Public Health (Meat) Regulations.

These Regulations provide sanitary rules for the slaughtering and sale of meat. "Meat" means a carcase or any portion of a carcase of cattle, sheep, horses, pigs, calves or goats (whether slaughtered within the Kingdom or not) sold or intended to be sold for human consumption. Before a carcase is removed from an approved slaughter place it shall be inspected by a Meat Inspector. A person shall not slaughter an animal for sale as human food unless a Meat Inspector has first examined and passed the animal for slaughtering and the animal is slaughtered at an approved slaughtering place. Regulation 4 provides norms for approved slaughter places and slaughtering, whereas regulations 10 to 18 provide rules regarding places of sale of meat, utensils to be used, maintenance of premises, health conditions of personnel, storage of meat, etc. Meat shall be examined by a Meat Inspector and shall be declared fit for human consumption before sale (reg. 9). A person shall not sell or offer for sale or have in his or her possession for sale any meat which is unwholesome or unfit for human consumption (reg. 19). Regulation 20 specifies powers of Meat Inspectors, regulation 21 concerns prima facie evidence in proceedings against offenders and regulation 22 prescribes penalties. (22 regulations)