Ante-mortem and post-mortem inspection; implementation

Animal and meat inspection are official examinations in which compliance with food, feed, animal health and animal welfare regulations is checked. In addition to the actual ante- and post-mortem inspection, further examinations are carried out with regard to specific hazards such as trichinosis or BSE. The examinations are intended to ensure that only meat fit for human consumption enters the market.

According to the legislation in force throughout Europe, in particular Regulations (EC) No. 853/2004 and (EU) 2017/625 and Regulations (EU) 2019/627 and (EU) 2019/624 based on them, farm animals must be officially inspected before and after slaughter (ante-mortem and post-mortem inspection) if their meat is intended for human consumption. The examination is carried out by an official veterinarian or, under his supervision or responsibility, also by an official expert assistant. The examination is used to determine 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 suitable for slaughter. This ante-mortem inspection must be performed at the slaughterhouse within 24 hours prior to slaughter. If slaughter is delayed beyond 24 hours, the ante-mortem inspection must be repeated. Other deadlines may apply for ante-mortem inspections conducted at the animals' place of origin.

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

A meat inspection and, if necessary, an ante-mortem inspection must also be carried out in the case of home slaughtering.

Animal and meat inspection is part of a comprehensive control system. Controls take place:

• before and after slaughter (ante- and post-mortem inspection)
• as regular hygiene monitoring in slaughterhouses, meat cutting and meat processing plants
• as occasion-related controls in case of suspicion of irregularities or as follow-up controls in case of complaints.

If deficiencies are identified during the inspections, the competent authority ensures their elimination and, if necessary, initiates administrative offense proceedings or passes the case to the public prosecutor's office. In addition to the regular routine checks, the competent authorities take immediate action in the event of reported complaints - unscheduled.

For information on registration for ante-mortem and post-mortem inspection and other information, please contact your district office or, in the case of independent cities, your city administration.