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Meat Industry Regulations.

País/Territorio
Fiji
Tipo de documento
Reglamento
Fecha
1975 (1983)
Fuente
FAO, FAOLEX
Materia
Ganado, Alimentación y nutrición
Palabra clave
Control de calidad de los alimentos/inocuidad de los alimentos Higiene/procedimientos sanitarios Carne Productos de aves caseras Procesamiento/manipulación Transporte/depósito Inspección Envasado/etiquetado Matanza Registro Comercio internacional Autorización/permiso Infracciones/sanciones Sanidad animal
Área geográphica
Asia y Pacifico, Melanesia, Oceania, Pequeños estados insulares en desarrollo, Pacífico Sur
Resumen

These Regulations make provision for the control of meat processing and the grading and storage of eggs. They prescribe hygienic standards for slaughterhouses and the handling of meat and provide for registration and licensing of slaughterhouses and canneries. The Regulations also concern the branding, grading and packaging of meat, the condemnation of diseased animals and the inspection of meat and hygiene during the carriage of livestock. Specific rules shall apply to rural slaughterhouses and poultry slaughterhouses. Except with the permission, in writing, of the Permanent Secretary, no person shall slaughter any animal the meat of which is intended for sale to the public unless - (a) in cases where such slaughter is carried out otherwise than in a rural slaughterhouse, such person holds a valid licence as a slaughterman; and (b) the slaughter is effected in accordance with the provisions of these Regulations in a duly registered slaughterhouse, rural slaughterhouse or a poultry slaughterhouse. The Permanent Secretary may, from time to time, authorise such certification of products produced in an approved by-products works as may be required for purposes of export or any other purpose.

Texto completo
Inglés
Página web
www.paclii.org

Referencias - Legislación

Enmendado porr

Meat Industry (Amendment) Regulations 2015 (L.N. No. 81 of 2015).

Legislación | Fiji | 2015

Palabra clave: Control de calidad de los alimentos/inocuidad de los alimentos, Higiene/procedimientos sanitarios, Carne, Inspección, Matanza

Fuente: FAO, FAOLEX