prohibits the slaughter of animals intended for consumption anywhere other than in designated public or private slaughterhouses. In cases where individuals slaughter animals at home, they have to adhere to the requirements outlined in relevant legislation. Selling meat from animals slaughtered outside of approved slaughterhouses is strictly prohibited. Drivers transporting animals to slaughterhouses must take precautions to prevent accidents, including ensuring that ferocious animals are appropriately restrained, while upon arrival at the slaughterhouse, animals are inspected by a designated veterinarian; if found unwell, they are kept in the slaughterhouse barns until slaughter. Articles 5 through 8 outline procedures for handling animals afflicted with undiagnosed diseases, including observation periods and slaughter protocols, as well as responsibilities for owners regarding food provision, pen maintenance, and supervision under the oversight of the slaughterhouse doctor.
Are outlined sanitary regulations stating that only licensed butchers are permitted to slaughter animals (article 12), prohibits blood drainage onto the ground, requiring drainage into designated sewers (article 13), mandates the sealing of fit-for-consumption meat before leaving the slaughterhouse and the transportation of skins, entrails, and horns to designated warehouses (article 17), requires imported meat to be stamped with country of origin and controlling authority stamps (article 19), and necessitates immediate cleaning of slaughter areas and tools, depositing tools in designated warehouses post-cleaning (article 21).
The Regulation outlines hygiene and safety protocols for meat intended for human consumption: individuals seeking to practice butchery must first secure a license from the municipal stamp office (Article 23), while establishments vending meat must strictly adhere to health regulations governing hygiene, ventilation, and storage (Article 24); transportation and storage of meat in slaughterhouses must adhere to specified standards to preserve quality, with strict prohibitions against selling spoiled or disease-contaminated meat (Articles 25 and 26); personnel handling meat are required to maintain cleanliness and prevent the emission of foul odors (Article 27); additionally, any confiscated meat deemed suitable for consumption by a doctor must be distributed at no cost to designated institutions (Article 28).