The Food Safety and Standards Act and its associated regulations prescribe specific hygienic and sanitary requirements for meat shops to ensure the safety and wholesomeness of meat and meat products. A meat shop must be located in a clean area, away from sources of contamination such as open drains, garbage dumps, tanneries, or industries emitting harmful fumes. The premises should be well constructed with smooth, impervious, and washable floors and walls. Floors must have proper slope and drainage to prevent water stagnation. Walls should be tiled or plastered up to a suitable height for easy cleaning, and ceilings must be free from cracks and cobwebs. Adequate ventilation and lighting are essential to maintain a hygienic environment and facilitate inspection. Doors and windows should be fitted with wire mesh to prevent entry of flies, rodents, and other pests. The shop must have a continuous supply of potable water for washing meat, equipment, and hands. Separate facilities