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Jurisdictions Surveyed: Angola | Argentina | Botswana | Bulgaria | Cambodia | China | Democratic Republic of the Congo | Côte d’Ivoire | Egypt | Gabon | Georgia | Ghana | Greenland | Guyana | India | Indonesia | Kazakhstan | Liberia | Nepal | Pakistan | Russia | Thailand | Turkey | Vietnam
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Angola

A Provincial Decree states that game meat can be legally sold in Angola, defines the different types of game, and sets forth the requirements butcheries need to follow to obtain a license to operate in the country, including sanitary standards.

I. Regulation of Meat Trade

The meat trade in Angola is regulated by Provincial Decree No. 92 of October 8, 1974.[1] The regulation defines game (caça ou bravio) as wild animal species, whose meat can be legally sold; small game as all birds, rodents and reptiles, amphibians or not, whose hunting is not prohibited; big game as all wild animals not covered by the designation small game whose hunting is not prohibited; game meat (peça de caça) as wild animal after being slaughtered; sanitary license as an indispensable document to assess the operating conditions of the establishment from a hygienic-sanitary point of view, and butchery (talho) as an establishment that is exclusively for the sale of meat.[2]

II. Wild Animal Wet Markets

Our research was unable to confirm the extent to which wild animal wet markets exist in Angola. However, a notice by the National Institute for Consumer Protection advises the population to avoid the consumption of game meat marketed in informal markets, since such markets may not maintain proper sanitary practices.[3] The requirements described below by their terms apply to butcheries, and some provisions reference game meat, which as noted above is defined to include wild animal species.     

A. Licensing

All natural or legal persons wishing to install or modify a butchery in any location in the state must apply for the necessary authorization in a request addressed to the Director of Trade Services.[4] Article 15 of Provincial Decree No. 92 lists the requirements that must accompany the application.[5]

All requests for installation, modification, and relocation of butcheries must be submitted to the Director of Commerce Services, accompanied by the opinion of the Delegation of Commerce Services in the area, on aspects of economic viability and supply and information provided by the following entities:

a) sanitary authority over the construction conditions on the public health aspect;
b) veterinary authority on the hygienic and functional conditions of the establishment, as well as on the existence of slaughterhouses and the feasibility of sanitary inspection of animals and their meat;

c) local authority or administrative body, or entity that approved the construction project, from the point of view of the urbanization plan and rules; [and]

d) representative body of merchants in the respective area, if any.
[6]

Authorizations to install new butcheries will be granted only in the locality where the
sanitary inspection of meat can be ensured, where there is a slaughterhouse or other appropriate place, or where the supply of meat can be guaranteed through a slaughterhouse located somewhere else.
[7]

The opening or reopening of any butchery depends on prior inspection of the premises to be requested by the interested party to the Director of Commerce Services and to be carried out by a commission made up of the Trade Services delegate who chairs it and by the health and veterinary authorities.[8]

It is incumbent upon the Provincial Director of Veterinary Services to grant the health license, which must be issued within 15 days after receipt of the report of the final inspection of the butchery.[9] A copy of the final inspection will be delivered to the interested party, which will temporarily display it until the issuance of the permit and sanitary license.[10] The health license must be renewed annually, during the month of January, at the request of the interested party, and must be posted in a visible place of the establishment.[11]

The authorization to open a butchery is issued in the form of a permit, within 30 days after receipt of the final inspection report.[12]

B. Game Meat

The sale of meat from game species may only be carried out in butcheries established for that purpose, remaining subject to the provisions of the hunting regulations.[13] This rule does not apply to small game that can be sold in other establishments previously authorized for this purpose by the commercial services and the veterinary services.[14] Game meat may only be marketed in locations where sanitary inspection is ensured.[15] All meats must be present for sanitary inspection in the place indicated by the veterinary authority, whole and properly eviscerated, and the big game bled.[16]

Licensing of butcheries for the sale of game meat is the responsibility of the commercial services, in line with the provisions of Provincial Decree No. 92 of October 8, 1974, for the other butchers.[17]

Individuals or companies that have been granted licenses to hunt wild animals on farms or hunting farms have priority to obtain authorization to install butchers for the sale of game meat.[18]

Butcheries for the sale of game meat must obey the hygienic-technical norms and precepts contained in annex I, no. 1, paragraphs (b), (e), (f), (g), (h), (i), and (q) of Provincial Decree No. 92 of October 8, 1974 (discussed below). [19] 

C. Sanitary Requirements 

Annex I, no. 1 of Provincial Decree No. 92 of October 8, 1974, determines the sanitary (higio-técnicas) conditions that an establishment for the sale of meat must satisfy in regard to its location. For the sale of game meat, the following is specifically required:   

b) free of dust, any dangerous proximity or places where smells, fumes or gases are likely to contaminate or in any way alter the products for sale; . . .

e) ventilation and natural and artificial lighting that ensure good ventilation and perfect visibility;

f) when the butchery is not air-conditioned, the exterior openings must be fitted with a mosquito net, and double doors with appropriate springs must be installed at the main entrances that automatically close them; in the case of double doors, the use of flexible curtains is permitted in those that communicate directly with the public road, without prejudice to the mandatory application of springs in which to communicate with the interior of the establishment;

g) walls covered with tiles, or any other smooth, waterproof, shock-resistant material, rot-resistant and washable, up to at least 2.20 meters in height and the rest of the extension and the ceiling plastered or painted in light-colored paint, smooth and washable with rounded edges and angles;

h) impermeable floor, and shock resistant material, rot-resistant and washable with sufficient slope for easy drainage of the washing waters;

i) drinking water supply, running abundantly and under pressure, with outlets for washing hoses with nozzle; . . .

q) automatic scales suitable for weighing meat.[20]

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Prepared by Eduardo Soares
Senior Foreign Law Specialist
August 2020


[1] Regulamento do Comércio de Carnes, Decreto Provincial No. 92/74, de 8 de Outubro, https://perma.cc/7XHF-8VRB.

[2] Id.

[3] INADEC Proíbe Consumo de Carne de Caça por Ser Prejudicial a Saúde, https://perma.cc/4U7T-Z38S.

[4]  Regulamento do Comércio de Carnes art. 15(1).

[5] Id. art. 15.

[6] Id. art. 16.

[7] Id. art. 18.

[8] Id. art. 19(1).

[9] Id. art. 20(1).

[10] Id. art. 20(2).

[11] Id. art. 20(3).

[12] Id. art. 21(1).

[13] Id. art. 50(1).

[14] Id. art. 50(2).

[15] Id. art. 51(1).

[16] Id. art. 51(2).

[17] Id. art. 52.

[18] Id. art. 53(1).

[19] Id. art. 54.

[20] Id. annex I, no. 1.

Last Updated: 12/31/2020