Decree on Slaughter of Livestock and Meat Hygiene Inspection
关于宰杀牲畜与肉品卫生检验的法令
ດຳລັດ ວ່າດ້ວຍການຂ້າສັດ ແລະ ການກວດກາອະນາໄມຊີ້ນ
Summary
This decree establishes principles, regulations, and measures for the management and inspection of livestock slaughter and meat hygiene, covering slaughterhouse facility standards, ante-mortem and post-mortem inspection, meat processing, storage, transport, and sale, slaughter business permits, prohibitions, and supervisory bodies, to ensure animal product safety and protect public health.
Articles
Article 1
Purpose. This Decree establishes principles, regulations, and measures for the management and inspection of livestock slaughter and meat hygiene inspection work, in order to ensure the production of animal products that are of quality, safe, and suitable for consumption, aiming to protect and enhance human health, without causing environmental impacts, and to contribute to ensuring food security and commodity production in accordance with a green, clean, and sustainable agricultural direction.
Article 2
Livestock Slaughter and Meat Hygiene Inspection. Livestock slaughter, which is the process of causing the death of livestock without pain, from the preparation stage at slaughterhouses and small slaughter points, including the methods of transporting livestock into the slaughterhouse, slaughtering, and dressing, to obtain clean, safe, and edible animal products. Meat hygiene inspection, which is the veterinary technical inspection process, starting from the inspection of the cleanliness of the slaughterhouse, including the health inspection of livestock before slaughter, and the cleanliness and safety inspection of animal products after slaughter.
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