ante mortem inspection

• Protection of public health- here
• Protection of animal health- here
• Protection of animal welfare- here
• Protection of international trade

Official controls regarding food, feed law, animal health and welfare, plant health and plant protection products
for the official veterinarians- job of vet on premise, what do, how do, financing, power of state

EC Reg
429/2016

General food hygiene rules
HACCP law
FBO must cooperate with competant authorities

FSA

APHA

Specific hygiene rules for products of animal origin
Covers lairage and animal handling, slaughter and hygienic
dressing, FCI, emergency slaughter, storage and transport.

EC 178/2002:
food law- FBO is main responsible person for food safety

DEFRA took those powers and gave them to FSA.

USDA:
aphis= live animal
FSIS= food of animal product
FDA= <50% animal product

where vet regulatory powers come from
audits, protection, welfare monitoring, health marking, identificatrion powers.
how to do meat inspections, unfit meat criteria, exemptions ect
vet have power to enter abbatoirs, prevent sale and stop operations.

residue limits in foodstuffs of animal origin

chloramphenicol

requires onsite veterinary presence at
abattoirs so long as the abattoir is killing.
WATOK

Official Veterinarians: OVs are vets who work on behalf of the
designated competent authority (government agency)

accredited veterinarian

unloading ante mortem
shackling and death
factory auditor- temp and ppe
GMP and GHP

welfare officer till death, then food officer onwards

act= primary legislation
regulation or orders= secondary
codes= guidelines to meet the requirements

produced for private / domestic use
the domestic preparation, handling or storage of food for private domestic consumption

food chain information
identification animal
animal welfare and health
clean animals

anyone- not vets- working at FSA approved abbatoir: says they can stun kill and slaughtetr animals and know signs of succesful stunning

if non FSA approved abbatoir: ie at home, need to be WATOK trained, by a vet/ equivelent company.

local authorities

animal welfare- stunning and bleeding
hygiene of dressing anf operations
presentation of carcase and offal for meat inspection
by products control: seperation and handling

CCP= if above that, need to stop
prerequisite= need to be in place from begining, common sense

worker trianing
852/ 853 following legislation
food hygiene
personal hygiene and training- not allowed near if ill
meat regulations- 852

general manufacturing practice
guidelines: products consistenyl produced to standard that complies with statutory requirements.

federal meat inspection act- how process red meat animals
poultry products inspeciton act- includes ostrich

both implemented through USDA- FSIS

private/ domestic use
domestic prepareation ,handlign stoage or consumption= privately
slaugtering for one person

human slaughter act

red= e coli
poultry= salmonella and campylobacter

feed= every 12 hours
water= constnatly
EXCEPT chickens- since loaded in crates and is a physical problem

• Can only be conducted by an OV- 2019/624
To be done <24hrs after arrival and <24hrs before slaughter.
vets must be granted right to be able to by gov

• Animals slaughtered at the farm (mostly farmed game)
• Any farm species after agreement with authorities (only by an OV)
• Emergency slaughter at farm (by a FSA approved vet)

• Health status
• Welfare
• Notifiable Disease?
misuse of drugs/ unauthorised substance, chemical residues

FBO obtains and evaluaiting- if they lie, they are at fault
includes:
•Disease status
•Knowledge of residues
•Movement restrictions (TB or other disease)to
the holding area
•More extensive in chickens

animal ID and passports

• Slippery floor surfaces
• Access to water at all times and food as required
• Lighting
• Ventilation (ammonia- minimum wanted)
• Stocking densities
• Bedding
• Size of pens
• Mixing of animals (risk of
fighting and injury)