Slaughterhouse and Meat Inspection Regulation, 2057 (2001)

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). His Majesty's Government has framed the following Rules. 1. 2. Short Title and Commencement: (1) These Rules may be called "Slaughterhouse and Meat Inspection Regulation, 2057 (2001)1'. (2) This Regulation shall come into force from the date of commencement ofthe Act in the area where the Act is in force. Definition: Unless the subject or context otherwise require~, in this .. Regulation,-. (a) "Act" means the Sla.1.;tghterhouse ,and };;feat Inspection Act, 2055 (1999) (b) "Department 11 means AnimaL S.ervice~ Departrhe·nt of His Majesty's G9vernment. (c) 11 0ffice" means District Animal Service Office. ( d) "Local body" means Village Development Committee or Municipality. 3. Estabiishment of Slaughterhouse in Non-governmental Sector: (1) A person or institution desiring to establish and operate a haughterhouse in a non-governmental sector shall have to submit, 2 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 fron1 the Department pursuant to sub-rule (3), that it is appropriate to permit to establish and 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 1n a non-governmental sector, himself1/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 frmn the date of the commencement of this Regulation. 4. ,.., .:) Establishment and Operation of a Slaughterhouse: (I) The terms and condition to be complied with and the standard to be followed while establishing and operating a sfaughterhouse 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 stunning before slaughter, bleedin& flaying, scalding, dressing of meat, cleaning and disposing of offals 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, 4 U) 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, (1) 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 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 sterilisation thereof. (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, (o) (2) 5 (2) Polished or enameled pot, weapon and equipments, (3) Pot and utensils having lead. There must be separate place for slaughtering the following animals: (1) Caprines and ovines (2) He-buffalo/ She-buffalo (3) Swines (4) Avian spices 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, if i~)p the meat of animal suspected of tuberculosis shall be re 6 used only after boiling them for half an hour in the water mixed with caustic soda. (7) No part and -serous 1nembrane of a slaughtered animal shall be separated from the body until inspected by meat inspector. (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 be made in every six month and a certificate of good health shall have to be submited 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 therefor to the Local body in the forrriat 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 as fee, if it is found, from a report received of an inspection caused to be done of a meat selling place by a meat inspector or meat supervisor specified by the Office, that it is appropriate to issue a licP-nse. '(3) <'.Dp issuance of a license pursuant to sub-rule (2), the Local '.body shan gi~e.notification thereof to the Office. 6. 7 To Slaughter Animals in Other Places: (1) While specifying animal slaughtering place and time pursuant to sub-section (2) of Section 9 of the Act, the Meat Supervisor shall, after making consultation with the Local Body, specify a place having the following standard: (a) The ground of animal slaughtering place is so built that it is easily cleansed, non water logging and impermeable, (b) Arrangements made m slaughtering place for prevention of entry of any animals from outside, ( c) Havi?g facilities for flaying and dressing of carcass by hanging·the slaughtered animals, ( d) Having facility of fresh water, ( e) -Having such facilities Jor 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 exa1nination 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. :I'o Keep Suspected Meat Safely: (1) If in the course of JP.~J?'ec1ion 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. 8 (2) If the meat or any part thereof of a slaughtered animal 1s 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 Conditions: A meat seller shall have to comply with the following terms and conditions: (a) A seal or mark of Rule 15 must have been affixecl 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 upt◊- 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, 9 (g) Must not use colour, medicine or chemical of any type in order to increase attraction to meat, or to prevent meat from being decompo sed, (h) Intestine, abdomen, head, legs, blood, if to be sold from the shop, must be sold by keeping separate, so that meat is untouched, (i) Meat selling shop must have been build as follows: (1) Sales counter must have been so build that it does not log water, is impermeable, easily cleansed and should be protected for the access to birds, insects, rats etc. (2) The wall of the shop must be build with durable and easily cleansed material and the ceiling must be so build that it is free from dust and dirt arid.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. 10 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 ~s. (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) Ani1nal 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 as provided for in Schedule -6. (2) Ori examh:iation 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, dutie~and powers of the Meat Inspector shall be as follow~· 11 (a) To be present in time specified for operation of animal slaughterhouse, (b) . To conduct ante-mortem ·examination. ( c) To conduct post-mortem examination and inspection of carcas~, ( d) If a part or organ 1n carcass 1s 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) To 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 severed on being suspicious and ascertain whether it is fit for consumption or not, G) 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 .: :Upervisor at the end of every month, 12 (1) 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 1:,y them pursuant to this Regulation. (m) To do other works instructed by meat supervisor. (2) Meat Inspector shall keep with him instruments, tools and equipment required for his work. 12. Functions Duties and Powers of Meat Supervior: 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 13 thereof closed down and give notification to the license issuing concerned authority. (f) If a meat inspector is found not to ha'!e completed any work to be c01npleted as per the Act and this Regulation, To recommend the Department with reasonable cause for canceling his license, (g) To do other functions as directed by His Majesty's Government 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 1n 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 meat must be clean and rust free type. (2) The following arrangements must be made while conveying meat: 14 (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, a 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 15 slaughterhouse established by His Majesty's Government 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 by such slaughterhouse operator. 1 7. 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) His Majesty's Government shall specify the provisions concerning the issuance of letter of permission pursuant to sub rule (1 ). (3) While issuing letter of perm1ss1on, His Majestis Government 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 His Majesty's Government 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 Authoritv: The Chief District Officer shall have the power to hear and dispose off a case relating to the offence under the Act. 16 20. Appeal: A party dissatisfied with the decision made by the Chief District Officer may make an appeal to Appellate Court within thirty five days of the decision so made. 21. Code and Guidelines Mav be Framed and Applied: In order to implement the objectives of the Act and this Regulation, the Department may frame and apply necessary code and technical guidelines. 22. Alteration or change may be made in Schedule: His Majesty's Government may by publication of a notification in Nepal Gazettee make necessary alteration or change in Schedules. 17 Schedule -1 (Relating to sub-rule (1) of Rule 3) Applicat10n 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 (200 I). Address of the place where Slaughterhouse is to be built: Zone: District: Municipality Nillage Development Committee: Ward No.: Type of the animal to be slaughtered: Area in which th~,fD~at of the slaughtered animal shallJ?e sold: Applicant's Name: Signature: Addresss: Schedule - 2 (Relating to sub-rule ( 4) of Rule 3)' Licence for establishment and ooeration of SlauQ:hterhouse Serial No. Letter No.: Despatch No. This license is issued to you Mr./Mrs ................... to establish operate slaughterhouse as per the Slaughterhouse and Meat Inspec Act 2055 (1999) and Slaughterhouse and Meat Inspection Regula1 2057 (2001). You are .. requested to establish and operate slaughterh .subject to the Act and Regulation. 1. Name and Address of Slaughterhouse: 2. Operator's Name: 3. Address: (a) Permanent (b) Temporary 4. Father1s name: 5. Grandfathels Name : 6. Type of animal to be slaughtered: 7. Daily capacity of the slaughterhouse 8. Signature 9. Thumb Impression Right Left 19 I 0. License holder1s photograph/If license holder is an institution, its seal License issuing authority's Signature: Name: Designation: Office: Office Seal : Schedule -3 (Relating to sub-1~ule (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, 20 Date: I am/we are going to establish and o.perate 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, (1999) and Slaughterhouse and Meat Inspection Regulation, 2057 (2001) Address of the place of opening meat shop Zone: District: Municipality/Village Development Committee: Ward No.: Type of the meat to be sold: Applicant1s Name: Signature: Address: Serial Number. Schedule - 4 (Relating to sub-rule (2) of Rule 5) Licence for Operation of Meat Shop· Letter No.: Despatch No. 21 This license 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 Regul.ation. 1. Name and address of the meat shop 2. Operator's name ' 3. Address: (a) permanent (b) Temporary 4 .. Father's name: 5. Grandfather1s name 6. Type of the meat to be sold 7. Signature: 8. Thumb Impression: Right Left I 9. License holder's photograph/seal if it is an institution: License Issuing Authority1s S ignature: Address: Name: Designation: Office: Office seal : Schedule -5 (Relating to sub-rule (2) of Rule 6 and sub-rule (1) of Rule 9) Antemortom Procedure A) For cattle 22 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 animals 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, colour, age of animal b) Physical temperature (if necessary) ~ 1-r:,) General health of the animal and symptoms of any disease of the type causing effect to meat, and 23 d) Symptoms to be found in any infectious or contageous disease. 6. Special attention should be paid to the following things: a) Physical condition (like oedema 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) Tear, 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 affecting 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 (I) of Rule I 0) Postmortem Procedure 24 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. I. Head: While inspecting head, surface of tongue, palate, lymphnode of throat and check muscle of both sides may be incised if necessary. 2. Lung: By cutting, if suspected of having contracted disease, lung and bronchical lymphno-de/Mediastinal lymphnode relating to lung. 3. Heart: By opening and if necessary by cutting pericardium. 4. Liver: Surface of liver and particles lying on it and lymphnode lying nearby liver and, if necessary by cutting. 5. Abdomen, intenstine and spleen: Outer part and, if necessary, inner part as well, and in addition to the Iymphnode nearby to the intestine and abdoment and omentum, the things lying in the surface of spleen. 6. Kidneys: To separate only after the inspection of the lymphnode and adrinal gland of kidneys; and if necessary, by opening or cutting kidneys. 7. Uterus: By incising the harms of uterus, ovary, urinary bladder etc, if suspected of having contracted disease. 8. Udder: ~ palpation or observation of udder and by incising at the best qjteat. 25 9. Testical and penis : Outer surface and substance of testicle and penis and concerned (inguinal) lymphnode shall be examined. 10. To inspect remaining carcass of animal and to cut to test abscess & cyst without disfiguring the meat of bisket 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 similar to tha,t of buffalo; provided that inspection shall be carried out by cutting head, heart, pulmonary lymphnode and other lymphnode of body only if there is suspicion. C. In the case of poultry: 1. To carryout inspection without removmg intenstine 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 meat inspector to forthwith remove visera 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 causrng adverse effect to public health (b) if found to have carried chronic parasite disease. ( c) If does have abnormal colour and odour ( d) If organ of body possess numerous modules ( e) If meat is contaminated by being laid on dirty ground; and (f) If found with ascities. Schedule -7 (Relating to sub-rule (2) of Rule I 0) 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 generalised, to make condemn whole carcass for consump6on. 2. In the following conditions to declare only the organ or part having contrated 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 peritonium, (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 m lymphnode in the concerned organ, to declare that organ also condemned. ( e) If lesion of tuberculosis is found in intenstine and other p011ion attached to it, to declare whole organ or portion condemned for consumption. Schedule - 8 (Relating to sub-rule (2) of Rule 10) Procedure to be Followed on Finding of any Disease Other than Tuberculosis 27 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 generalised condition of Actinomycosis and Actinobacillosis, provided that if is not in generalised 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. Cysticircus bovis in generalised condition 7. I\1easly pork in generalised condition 8. General Dropsy 9. General pathological Emaciation 10. Acute Swine Erysipelas 11. Hamorrhegic septicaemia · 12. Pronounced Jaundice 13. Par;a tuberculosis ·having anemia and Emaciation 14. Mammitis 15. Acute & Septic Mefritis and septic pericardit 28 16. Acute and/or diffused septic peritonitis 17. Sepicaemia or septic intoxication 18. Gangerenous Pneumonia 19. Pyaemia 20. Rabies 21. Generalised melanosis or any Generalised pigmentation 22. Rinderpest 23. Generalised Sarcocysts 24. Swine fever 25. Tetanus 26. Trichinosis b) If general colour, 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 (I) 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. Localised actinomcosis and actinobacillosis 2. Cysticrus bovis 3. Measly Pork 4. Localised Melanosis and Pigmentation Schedule - 9 (Relating to Rule 14) Procedure for Disinfecting Slaughterhouse 29 Having regard to the nature of the object to be disinfected any of the following chemical or physical procedure shall be used for disinfections. I. 2. 3. Lime: Solution of 20 percent in water. Sodium Carbonate: Solution of 5-8 percent in water. Sodium Hydrocloride: Solution of I to 5 percent in water. If necessary, five percent solution of lime as well may be mixed up and used. 4. Phinolic Acid: Solution of 3 to 5 percent in water. 5. Solution of Phinolic Acid and Sulfuric Acid: Solution of fifty mililiter mixture in one litre water. 6. Fermalin: Liquid of formalin of 40 percent into solution of five percent water. 7. Sodium Hypocloride: Solution of 1 to 3 percent into water. 8. Ultraviolet light: Application at least for two hours consecuttively. 9. Heat of fire: application of blow lamp. 10. Autoclave or boiling in water. NOTE: Other available productions of disinfections may be applied having regard to the cqndition. I. 2. 3. 4. Schedule - 10 (Relating to sub-rule (1) ofRule 15) Description of seal or mark to be affixed on meat If found consumable "Passed 11 sign If found non-consumable "Condemned X" sign If additional examination is required "Withheld ?0 sign To identify meat of different ar;iimals: a) Meat of the goat spiece L1 b). Sheep meat c) Pig meat 0 0 d) He-buffalo/she-buffalo meat □ □ e) Poultry meat f) Rabbit meat □ 30 I. 2. 3. 4. 5. 31 Schedule -11 (Relating to sub-rule (1) of Rule 16) Charges Applicable for Conducting Inspection of Animal and meat in Slaughterhouse or Slaughter-place He buffalo/she buffalo Rs. 25/- each animal Sheep/Goat Rs. 15/- each animal Swine Rs. 20/- each animal Rabbit Rs. 2/- each animal Poultry Rs. 1/- each bird