Meat Hygiene Act.

[摘要] A basic Act dealing with the hygienic conditions of meat. Article 1 establishes that all animals for human consumption must be officially inspected before and after slaughtering. The Federal Minister for Health is empowered to establish minimum hygienic requirements for the preparation and trade of meat. Articl 7 sets out measures to be applied in meat producing plants. Animals to be slaughtered will have to be marked in such a way that the origin of the establishment where they come from can be

[发布日期] 1993-01-01

[学科分类] 食品科学和技术

[关键词] Basic legislation;Food quality control/food safety;Hygiene/sanitary procedures;Meat;Inspection;International trade