The competency of the department of Veterinary Affairs and the requirements for the meat permit holders are stated in the Slaughter and Inspection Regulation (Official Gazette 1933 no.17).

Any meat permit holder must comply with regulations according to his meat permit category. The category depends on the processes involved in the establishment with regards to meat trade.

These are the different categories and their conditions (click to view):

A. Prepacked meat without self-service

B. Traditional lone standing butchery

C1. Processing and packaging site [<27 m2]

C2. Processing and packaging site [>27 m2]

D. Self-service shop

E. Meat products or sausage factory/maker

F1. Cold storage, cell, walk-in or similar space [<110m3] (file for owner – file for tenant)

F2. Cold storage, cell, walk-in or similar space [<110m3] (file for owner – file for tenant)

To apply for a meat permit, click here.

Download the application form here.

Complete the form as required and upload with necessary documents to [email protected].

Your application will be processed within 2 months. The procedure is as follows:

1. Application and payment received 
2. Application registered and the administrative process initiated
3. Inspection of establishment and audit of the process takes place
4. Establishment and/or process not approved: further adjustments needed
5. Re-Inspection of establishment and audit of the process takes place 
6. Approval for meat processing establishment given
7. Permit issued

Our inspectors give instructions and advice to comply with regulations in order to be granted a permit. If you’re planning to (re)build an establishment we can guide you through the building code to comply with technical conditions. Email us for inquiries.