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New Zealand Veterinary Journal Volume 18, 1970 - Issue 11
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General Article

The history of meat hygiene and inspection in New Zealand up to the formation of the meat division in 1963

A.D.M.G. Laing M.R.C.V.S. Supervising Veterinarian, Meat Division, Department of Agriculture, WellingtonView further author information
Pages 241-243 | Received 29 May 1970, Published online: 23 Feb 2011
 
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Abstract

Extract

Legislation passed in 1847 enabled local authorities to license premises as slaughterhouses for stock for human consumption, to license suitable persons for employment in them, and to appoint inspectors to control hygiene and keep records of stock slaughtered.

Additional information

Notes on contributors

A.D.M.G. Laing

Historian to the N.Z. Veterinary Association

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