Haryana Municipal (Regulation of Sale of Meat) Bye-laws, 1976
Published vide Haryana Government Notification No. GSR 100/.../76, dated 23.4.76
(a) "form" means a form appended to these bye-laws; and
(b) "Licensing Officer" means an Officer appointed as such by a committee.3. No person shall sell meat in a municipality except under a licence granted in this behalf by the Licensing Officer. 4. No person shall sell meat, or prepare or expose meat for sale in premises other than those licensed by a committee in this behalf. 5. (1) No premises shall be licensed for the sale or preparation or exposure for sale of meat:-
(a) unless they have floor made of bricks, stone, cement or other impervious materials;
(b) unless the walls and ceiling are properly plastered and lime-washed;
(c) unless they are provided with adequate light and ventilation to the satisfaction of the Licensing Officer;
(d) unless provided with a sink for washing meat, implements, receptacles, vessels or other things used for the preparation and sale of meat;
(e) unless they are provided with a drain and the whole floor is so sloped as to allow all liquid to flow off by the drain to the city sewers or drainage system;
(f) unless a deep freeze is provided for the storage of meat, the licensing officer may give a notice of six months to all licensees in municipalities of [A class] to enable the existing licensees to get such deep freezer installed;
(g) if there is only direct communication between the premises and any room used a living or sleeping room;
(h) unless they are situated on a site or in a building transferred by the committee or Immovement Trust for the purpose or in a locality approved by the committee :Provided that they are not situated near any religious or educational institution. (2) No new licence for the premises shall be issued unless a deep freeze has been installed therein. 6. Subject to the provisions of bye-laws 5 a licence for premises to be used for the sale or preparation or exposure for sale of meat shall be issued by the Licensing Officer on the application of the owner of occupier of such premises and shall be granted in the form on payment of a fee of fifty rupees per annum, if the licence is taken for a year, or five rupees per mensem, if the licence is taken for a period of less than a year, subject to conditions specified in the form. The licence shall be renewable within a period of -
(i) thirty days, if it was issued for a period of one year; or
(ii) seven days if it was issued for a period of less than one year, before its expiry on payment of fee at the above rates.7. Every place licensed for the sale or preparation for sale of meat shall be fitted with a table of which the top shall be covered with zinc sheet or a slab of marble, slate or stone for cutting up meat, and also with metal scales and weights and shall at all reasonable times be open to inspection by the officers of the committee duly authorised for the purpose. 8. Every place licensed for the sale or preparation or exposure for sale of meat and all implements, tables, receptacles, vessels or other things used therein shall at all times be kept in a clean and wholesome condition and disinfected at least once in a day or as often as may be required by the Licensing Officer. 9. All meat kept or exposed for sale on or at any place shall at all times be kept in a wire gauze receptacles protection against flies. 10. Any meat found to be unfit for human consumption shall be confiscated and destroyed under the orders of the Licensing Officer or any other officer so authorised by the committee in this behalf. 11. The licensee shall provide a receptacle for the collection of all sorts of refuse, and shall throw or allow to be thrown any waste anywhere except in the said receptacles, which shall be cleaned and washed twice daily. 12. The implements or other things used for the preparation of meat shall be washed in the sink to be provided in the premises. 13. No washing shall be thrown or allowed to be thrown on any public passage, payment or in any drain other than the drain provided in the premises. 14. The licensee shall put up a notice on the licensed premises indicating thereon the type of meat he sells, i.e., whether 'Jhatka' or 'Halaal' and further indicating the animal or animals whose meat he sells. 15. The Licensing Officer may at any time revoke or cancel any licence granted under these bye-laws for a breach of any of the provisions of these bye-laws and no compensation in respect of such revocation or cancellation shall be payable. 16. The Licensing Officer may after obtaining the approval of the Deputy Commissioner declare any day as a non-meat-day and all the licensed premises shall remain closed on that day. 17. Any person who commits, or abets the commission or, a breach of any of these bye-laws shall, on conviction by a magistrate, be punishable with a fine which shall not be less than twenty-five rupees, and more than two hundred rupees, and if the breach is continuing breach, with a further fine of ten rupees for every day after the first during which the breach continues. 18. All bye-laws relating to the regulation of sale of meat in force in the municipalities immediately before the commencement of these bye-laws shall stand repealed : Provided that any order made or action taken under the bye-laws so repealed shall be deemed to have been made or taken under the corresponding provisions of these bye-laws.
(See Bye-law 6)Licence for premises for the sale or preparation or exposure for sale of meat. 2. The premises, description whereof is given in the attached Schedule situated in ____________(Name of street or ward etc.) are hereby licensed for sale or preparation or exposure for sale of meat. This licence is granted to owner/occupier of the said premises, subject to the following conditions :-
(a) that he shall keep the licensed premises structurally fit for the purpose for which the licence is granted;
Explanation :- A licensed premises shall be deemed to be structurally fit, if, among other matters, it includes -
(i) a floor made of bricks, stone, cement or other impervious material;
(ii) walls and ceiling properly plastered and lime-washed;
(iii) suitable drains and sinks;
(b) that he shall not employ, or permit to be employed, in the sale or preparation or exposure for sale or import of meat any person suffering or who has suffered from any contagious or infectious disease or from loathsome sores unless he produces a certificate of medical fitness or a person who is living in the same house with any person so suffering and that he shall not suffer any such person or animal to enter or remain upon the licensed premises;
(c) that he shall at all times keep all vessels, receptacles, utensils and other things used in the sale or preparations or exposure for sale of meat in a state of thorough cleanliness, and shall protect from dust and flies all materials used in such sale or preparation or exposure for sale and the articles prepared or exposed for sale to the satisfaction of the Licensing Officer;
(d) that he shall daily or as often as required by the Licensing Officer cause to be thoroughly washed and cleaned with disinfectant fluid the floor or drain the licensed premises, and every bench, counter, table, shelf or other place on which the articles prepared or exposed for sale and any materials used in such sale or preparation or exposure for sale are kept;
(e) that he shall cause the walls and ceiling of the licensed premises to be properly lime-washed at least twice a year or more often, if so required by the Licencing Officer;
(f) that he shall not carry on, or permit to be carried on, any trade or occupation in licensed premises other than the sale or preparation or exposure for sale of meat, and that he shall not use, or suffer to be used any portion of the licensed premises as a living room or sleeping room.
(g) that he shall not spit or smoke or suffer any person to spit or smoke within the licensed premises;
(h) that he shall not keep, or suffer to be kept, in the licensed premises any bedding, soiled clothes or other things not required for the sale or preparation or exposure for sale of meat;
(i) that he shall put up a notice on the licensed premises indicating thereon the type of meat he sells, i.e., whether "Jhatka" or "Halalar" and further indicating the animal or animals whose meat he sells;
(j) that he shall at all reasonable times permit the officer so authorised by the committee to inspect the licensed premises without notice;
(k) that he shall comply with all notices issued by the committee or officers authorised by it in respect of sanitation;
(l) that he shall install a deep freezer for the storage of meat within six months of the receipt of notice from the committee.
ScheduleThe actual room or rooms in which the sale or preparation for sale of meat is to be carried on should be described in cases where the whole of a building is not to be used for such sale or preparation for sale.