(1) When transporting meat, the means of transporting meat should be as follows:-

(a) All the materials used in the interior of the means of transporting meat should not rust. Having a smooth surface, not absorbing water, being easy to clean and not affected by chemicals used in disinfection,
(b) The valve doors attached to the meat conveying equipment are of a properly closable type,
(c) Being of such a type that the required temperature can be maintained throughout the period of meat transportation (d) When transporting meat, the inside of the vessel used to keep meat, tools and equipment are clean and rust-free. (a) Meat shall not be transported openly (b) If you have to transport materials such as intestines, entrails, entrails, heads, legs with meat, they should be sealed separately so that the meat does not leak.
(c) Meat transportation equipment should be disinfected before storing meat (d) Any part of the meat to be transported should not touch the ground or open ground and should not be contaminated by any other matter,
(e) Persons who are directly involved in the distribution of meat should not be suffering from tuberculosis or other infectious diseases.