The meat seller shall comply with the following conditions:-

(a) The meat to be sold from his shop should be stamped or marked as per rule 15,
(b) parts of the meat marked or stamped should be kept visible until the end of the sale,
(c) Do not sprinkle water on the meat or immerse the meat in water or cover it with cloth soaked in water,
(d) When hanging the meat, it should be hung so that it does not touch the roof, wall, floor or pillar,
(e) Cover scales for weighing meat should be kept in such a way that they do not touch other objects or the ground. (f) When not in use, it should be covered so that it remains clean and the table is clean (g) Not to use any kind of dye, drug or chemical to enhance the attractiveness of the meat or to prevent the meat from rotting,
(h) If you want to keep the parts of the slaughtered animal, such as entrails, intestines, head, legs, blood, etc., in the meat shop, you should keep them separately so that the meat does not get contaminated. (i) The meat selling shop should be constructed as follows:-

(1) The sales room should be constructed in such a way that it does not freeze or absorb water and can be cleaned easily and birds, insects and rats cannot enter.

(2) The wall of the shop is solid and can be easily cleaned and the ceiling is made so that it does not get dusty and dirty, and does not spill water. Separate tables with sufficient space, (4) Arrangements for convenient layering of wasted pieces of meat, liquids or other substances, (5) Tables or drawers for storing meat Mesh or glass is installed so that insects or dust cannot enter and it is at least fifty centimeters above the ground.