Date of Royal Seal and

Publication:-2055-12-8
(March 22,1999)

Act 26 of the Year 2055 B.S(1999)

An Act Made to Provide Necessary Arrangement Relating

Animal Slaughterhouse and Meat Inspection

Preamble:

Whereas it is expedient to establish slaughterhouse and arrange for meat inspection to

safeguard the health and welfare of the people in general and to control adulteration in meat
and meat products and to maintain reasonable standard of meat by protecting the
wholesomeness, quality and adequacy of meat;
Now, therefore, the parliament has enacted this Act on the twenty –seventh year of the reign of
His Majesty the King Bikram Bir Bikram Shah Dev

1. Short title and Commencement : (1) This Act may be called "Animal Slaughterhouse and
Meat Inspection Act, 2055"(1999)
(2) This Act shall come into force at the prescribed area from the prescribed date as
notified by Government of Nepal in the Nepal Gazette
2. Definition: Unless the subject or context otherwise requires, in this Act,-
(a) "Animal" means castrated or uncastrated goat, sheep , Himalayan goat (chyangra), pig
,wild pig , he buffalo, rabbit or the females of Buffalo, goat , sheep, Himalayan goat, pig,
or rabbit which are fit for meat other than a cow , an ox, bull, and this word also includes
poultry, ducks, pigeon or other species of beasts and birds kept for meat purpose.
(b) "Meat" means meat of animals which is fit for human consumption.
(c) "Meat Inspector" means the Meat Inspector appointed or specified under Section 6.
(d) "Meat Supervisor" means the Meat Supervisor specified under Section 7.
(e) "Slaughterhouse" means the house or place where animals are slaughtered for meat
purpose.
(f) "Meat Seller" means a person who sells meat professionally.
(g) "Prescribed" or as prescribed "means prescribed or as prescribed in the Rules framed
under this Act.

3 .No Establishment of a Slaughter house or Selling of Meat be Made Without Licence:

Nobody seller establish a slaughterhouse or become a meat seller without obtaining license
under this Act.
4. Establishment of Slaughterhouse; (1) Government of Nepal may establish slaughterhouse in
any area of the Kingdom by publishing a notice in Nepal Gazette.
(2) Not withstanding anything contained in sub-section (1) Government of Nepal may give
permission as prescribed to the non -governmental sector also to establish a slaughterhouse.
(3) The terms and conditions to be followed and the specification to be met at the time of under
sub-section (1) or (2) shall be as prescribed.
5. License: (1) A person or an organization interested to establish a slaughterhouse or selling
of meat shall have to apply for a license in the prescribed format to the prescribed
officer.
(2) If as application is received under sub-section (1) the prescribed officer shall make
necessary inquiries on such application and may issue a license in the prescribed format
for the establishment of a slaughterhouse or for selling meat.
6. Appointment of Meat Inspector: (1) In order to examine animal and meat, His Majesty's
Government may appoint or designate a person who is at least a graduate in veterinary
science as a Meat inspector.
(2) The other functions, duties and powers of the Meat Inspector in addition to the
functions, duties and powers mentioned in this Act, shall be as prescribed.
7. Designation of a Meat Supervisor : (1) Government of Nepal may designate a Meat
Supervisor to any civil servant who is at least a graduate in veterinary science, for the
supervision of the slaughterhouse management as well as for the supervision of the
functions of the Meat Inspector.

8. Examination of Animals before Slaughtering ( Ante-Mortem Examination ) ; (1) Any

animal to be slaughtered shall be produced for ante- mortem examination at the
slaughterhouse where such place is established and where slaughterhouse has not
test been established at the site as specified by the Meat Supervisor The
procedure examination of animal shall be as prescribed .
9. (2) If an animal is found fit for slaughtering, the Meat Inspector shall give permission
of slaughtering of such animal with some marking.
9 Slaughtering of an Animal to be Carried out in the Slaughterhouse: (1) An animal
fit for slaughtering under section 8 shall have to be slaughtered in the
slaughterhouse.]
(2) Notwithstanding anything contained in sub-section (1), if there is no
slaughterhouse in any area animals shall have to be slaughtered at such place and
time as specified by the Meat Slaughtered.
10. Examination of Meat of the Slaughtered Animal : (1) The Meat Inspector shall have to
inspect the meat of the slaughtered animal under section 9 as prescribed. (2) If any
defect or disease is found in the meat sub-section (1), the Meat Inspector may
partially or completely prohibit the sale or distribution of such meat.
(3) For The purpose of this Section Government of Nepal may specify a laboratory
for the examination or meat.
11. Prohibition on the Sale of Meat: (1) No sale of meat of the animal other than as
mentioned in sub-section (1) of Section 2 shall be allowed.
(2) No sale of meat of dead animal due to disease or any other cause shall be
allowed.
(3) No sale of meat with skin shall be allowed. provided that this Section shall not
prevent to sell the meat of birds, pigs or wild pigs, bores and the meat of species
identifying parts or portions or head or legs of the animal with skin.
 12. Stamp or Marking of Meat: (1) The Meat Inspector shall have to affix clearly visible
stamp or mark as prescribed at the time of giving permission for the sale of meat
after the examination of meat of the animal.
(2) No sale of meat shall be made having adulteration of meat with any substance
that alters the normal quality or taste
(3) or
13. N0 Adulterated Meat shall be Sold; (1) No sale of meat shall be made by deceiving
the species of animal or by adulterating meat of one species of animal with other
species of animal.
(2) No sale of meat shall be made having the normal quality or taste or weight of
meat.
14, Fees to Be Paid: Fees for the inspection of animal or meat under this Act shall be
as prescribed.
15. Authority to Enter : The meat Inspector or the Meat Supervisor may enter into a
slaughterhouse or butcher's shop at any time to inspect an animal or all concerned to
help on this work .
16. No Objection: Notwithstanding anything contained in other part of this Act, there
shall be no objection to slaughter an animal in places other than an occasion of
traditional festivals, religious rituals, feasts or spiritual ceremonies.
17 Punishment: (1) A person who violets sub-section (1) or (3) of Section 8, Section 9,
sub-section (2) of Section 10, sub-section (3) of Section 11 or sub-section 92) of
Section 12 shall be liable to a fine unto five thousand rupees for the first time and
ten thousand rupees or an imprisonment of one month or both from the second
time and onwards for each offence.
(2) A Peron who violets Section 3, sub-section (1) or (2) of Section 11 or Section 14
shall be liable to a fine upto ten thousand rupees for the first time and twenty
thousand rupees or an imprisonment of three months of both from the second time
and onwards for each offence.
18. Delegation of Authority; Government of Nepal may delegate the authority
conferred to it under this Act to any agencies as per necessity.
19 Government of Nepal shall be a Plaintiff: Government of Nepal shall be a Plaintiff in
the litigation under this Act.
20 Investigation of the Case and File Thereof: (1) The Meat Inspector shall initiate the
investigation of the case under this
Act and shall file the case after completing the investigations to the case dealing
authority.
21. Case Dealing Authority; The case dealing and appeal Hearing authority for cases
under this Act shall be as prescribed.
22. To Be As Per the Prevailing Laws; The matters contained in this Act shall be as per this
Act and matters not provided for in this Act shall be as pr the prevailing laws.
23. Power to Frame Regulation; Government of Nepal may frame necessary rules for carrying
out the purpose of this Act.
24. Repeal: No 3 and No 16 of the Chapter on Four-footed Animal of Muluki Ain (The Legal
Coed) have been repealed.
Slaughterhouse and Meat Inspection Regulation, 2057 (2001)

In exercise of the power conferred by section 23 of the Slaughterhouse and Meat

inspection Act, 2055 (1999), Government of Nepal has framed the following Rules.

1. Short Title and Commencement; (1) These Rules may be called " Slaughterhouse
and Meat Inspection Regulation, 2057 (2001)"

(2) This Regulation shall come into force from the date of commencement of
the Act in the area where the Act is in force.

2. Definition: Unless the subject or context otherwise requires, in this Regulation

(a) "Act," means the Slaughterhouse and Meat Inspection Act, 2055 (1999),

(b) "Department" means Animal Service Department of Government of Nepal

(c) "Office" Means District Animal Service Office.

(d) "Local body" means Village Development Committee or Municipality

3. Establishment of Slaughterhouse in Non-governmental sector : (1) A person or

institution desiring to establish and operate a slaughterhouse in a non-
governmental sector shall have to submit, for license, an application along with a
proposal of plan and a recommendation of Local body to the Office in the format
of Schedule – 1

(2) On receipt of application pursuant to sub-rule (1), the Office shall, after
making necessary inquiry about that matter, submit such application
together with its own opinion to the Department for technical consultation

(3) On receipt of application pursuant to sub-rule (2), the Department shall

make necessary study and return all documents together with its technical
advices to the concerned Office.

(4) If it is found, on the basis of the technical advices received from the
Department pursuant to sub-rule (3), that it is appropriate to permit to
 establish an operate slaughterhouse, the Office shall, after taking a charge
of rupees one thousand issue license to the applicant in the format of
Schedule – 2

(5) A person who or an institution which establishes and operates

slaughterhouse in a non-governmental sector, himself/itself has to
provide for meat inspector required by the Act and this Regulation for
slaughterhouse established and operated by him/it.

(6) A slaughterhouse established before the commencement of this

Regulation shall also have to obtain a license within six months from the
date of the commencement of this Regulation.

4, Establishment and Operation of a Slaughterhouse :( 1) The terms and conditions

to be complied with and standard to be followed while establishing an operating a
slaughterhouse shall be of as follows:-

(a) Having separate places to keep animals before and after ante mortem
examination,

(b) Having a separate place to keep sick animals,

(c) Having enough place for conducting ante mortem examination,

(d) Having separate places for sunning before slaughter, bleeding, flaying,
scalding, dressing of meat, cleaning and disposing of offal's and wastes,

(e) Having a place for conducting post-mortem examination and for disposing
of condemned meat,

(f) Having facilities of hot and cold water in required quantity,

(g) Slaughterhouse having been so constructed that any animal other than the
one brought for slaughter could not enter,

(h) Arrangements made for enough light and ventilation in the working rooms
of the slaughterhouse,

(i) The floor area of animal's health examination place, slaughtering place,
meat examination place should be durable, impermeable and easily
cleansed and proper arrangements must have been made for drainage,

(j) For those who want to observe the act of slaughtering of their animal in
slaughterhouse, arrangements so made that such act can be observed
without entering into the slaughtering place,
(k) Having facilities of cold storage required to keep meat safely,

(l) Parking place for vehicles to be used for conveyance of animals to be

slaughtered should be durable, easily cleansed and constructed off the
slaughterhouse,

(m) In animal slaughtering place,

(1) The top of table should be of non-rusting materials,

(2) Meat rails should be of ungalvanised materials

(3) Except the chopping board, wood should not be used on the top of
other bench and table,

(4) There should be of a provision of pulley, hook and rope required to

hang the slaughtered animals,

(5) Weapon, tools and equipment to be used should be of non-rusting

type and there must be facilities for sterilization there of

(n) The following utensils shall not be used in the animal slaughtering place:-

(1) Weapon and utensils made of copper and its alloys and cadmium,

(2) Polished or enameled pot weapon and equipments,

(3) Pot and utensils having lead.

(o) There must be separate place for slaughtering the following animals:

(1) Caprines and ovines

(2) He-buffalo/She-buffalo

(3) Swines

(4) Avian species

(2) A person shall enter into the slaughterhouse only after wearing the

dress and rubber boot specified by the management

(3) A person suffering from tuberculosis, skin infections, and other

infectious disease shall not be allowed to enter into or work in the
slaughterhouse.
 (4) The act of removing, destroying or disposing of non-edible part
such as manure, urine, blood and waste of the slaughtered animals
in an appropriate manner shall be carried out within eight hours
of completion of slaughtering of animal in slaughterhouse.

(5) Each animal to be slaughtered in the slaughterhouse shall be given

an identification mark for identification.

(6) Cloth, weapon or tools used in a slaughterhouse, or used in the

meat of animal suspected of tuberculosis shall be re-used only after
boiling them for half an hour in the water mixed with caustic soda.

(8) No lesions or mark of any disease seen in the meat of a slaughtered

animal shall be removed by washing with water, cleaning,
scrapping or by any other way, without the order of the meat
inspector.

(9) Health check up of a person working in a slaughterhouse shall

made in every six month and a certificate of good health shall have
to be submitted to the meat supervisor

(5) Meat Seller to Obtain License: (1) A person who or an institution that
wants to work as a meat seller shall have to give an application thereof to
the Local body in the format of Schedule- 3

(2) On receipt of application pursuant to sub-rule (1), the chief of the

Local Body shall make a correspondence to the Office and shall
issue a license to the applicant in the format of Schedule-4 by
charging one hundred rupees an inspection caused to be done of a
meat selling place by a report received of selling place by meat
inspector or meat supervisor specified by the Office, that it is
appropriate to issue a license

(3) On issuance of a license pursuant to sub-rule (2), the: Local body

shall give notification thereof to the Office

(6) To Slaughter Animals in Other Places : While specifying animal

slaughtering place and time pursuant to sub-section (2) of Section 9 of Act,
the Meat Supervisor shall, after making consultation with the Local Body,
specify a place having the following standard :-

(a) The3 ground of animal slaughtering place is so built that it is easily

cleansed, non water logging and impermeable,

(b) Arrangements made in slaughtering place for prevention of entry

of entry of any animals from outside,
 (c) Having facilities for flaying and dressing of carcass by hanging the
slaughtered animals,

(d) Having facility of fresh water,

(e) Having such facilities for disposing of wastes produced from the
slaughtering place as would not cause effect to environment,

(f) Having appropriate roof.

(2) Ante mortem and post mortem examination procedure to be

followed while slaughtering an animal in the place mentioned in
sub-rule (1) shall be as provided for in Schedule-5 and Schedule _6

7. To Keep Suspected Meat Safely : (1) If in the course of inspection any

carcass is found suspicious for human consumption, the meat supervisor
shall forbid the sale and distribution of such carcass until the laboratory
report is received.

(2) If the meat or any part thereof of a slaughtered animal is found to

be inappropriate for human consumption, the concerned
slaughterhouse operator shall have to dispose of or destroy such
meat in the presence of a meat inspector or meat supervisor.

(3) The concerned slaughterhouse itself must have facilities for

keeping

Safe the meat found suspicious pursuant to sub-rule (4) until such
meat is received having been examined and for laboratory and
equipment required to forthwith examine meat found suspicious.

8. Meat Seller to Comply with Terms and Condition: A meat seller shall have
to comply with the following terms and conditions:-

(a) A seal or mark of Rule 15 must have been affixed on the meat to be
sold from his own shop,

(b) The portion of the sealed or marked meat must be so kept as to be

seen unto final time of sale,

(c) Must not spray water into meat, or not sink meat into water or not
cover meat with wet cloth,

(d) Meat must be so hanged that it is untouched with roof, wall, or pillar,
 (e) Meat weighing tools and scales should be kept untouched with
other goods or ground

(f) When not in use, chopping board and table must be so covered as
to keep them clean,

(g) Must not use color, medicine or chemical of any type in order to
increase attraction to meat or to prevent meat form being
decomposed,

(h) Intestine, abdomen, head, legs blood, If to be sold from the shop,
must be sold by keeping separate, so that meat in untouched,

(i) Meat selling shop must have been built as follows:-

(l) Sales counter must have been so built that it does not log water, is
impermeable, easily cleansed and should be protected form the
access to birds, insects, rats etc.

(2) The wall of the shop must be built with durable and easily cleansed
material and the ceiling must be so built that it is free from dust
and dirt and does not leak or condense water ,

(3) Scale used for weighing must be overhanging or stood on separate

table and having sufficient space,

(4) Arrangements made for easily disposing of condemned meat, liquid

or other waste materials,

(5) Meat keeping table or cabinet must have hold net or glass so that
no insect or dirt can enter and must have fifty centimeter's height
above the land.

9. Procedure for Ante-mortem Examination of Animals: (1) Procedure for

ante mortem examination of animals brought to the slaughterhouse shall
be as provided for in Schedule -5

(2) If an animal is found on an examination done pursuant to sub-rule

(1) to have possessed the following conditions such animal shall
not be slaughtered :-

(a) If any symptom of infectious disease is noticed,

(b) Animal with fever

(c) Emaciation,
 (d) If found pregnant,

(e) Animal with suckling offspring.

10. Procedure for Post-mortem Examination: Procedure for post-mortem

examination of a slaughtered animal shall be provided for in schedule-6

(2) On examination conducted pursuant to sub-rule (1), if the carcass is

found with lesions of tuberculosis, procedures provided for in
Schedule -7 and if found with lesions of other diseases, procedures
provided for in Schedule-8 shall be followed.

11. Functions, Duties and powers of the Meat Inspector: (1) In addition to the
functions, duties and powers set forth in the Act the functions, duties and
powers of the Meat Inspector shall be as follows :-

(a) To be present in time specified for operation of animal slaughter house,

(b) To conduct ante-mortem examination,

(c) To conduct post-mortem examination and inspection of carcass,

(d) If a part or organ in carcass is found unfit for consumption or diseased, to

remove or cause to be removed such part,

(e) To affix stamp on meat pursuant to rule 15.

(f) T0 inspect the meat shop and container of meat transport,

(g) To keep description of the slaughtered animals in the format specified by

the Department,

(h) To inspect the routine cleaning and disinfections of the slaughterhouse

everyday,

(i) To conduct examination forthwith of meat severd on being suspicious and

ascertain whether it is fit for consumption or not,

(j) To arrange for proper disposal and destruction of condemned meat and
other slaughterhouse waste products.

(k) To submit epidemiological report of his record to the meat supervisor at

the end of every month,

(l) To recommend for taking action against such slaughterhouse operator or

meat seller, in case a slaughterhouse operator or meat seller does not
 observe the terms and conditions to be observed by them pursuant to this
Regulation

(m) To do other works instructed by meat supervisor.

(n) Meat Inspector shall keep with him instruments, tools and equipment
required for his work

12, Functions Duties and Powers of Meat Supervisor: In addition to the functions,
duties and powers mentioned in the Act, the functions , duties and powers of the
Meat supervisor shall be as follows :-

(a) To inspect slaughterhouse from time to time and give directions according
to necessity,

(b) To supervise whether the act relating to meat inspection and the act of
cleaning and disinfecting is carried out in an appropriate way or not,

(c) To give necessary technical advice, suggestion and direction to meat

inspector,

(d) To make supervision of meat selling place and of the means of conveyance
of meat,

(e) If a slaughterhouse or meat selling place is found in the course of

supervision not to have been operated as per the Act and this Regulation,
to have operation thereof closed down and give notification to the license
issuing concerned authority.

(f) To do other functions as directed by Government of Nepal from time to

time.

13. Conveyance of Meat: - (1) While conveying meat, the means of conveyance must
be of as follows:-

(a) All equipments or instruments used in the inner part of a means of

conveyance of meat must be rust free type, have smooth surface, be easily
cleansed, impermeable, resistant to chemical to be used while performing
disinfection,

(b) The doors and windows installed in the means of conveyance of meat
must be of such type that they can be closed well,

(c) Must be with facility to keep the container on controlled temperature

during transport,
 (d) The inner part of utensil, instrument and equipment to be used for
keeping meat while conveying neat must be clean and rust free type,

(2) The following arrangements must be made while conveying meat:-

(a) Meat shall not be conveyed openly,

(b) Such thing as entrails head and leg, if is to be conveyed along with carcass,
shall be so conveyed that it does not contact with carcass,

(c) Means of conveyance of meat shall be disinfected before placing meat into
it,

(d) No part of the meat to be conveyed shall touch with land or open space
and be contaminated by any object,

(e) A person directly involved in the conveyance of meat must not have
contracted tuberculosis or other infectious disease,

14. To disinfect: A person or institution operating slaughterhouse shall disinfect his/its

slaughterhouse everyday by following procedure set forth in Schedule-9

15 To Stamp or Mark; (1) After the meat of an animal slaughtered has been inspected
pursuant to this Regulation, stamp or mark in the format of Schedule – 10, shall
be affixed on the carcass according to necessity.

(2) The ink to be used to stamp or mark on carcass shall be edible and shall
not affect public health.

(3) No person other than the meat inspector shall stamp or mark on meat,

16 Charges for Inspection: (1) Charges applicable for inspection of animals brought
for slaughter to or carcass thereof in a slaughterhouse established by Government
of Nepal shall be as set forth in Schedule-11.

(2) Notwithstanding anything contained in sub-rule (1), charges applicable for

inspection of animal and carcass in a slaughterhouse established in non-
governmental sector shall be as specified b y such slaughterhouse
operator.

17. Permission to be taken to work as Meat Inspector: (1) A Person having academic
qualification prescribed by the Act shall have to obtain letter of permission from
the Department to work as meat inspector.

(2) Government of Nepal shall specify the provisions concerning the issuance
of letter of permission pursuant to sub-rule (1).
 (3) While issuing letter of permission, Government of Nepal may, according to
necessity, fix the work to be done by a meat inspector.

18. Investigation and Filing of Case: A meat inspector specified by Government of

Nepal shall investigate offences under the Act and on completion of investigation
shall, in consultation with the government attorney, file the case before the case
hearing authority.

19. Case Hearing Authority: The Chief District Officer shall have the power to
hear and dispose off a case relating to the offence under the Act.

20. Appeal: A party dissatisfied with the decision made by the Chief District
Officer May make an appellate Court within thirty five days of the
decision so made.

21 Coed and Guidelines May be Framed and Applied: In order to implement

the objectives of the Act and this Regulation, the Department nay frame
and apply necessary code and technical guidelines.

22. Alteration or change may be made in Schedule; Government of Nepal may by

publication of a notification in Nepal Gazette make necessary alteration or change
in Schedules.
Schedule- 1

(Relating to sub-rule (1) of Rule3)

Application Form to be given for Establishment of a Slaughterhouse.

The Chief,

District Animal Service Office

Subject: Request for issuance of license for establishment of Slaughterhouse,

As I am/we are going to establish and operate a slaughterhouse in the

following address, a license be issued for that act.

I/we will carryout work within the purview of the Slaughterhouse and
Meat inspection Act, 2055 (1999) and slaughterhouse and Meat Inspection
Regulation,

2057 (2001)

Address of the place where Slaughterhouse is Applicant's-

To be built: - Name:

Zone: Signature:

District: Signature:

Municipality/Village Development Address:

Ward No:]

Type of the animal to be slaughtered:

Area in which the meat of the slaughtered Animal shall be sold:

 Schedule-2

(Relating to sub-rule (4) of Rule 3)

License for establishment and operation of Slaughterhouse

Serial No. Letter No.:

Dispatch No:

This license is issued to you Mr. /Mars…………………………to establish and operate

Slaughterhouse as per the Slaughterhouse and Meat Inspection Act 2055 (1999) and
Slaughterhouse and Meat Inspection Regulation 2057 (2001). You are requested to
establish and operate slaughterhouse subject to the Act and Regulation.

1. Name and Address of Slaughterhouse:

2. Operator's Name:

3. Address:

(a) Permanent-

(b) Temporary-

4. Father's Name:

5. Grandfather's Name:

6. Type of animal to be slaughterhouse:

7. Daily capacity of the slaughterhouse:

8. Signature

9. Thumb impression

Right Left

10. License holder's photograph/ If license holder is an

License issuing authority's-

Signature:

Name:

Designation:

Office:

Office Seal:
 Schedule- 3

(Relating to sub –rule (1) of Rule 5)

Application Form to be Given for Operation of Meat Shop

The Chairman/Chief.

…………………………

……………………………

Subject: Request for Issuance of License to Open Meat Shop

I am/we are going to establish and operate a meat shop in the following address.
Therefore, I/we have lodged this application for issuance of license for that work.

I/we will work within the purview of Slaughterhouse and meat inspection Act 2055 (199) and
Slaughterhouse and Meat Inspection Regulation, 2057 (2001)

Address or the place of opening meat shop Applicant's

Name:

Zone: Signature:

Municipality/Village Development Address:

Committee;

Ward No. Type of the meat to be sold:

 Schedule-4

(Relating to sub-rule (2) of Rule5)

License for Operation of Meat shop

Serial Number; Letter No.:

Dispatch No:

This is issued to you Mr./Mrs.…………………………Pursuant to Slaughterhouse and Meat inspection

Act 2055 (1998) and Slaughterhouse and Meat Inspection Regulation 2057 (2001). You are
required to operate meat shop subject to the Act and Regulation.

1. Name and Address of the meat shop

License Issuing Authority's-

2. Operator's Name: Signature:

3. Address: (a) Permanent Address:

Name:

Designation:

Officer:

Office seal (b) Temporary-

9 License holder's photograph/seal if it is an

Institution:
 Schedule -5

(Relating to sub-rule (2) of Rule sub-rule (1) of Rule 9)

Ante mortem Procedure

A) For cattle

1. Animal brought for slaughter shall be required to be examined for ascertainment

of whether he/she possesses characteristics of infectious disease. If an animal
possesses such characteristics, such animal's entry into slaughterhouse shall be
prevented.

2. As far as possible, before slaughtering an animal it shall be put into rest for
twenty four hours and shall be prevented from food except water before twelve
hours of slaughter.

3. If an animal is suspected of having contracted an infectious disease, the notice

thereof shall be forthwith given to meat supervisor and remaining act should be
done as directed by him.

4. If an animal dies before slaughtering it, its blood shall be inspected for anthrax.

5. While conducting inspection of animal, the following description shall be well

examined and records thereof shall be kept as well:-

(a) Species, sex, color, age of animal

(b) Physical temperature (if necessary)

(c) General health of the animal and symptoms of any disease of the type causing
effect to meat, and

(d) Symptoms to be found in any infectious or contagious disease

6 Special attention should be paid to the following things:

(a) Physical condition (like edema or emaciation),

(b) Gait of animal while standing or walking,

(c) Response of the animal to environment,

(d) Condition of skin and hair,

(e) Organs of digestive system (muzzle, mouth, rectum & dung rumination etc.),
 (f) Teat, udder and visible part of urinary system,

(g) Nose and respiration.

B) For Avian Species

1, the meat inspector shall complete the ante mortem procedure of birds, on the
basis of the records of farm and permit for slaughter of the birds of that group.

2. If a bird possesses symptoms of any disease affection public health, the meat
inspector shall not give permission for slaughtering such bird.
 Schedule -6

(Relating to sub-rule (2) of rule 6 and sub-rule (1) of Rule 10)

Postmortem Procedure

Carcass shall be required to be inspected in natural light or the place having equivalent
light in the following way:-

A) For big animal like buffalo, pig -

1. Head: While inspecting head, surface of tongue, palate, lymph node of throat and
cheek muscle of both sides many be incised if necessary.

2. Lung: By cutting, if suspected of having contracted disease, lung and bronchial

lymph node relating to lung.

3 Heart: By opening and if necessary by cutting pericardium.

4. Liver : Surface of liver and particles laying on it and lymph node lying liver and,
if necessary by cutting.

5. Abdomen, intestine and spleen; Outer part and, If necessary, to the intestine and
abdomen and omentum, the things lying in the surface of spleen.

6 Kidneys: To separate only after the inspection of the lymph node and adrenal
gland of gland of kidneys; and if necessary, by opening or cutting kidneys.

7. Uterus; by incising the horns of uterus, ovary, urinary bladder etc, if suspected of
having contracted

8. Udder: By palpation or observation of udder and by incising at the base of teat.

9. Testicle and penis: Outer surface and substance of testicle and concerned
(inguinal) lymph node shall be examined.

10. To inspect remaining carcass of animal and to cut to test abscess & cyst without
disfiguring the meat of brisket, rib, back, spinal cord, joint of hind leg, spinal cord
in bond=

B) In the case of small animals such as sheep and goat : Examination procedure for
sheep/goat shall be carried out by cutting head, heart, pulmonary lymph node
and other lymph mode of body only if there is suspicion

C) In the case of poultry:

1. To carry out inspection without removing intestine and abdomen and
head from the main body in such a way that the meat of all birds
slaughtered can be inspected at one time.

2 After inspection has been made by neat inspector to forthwith remove

viscera and other condemned parts from the main body.

3 In the following condition the carcass of the slaughtered bird shall be

condemned;-

(a) If found to have carried infectious disease causing adverse effect to public
health.

(b) If found to have carried chronic parasite disease,

(c) If does have abnormal color and odor

(d) If organ of body possess numerous nodules

(e) If meat is contaminated by being laid on dirty ground; and

(f) If found with ascites.

 Schedule- 7

Procedure to be followed if tuberculosis is found

Act to be done if tuberculosis is found:-

1, If lesion of tuberculosis is found to have been generalized, to make condemn

whole carcass for consumption.

2. In the following conditions to declare only the organ or part having contracted
disease of Tuberculosis

(a) When the lesion of tuberculoses is localized, some portion of meat

attached with such lesion is also condemned for example lesion of
tuberculosis lying in parietal pleura or peritoneum,

(b) Portion which came into contact with or which is contaminated by

weapon, tool or material while observing lesion of tuberculosis,

(c) If lesion of tuberculosis is found in head, to declare whole head

condemned for consumption.

(d) If lesion of tuberculosis is found in lymph node in the concerned organ, to

declare that organ also condemned.

(e) If lesion of tuberculosis is found in intestine and other portion attached to

it, to declare whole organ or portion condemned for consumption.
 Schedule-8

(Relating to sub-rule (2) of Rule10)

Procedure to be Followed on Finding of any Disease Other than Tuberculosis

a) In the following conditions the whole carcass or organ or portion or blood shall be
declared as condemned for consumption and be confiscated:-

1. If found generalized condition of Actinomycosis and Actinogacillosis,

provided that if is not in generalized condition, a mark of fit for
consumption may be given after removing only the concerned organ or
portion.

2. Multiple tumor in muscle

3 Emaciation along with anemia

4 Anthrax

?
5 Black quarter

6 Cysticercus bovis in generalized condition

7 Measly pork in generalized condition

8. General Dropsy

9. General pathological Emaciation

10. Acute Swine Erysipelas

11. Hemorrhagic septicemia

12. Pronounced Jaundice

13. Para tuberculosis having anemia and Emaciation

14 Mammitis

15. Acute & Septic Metritis and septic pericarditis

16. Acute and/or septic intoxication

17. Septicemia or septic intoxication

 18. Gangrenous Pneumonia

19. Pyaemia

20. Rabies

21. Generalized melanosis or any generalized pigmentation

23. Generalized Sarcocysts

24 Swine fever

25. Tetanus

26. Trichinosis

b) If General color, face and size of meat is found disfigured on inspection carried out
of the whole carcass or any organ or portion due to diseases other than those
mentioned in serial number (1) to (26) or pathogenic condition, the whole carcass
shall be condemned.

c) In the following conditions, only the diseased organ or portion shall be

condemned:

1. Localized Actinomycosis and Actinobacillosis

2, Cysticecrus bovis

3. Measly pork

4. Localized Melanosis and Pigmentation

 Schedule -9

(Relating to Rule 14)

Procedure for Disinfecting Slaughterhouse

Having regard to the nature of the object to be disinfected any of the following chemical or
physical procedure shall be used for disinfections

1. Lime: solution of 20 percent in water.

2. Sodium Carbonate: Solution of 5-8 percent in water.

3. Sodium Hypochlorite: Solution of 1 to 5 percent in water. If necessary,

Five percent solution of lime as well may be mixed up and used.

4. Phenolic acid: Solution of 3 to 5 percent in water.

5, Solution of Phenol Acid and Sulfuric Acid: Solution of fifty milliliter mixture in one liter
water.

6. Formalin: Liquid of formalin of 40 percent into solution of five percent water

7. Sodium hypochlorite: Solution of to 3 percent into water.

8 Ultraviolet light: Application at least for two hours consecutively

9. Heat of fire: Application of blow lamp.

10. Autoclave or boiling in water.

NOTE:

Other available productions of disinfection may be applied having regard to the condition.
 Schedule-10

(Relating to sub-rule (1) of Rule 15)

Description of seal or mark to be affixed on meat

1. If found consumable "Passed" sign

2. If found non=consumable "Condemned X" sign

3. If additional examination is required " "Withheld" sign

4. To identify meat of different animals

a) Meat of the goat species

b) Sheep meat

c) Pig meat

d) He-buffalo/she-buffalo meat

e) Poultry meat

f) Rabbit meat
 Schedule -11

(Relation to sub-rule (1) of Rule16)

Charges Applicable for conducting inspection of Animal and Meat in Slaughterhouse or

Slaughter place

1. He buffalo/she buffalo Rs.25/ each animal

2. Sheep/Goat Rs.15/-each animal

3. Swine Rs. 20/ -each animal

4,. Rabbit Rs. 2/- each animal

5. Poultry Rs. 1/- each bird