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                DRAFT MEAT INSPECTION REGULATIONS, 2004 
 
ARRANGEMENT OF REGULATIONS  
 
Regulation. 
 
1. The operation of establishment 
2. Approval of application. 
3. Grant of license 
4. Renewal of license 
5. Cancellation or suspension of license 
6. Slaughter operation at establishment 
7. Emergency slaughter 
8. Inspection of establishment 
9. Ante-mortem inspection 
10. Movement permit  
11. Slaughter permit 
      12. Veterinary certificate 
13. Slaughter of immature animals 
14. Judgments at ante-mortem inspection 
15. Post-mortem inspection 
16. Post-mortem inspection procedure 
17. Judgments at post-mortem inspection 
18. Branding or marking of meat 
19 Prohibited uses of brands 
20. Retention of meat for further inspection 
      21. Treatment and disposal of meat products u nfit for human     
       consumption 
22. Handling of meat and meat products 
23. Packaging or wrapping of meat 
24. Transportation  
      25. Transport vehicles 
26. Handling of condemned meat 
27. Health of persons 
28. Dogs and cats 
29. Smoking 
30. Unauthorized person 
31. Meat plant construction layout 
32. Water supply 
33. Drainage 
34. Lighting  
35. Ventilation 
36. Import permit 
37. Port of entry re-inspection 
38. Export of meat or meat product 
39. Interpretation 
 
  2 
 
 
MEAT INSPECTION REGULATIONS, 2004 
 
 
In exercise of the powers conferred on the Minister  responsible for Food and 
Agriculture by section 18 of the Meat Inspection Ac t, 2004 (Act     ) these 
regulations are made this      day of          2004  
 
 
   THE OPERATION OF ESTABLISHMENTS 
Application 
1.  (1) An application for a license for an abattoir o r slaughterhouse shall be made 
to the Controlling Authority 
 
 (2) An application for a license for operating an establishment shall be signed 
by the owner of which the application relates and s hall be accompanied by: 
 
          (a) Prescribed fee; 
 
     (b) Three (3) copies of plans and specificatio ns as prescribed by the Controlling 
Authority 
 
     (c). A copy of the approval of the site by the Loca l Authority for the area in                           
the establishment is proposed to be situated; and 
 
      (d) A statement setting out the nature and ex tent of and the manner of 
carrying out the operations proposed to be conducte d on the premises. 
 
2.   Approval of Application - The Controlling Authority may approve or refuse 
an application or may approve an application subjec t to such terms and conditions 
s it may impose. 
 
      3. Grant of License :  The Controlling Authority shall where satisfied that:- 
 
a)  The premises have been completed in accordance with  the plans and 
specifications and  
 
b)  Any terms and conditions imposed by the Controlling  Authority have been 
complied with, grant a license to the applicant. 
 
c)  A license granted shall remain in force for a perio d to be determined by the 
Controlling Authority. 
 
  4. Renewal of License - 
   (a) An application for a renewal of a license sh all be signed by the applicant and 
shall be accompanied by the prescribed fee. 
 
   (b) The Controlling Authority may grant or refus e a renewal of license or grant a 
renewal of license subject to such terms and condit ions as he/she may impose. 
 
    5. Cancellation or suspension of license 
 The Controlling Authority may suspend a license fo r such a period as it deems 
fit or may cancel a license: 
  3a)  For a breach of these Regulations or of a condition  to which the license is 
subject; 
 
b)  If the premises to which the license relates cease to comply with the standards 
prescribed by these regulations; or 
 
c)  At the request of the licensee. 
 
  6.  Slaughter operations at establishment 
Except under emergency slaughter provision describe d here under an animal shall 
not be slaughtered or dressed in any establishment except when an inspector is 
present. 
 
 7. Emergency Slaughter : 
a)  If the animal is found to be affected by a conditio n, that does not preclude it 
partial or conditional fitness for human consumptio n, an it is likely to 
deteriorate unless slaughter takes place immediatel y; or 
 
b)  If due to recent traumatic lesions caused by accide nt, immediate slaughter is 
indicated to release the animal from suffering, or to prevent deterioration 
adversely affecting the animal’s fitness for human consumption. 
 
      8. Inspection of establishment: 
i) An inspector shall have the right to enter any p remises where animals are 
slaughtered or meat products are processed upon pro per identification for the 
purposes of inspection of facilities of the establi shment. 
 
ii) An inspector shall be provided with unhindered access to all sections of the 
establishment related to the slaughter of animals o r processing of meat products. 
 
iii) An inspector shall have access to chillers; ch eck chiller temperatures and 
conditions under which meat is stored. 
 
iv) An inspector shall have the right to inspect al l documents relating to processing 
of meat or slaughter in the establishment. 
 
v)  It shall be the responsibility of the managemen t of the establishment to 
provide the inspector with facilities that may be r equired in carrying out the 
inspection. 
 
        
  9. Ante-mortem inspection 
i. No animal shall proceed for slaughter until an in spector has carried out an ante-
mortem inspection and has passed it as suitable for  slaughter.   Exceptions may be 
made under emergency slaughter provisions where a d elay in carrying out ante-
mortem inspection would result in undue suffering. 
 
ii . Animals shall be inspected by an inspector on arr ival at the abattoir or as soon as 
practicable after delivery to the abattoir.  If an animal is kept for more than 24 hours 
after its post-arrival ante-mortem inspection, the ante-mortem inspection should be 
executed so that it takes place within 24 hours of slaughter. 
 
iii  Inspected animals shall be identified and correlat ed with ante-mortem    inspection 
findings by a method that is approved by the contro lling authority. 
  4 iv . Animals shall be rested for not less than twelve (12) hours before slaughter unless 
otherwise approved. 
 
 V.  The management of the abattoir shall provide every  assistance necessary to 
enable an adequate ante-mortem inspection to be car ried out. 
 
Vi  Animals shall be inspected in a way that allows th e inspector to detect deviations 
from normality, whether of demeanour, behaviours, a ppearance or other clinical signs, 
that might indicate a disease or defect requiring s pecial handling or close examination. 
The inspector shall also consider the cleanliness o f animals when determining fitness 
for slaughter. 
 
vii . The inspector undertaking post-mortem inspection shall be notified in a systematic 
manner of the results of the ante-mortem inspection . 
 
Viii  An animal shall be released for slaughter without any restriction when an ante-
mortem inspection has revealed that it is adequatel y rested, that there are no diseases 
or defects that would render it unfit for slaughter  for human consumption or require 
special attention during dressing post-mortem inspe ction, and that it is not 
unacceptably dirty. 
 
Ix  Where signs of disease indicate a systemic involve ment, communicability to 
humans, or toxicity from chemical or biological age nts that render or may render the 
meat unsound, the animal so affected shall be : 
 
a)  Condemned forthwith as unfit for human consumption,  or 
 
b)  Where appropriate, set aside and remain under the c ontrol of an 
inspector until a further decision regarding dispos ition is taken.  
i 
 X.  Any animal that as a result of ante-mortem inspect ion is not passed for slaughter 
shall be examined for a final decision on its dispo sition by a veterinary inspector. 
 
Xi  The remains of animals that have died, and of thos e that have been condemned at 
ante-mortem inspection and killed shall be removed immediately to a designated place 
of destruction, and there shall be adequate precaut ions to prevent misuse, and to 
avoid danger to human health and animal health.  Un less the cause of death of such 
animals is known, they shall undergo post-mortem ex amination so that their disease 
status can be further established and human and ani mal disease surveillance 
requirements satisfied. 
 
10.  Movement permit. 
1) A person delivering an animal for slaughter at a  slaughterhouse shall obtain a 
movement permit signed by a representative of the C hief Veterinary Officer. 
 
2.  The management of a slaughterhouse shall not ac cept delivery of a slaughter 
animal unless accompanied by a movement permit. 
3) The management shall retain a movement permit fo r a period of six (6) months 
from the date of delivery. 
     4) The movement permit shall be on a form pres cribed by the Chief Veterinary Officer. 
 
11.Slaughter permit 
(a) The Inspector performing ante-mortem inspection  shall issue a slaughter permit for 
the slaughter animal inspected permitting the slaug hter of the animal so inspected. 
              (b). No animal shall be permitted for  slaughtered without a slaughter permit.  5 (c). The management shall retain a slaughter permi t for a period of six (6) months 
from the date of issue. 
              (d). The slaughter permit shall be on  form prescribed by the chief veterinary officer. 
 
 
 
   12.  Veterinary Certificate 
(a). A veterinary certificate shall accompany a sla ughter animal for emergency 
slaughter. 
 
(b). The veterinary certificate shall provide the f ollowing information. 
 
i) Name and address of owner 
i)  Identification of animal  
ii)  Clinical examination /reason for slaughter 
iii)  Declaration by veterinary surgeon stating that the animal is not unfit for 
human consumption by reason of disease, condition o r treatment. 
 
 (c) The owner shall certify that the/she has not g iven any treatment other than 
that prescribed by a veterinary surgeon, or if othe r treatment has been given the 
name of the compound, the dose and the date of the last treatment.  
 
13. Slaughter of immature animals 
A person shall not slaughter for use as meat any an imal until they have attained 
the following ages: 
 
Cattle   - 3 weeks 
Pig   - 6 weeks 
Sheep/goat  - 6 weeks 
 
 
14. JUDGEMENTS AT ANTE-MORTEM  
 
An animal that has been admitted to a slaughterhous e for normal slaughter shall be 
released for slaughter without any restriction when  the ante-mortem inspection has 
revealed no evidence of any significant disease or defect provided it has been 
adequately rested. 
 
Animals that are not released for slaughter without  restriction shall be put 
into one of the following judgments categories base  on the criteria outlined. 
a) Condemned – If at ante-mortem inspection a disea se or effect is 
diagnosed, that at final judgment would require tot al condemnation, that 
represents an unacceptable health hazard for meat h andlers, or that involves 
an unacceptable risk of contaminating the slaughter  premises or other 
carcasses. 
 
b) Slaughter authorized under special precautions ( slaughter in a 
separate room or in a separate   slaughter area or at a different 
time to other animals, at the end of the working da y or on a 
special day): 
 
i)  If at ante-mortem inspection a disease or defect is  suspected, that at 
post-mortem inspection would give reason for total condemnation; or  6ii)  If at ante-mortem inspection a disease or defect is  diagnosed or 
suspected that if confirmed at post-mortem inspecti on would give 
reason for partial condemnation or conditional appr oval. 
 
c)  Authorization for delayed slaughter: 
- If the period of rest has not been adequate or if t he slaughter 
animal is affected by a condition that temporarily makes it unfit 
for human consumption, provided always that local c ircumstances 
enable holding and feeding the animal under sanitar y, safe 
conditions for the length of time required; 
 
d)  Emergency slaughter ordered: 
 
  (i) If the animal is found to be affected by a co ndition, that does not 
preclude its partial or conditional fitness for hum an consumption, and it 
is likely to deteriorate unless slaughter takes pla ce immediately; or 
 
  (ii) If due to recent traumatic lesions caused by  accident, immediate 
slaughter is indicated to release the animal from s uffering, or to prevent 
deterioration adversely affecting the animal’s fitn ess for human 
consumption. 
 
      15. Post-mortem inspection 
 
Post-mortem inspection shall be carried out in a sy stemic manner and shall ensure 
that meat passed for human consumption is safe and wholesome. 
Inspection procedures shall ensure the absence of a ll contamination identifiable at 
post-mortem inspection and shall limit the potentia l for unseen contamination to as 
low a practicable level as possible. 
 
1.  Post-mortem inspection shall be undertaken as soon as the orderly dressing of 
carcasses allows and shall not be delayed. 
 
2.  Where a lymph node, organ or any carcass tissue is being incised for 
inspection, the outer surface shall be clearly slic ed to present a view that is not 
distorted. Incision made shall as far as possible p revent any risk of 
contamination. 
 
3.  The head, organs viscera and any other part of a ca rcass required for post-
mortem inspection shall be identifiable with the ca rcasses from which they 
were removed until inspection has been completed.  Blood of slaughtered 
animals, when intended for human consumption shall,  until inspection of the 
carcass from which it was recovered has been comple ted, be so kept as to 
permit, its condemnation shall this be necessary. 
 
4.  No person shall remove from the inspection area of an abattoir any part of any 
carcasses organ, or any viscera (other than a part,  organ or viscera that is not 
being recovered for human or animal consumption and  is not required for 
inspection), until the inspector has completed the inspection and a decision has 
been made. 
 
5.  Except with the permission of the inspector, or in accordance with 
arrangements established by the controlling authori ty in the case of certain 
categories of defects, no person shall, prior to th e inspection of any carcass 
being completed:  7 
a)  Remove any serous membrane or any other part from t he carcasses. 
b)  Remove, modify, or obliterate any evidence of a dis ease or defect in the 
carcasses or organ; or 
c)  Remove any mark or identification from the hide, ca rcasses, head or 
viscera; until the inspector has completed the insp ection and given a 
decision. 
 
6.  The final responsibility for inspection decisions o n fitness for human 
consumption shall rest with a veterinary inspector.  
 
    16. Post-mortem inspection procedure  
 
 Every carcass shall be examined for: 
a). State of nutrition 
b). Evidence of bruising, hemorrhage or discolorati on 
c). Local or general oedema 
d).  Efficiency of bleeding 
e). Swellings, deformities, abscesses, tumor, fract ures 
f). Condition of serous membrane (pleurisy, periton itis) 
g). Abnormal odours 
h). Surface contamination. 
 
CATTLE 
Head: 
• Visual inspection of jaw bones, muscles, lips, gums  and palate 
• Visual inspection, palpation and incision of tongue . 
• Incise external and internal masseter muscles. 
• Incise submaxillar, parotid and retropharyngeal lym ph nodes. 
 
ALIMENTARY TRACT : 
• Visual inspection of oesophagus, stomachs, intestin es, omentum and 
mesentery, 
• Incise mesenteric lymph nodes. 
 
Lungs: 
• Palpate 
• Incise bronchial and mediastinal lymph nodes 
• The bronchi and trachea shall be opened up by a tra nsverse incision across 
the diaphragmatic lobe. 
• Transverse incisions in the lung substance shall be  made where necessary. 
 
Heart: 
• The inspector shall view after removal of pericardi um. 
• One or more incisions shall be made from the base t o apex. 
 
Kidney: 
The kidney shall be viewed after enucleation 
Incise where necessary 
 
Liver: 
• The inspector shall palpate the liver and view the gall bladder. 
• Incisions shall be made where necessary to detect l iver fluke. 
 
  8Diaphragm: 
• Visual inspection shall be made of both parts 
 
Spleen: 
• The inspector shall view and palpate. 
 
Uterus: 
• Visual inspection and palpation shall be made and w here necessary incised. 
 
Udder: 
• Where used for human consumption shall be inspected  by incision. 
 
Carcasses: 
1)  The following Lymph nodes of the carcass shall be i nspected by palpation and 
incision made where necessary: 
 
• Superficial inguinal 
• External and internal iliac 
• Pre-pectoral 
• Popliteal 
• Renal 
 
ii)  Musculature : 
• The shoulder muscle ( Triceps  brachia) shall be incised for the detection 
of Cysticercus  bovis . There shall be a minimum of two incisions. 
Calves: 
In addition to the procedures outlined for adult ca ttle. Special attention shall be 
paid to navel, liver, joints, intestines and serous  membranes. 
 
Sheep/Goats 
 
     General :  the inspector shall view external surfaces of th e carcasses and also the       
inside of the carcasses. 
 
Viscera : 
Lymph Nodes :  the inspector shall view and palpate the followi ng 
lymph nodes – mesenteric, portal, bronchial and med iastenal lymph 
nodes. 
 
Gastrointestinal tract  – The inspector shall view the gastrointestinal tr act.   He 
shall observe and palpate mesenteric lymph nodes. 
 
Spleen:  shall be viewed. 
 
Liver : shall be palpated and the gall blades viewed.  In cisions shall be made 
where necessary. 
Lungs :  The lungs shall be palpated. 
 
Heart : shall be viewed after removal of pericardium.  In cision may be made from 
base to apex. 
 
Kidneys :   shall be viewed after inoculation 
 
Uterus :  shall be viewed. 
 
  9CARCASSES: 
Lymph Nodes: 
The following lymph nodes – superficial inguinal, e xternal and internal iliac; pre-
pastoral, popliteal and renal shall be viewed. Inci sions may be made where 
necessary. 
 
 
 
PIGS 
Head :  Visual inspection of nose, lips, and gums. 
Visual inspection and palpation of tongue. Incision  of the tongue and also the 
masseter muscles to detect infestation with C.cellulosae .  Incision of sub maxillary 
lymph nodes shall be made. 
 
Lungs :  the inspector shall make visual inspection and p alpate. Incision of 
bronchial    and mediastinal lymph nodes shall e ma de. 
 
Hear t:  The inspector shall view after removal of peric ardium.  Incision shall be 
made from base to apex. 
 
Alimentary Tract . Visual inspection shall be made. 
 
Liver:  visual inspection and incision of portal lymph nod es shall be made. 
 
Spleen, Kidney, Uterus  – visual inspection and incision made where necess ary. 
 
Muscles :  Visual inspection and incision of Triceps brachii  muscle for detection of 
C. cellulosae. 
 
    17.  JUDGEMENT AT POST-MORTEM INSPECTION 
 
The decisions at post-mortem inspection shall be cl assified into the following 
categories of judgments: 
 
Category 1: 
Approved as fit for human consumption. 
When the post-mortem examination has revealed no ev idence of any 
unacceptable disease or defect and the slaughter op eration has been 
implemented in accordance with hygienic requirement s, the carcasses and 
edible offals shall be approved as fit for human co nsumption without any 
restriction, and as such may enter unrestricted tra ded, provided no animals 
health restrictions are otherwise applicable. 
 
              Category 2: 
 
TOTALLY UNFIT FOR HUMAN CONSUMPTION; 
 
i.  The carcasses and offals shall be condemned or otherwise disposed of for    
inedible purposes in one or more of the following c ircumstances: 
 
a)  They are hazardous to food handlers, consumers and or livestock; 
 
b)  They contain residues that exceed established limit s. 
 
c)  There are unacceptable organoleptic deviations from  normal meat; or 
  10 d)  The meat has been conditionally approved as fit for  human consumption, but 
the treatment stipulated is either unavailable or n ot intended to be carried out. 
 
ii)  Wherever feasible, meat that is unfit for human con sumption may be 
authorized to be used for animal feeding; provided there are adequate 
precautions to prevent misuse and or avoid dangers to human health and 
animal health. 
 
In general terms, the following criteria shall appl y: 
a) Utilization for animal feeding  
     If no health hazard involved, and if deviation  from the authorized   
purposes can be reliably prevented; 
 
b)  Utilization for sterilized pet food ; 
If no hazard involved, for human health and animal health, and if 
misuse for human consumption can be reliably preven ted; 
 
c)  Utilization for industrial non-food purposes after heat 
treatment,  provided no hazards are involved for human health or 
animal health; 
d)  Incineration or deep burial or other safe means of destruction. 
 
iii)  The disposal and utilization of meat judged unfit f or human 
consumption shall reliably prevent such meat from c ausing a 
pollution problem, endangering human health or anim al health or 
illegally re-entering the human food chain. 
 
Category 3: 
Partially condemned or otherwise disposed of as unf it for human 
consumption .  Where lesions are localized, affecting only part  of the 
carcasses or offals, the affected parts shall be re moved, and the unaffected 
parts passed as fit for human consumption unconditi onally and 
unrestricted, or conditionally or otherwise as appr opriate).  The methods 
for disposal or utilization of the removed parts sh all be the same as those 
applicable under judgement category 2. 
 
 
Category 4: 
Conditionally approved as fit for human consumption . 
 
i)  Carcasses that are contaminated, or that are hazard ous to human 
health or animal health but may be treated under of ficial 
supervision in a manner resulting in safe and whole some meat, may 
be judged as conditionally approved as fit for huma n consumption.  
Where necessary, the organs shall be treated in the  same manner 
as carcasses or else partly or wholly disposed of a s unfit for human 
consumption. 
 
ii)  Until the required treatment has been applied, the meat shall 
remain under the control of the inspector. 
 
iii)  Once the required treatment has been applied, the m eat may be 
marketed according to the requirements of the contr olling authority. 
  11 iv)  The meat shall be condemned or otherwise disposed o f as inedible 
if the required treatment is not applied in the pre scribed manner. 
 
Category 5: 
Approved as fit for human consumption, with distrib ution restricted to limited 
areas: 
 
iv)  Meat obtained from animals coming from an area that  is under quarantine 
because if an outbreak of a contagious animal disea se and that otherwise 
meets all the requirements for meat approved as fit  for human 
consumption (category 1) may be approved for distri bution in a restricted 
area, provided no hazards to human health is involv ed.  Such meat shall 
not be distributed or marketed outside the restrict ed area. 
 
v)  Meat approved as fit for human consumption, with di stribution restricted to 
limited areas, shall be effectively identified.  It s sale and distribution shall 
be authorized only through specially licensed and c losely supervised 
commercial channels or, if economically feasible, l imited to utilization in 
institutions that are under reliable management. 
 
 18. BRANDING OR MARKING OF MEAT 
 
1) After a decision has been made by an inspector t hat meat is fit for human 
consumption, conditionally fit for human consumptio n or unfit for human 
consumption, the inspector shall in a systematic ma nner mark or brand the meat 
to show the result of inspection. 
 
2) The size shape, and wording of any brand, as wel l as the colour and 
composition of the marking used for branding meat s hall be laid down by the 
Minister and shall be uniform throughout the countr y. 
 
3) Carcasses, heads, organs and viscera that as a r esult of ante-mortem and post-
mortem inspection are passed as fit for human consu mption without further 
restrictions shall be legibly and appropriately bra nded. 
 
4) Any meat that requires treatment by heat or by f reezing to render it fit for 
human consumption shall be suitably identified and,  if necessary, branding as such 
and kept under the supervision of an inspector unti l the necessary treatment has 
been completed and the carcasses and any part can b e passed as fit for human 
consumption. 
 
5) All carcasses, parts of carcass, organs and visc era found unfit for human 
consumption, and fetuses shall be held securely to the satisfaction of the inspector 
until they are branded, stained, or otherwise destr oyed, so excluding them fro the 
human food chain. 
 
6) Brands and stamps used to apply the marks of ins pection shall be held under 
the control of an inspector and used only under an inspector’s supervision. 
 
19. PROHIBITED USED OF BRANDS : 
 
a) Mark meat with a brand other than a brand prescr ibed by these Regulations: 
b) Mark meat otherwise than- 
 
i. Under the direction of an inspector; and  12 ii. In accordance with the directions of the Minist er or 
iii.  Willfully remove; deface or obliterate a brand or m ark applied to meat. 
 
       20.  Retention of meat for further inspection . 
 
i.    Meat shall be retained, pending laboratory ex amination: 
 
a)  If required, because findings at ante-mortem or pos t-mortem inspection 
would give reason for condemnation, unless the susp icious of an infections 
or other condition can be reliably discarded by lab oratory examination; 
 
b)  If chemical, toxicological or other laboratory exam ination is required in view 
of circumstances, suspicion arising from inspection  findings, records from 
the area of production, or other official sources o f information; and  
 
c)  If examinations for Trichinella spiralis  or for any other organisms are 
required and not available immediately at the time of post-mortem 
inspection. 
 
ii) The role of laboratory examination in the frame work of post-mortem 
judgement shall be governed by the following princi ples: 
 
a) The judgment based on clinical and morphological  evidence at ante-mortem and 
post-mortem inspection is regarded as self-containe d, and laboratory confirmation 
shall not be requiring for unequivocal clinical and  morphological findings.  In the 
case of doubt, the meat shall be condemned, unless the results of a laboratory 
examination indicate that a less decision can be ta ken without detriment to human 
health and animal health 
 
b)  Laboratory examination may in many instances remove  suspicion arising from 
inspection and thus save valuable food that otherwi se would have to be 
condemned. 
 
iii) Retained meat shall remain under the control o f the inspector until final 
judgement. 
 
 
21. TREATMENTS AND DISPOSAL OF MEAT PRODUCTS UNFIT FO R HUMAN   
        CONSUMPTION      
a)  Meat designated as unfit for human consumption shal l be under the control of 
the Inspector. 
 
b)  The inspector shall determine the method of treatme nt or disposal; either by 
(a) burning (b) burial at an approved site (c) othe r approved manner. 
 
c)  The inspector shall if necessary prior to such disp osal smear upon or inject a 
substance – e.g. kerosene, carbolic acid or other a pproved chemical 
 
d)  The inspector may approve the removal of a condemne d meat or offal from the 
premises of the abattoir to selected designations u nder authority of a 
movement permit and vehicle security and labeling: 
 
i)  Hospital, University, laboratory or similar institu tion for instructional 
diagnostic or research purposes. 
 
ii)  Zoo where carnivorous animals are kept.  13  
Notwithstanding the above exceptions, no carcasses which meat or offal has been 
rejected as unfit for human consumption by reason o f tuberculosis shall be 
removed to any destinations specified above. 
 
22. HANDLING: 
     Meat passed as fit for human consumption shall : 
a)  Be handled, stored or transported in a manner that will protect it from 
contamination and deterioration; 
b)  Be removed without delay from the dressing area; an d 
c)  Unless cut up or deboned pre-rigor, be held under c onditions that reduces its 
temperature and/or water activity. 
 
 23. PACKAGING 
If meat is packaged or wrapped: 
a)  Packaging material should be stored and used in a c lean and sanitary manner 
 
b)  Wrapping and packaging should be sufficient for the  purpose of protecting the 
meat from contamination in the conditions under whi ch it is to be handled, 
transported and/or stored; 
 
c)  Wrapping should be non-toxic and should not leave h armful deposits of any 
kind on the meat, or otherwise contaminate it and; 
 
d)  Cases or cartons used should be provided with a sui table inner lines or other 
satisfactory means of protecting meat, except that the liner or other protection 
may not be required if individual pieces of meat, s uch as cuts, are individually 
wrapped before packing. 
 
24. TRANSPORTATION  
Meat shall only be transported: 
(a) In a means of transport that is clean and in go od repair before loading and, if 
necessary, that has been disinfected; 
 
(b) If with other goods, in a way that does not adv ersely affect the meat. 
(c) In the case of stomachs, if they have been clea ned or sealed. 
(a) In the case of heads or trotters, if they have been singed or sealed 
      so that it does not contact the floor; 
c)  In a vehicle or containers that prevents the entry of pests and other sources of 
contamination. 
d)  In a way that prevents unacceptable rises in temper ature. 
 
25. TRANSPORT VEHICLES 
Vehicles or containers in which meat is to be trans ported shall: _ 
 
a)  Have all internal finishes made of corrosion resist ant material that is smooth, 
impervious and easy to clean and disinfect; 
b)  Have the compartment in which meat is carried compl etely separated from the 
driving cabin. 
 
1.A person shall not transport meat in a vehicle wh ere the meat is to be  
put on the floor unless it is wholly enclosed in ap proved material or 
within an approved container. 
 
            2.A person shall not stand or sit on me at in a meat delivery vehicle.  14  
  3.A person shall not use a vehicle for the transp ort of meat unless such a 
vehicle has been approved by the inspector 
 
      26. HANDLING OF CONDEMNED MEAT 
 (1) Particular care and attention shall be paid to  handling practices for meat that 
has not been passed for human consumption and is ei ther designated condemned 
or inedible, or is being held pending further inves tigatory testing. 
ii) Such meat shall be prevented from being mixed w ith, substituted for, or in any 
way contaminate meat meant for human consumption. 
ii) Rooms, equipment and utensils for use with seiz ed or condemned meat shall be 
reserved for that purpose and not to used for edibl e product. 
 
 (2)  Meat condemned or is otherwise unfit for human cons umption, under the 
supervision by a veterinary inspector; 
 
a)  Shall be placed without delay into clearly identifi ed containers, trucks, 
trolleys, or rooms, or handled in accordance with o ther adequate 
arrangements provided for these purposes. 
 
 b) May be identified by means of cuts or brands pr ovided these clearly identify 
the meat as condemned or unfit for human consumptio n, and 
 
c) Shall be conveyed to a place of destruction in a  manner that ensures that no 
removal of such meat is possible and no contaminati on can be caused. 
 
    27. HEALTH OF EPRSONS 
 1. Personnel who work in Abattoirs or slaughter es tablishments shall have a health 
status consistent with the prevention of the contam ination of meat. 
 
  2. Persons who come in contact with fresh meat in  the course of their work shall 
have medical examination prior to their employment if the controlling authority, 
acting on medical advice, considers that this is ne cessary. 
 
  3. The manager of the establishment shall maintai n the medical certificates of 
employees in a systematic manner and they shall be available for perusal by an 
inspector. 
 
   4. Care shall be taken to ensure that no person,  while known or suspected to be 
suffering from or to be a carriers of a disease lik ely to be transmitted through meat 
or while afflicted with infected wounds, skin infec tions, sores or with diarrhea, is 
permitted to work or be present in any meat handlin g area of an abattoir or 
establishment in any capacity in which there is any  likelihood of such a person 
directly or indirectly contaminating meat with path ogenic micro-organisms.  Any 
person so affected shall immediately report that il lness to the manager. 
 
28. Dog and Cats:   A person shall not permit a dog or cat to enter t he 
slaughtering floor of an abattoir, slaughterhouse, or any part of such premises 
where carcasses are dressed, prepared, treated or s tored. 
 
29. Smoking etc : A person shall not smoke, chew tobacco or expecto rate while 
in or upon the slaughtering floor of an abattoir, s laughterhouse any other part of 
such premises where carcasses are dressed, prepared , treated or stored. 
 
30. Unauthorized Persons  – A person other than an employee of the 
establishment shall not be admitted to the slaughte r floor or any part of the  15 establishment where meat is being processed except with the permission of 
inspector  
 
 
     31.MEAT PLANT CONSTRUCTION LAYOUT 
 
SITE:  A suitable site for an abattoir or slaughter house shall have the following 
facilities:  
1) Mains water supply and electricity supply 
2) Proximity with public transport. 
3) Freedom from pollution from other industries, od our, dust, smoke, ash etc. 
4) Ground suitable for good foundations and freedom  from flood 
5) Ability to separate ‘clean’ and’ dirty areas of the slaughter hall. 
 
Drawing of proposed slaughter facility shall be sub mitted to the Controlling 
Authority for approval.  Specifications shall inclu de details of building construction, 
water supply, plumbing, sewerage disposal, hot wate r supply, refrigeration, 
lighting, ventilation, equipment and operations. 
 
32.  WATER SUPPLY 
Mains water supply shall be provided: 
 
1 Where this is not available a deep well shall be pr ovided, 
2 Where mains water is used water shall be distribute d to all parts of the 
plant under adequate pressure.  On site, water stor age tank holding at 
least one day’s consumption shall be provided. 
 
33. Drainage: 
The premises shall be drained (1) by a connection t o a sewer, the drains of which 
is provided with disconnecting trap, which shall be  kept in a clean and sanitary 
condition and protected with a grating, the bars of  which shall not be more than 
10 millimeters apart. 
 
2) To an approved pondage disposal system, the drai ns to which is provided with a 
grating the bars of which shall not be more than 10  millimeters apart. 
 
34.  Lighting: 
1.  Adequate natural or artificial lighting shall be pr ovide through out the 
slaughter facilitate 
2.  The type of lighting must not distort colours. 
 
The following lighting intensities shall apply: 
 
540 lux (50 foot-candles) at all inspection points 
220 lux (20 foot-candles) in workrooms 
110 lux (10 foot-candles) in other areas. 
 
These intensities of light are taken at levels of 0 .9m from the floor, except in 
inspection areas where the height is 1.5m. 
Protective shield shall be fitted to lights in area s where fresh meat and offal are 
exposed to prevent contamination from shattered gla ss. 
 
35.  Ventilation:  Adequate ventilation shall be provided to prevent excessive heat, 
steam condensation. 
  16 IMPORT PERMIT 
36. (1)  An application for import permit shall be submitted  to the Controlling 
Authority. 
       (2) An application form for an import permit  shall be obtained from the 
Controlling Authority. 
           The completed application form shall include the fo llowing: 
I.  The name and address of the person intending to imp ort 
the meat or meat product. 
II.   The name and address of the exporter 
III.  The country from which the meat or meat products ar e 
being imported. 
IV.  The type of meat or meat product 
V.  The purpose of the importation 
VI.  The pot of embarkation 
VII.  The mode of transportation 
VIII.  The port of entry into Ghana 
IX.  The proposed date of arrival into Ghana together wi th 
information on the nature, quantity and packaging o f the 
meat or meat product 
X.  The meat or meat product shall be accompanied by an  
International Veterinary Certificate conforming to the 
models approved by the OIE. These must be worded in  
languages agreed upon between Ghana and the exporti ng 
country, and where necessary, with the transit coun tries 
XI.  If inspection of the consignment shows that the mea t or 
product of animal origin intended for human consump tion 
might be a danger to the health of persons or anima ls, or 
if the international certificate is not correct or does not 
apply to the products, the meat or products may be 
returned or subjected to adequate treatment to ensu re 
that they safe. When the products are not returned,  the 
veterinary administration of the exporting country shall be 
informed immediately, whereby providing an opportun ity 
for confirming the findings or correcting the certi ficate. 
 
     PORT OF ENTRY REINSPECTION 
37. (1)  All shipments shall be re-inspected for: 
i.  Transportation damage 
ii.  Labeling  
iii.  Proper certification  
iv.  General condition  
v.  Box count  
     (2) Additional inspection, depending on the type of  product being presented 
may include: 
i.  Examination for product defects 
ii.  Laboratory analysis for  
a.  Microbiological contamination 
b.  Chemical residue  
c.  Food chemistry  
d.  Species identification  
iii.  Net weight 
iv.  Condition of container  
          17           (3)  Products that do not meet the requirements of Ghana  shall be stamped     
        “ REFUSED ENTYRY” 
     (4)  When products are stamped “REFUSED ENTRY” the impor ter: 
a.  Has 45 days to export the product or 
b.  May choose to destroy the product or 
c.  Can convert the product to animal food. 
Conversion to animal food shall require the 
permission of the Food and Drug Board. 
          If the importer chooses to re-export the product to a country other than 
country of origin, the veterinary authority in Ghan a shall provide third-party 
notification to the country of destination. 
               
EXPORT OF MEAT OR MEAT PRODUCT 
38. (1) Export of meat or meat product shall be authori zed from an establishment 
in an area free from List A diseases and situated i n an infected zone 
       (2) The transportation of the meat or meat product from the establishment of 
origin to the point of departure from Ghana shall b e carried out in conformity with 
the conditions agreed between the importing country  and Ghana. 
       (3) Before the departure of the meat or meat  product, an official Veterinarian 
shall within 24hours prior to shipment, provide an International Veterinary 
Certificate conforming with the model approved by t he OIE and worded in the 
language agreed upon between Ghana and the importin g country, and where 
necessary, with the transit countries. 
      (4) Before the departure of meat or meat prod uct on an international journey, 
the Veterinary Authority of the port, airport or di strict in which the border post is 
situated may if it is considered necessary, carry o ut examination of the 
consignment. The time and place of the examination shall be arranged taking into 
account customs and other formalities and in such a  way as not to impede or delay 
departure. 
 
 
 
 INTERPRETATION 
39. In this Regulation unless the context otherwise req uires: 
 
“Act”  means the Meat Inspection Act, 2004(Act      )  
“Minister ” means the Minister responsible for Food and Agric ulture 
 “Abattoir”  means any premises that is approved and registered  by the Minister 
“Approved as fit for human consumption” means the meat has been inspected 
and passed without any restriction, and branded acc ordingly 
 “Approved as fit for human consumption with distrib ution restricted to 
limited areas” means the meat has been inspected and approved for human 
consumption with the requirement that the distribut ion to be limited to restricted 
areas, for the protection of animal health. 
“Brand”  means any mark or stamp approved by the Minister a nd also includes tag or 
label bearing such mark or stamp 
“Carcass”  means the body of any slaughtered animal after ble eding and dressing 
“Cleaning” means the removal of objectionable matter 
“Condemned” means the animal or meat has been inspected and jud ged as or 
otherwise officially determined to be unfit for hum an consumption and requiring 
destruction 
“Conditionally approved as fit human consumption” means meat that has been 
inspected and approved for human consumption subjec t to it being treated under  18 official supervision in order to make it sale for h uman consumption and to avoid risk to 
animal, prior to it being branded and distributed 
“Contamination” means objectionable manner, and includes substances  and/or 
microorganisms that make fresh meat unsafe and/or u nwholesome. 
“Controlling Authority”  means the official authority charged by the govern ment 
with the control of meat hygiene, including meat in spection 
“Disease or defect” means a pathological change or other abnormality. 
“Dressing” means the progressive separation on the dressing fl our of a slaughter 
animal into a carcass, offal and inedible by-produc ts and may include the removal of 
the head. 
“Edible offal”  in relation to slaughter animals means offals that  have been passed as 
fit for human consumption 
“Establishment” means any premises other than an abattoir that is a pproved and 
registered by the Minister in which fresh meat is p repared, handled, packed or stored 
“Fit for human consumption” in relation to meat means that meat has been 
passed by an inspector as safe and wholesome, unles s found unwholesome in 
subsequent examinations, which may include laborato ry tests  
“Inspector” means a properly trained officer appointed by the M inister for the 
purpose of meat inspection and control of hygiene, and includes a veterinary inspector 
“Meat” means all edible parts of any slaughter animal slau ghtered in an abattoir and 
includes edible offal. 
“Offal”  in relation to slaughtered animals means nay edibl e or non-edible part of an 
animal other than the carcass. 
“Residues” means residues of veterinary drugs, pesticide resid ues, and 
contaminants, as defined for the purposes of the Co dex Alimentarius 
“Retained” means held under control and security of the inspec tor pending final 
judgment