The Commission's advice is that, although in red meat slaughterhouses ante-mortem inspection must be performed by the official veterinarian, post-mortem inspection can be carried out by either the official veterinarian or an auxiliary who would refer suspect carcases to the official veterinarian. Similarly, either an official veterinarian or an auxiliary can carry out post-mortem inspection in low throughput poultry meat slaughterhouses. In all low throughput premises hygiene rules must be regularly monitored by either an official veterinarian or an auxiliary acting under his / her responsibility.
The Meat Hygiene Service is now carrying out a review of the levels of inspection in individual low throughput premises and will also carry out consultations with the industry.
The requirements for veterinary supervision in low throughput slaughterhouses and cutting plants are laid down in Article 4 of Council Directive 64/433/EEC (as amended) on health conditions for the production and marketing of fresh meat and in Article 7 of Council Directive 71/118/EEC (as amended) on health problems affecting trade in fresh poultrymeat.
Copies of the advice from the European Commission on veterinary supervision in low throughput premises are available on request from Miss Sharon Ubhi, Meat Hygiene Division, Room 517, Ergon House, 17 Smith Square, London SW1P 3JR