Food (Control of Quality) (Poultry Slaughterhouses, Slaughtering and Inspection of Poultry Meat) Regulations, 1993 (G.N. 85 of 1994).

Regulations to provide for standards of hygiene and inspection with respect to the slaughter of poultry, defined as "any bird that is commonly used as food". No premises shall be used as an abattoir unless they have been approved and constructed in accordance with plans previously approved by the National Food Control Commission. Requirements with respect to construction are set out in the First Schedule. Records of slaughtered poultry shall be kept and a monthly return be made to the Commission (reg. 6). Regulation 7 makes provision for ante- and postmortem inspection; duties of a meat inspector shall be as provided for in Part II of the Fourth Schedule. Other provisions deal with hygienic standards in abbatoirs. Regulation 8 provides for restrictions on the admission of animals and birds in abbatoirs. (Schedule 1: Site, accessibility and construction [Part I]; Facilities of an abattoir [Part II]; Schedule 2: fees to be charged; Schedule 3: Detail of records to be kept at an abbatoir; Schedule 4: Inspection procedure [Part I]; Duties of a meat inspector [Part II])