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MEAT INSPECTION PROCEDURES. The objectives of meat inspection programme are twofold: To ensure that only apparently healthy, physiologically normal animals are slaughtered for human consumption and that abnormal animals are separated and dealt with accordingly. To ensure that meat from animals is free from
Department set the standards required for meat inspection personnel. It was decided to write a manual containing a minimum norm of required knowledge for all persons involved with meat hygiene in abattoirs as well as doing meat inspection. With the necessary adaptation, these manuals can thus be used over a wide
Animals should be inspected immediately after slaughter and evisceration for possible changes and lesions that indicate unsuitability of the meat for food. Postmortem examination requires observation of all parts of the carcass, dressing procedures, equipment, and facilities to prevent contamination of edible parts.
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