Inspection of Slaughtered Animals and Meat; Implementation

Slaughter and meat inspections are official inspections conducted to verify compliance with regulations governing food, feed, animal diseases, and animal welfare. In addition to the actual ante-mortem and post-mortem inspections, further tests are conducted to detect specific hazards such as trichinosis or BSE. The purpose of these inspections is to ensure that only meat fit for human consumption enters the market.

In accordance with European Union legislation, in particular Regulations (EC) No. 853/2004 and (EU) 2017/625, as well as the regulations based on them (EU) 2019/627 and (EU) 2019/624, which are based on them, livestock must undergo official inspection before and after slaughter (ante-mortem and post-mortem inspection) if their meat is intended for human consumption. The inspection is conducted by an official veterinarian or, under the veterinarian’s supervision or responsibility, by an official veterinary 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, injury, or other abnormalities. If this is not the case, the animal is deemed fit for slaughter. This ante-mortem inspection must be conducted at the slaughterhouse within 24 hours prior to slaughter. If slaughter is delayed beyond 24 hours, the ante-mortem inspection must be repeated. Different time limits may apply to ante-mortem inspections conducted at the animals’ place of origin.

The post-slaughter inspection involves examining the carcass and the internal organs of the animal. It is therefore necessary that all organs remain attached to the carcass until the inspection is complete and that no further cutting or processing of the meat beyond splitting the carcass has taken place. Laboratory tests are also arranged as necessary. If both the ante-mortem and post-mortem inspections reveal no abnormalities, the meat is deemed fit for human consumption and is thus released for human consumption.

A meat inspection and, if necessary, an ante-mortem inspection must also be conducted for home slaughter.

Pre-slaughter and post-slaughter inspections are part of a comprehensive control system. Inspections take place:

• before and after slaughter (ante-mortem and post-mortem inspections)
• as part of regular hygiene monitoring in slaughterhouses, meat-cutting facilities, and meat-processing plants
• as ad hoc inspections when irregularities are suspected or as follow-up inspections in response to complaints.

If deficiencies are identified during the inspections, the competent authority ensures that they are rectified and, if necessary, initiates administrative violation proceedings or refers the case to the public prosecutor’s office. In addition to regular routine inspections, the competent authorities take immediate action—on an unscheduled basis—in response to reported complaints.

For information on registering for slaughter and meat inspections, as well as further details, please contact your district office or—in the case of cities independent of a district—your city administration.