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REGISTERED NO. D. 221

The Gazette of India

EXTRAORDINARY

PART II—Section 3—Sub-section (ii)

PUBLISHED BY AUTHORITY

No, 112] NEW DELHI, WEDNESDAY, MARCH 28, 1973/CHAITRA 7. 1895

Separate paying is given to this Part in order that it may be filed

as a separate compilation

MINISTRY OF AGRICULTURE

(Department of Agriculture)

MEAT FOOD PRODUCTS ORDER, 1973

New- Delhi, the 28th March 1973

S.O. 176(E),—In exercise of the powers conferred by section 3 of the Essential Com- modities Act, 1955 (10 of 195S), the Central Government hereby makes the following order, namely:—

1. Short title and commencement.—(1) This order may be called the Meat Food Pro- ducts Order, 1973.

(2) It shall come into force on such date as the Central Government may by notifi- cation in the Official Gazette appoint.

2. Definitions.—In this order, unless, the context otherwise requires,—

(a) "animal" means an animal belonging to any of the suedes specified below:—

(i) Ovines; (.ii) caprines;

(iii) suillines; (iv) bovines;

and includes poultry;

(b) "carcass" means the dead body or any part thereof including the viscera of any animal which has been slaughtered;

(549)

(c) "Committee" means tho Meat Food Products Advisory Committee constituted under clause 3;

(d) "factory" means any premises including the precincts thereof, wherein meat food products are manufactured or packed for sale;

(e) "licensee" means a manufacturer to whom a licence is granted under this order, (f) "licensing authority" means the Agricultural Marketing Adviser to the Govern- ment of India and includes any other officer authorised by him in this behalf with the previous approval of the Central Government,

(g) "local authority" means a municipal council, committee, corporation, jwn- chayat, notified area committee or other authority entrusted with the regu- lation and licensing of slaughter houses in any local area;

(d) "manufacturer" means a person engaged in the business of manufacturing or packing of meat food products for sale, but does not include a person who sells such products in a restaurant, hotel, boarding house or a hostel;

(i) "meat" means the flesh and other edible parts of a carcass; (j) "meat food products" means any article of food or any article intended for, or capable of, being ascd as a food which is derived or prepared from meat by means of drying, curing, smoking, cooking, seasoning, flavouring or by following a method of processing meat akin to any of the above methods;

(k) "Meat Food Products Inspector" moans an official veterinarian appointed by the licensing authority and includes any officer of a IOCJI authority authorised to perform the functions of the Meat Food Products Inspector under this Order;

(1) "Schedule" means a Schedule appended to this order; (m) "Slaughter house" means the building, premises or place which '^ lice-.scd as a slaughter house by the local authority for tho slaughter of animals inten- ded for human consumption;

(n) "year" means a calonder year or part thereof.

3. Caastltutfon of the Committee—(1) As soon as may be, after the commencement of this Order, and thereafter at an interval of every two years, the Central Government shall, by Order published in the Official Gazette, constitute a Committee to be called tho Meat Food Products Advisory Committee which shall consist of the Agricultural Market- ing Adviser to the Government of India in the Department of Agriculture. Who shall be the Chairman the thereof, and the following members, namely:—

(a) Animal Husbandry Commissioner, Government of India or his nominee; (b) Director General of Health Services, Government of India or his nominee; (c) Director General of Technical Development, Government of Tndia or his nominee;

(d) Executive Director, Food and Nutrition Board, Department of Food, Govern- ment of India or his nominee.

(e) Director, Central Food Technological Research Institute, Mysore or his no- minee;

(f) two officers of the Department of Animal Husbandry or Veterinary Services of State Governments to be nominated by the Central Government; (g) two persons from among owners of livestock to bo nominated by the Central Government;

(h) two persons from among the manufacturers to be nominated by the Central Government;

(i) an officer of the Directorate of Marketing and Inspection to be nominated by the licensing authority who shall act as the Secretary of the Committee,

(2) A member of the Committee shall hold office for the period for which the Com- mittee has been constituted:

Provided that a member may resign his office by notice in writing given to the Chair- man of the Committee.

(3) If a vacancy occurs by death or resignation, in the office of any member of the Committee the vacancy so caused shall be filled by nomination and any person so nomi- nated to fill a casual vacancy shall hol.l office only so long as the member m whose place he is nominated would have held office.

(4) The quorum for a meeting of the Committee shall be five, but subject thorcto.

the Committee may act notwithstanding any vacancy in its membership

•*' (5) The Committee may regulate its proceedings in such manner as it thinks fit, but on any matter on which the votes of the Committee are equally divided, the Chairman or the person presiding at a meeting of the Committee shall have a second or casting vote.

(6) The functions of the Committee shall be to aid and advise the Department of Agriculture in the Government of India dealing with Animal Husbandry on any matter pertaining to meat food product J industry.

(7) The Central Government may at any time, if it deems expedient in the public interest so to do, by order, dissolve the Committee and thereupon the Committee shall stand dissolved and all person; nominated to the Committee shall cease to be members thereof with effect from the date of the order;

Provided that the Central Government shall take steps to reconstitute the Committee as soon as possible- in the manner, provided in sub-clause (1).

4. Licence.—(1) No person shall carry on business as a manufacturer except under nnd in accordance with the terms and conditions of a licence granted to him under this Order,

(2) Every application for the grant of a licence shall be made in Form 'A' set out in the First Schedule and shall be accompanied by a treasury challan evidencing the pay- ment of the fees as specified in sub-clause (3).

(3) For the purposes of this Order, there shall be three categories of manufacturers ap specified in column (i) of the Table below and the licence fees payable by each of the categories of manufacturers! shall be as specified in the corresponding enliy in column (2) of the said Table.

TABLE

Category of manufacturer

Licence fees

Rs. 75.00 -Category 'A';—Manufacturer who makes meat food products exclusively from meat of animal? slaughtered and. dressed in his factory. Rs. 100.00 Category 'B':—Manufacturer who makes meat food products exclusively from meat of animals slaughtered and dressed in a slaughter houst approved by the licensing authority find whose factory is situated in close proximity to such slaughter house. Category "C¹:—Manufacturer other than those belonging to categories

'A' and 'B'

Rs. 50.00

(4) A licensing authority may either grant or refuse to grant a licence;

Provided that where a licence is refused, the licensing authority shall record a brief statement of the reasons for inch refusal and furnish a copy thereof to the applicant.

(5) Where a licence is not granted to a person under this clause, the fee paid by him shall be refunded to him.

(.6) A licence unless it is cancelled or suspended shall be valid till the end of the year durinjj which it is issued.

5. Renewal of licence.—(It An application for the renewal of a licence issued under this Order shall be made at least sixty days before the expiry of the licence,

(21 Every application for the renewal of a licence shall be made in Form A set out in the First Schedule and shall be accompanied by a treasury challan evidencing the pay- ment of the licence fees as specified in sub-clause 3 of clause 4.

(3) An application for the renewal of a licence shall be disposed of before the date of expiry of the licence and if it it. not disposed of before that date, it shall be deemed to have been granted for a further period of one year.

6. Conditions of Ht'Cnce.— A licence granted under this Order shall be in Form 'B' set out in the First Schedule and shall be subject to such terms and conditions as the licen- sing authority may impose,

7. Cancellation or suspensiou of licence—(1) The licensing authority may, after giv:ng the licensee a reasonable opportunity of being heard, cancel or suspend a licence T"" on any one or more of the following giovmds, namefy: •

(a) that there has been a breach of any of the conditions subject to which the

licence was granted;

(b) that the licensee has contravened all or any of the provisions of this Order: fc) that thei licencee hns failed to comply with any order or direction issued under this order.

i2) Where a license is cancelled or suspended under sub-clause (1), the UcensinR authority shall record a brief statement of the reasons for such cancellation or suspension and furnish n copy thereof to the licensee whose licence has been cancelled or suspended.

8. Appeal.—Any person aggrieved by an order of the licensing authority under sub- clause, (4) of clause 4 or clause 7 may, within thirty days from the date of the receipt of the copy of the statement of the reasons for the refusal to grant the licence, appeal to the Central Government for its decision,

Provided that before passing an order rejecting the appeal, the Central Government sha¹] give a reasonable opportunity of being heard to the persons likely to be affected by HUC'I order.

9. Requirements to he satisfied by the licensee.—(1) No licensee shall manufacture any meat food product except under and in accordance with the provision of this Order.

(2) Every licensee shall manufacture meat food products in conformity with the sani- ttny and other requirements specified in, the Second Schedule,

'3) Every licensee who slaughters animals for Ihe purpose of manufacturing meat food products shall conform to Ihe hygienic and other requirements specified in thq Third Schedule.

(4) Rvery licensee shall, in regard to packing, marking and labelling containers of food products comply with the requirements specified in the Fourth Schedule.

'5) Notwithstanding anything contained in suh-clauses (II, (2) and (.3), the licensing authority may by order, published in the Official Gazette, specify any additional require- ments lo be complied with by a licensee and it shall be the duty of every licensee to con- form to the additional requirements so specified.

10. Return.—Every licensee shall, on or before the last day of every year, submit a return in duplicate* in Form 'C set out in the First Schedule, to the licensing authority in respect of each class of meat food products manufactured, sold or exported by him during the year.

1 I. Prohibition as to sale, etc. bj dealer etc.—No person, who is a dealer, agent, broker or vendor of meat food products shall sell or expose for sale or despatch or deliver any meat food products manufactured in India, unless such meat food products are manufac- tured by a licenses.

12. Power to Issue directions.—The licensing authority may issue such directions as It deems fit for the purpose of giving effect to the provisions of this order.

13 Manufacturer to be bound by directions or order.—Eveiy licensee to whom any direction or order is issued in pursuance of any provisions of this order shall be bound to comply with such directions or order and any failure on the part of the manufacturer to comply with such direction or order shall be deemed to be a contravention of the provi- sions of this order.

14. Powers of entry, search, seizure, etc.—(1) The licensing authority or any officer authorised by him in this behalf may with a view to securing compliance with this order:-—

(a) require any person to give any information in his possession with respect to the manufacture and disposal of any meat food products manufactured by him;

(b) enter upon and, inspect the premises of any licensee at any time with a view to satisfying himself that the requirements of this Order arc being complied witb and:

(i) on giving a proper receipt, seize or detain any meat food product manufac- tured, marked, packed or labelled or suspected to be manufactured, marked, packed or labelled in contravention of the provisions of Ihis Order; (ii) seize or detain, on giving a proper receipt, raw materials, documents, account hooks or other documents, evidence connected with the manufacture of meat food products in respect of which he has reason to believe that con- travention of this order has taken place; and

(iii) dispose of all meat food products or raw materials so seized or dctuir.cJ as he deems fit;

(c) inspect any books or other documents of a licensee relating to the manuL-.jtur';

and disposal of meat food products;

(d) collect, on payment, samples of meat food products, sold or intended or expos- ed for sale, or under despatch or delivered to any dealer, agent or broker for the purpose of sale and cause such samples to be analysed in a laboratory selected for the purpose by the licensing authority;

(e) collect from the licensee, free of charge orn giving a proper receipt, samples of any meat food products of any chemicals, dye or any other ingredients used for the preparation of such meat food product from the premises ot tho licensee, in respect of which he has reason to believe that a contravention of this Order has taken place; or

(f) by an order in writing prohibit the sale or manufacture of any meat food pro- ducts in respect of which he has reason to believe that a contravention of tills Order has taken place.

(2) No person shall refuse to furnish any information which he is legally bound to furnish and which may be lawfully demanded of him under the provisions of this Order or cancel, destroy, mutilate or deface any book or other documents with a view to evading

15. Sunctton of prosecution.—No prosecution for contravention of any of the r'ovi- sions of this Order shall be instituted without the previous sanction of the licensing autfio- -.rity.

THE FJRST SCHEDULE

FOHM 'A' [See clauses 4(2) and 5(2)] Application fur licence/renewal of licence utuler the Meat Food Products Onl.r, 197?..

1. Name and address of the applicant.

2. Names of the managing director, director, proprietor, partner etc.

3. Address of the factory* 4. Source of raw material.

(a) whether exclusively from animals slaughtered in the factory premises. (b) whether purchased directly from approved public slaughter houses.

(c) from other sources.

5. Description of the meat food products which the applicant wishes to manufacture.

6. Installed capacity per shift of 8 hours.

7. Existing licence No. if any. 8. Total value of meat food products manufactured during the previous year.

I|We hereby undertake to comply with all the provisions of the Meut Voorl HroJuctS' Ord/sr, 1973.

l|Wc append herewith a treasury challan for Rs. — (Rupees only) in res- pect of the licence fee/renewal of licence fee due according to the provisions of the Meat Food Products Order, 1973.

Date:

Si.nnaturc(s) of the AppliamHa).

*A plan of the factory and a list of equipment to be furnished alongwilh this appli- cation. Any addition or modifications should be reported 10 the licensing aiithoril> within one month.

FORM 'B'

(See Clause 6)

GOVERNMENT OF INDIA

MINISTRY OF AGRICULTURE

(Department of Agriculture)

Directorate of Marketing and Inspection

Government of India Emblem

Licence under Meat Food Products Order, 1973.

Licence No, M.F.P.O.

Category

1. Name and address of the Licensee.

2. Address of the factory.

This licence iB granted under and is subject to the provisions of the Meat Food Products,,

Place :

(Licensing Authority)

Agricultural Marketing Advisor Date :

. to the Government of India.

Validation and Renewal

Period of validity Class of Meat Food

Signature of the licensing authority.

Licence fee/renewal fee paid Rs. (in words)

Products authorised for manufacture.

FORM 'C

(See Clause 10)

1. Name and address of the licensee.

2. Address of the factory.

3. M.F.P.O. Licence No.

4. Category

Statement showing the quantities of meat food products manufactured during the year 19 19 and value.

Serial No.

Name of the meat food product

Si/e of can or bottle

Sale price per kilogram

Quantity manufactured in kilograms.

Value in rupees.

Quantity exported.

Ports of export.

Country to which exported.

Rntc per kilogram c.i.f. /f.o.b.

Value

Remarks.

Signature of the licensee r:gister in the foim given in the above table shall be maintained by each licensee for inspection.

THE SECOND SCHEDULE

[See Clause 9(2)]

Sanitary and other requirements to be complied with by a licence

The factory of the licensee shall, in the opinion of the licensing authority, be fit for manufacturing the class or classes of meat food products for which the licence is granted tf< him. Tho minimum sanitary requirements are given below:—-

1. All parts of the factory shall always be kept clean, adequately lighted and ventilat- ed and shall be regularly cleaned, disinfected and de-odcrised. The flooring sh'all be imber- vious and washed daily. Lime washing, colour washing or painting, as the case may be, shall be done at least once in every twelve months. The floors, walls, ceilings, partitions, parts doors and other parts of all structures shall" be of such materials, construction and finish that they can be readily and thoroughly cleaned.

2. Windows, doors and olher openings suited to screening shall be fly-proof. All doors shall have strong springs so that they may close automatically.

3. The ceiling or roof shall be of -permanent nature. The floor which should be imper- vious should be cemented, tiled or laid in stone,

4. The premises shall be located in a sanitary place.

5. All yards, outhouses, stores and all approaches to the factoiy shall always be kept clean and in a sanitary condition.

6. The factory shall ho so constructed and maintained as to permit hygienic produc- tion. All operations in connection with the preparation or packing of meat food products shall be carried out under strict hygienic conditions. No portion of the factory premises shall ever be used for living or sleeping purposes unless it is separated from the factory by a wall.

7. There shall be efficient drainage and plumbing systems and all drains and gutters shall be properly and permanently installed. There shall be adequate provision for the disposal of refuse.

(

t ^' T h! "iU'Pn^nt and the manufacturing area approved for the manufacture of meat rood products shall not be used for the manufacture of any other product The rooms and compartments where edible products are handled shall be separate and distinct from tooms and compartments for inedible products.

9. All¹ factories shall have adequate cold storage facilities.

i; Ihi r o o ms a nd compartments in which any meat food product is prepared or handled shall be free from dust and from odours emanating from dressing rooms, toilet rooms, catch basins, hide cellars, casing rooms and livestock pens,

11. Every practicable precaution shall be taken to exclude flies, rats, mice and vermin from the factory. The use of poisons for any purpose in rooms or comp

12. Entry of dogs and cats is prohibited.

13. No vessel, container or other equipment, the use of which is likely to cause metallic contamination injurious to health shall be employed in the preparation, packing or storage of meat food products. (Copper or brass vessels shall always be heavily tinned. No iron or galvenised iron shall come in contact with, meat food products).

14. Water used in the manufacture shall be potable andj if required by the licensing authority, shall be got examined chemically and bacteriologically by a recognised labora- tory. The cost of such analysis shall be borne by the manufacturer.

15. Wherever five or more employees of either sex are employed, a sufficient number of latrines and wash basins for each sex as specified below shall be provided:—

Number of wasl 1 Number of workers

Number of Latrines

basins.

1

•-1 2

3

3

5

5

16. Whenever cooking is done on open fire, chimneys shall be provided for removal of smoke and soot.

17. (1) No person suffering from infectious or contagious diseases shall be allowed to work in, the factory. Arrangements shall be made to got the factory staff medically examined at such intcivals as the licensing authority deems fit, to ensure that they are free from infectious, contagious and other diseases, A record of these- examinations signed by a registered medical practitioner shall be maintained for inspection,

(2) The factory staiF shall he inoculated against the enteric group of diseases and vaccinated against small pox once ;i year and a certificate thereof shall be kept for inspec- tion.

(3) In case of an epidemic, all workers should be inoculated or vaccinated.

18. The workers working in processing and preparation shall be provided with proper aprons and headwears which shall be clean. Thei management shall ensure that all workers are neat, clean and tidy.

19 Meat used for the preparation of meat food products, if it is not slaughtered in the factory, shall be obtained only from slaughter houses in which unU-mortcm and post- mortem inspections have been carried out in accordance with the rules prcscrilieJ in that connection and so certified by the local authority. Such meat shall be transported from tbe slaughter house to the factory -under hygienic conditions and with adequate twecau- tions to ensure that no contamination or deterioration takes place during the period between its procurement and the time of commencement of its processing in the factory.

20. Consistent wiLb the size of the factory and volume and variety of meat food products manufactured, u laboratory shall Lx; provided, equipped and staffed with •qualified and trained personnel. The licensing authority shall accord approval of the laboratory after inspection.

THE THIRD SCHEDULE

[See clause 9(3)]

Hygienic and other requirements to be cnmplhd with by a licensee who also slaughters

animals in his factory

In addition to the conditions prescribed in the Second Schedule, every manufacturer who slaughters animak within the premises of his factory for the purpose of manufactur- ing meat foods products shall comply with the following requirements, namely:—

1. The slaughter house attached to (hei factory .shall have adequate separation between "lean and dirty sections and shall be so organised that from the introduction of a live animal into the slaughter house up to the emergence of meat and offal classed as fit for human consumption, there shall be a continuous forward movement without any possi- bility of reversal, intersection or overlapping hetween the live animal and meat, and •between meat and bye-products or waste.

2. (1) The slaughter house shall have a reception area of resting ground, lairage, •slaughter hall, ancillary accommodation and refrigeration room.

(2) The recepl/on area or resting ground shall have facilities for watering and examin- ing animals before they are sent to holding pens. Animals suspected of contagious or infectious diseases shall be segregated and kept in separate pens which shall also be pro- vided with arrangements for watering and feeding. The resting ground must have some over-head protective shelter.

(3) The lairage shall be adequate in size for the number of animals to be laireJ.

3. Every factory shall make separate provision in the slaughter hall for the sl.iushter of different species of animals and for different methods of slaughter. After ev<:ry type of operation the slaughter house shall be cleaned and washed.

4. Every part of the internal surface of the walls and every part of ihe floor and pavement of the slaughter house shall be kept in good order and repair at all time,-, HO as to prevent the absorption therein of any blood or liquid refuse or filth which may be spilled or splashed tliereon or offensive or noxious matter which may be deposited therein or brought into contact therewith. Every part of the internal surface above the floor or pavement of such slaughter house shall be washed thoroughly with hot lime wash within the first K) days of March, June, September and December. Every part of the floor or pavement of the slaughter house and every part of the internal surface of every wall on which any blood or liquid refuse or filth may have been split or splashed or with which any offensive or noxious matter may have been brought into contact during the process of •slaughtering, dressing and cutting, shall be thoroughly washed and cleaned with water and deodorant or disinfectant within three hours after the completion of slaughter,

5. It may be ensured that dogs, cats or birds do not have access to the slaughter hall. Open areas in the factory shall be covered by wire rope netting to prevent carrion birds from having access to the slaughter hall or the factory.

6. Suitable and sufficient facilities shall be provided for the isolation of meat requiring further examination hy the Meat Food Products Inspector in a suitable laboratory within "the premises of the slaughter house.

7. The drainage system for blood shall cither be underground with facility for easy cleaning or a portable receptacle with lid.

R. Separate space shall be provided for stunning (wherever applicable), for blood and for dressing of the carcases. The slaughtering of an animal shall not be done in the •sight of other animals. The dressing of the Carcass shall not be done on th" floor.

9 Rooms and compartments in which animals are slaughtered or any product is pro- cessed or prepared shall be 1copt sufficiently free from steam, vapours and moisture so as to ensure clean operations. This will also apply to over-head structures in those rooms and compartments.

10. Suitable and sufficient accommodation shall be provided for segregation and stor-

age of condemned meat.

11. Suitable and sufficient facilities shall be provided for persons working in the slaughter house for changing their clothes and cleaning their hands before entering rooms used lor the preparation and storage of meat.

12. Suitable and separate space shall be provided for the storage of hides and skins.

This room shall have a separate exit.

13. Whenever the dressed meat is not used up fof the preparation of meat food pro- ducts and some portion has to be stored without further immediate processing such stor- age shall be in a room maintained at 3.50°C to 10°C.

14. All the floors in lairages, slaughter halls, work rooms, hanging rooms shall be of impervious and non-slippery material.

15. Ceilings or roofs shall be so constructed and finished to minimise condensation, mould development, flaking and accumulation of dirt.

16. A constant supply of dean hot water may be available in the slaughter hall during working hours.

17. The equipment and fitting's in slaughter hall except for chopping blocks, cutting boards and brooms, shall be of such material and of such construction as to enable them to be kept clean, The implements shall be of metal or other clcansable and durable material resistant to corrosion.

18. Suitable and sufficient facilities shall be provided in convenient places within the slaughter house for the sterilisation of wiping clothes, knives and other equipment used in the slaughter house.

19. Suitable and sufficient receptacles furnished with comely fitted covers shall be- provided for collection and removal of all garbage, filth and refuse from the slaughter house at convenient time to a place away from the factory for disposal.

20. All blood, manure, garbage, filth or other rofuso from any animal slaughtered and the hide, fat, viscera and offal therefrom shall be removed from the slaughter house within 8 hours after the completion of the- slaughtering and in such a manner and by such means as will not cause nuisance at the premises or elsewhere. Every such vessel or receptacle shall br thoroughly cleaned immediately after use and shall be kept thoroughly clean when not in actual use.

21. The inner aide of the skin shall not be rubbed or caused to be rubbed upon the ground within any portion of the slaughter hall. Hides and skins shall not be dragged within the slaughter hall. No gut-scrap:ng, tripe cleaning, manufacture or preparation (if meat food products, household washing or work of any nature other than is involved in tbe slaughter the dressing of the carcass shall be permitted in any slaughter hall except in the adjuncts to the, slaughter hall intended for these products and purposes.

22. Ante-mortem inspection.—(1) All animals shall be adequately rented before slaughter and shall be subjected to ante-mortem examination and inspection well in advance of the time of slaughter.

P) No animal which has been received into a slaughter hall for the purpose of being slaiiiThtcred shall be removed from tbe slaughter hall before being slaughtered except witbTthei written consent of the Meat Food Products Inspector. An animal which, on inspection is found 1o be not fir for slaughter, shall be marked as "suspect" and kept separately' Each such animal shall be marked as "suspect" only by or under the personal supervision of the Meat Food Products Inspector and the marking shall not be removed or obliterated except by the Meat Food Products Inspector himself.

(3) <\nd -inimal showing signs- of any disease at the lime of ante-mortem inspection that" would cauw its carcass being ultimately condemned on post-mortem shaill be marked as "condemned" and rejected.

f4> An animal declared as "suspect" on ante-mortem inspection but which does not phinly show any disease or condition that would cause its entire carcass) to be condemned shall maintain its identity as "suspect" until its carcass and all organs are finally inspected by tho Meat Food Products Inspector.

C!\ No animal in a febrile condition shall be permitted for slaughter, No suspect animal shall bo slaughtered until all other animals intended for slaughter on the same dav have been slaughtered. All animals which, on ante-mortem inspection, show ™ L 7 ™S of railroad sickness, parturient paresis rabies tetanus or any other communi- S ^ r i s e al shall be marked as "condemned", and disposed of in accordance with to provisions contained in fob paragraph (8) below.

(6) Animals presented for slaughter and found in a dyinfi condition on the premises of a factory due lo recent disease shall be marked as "condemned" and disposed of aa provided for "condemned" animals.

(7) Every animal which, upon examination, is found to show symptoms of or is suspected of being diseased or animals declared as "suspect" shall at once be removed fox,treatment to such special pen and kept there for observation for such period as may bo considered necessary to ascertain whether the animal is diseased or not.

(8) All animals declared as "condemned" on. antc-mortem inspection shall be marked as "condemned" and killed if not already dead. Such carcasses shall not be taken into the factory ten be slaughtered or dressed, nor shall they be conveyed into any department of the factory us^d for edible products, but shall be disposed of in the manner as indi- cated in sub-paragraphs 12 to 15 of paragraph 24 for condemned carcasses.

(9) During the inspection, the following points should be noted and a record kept,

(a) evidence on cruelty to animals by over-trucking;, over-driving or by other act; (b) disease symptems which may affect the general health of the animal or depre- ciate the meat.

(c) presence of any contagious or infectious disease or disease communicable to human beings through the consumption of meat or such animals or symp- toms which may suggest that such disease is developing; and

(d) species, sex, colour, age and body temperature. In particular, attention shall

be paid to the following;—

(a) condition of nutrition especially amaciation; (b) mannci of standing and walking; (c) reaction to environment; fd) condition of hide, skin and hair; (e) digestive symtem (lips, mouth, anus, rumination, quality of faeces and

appetite);

(f) vulva, vagina and mammary glands; and (g) respiratory system (nasal openings and respiration).

23. Humane Slaughter.—-The following method of slaughter shall be considered humane:—

(1) All animals arc rendered unconscious and insensible to pain by a single blow, by stunning, by electric shock, or by chemical or other means! before slaughter.

(2) Pigs shall be rendered unconscious by electric shock or by passing them, through or holding them in carbon-di-oxide chamber before sticking. Tn the absence of facilities for those methods pigs shall he stunned by a pistol of the captive bolt type.

(3) Bovines shall be stunned by captive belt pistols so as to render them unconscious before they are slaughtered, shackled, hoisted or otherwise cut.

24. Post-mortem inspection.—(1) A careful and detailed post-mottem examination and inspection of the carcasses and parts thereof of all animals slaughtered shall be mad<3 soon after slaughter. All oigans and parts of the carcasses and blood to be used in the preparation of meat food products shall be held in such a manner as to preserve their identity ti'l the completion, of the post-mortem inspection so that they can be identified in the¹ event of tho carcasses being condemned.

(2) Every carcass including all detached parts and organs thereof which shows evidence of any condition which will render the meat or any part or organ unfit for human consumption and which for that reasons may require subsequent inspection, shall be retained by the Meat Vood Products Inspector. The identity of such carcass including the detached parts and organs thereof shall be maintained until the final inspection is completed. Retained carcasses, detached parts and organs thereof shall be maintained until the final inspection is completed. Retained carcasses, detached parts and organs thereof shall in no case be washed, trimmed or multilatcd in any manner unless otherwise authorised hy the Meat Pood Products Inspector,

(3) No air chall be blown by mouth into the tissues of any carcass or part of a, carcass.

(4) Every carcass or part thereof which has been found to be unfit for human con- sumption shall be marked by the Meat Food Products inspector as "Inspected and con- demned".

, ,i \ /,*i **cond_cmtlCL' carcasses, parts and organs thereof stall remain in lie custody of lie Meat Food Products Inspector pending disposal at or before the close of the day on which they¹ are marked "Inspected and condemned" in accordance with sub- paragraphs (1J), (12) and (13) below.

(6) Carcasses, parts and the organs thereof found to be sound, wholesome, healthful and ht tor human consumption shall be marked as "Inspected! and passed".

(7) Carcasses found affected with anthrax before evisceration shall not be eviscervated but condemned and disposed of immediately in accordance with sub-paragraph (12) below. Any par! of a carcass contaminated with anthrax infected material through con- tact with soiled instruments or otherwise shall lie immediately condemned and disposed of as provided in sub-paragraph (12) below.

(8) The portion of the slaughtering department including equipment, employees' boots and aprons, etc., contaminated by contact with anthrax material shall be cleaned and thoroughly disinfected immediately.

(9) When on inspection only a portion of a carcass on account of slight burises is decided, to be condemned, either the bruised portion shaH be rcmoed immediately and disposed of in accordance with .sub-paragraph (13) below or the carcass shall be retained and kept till such time it is chilled and the bruised portion removed and disposed of as provided above.

(10) Post-mortem inspection shall be a detailed one and shall cover all parts of the carcass, the viscexs, lymph glands and all organs and glands.

(11) The post-mortem inspection shall be in accordance with the general rules laid down for such inspection in public slaughter houses under the control of local bodies besides special instructions! lhat may be issued from time to time by the licensing authority.

(12) All condemned carcasses, organs or parts thereof shall be completely destroyed in the presence of the Meat Food Products Inspector by incineration or denatured, after being slashed freely with a knife, with crude carbolic ;uad, cresylic dis-infectunt or any other" prescribed agent unless such carcasses, organs or parts thereof arc sterilised for the preparation of bone cum-meat, meal befoe leaving the slaughter house premises, subject to sub-paragraph (13) below.

(13) Carcasses, organs or parts thereof condemned on account of anthrax slull be disposed of either by (i) complete incineration or (ii) thorough denaturing with prescribed dematurant in the manner prescribed in Ihe foregoing paragraphs and also in accordance with the rules and regulations prescribed by tho local authority.

(c) Tans used for filling pork luncheon meat shall be coated internally with edible gelntm, lard or lined with vegetable parchment paper before being filled.

Id) The exterior of (he cans shall be free from major dents, rust, perforations and seam extortions.

(e) Cans shall be free from leaks.

(i) Bottles and jars used for packing shall be new and must be capable of being scaled hermetically.

2. Packing materials shall be clean, and should be stored in a clean and sanitary manner to prevent contamination of the final product.

_ 3. >feat food products packed in hermetically sealed containers shall ba processed to' withs'.ind spoilage under commercial conditions of storage and transport.

4. No water other than portable water shall be used for cooking or cooling of any hermetically sealed container,

5. After pioc^irv:, containers shall be handled in such a manner as to avoid con- tamination of the product. Belts, runways and other can conveyinc equipment shall be mainhr'ned in clean condition and good repair.

6. Processed hermetically scaled containers shall be inspected to exclude defective container:,.

7. Fverv manufacturer shall provide adequate facilities for the incubation of random samrik-- of individual batches of containers,

K. The manufacturer shall cause an appropriate label to be securely affixed to each container :,fter packing; it with meat food products derived from meat which has been previously inspected and passed.

9. Specimens of all labels shall first be got approved by the licensing authority before use.

10. The following particulars shall he clearly marked on the labels, namely;—

(a) Name of the Product.

(h) Net weight or volume of the contents at the time of packing,

(el Name of the manufacturer and the place of manufacture.

(d) Where any permitted preservative or colouring agent other than natural colour is added, a statement to the effect that it contains permitted preservative or colouring agent other than natural colour.

fc) Licence Number and Category of manufacturer.

(f) The name ol the product shall always be the common name which shall clearly identify the article packed and be understood by the consumer. In the case of products prepared by salting, smoking, drying and cooking, etc. (he process shall be so indicated on the level. Ambiguous terms about the products which arc not understood by the consumer shall not be used. The list of ingredients shall appear as parti of or in addition to the name of the product,

(g) When any artificial flavouring agent is permitted to be used this fact shall appear in piomincnt letters and in continuance of the name of (he product, "Artificially Flavoured" on the label. The ingredient statement shall identify il as "artificially flavoured".

(h) Terms whi^li may bear some geographical" significance with reference to a locality other thr,n (hat in which either the factory is located or the product is manufactured shall appear on the label only after being qualified by tho word "'style", "brand" or "type" as the caso may be.

(i) Every trad; name shall have (be prior approval of the licensing authority. No statement, word, picture or design may convey a false impression or give a false indication of origin or quality shall appear on the label.

11. No meat food product shall contain any poisonous element specified in column (2) >of the Table belov\, irt excess of the quantity specified in the corresponding entry in column (3) thereof:—

THE TABLE

Same of the poisonous metal

Parts per million SI. No. ]

by weight

i

2

3

2-5 I. Lead

20 2. Copper

2 -0 3. Arsonic

25O 4. Tin

5. Zinc

[F. No. 18-38/6J-LDT.]

V. K. MAI.IK,

Director (Animal Husbandry).

PRINTED BY THE MANAGER, GOVERNMENT OF INDIA PRESS, MINTO HOAD, NEW DELHI AND PUBLISHED BY THE MANAGER OF PUBLICATIONS, DELHI,' 1 9 73