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Table 2 Provision of EC Regulation 854/2004 on official controls of food of animal origin

From: Good animal welfare makes economic sense: potential of pig abattoir meat inspection as a welfare surveillance tool

Stage Requirement Purpose
Ante-mortem inspection Must occur within 24 hours of animals arriving at slaughterhouse Early identification of notifiable diseases
  Slaughter must occur within 24 hours of ante-mortem inspection occurring Detection of conditions that cannot be detected at post-mortem inspection
   Detection of welfare issues
Post-mortem inspection Occurs immediately following stunning, bleeding, scalding and evisceration of pigs Preventing meat that is unfit for human consumption from entering the food chain
   Detection of disease lesions that pose a risk to public health, animal health or AW
Responsibilities of Official Veterinarians Ante-mortem or Food Chain Information inspection Preventing meat unfit for human consumption from entering the food chain
  Final post-mortem MI of carcasses at least once daily Ensuring high standards of AW are maintained before and during slaughter
  Adherence to AW legal standards  
  Removal, treatment and disposal of Specific Risk Material and other animal by-products  
  Trichinella and prohibited substances residue testing  
Responsibilities of Veterinary Inspectors Ante-mortem or Food Chain Information inspection, post-mortem inspection Detection of disease lesions that pose a risk to public health, animal health or AW
Responsibilities Of Official Auxiliaries Preliminary ante-mortem inspection to identify ‘suspect’ animals for Official Veterinarian to inspect. Preventing meat unfit for human consumption from entering the food chain
  Post-mortem inspection  
Responsibilities of Food Business Operators Ensuring all necessary Food Chain Information has been provided by the producer Ensure animals are fit for slaughter
  1. Sources:[3, 12, 13].
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Irish Veterinary Journal

ISSN: 2046-0481