Ante-mortem and post-mortem inspection; implementation

Ante-mortem and post-mortem inspections are official inspections that check compliance with food, feed, animal disease and animal welfare regulations. In addition to the actual ante-mortem and post-mortem inspections, further inspections are carried out with regard to specific risks such as trichinosis or BSE. The purpose of the inspections is to ensure that only meat that is fit for human consumption is placed on the market.

According to European legislation, in particular Regulations (EC) No. 853/2004 and (EU) 2017/625 and the Regulations (EU) 2019/627 and (EU) 2019/624 based on them, farm animals must be officially inspected before and after slaughter (ante- and post-mortem inspection) if their meat is intended for human consumption. The inspection is carried out by an official veterinarian or, under their supervision or responsibility, by an official specialist assistant. The inspection determines whether the meat is fit for human consumption.

During the ante-mortem inspection, the official veterinarian determines whether the animal shows signs of disease, injuries or other abnormalities. If this is not the case, the animal is suitable for slaughter. This ante-mortem inspection must be carried out at the slaughterhouse within 24 hours before slaughter. If slaughter is delayed beyond 24 hours, the ante-mortem inspection must be repeated. Other deadlines may apply for ante-mortem inspections carried out at the animal's place of origin.

The post-mortem inspection includes the inspection of the carcass and the internal organs of the slaughtered animal. It is therefore necessary that all organs remain with the carcass until the inspection and that no further cutting and processing of the meat beyond splitting is carried out. If necessary, laboratory tests are also arranged. If both the ante-mortem and post-mortem examinations reveal no abnormalities, the meat is deemed fit for human consumption and thus released for human consumption.

A post-mortem inspection and, if necessary, an ante-mortem inspection must also be carried out for domestic slaughter.

The ante-mortem and post-mortem inspection is part of a comprehensive control system. Checks take place

• before and after slaughter (ante-mortem and post-mortem inspection)
• as regular hygiene monitoring in slaughterhouses, meat cutting and meat processing plants
• as ad hoc inspections in the event of suspected irregularities or as follow-up inspections in the event of complaints.

If deficiencies are found during the inspections, the competent authority ensures that they are rectified and, if necessary, initiates administrative offense proceedings or passes the case on to the public prosecutor's office. In addition to the regular routine inspections, the competent authorities take immediate action in the event of reported complaints - on an unscheduled basis.

Information on registering for ante-mortem and post-mortem inspections and further information can be obtained from your district office or - in the case of independent cities - from your city administration.