Sr. No.

Compliance Requirement

Compliance Status / Remarks

A. Location of Meat Shop

1

Meat shop should preferably be located as part of a meat market and away from vegetable, fish and other food markets.

☐ Complied ☐ Not Complied

2

Premises should be free from undesirable odour, smoke, dust and other contaminants.

☐ Complied ☐ Not Complied

3

Minimum distance between licensed meat shop and any place of worship should be 50 metres.

☐ Complied ☐ Not Complied

4

Where the premises is directly opposite the entry gate of a religious place, minimum distance should be 100 metres.

☐ Complied ☐ Not Complied

5

Meat shops situated near religious places should have black/dark glass doors, kept closed except for entry/exit.

☐ Complied ☐ Not Complied

6

Owner should maintain hygiene not only inside the shop but also on adjoining roads, pavements and access areas, including proper management of blood, offal and meat scraps.

☐ Complied ☐ Not Complied

B. Size of Meat Shop

7

Size of the shop should be appropriate to the scale and nature of business activities.

☐ Complied ☐ Not Complied

8

Shop height should generally be at least 3 metres.

☐ Complied ☐ Not Complied

9

For air-conditioned meat shops, minimum height should be 2.5 metres.

☐ Complied ☐ Not Complied

C. Premises & Construction

10

Premises should be structurally sound.

☐ Complied ☐ Not Complied

11

Walls up to at least 5 feet from floor level should be made of impervious, washable material such as glazed tiles/hygienic panels.

☐ Complied ☐ Not Complied

12

Floor should be impervious and non-slippery and should have adequate slope for cleaning and drainage.

☐ Complied ☐ Not Complied

13

Floor slope should be at least 5 cm for every 3 metres.

☐ Complied ☐ Not Complied

14

Fixtures and fittings should be non-corroding and non-rusting.

☐ Complied ☐ Not Complied

15

Processing tables, racks, shelves and boards should have zinc/aluminium/stainless-steel/marble-granite tops suitable for cleaning.

☐ Complied ☐ Not Complied

16

Prominent signboard indicating the type of meat sold should be displayed.

☐ Complied ☐ Not Complied

17

Only meat should be sold from the premises.

☐ Complied ☐ Not Complied

18

Premises should have sewer connection / suitable drainage arrangement for wastewater.

☐ Complied ☐ Not Complied

19

Continuous supply of potable water should be available inside the premises.

☐ Complied ☐ Not Complied

20

Where borewell water is used, necessary treatment/softening arrangements should be provided to make the water potable.

☐ Complied ☐ Not Complied

21

Adequate water storage arrangement should be available.

☐ Complied ☐ Not Complied

22

Shop door should be self-closing and made/provided with dark glass.

☐ Complied ☐ Not Complied

23

Door should generally remain closed and carcasses should not be visible to the public from outside.

☐ Complied ☐ Not Complied

D. Ventilation

24

Shop should have adequate cross-ventilation.

☐ Complied ☐ Not Complied

25

At least one electric fan and one exhaust fan should be provided, as applicable.

☐ Complied ☐ Not Complied

26

Rails and hanging hooks used for carcasses should be made of non-corrosive material.

☐ Complied ☐ Not Complied

27

Hanging hooks should be spaced approximately 30 cm apart.

☐ Complied ☐ Not Complied

28

Distance between rails should be approximately 60–70 cm, depending on carcass size.

☐ Complied ☐ Not Complied

E. Equipment & Accessories

29

Adequate fly-proofing arrangements such as air curtains/fly traps should be provided.

☐ Complied ☐ Not Complied

30

Display cabinet/refrigerator should maintain meat at 4°C–8°C.

☐ Complied ☐ Not Complied

31

Freezing cabinet should be provided where meat is intended to be stored for more than 48 hours.

☐ Complied ☐ Not Complied

32

Weighing scales should minimise unnecessary handling and contamination.

☐ Complied ☐ Not Complied

33

Scale plate should be made of stainless steel or nickel-coated material.

☐ Complied ☐ Not Complied

34

Knives, tools and hooks should be made of stainless steel.

☐ Complied ☐ Not Complied

35

Adequate cupboards/racks should be provided for storing knives, hooks, clothes and other equipment.

☐ Complied ☐ Not Complied

36

Geyser/hot-water facility should be provided to supply water at not less than 82°C for cleaning premises and equipment.

☐ Complied ☐ Not Complied

37

Stainless-steel/porcelain washbasin should be provided.

☐ Complied ☐ Not Complied

38

Liquid soap dispenser or suitable soap and nail brush should be available for hand hygiene.

☐ Complied ☐ Not Complied

39

Chopping block should be made of food-grade synthetic material or suitable solid hardwood that does not contaminate meat.

☐ Complied ☐ Not Complied

40

Pedal-operated covered waste bin should be provided.

☐ Complied ☐ Not Complied

F. Transportation of Carcasses

41

Carcasses should be transported from slaughterhouse to shop under hygienic conditions.

☐ Complied ☐ Not Complied

42

Suitable meat safes/boxes should be provided, lined with zinc, aluminium, stainless steel or wire gauze.

☐ Complied ☐ Not Complied

43

Meat safes/transport containers should be washed daily.

☐ Complied ☐ Not Complied

44

Carcasses should be transported in insulated/refrigerated vans.

☐ Complied ☐ Not Complied

45

Carcasses should not be transported in vehicles used for human commuting.

☐ Complied ☐ Not Complied

46

Carcasses should not be transported in an exposed condition.

☐ Complied ☐ Not Complied

G. Pest Control

47

Effective and continuous pest-control programme should be maintained for insects, rodents and other vermin.

☐ Complied ☐ Not Complied

48

Surrounding areas should also be maintained free from insects, birds, rodents and other vermin.

☐ Complied ☐ Not Complied

49

Records of pest-control measures should be maintained at the premises and produced during inspection.

☐ Complied ☐ Not Complied

50

Prohibited pesticides/chemicals, including specified chlorinated hydrocarbons, organophosphorus compounds, synthetic pyrethroids and rodenticides, should neither be used nor stored at the shop.

☐ Complied ☐ Not Complied

51

Live animals or birds should not be allowed inside or adjacent to the meat shop.

☐ Complied ☐ Not Complied

H. Personnel Hygiene

52

Every meat-handling employee should undergo medical examination annually by an authorised registered medical practitioner.

☐ Complied ☐ Not Complied

53

Medical examination should cover the specified tests for tuberculosis and relevant enteric/intestinal infections.

☐ Complied ☐ Not Complied

54

Medical fitness certificates/records of all meat-handling workers should be maintained at the premises.

☐ Complied ☐ Not Complied

55

Workers suffering from fever, vomiting, diarrhoea, typhoid, dysentery, boils, cuts, sores or ulcers should not be permitted to handle meat.

☐ Complied ☐ Not Complied

56

Workers should keep fingernails short and clean.

☐ Complied ☐ Not Complied

57

Workers should wash hands with soap/detergent and hot water before commencing work and after absence/use of sanitary conveniences.

☐ Complied ☐ Not Complied

58

Eating, spitting, nose cleaning, tobacco use and chewing of betel leaves should be prohibited inside the shop.

☐ Complied ☐ Not Complied

59

Prominent “No Smoking” and “No Spitting” boards should be displayed.

☐ Complied ☐ Not Complied

I. Sanitary Practices

60

Chopping block should be cleaned with hot water and sanitised daily at the close of business.

☐ Complied ☐ Not Complied

61

Floor should be washed with appropriate disinfectant/detergent/sanitiser at the beginning and end of each working day.

☐ Complied ☐ Not Complied

62

Working area should be maintained clean and tidy and free from organic or other material lying on the floor.

☐ Complied ☐ Not Complied

63

Refrigerators/freezing cabinets should be regularly cleaned and properly maintained.

☐ Complied ☐ Not Complied

64

Slaughtering of animals or birds inside the meat shop should be strictly prohibited.

☐ Complied ☐ Not Complied

65

Carcasses should not be covered with wet cloth.

☐ Complied ☐ Not Complied

66

Only wholesome meat obtained from an authorised slaughterhouse should be sold.

☐ Complied ☐ Not Complied

67

Records evidencing procurement of meat from authorised slaughterhouses should be maintained and produced during inspection.

☐ Complied ☐ Not Complied

68

Waste bins should be emptied and waste transported/disposed of according to the arrangements prescribed by the local authority.

☐ Complied ☐ Not Complied

69

Waste bins/dhalaos/burial pits should be treated daily with disinfectant.

☐ Complied ☐ Not Complied

70

Premises should not be used for residential purposes or communicate with residential quarters.

☐ Complied ☐ Not Complied

71

Personal belongings such as clothing, bedding and shoes should not be stored in the premises.

☐ Complied ☐ Not Complied

72

Only dressed carcasses of clean meat should be stored at the premises.

☐ Complied ☐ Not Complied

73

Hides, skins, hoofs, heads and unclean gut should not be stored at the premises.

☐ Complied ☐ Not Complied

74

Chopping instruments should be cleaned with hot water at 82°C.

☐ Complied ☐ Not Complied

75

Preparation of any type of food inside the meat sale outlet should be strictly prohibited.

☐ Complied ☐ Not Complied

76

Meat obtained from unauthorised sources or unstamped meat should not be sold; such meat is liable to confiscation/destruction.

☐ Complied ☐ Not Complied

77

Meat-shop waste should be packed in heavy polythene bags and disposed of through the prescribed disposal/burial-pit arrangements.

☐ Complied ☐ Not Complied