Act Governing Food Safety and Sanitation Article 20

Hygienic verification of the slaughtering and cutting of livestock and poultry at slaughterhouses shall be conducted by the competent agricultural authority in accordance with relevant laws and regulations.Hygienic verification of the carcasses, viscera and meat cuts during transportation shall be conducted by the competent health authority after being delivered to the food business operators.The sanitation of the manufacturing, processing, preparation, packaging, transportation, storage, sale, import, or export of carcasses, viscera, and meat cuts which are in the possession of food business operators shall be managed by competent authorities at all levels in accordance with this Act.The regulation of the hygienic verification of Paragraph 2 shall be prescribed by the central competent authority in conjunction with the central competent agricultural authority.