Decree No. 137 of 1994 relative to hygiene and other conditions in slaughterhouses, processing establishments and cooling and freezing storages for fresh meat.

This comprehensive Decree sets out rules relative to the establishment and operation of premises where fresh meat is produced or otherwise handled, provides rules for hygienic conditions of the handling of meat, the transport of meat, packing of meat and marking, disposal of waste and the storage of meat. The Decree consists of 102 articles divided into 16 Chapters.
The Decree shall apply to meat obtained for livestock animals and horses but shall also apply to meat of game raised in captivity and tame reindeers exported to a country member of the EEA agreement. The establishment of premises for the handling and storage of meat requires the authorization of the National Food Authority and its operation shall be controlled by supervisory veterinaries. The Decree provides also for internal control in accordance with HACCP principles. The Decree establishes precise rules relative to construction and outfitting of premises, equipment, persons handling meat, measures to safeguard hygienic conditions at all times, use of cooling and freezing facilities, use of water and disposal of waste water and other waste, marking of meat and procedures of slaughtering, ante mortem inspection, hygienic packing of meat, transportation of meat and bacteriological testing of meat.