This Order regulates sanitary procedures for fresh meat production and placing on the market. It consists of 5 annexes specifying the requirements to be satisfied to perform such activity. It lays down sanitary conditions for approving slaughtering centres and meat marketing, meat freezing, sanitary inspection procedures (ante and post mortem), sanitary certificate, labelling and packaging requirements, transport, etc. It also lists two model forms specifying fresh meat sanitary certificate information (for internal and external trade).
Portugal · 1994-10-29