1. 1.

   The official veterinarian is to check and analyse relevant information from the records of the holding of provenance of animals intended for slaughter and to take account of the documented results of this check and analysis when carrying out ante- and post-mortem inspection.

2. 2.

   When carrying out inspection tasks, the official veterinarian is to take account of official certificates accompanying animals, and any declarations made by veterinarians carrying out controls at the level of primary production, including official veterinarians and approved veterinarians.

3. 3.

   When food business operators in the food chain take additional measures to guarantee food safety by implementing integrated systems, private control systems, independent third party certification or by other means, and when these measures are documented and animals covered by these schemes clearly identifiable, the official veterinarian may take this into account when carrying out inspection tasks and reviewing the HACCP-based procedures.

1. 1.

   Subject to paragraphs 4 and 5:

   1. (a)

      the official veterinarian is to carry out an ante-mortem inspection of all animals before slaughter;

   2. (b)

      that inspection must take place within 24 hours of arrival at the slaughterhouse and less than 24 hours before slaughter.

   In addition, the official veterinarian may require inspection at any other time.

2. 2.

   Ante-mortem inspection must in particular determine whether, as regards the particular animal inspected, there is any sign:

   1. (a)

      that welfare has been compromised;

      or

   2. (b)

      of any condition which might adversely affect human or animal health, paying particular attention to the detection of zoonotic diseases and diseases on List A or, where appropriate, List B of the Office International des Epizooties (World organisation for animal health, OIE).

3. 3.

   In addition to routine ante-mortem inspection, the official veterinarian is to carry out a clinical inspection of all animals that the food business operator or an official auxiliary may have put aside.

4. 4.

   In the case of emergency slaughter outside the slaughterhouse and of hunted wild game, the official veterinarian at the slaughterhouse or game handling establishment is to examine the declaration accompanying the body of the animal issued by the veterinarian or the trained person in accordance with Regulation (EC) No 853/2004.

5. 5.

   Where provided for in Section III, Chapter II, or in Section IV, ante-mortem inspection may be carried out at the holding of provenance. In such cases, the official veterinarian at the slaughterhouse need carry out ante-mortem inspection only when and to the extent specified.

The official veterinarian is to verify compliance with relevant Community and national rules on animal welfare, such as rules concerning the protection of animals at the time of slaughter and during transport.

1. 1.

   Carcases and accompanying offal are to be subjected without delay after slaughter to post-mortem inspection. All external surfaces are to be viewed. Minimal handling of the carcase and offal or special technical facilities may be required for that purpose. Particular attention is to be paid to the detection of zoonotic diseases and diseases on OIE List A and, where appropriate, OIE List B. The speed of the slaughter line and the number of inspection staff present are to be such as to allow for proper inspection.

2. 2.

   Additional examinations are to take place, such as palpation and incision of parts of the carcase and offal and laboratory tests, whenever considered necessary:

   1. (a)

      to reach a definitive diagnosis;

      or

   2. (b)

      to detect the presence of:

      1. (i)

         an animal disease,

      2. (ii)

         residues or contaminants in excess of the levels laid down under Community legislation,

      3. (iii)

         non-compliance with microbiological criteria,

         or

      4. (iv)

         other factors that might require the meat to be declared unfit for human consumption or restrictions to be placed on its use,

      particularly in the case of animals having undergone emergency slaughter.

3. 3.

   The official veterinarian is to require carcases of domestic solipeds, bovine animals over six months old, and domestic swine over four weeks old to be submitted for post-mortem inspection split lengthways into half carcases down the spinal column. If the inspection so necessitates, the official veterinarian may also require any head or any carcase to be split lengthways. However, to take account of particular eating habits, technological developments or specific sanitary situations, the competent authority may authorise the submission for inspection of carcases of domestic solipeds, bovine animals over six months old, and domestic swine over four weeks old, not split in half.

4. 4.

   During the inspection, precautions must be taken to ensure that contamination of the meat by actions such as palpation, cutting or incision is kept to a minimum.

5. 5.

   In the event of an emergency slaughter, the carcase shall be subjected to post-mortem examination as soon as possible in accordance with paragraphs 1 to 4 before it is released for human consumption.

In accordance with specific Community rules on specified risk material and other animal by-products, the official veterinarian is to check the removal, separation and, where appropriate, marking of such products. The official veterinarian is to ensure that the food business operator takes all necessary measures to avoid contaminating meat with specified risk material during slaughter (including stunning) and removal of specified risk material.

1. 1.

   The official veterinarian is to ensure that sampling takes place and that samples are appropriately identified and handled and sent to the appropriate laboratory within the framework of:

   1. (a)

      the monitoring and control of zoonoses and zoonotic agents;

   2. (b)

      specific laboratory testing for the diagnosis of TSEs in accordance with Regulation (EC) No 999/2001 of the European Parliament and of the Council11;

   3. (c)

      the detection of unauthorised substances or products and the control of regulated substances, in particular within the framework of the National Residue Plans referred to in Council Directive 96/23/EC12;

      and

   4. (d)

      the detection of OIE List A and, where appropriate, OIE List B diseases.

2. 2.

   The official veterinarian is also to ensure that any other necessary laboratory testing takes place.

The Member States may permit slaughterhouse staff to take over the activities of the official auxiliaries in controlling the production of poultry and rabbit meat under the following conditions:

1. (a)

   Where the establishment has used good hygiene practice in accordance with Article 4(4) of this Regulation and the HACCP procedure for at least 12 months, the competent authority may authorise staff of the establishment who have been trained in the same way as the official assistants and have passed the same examination to carry out tasks of the official auxiliaries and form part of the competent authority's independent inspection team, under the supervision, direction and responsibility of the official veterinarian. In these circumstances, the official veterinarian shall be present at ante-mortem and post-mortem examinations, shall supervise these activities and carry out regular performance tests to ensure that the performance of the slaughterhouse tasks meets the specific criteria laid down by the competent authority, and shall document the results of those performance tests. Detailed rules for the performance tests shall be laid down in accordance with the procedure set out in Article 18. Where the level of hygiene of the establishment is affected by the work of this staff, where this staff does not carry out the tasks properly or where in general this staff carries out its work in a manner that the competent authority considers unsatisfactory, this staff shall be replaced by official auxiliaries.

   Responsibilities for production and inspection in the establishment must be kept separate and any establishment wishing to use the establishment's own inspectors must possess internationally recognised certification.

2. (b)

   The competent authority of the Member State shall decide, in principle and on a case-by-case basis, whether to permit the implementation of the system described above. Where the Member State decides in principle in favour of this system, it shall inform the Commission of that decision and its associated conditions. For food business operators in a Member State implementing the system, the actual use of the system is optional. Food business operators shall not be forced by the competent authority to introduce the system described here. Where the competent authority is not convinced that the food business operator satisfies the requirements, the system shall not be implemented in that establishment. In order to assess this, the competent authority shall carry out an analysis of the production and inspection records, the type of activities undertaken in the establishment, the history of compliance with rules, the expertise, professional attitude and sense of responsibility of the slaughterhouse staff in regard to food safety, together with other relevant information.

Slaughterhouse staff who have received specific training, under the supervision of the official veterinarian, may, under the responsibility and the supervision of the official veterinarian, carry out specific sampling and testing tasks in respect of animals of all species.

1. 1.

   The competent authority may appoint only veterinarians who have passed a test meeting the requirements of paragraph 2 as official veterinarians.

2. 2.

   The competent authority must make arrangements for the test. The test is to confirm knowledge of the following subjects to the extent necessary depending on the veterinarian's background and qualifications:

   1. (a)

      national and Community legislation on veterinary public health, food safety, animal health, animal welfare and pharmaceutical substances;

   2. (b)

      principles of the common agricultural policy, market measures, export refunds and fraud detection (including the global context: WTO, SPS, Codex Alimentarius, OIE);

   3. (c)

      essentials of food processing and food technology;

   4. (d)

      principles, concepts and methods of good manufacturing practice and quality management;

   5. (e)

      pre-harvest quality management (good farming practices);

   6. (f)

      promotion and use of food hygiene, food related safety (good hygiene practices);

   7. (g)

      principles, concepts and methods of risk-analysis;

   8. (h)

      principles, concepts and methods of HACCP, use of HACCP throughout the food production food chain;

   9. (i)

      prevention and control of food-borne hazards related to human health;

   10. (j)

       population dynamics of infection and intoxication;

   11. (k)

       diagnostic epidemiology;

   12. (l)

       monitoring and surveillance systems;

   13. (m)

       auditing and regulatory assessment of food safety management systems;

   14. (n)

       principles and diagnostic applications of modern testing methods;

   15. (o)

       information and communication technology as related to veterinary public health;

   16. (p)

       data-handling and applications of biostatistics;

   17. (q)

       investigations of outbreaks of food-borne diseases in humans;

   18. (r)

       relevant aspects concerning TSEs;

   19. (s)

       animal welfare at the level of production, transport and slaughter;

   20. (t)

       environmental issues related to food production (including waste management);

   21. (u)

       precautionary principle and consumer concerns;

       and

   22. (v)

       principles of training of personnel working in the production chain.

   Candidates may acquire the required knowledge as part of their basic veterinary training, or through training undertaken, or professional experience acquired, after qualifying as veterinarians. The competent authority may arrange for different tests to take account of candidates' background. However, when the competent authority is satisfied that a candidate has acquired all the required knowledge as part of a university degree, or through continuing education resulting in a postgraduate qualification, it may waive the requirement for a test.

3. 3.

   The veterinarian is to have aptitude for multidisciplinary cooperation.

4. 4.

   In addition, each official veterinarian is to undergo practical training for a probationary period of at least 200 hours before starting to work independently. During this period the probationer is to work under the supervision of existing official veterinarians in slaughterhouses, cutting plants, inspection posts for fresh meat and on holdings. The training is to concern the auditing of food safety management systems in particular.

5. 5.

   The official veterinarian is to maintain up-to-date knowledge and to keep abreast of new developments through regular continuing education activities and professional literature. The official veterinarian is, wherever possible, to undertake annual continuing education activities.

6. 6.

   Veterinarians already appointed as official veterinarians must have adequate knowledge of the subjects mentioned in paragraph 2. Where necessary, they are to acquire this knowledge through continuing education activities. The competent authority is to make adequate provision in this regard.

7. 7.

   Notwithstanding paragraphs 1 to 6, Member States may lay down specific rules for official veterinarians working on a part-time basis who are responsible for inspecting small businesses

1. 1.

   The competent authority may appoint as official auxiliaries only persons who have undergone training and passed a test in accordance with the following requirements.

2. 2.

   The competent authority must make arrangements for such tests. To be eligible for these tests, candidates must prove that they have received:

   1. (a)

      at least 500 hours of theoretical training and at least 400 hours of practical training, covering the areas specified in paragraph 5;

      and

   2. (b)

      such additional training as is required to enable official auxiliaries to undertake their duties competently.

3. 3.

   The practical training referred to in paragraph 2(a) is to take place in slaughterhouses and cutting plants, under the supervision of an official veterinarian, and on holdings and in other relevant establishments.

4. 4.

   Training and tests are to concern principally red meat or poultrymeat. However, persons who undergo training for one of the two categories and passed the test need only undergo abridged training to pass the test for the other category. Training and test should cover wild game, farmed game and lagomorphs, where appropriate.

5. 5.

   Training for official auxiliaries is to cover, and tests are to confirm knowledge of, the following subjects:

   1. (a)

      in relation to holdings:

      1. (i)

         theoretical part:

         • familiarity with the farming industry organisation, production methods, international trade etc.,

         • good livestock husbandry practices,

         • basic knowledge of diseases, in particular zoonoses — viruses, bacteria, parasites etc.,

         • monitoring for disease, use of medicines and vaccines, residue testing,

         • hygiene and health inspection,

         • animal welfare on the farm and during transport,

         • environmental requirements — in buildings, on farms and in general,

         • relevant laws, regulations and administrative provisions,

         • consumer concerns and quality control;

      2. (ii)

         practical part:

         • visits to holdings of different types and using different rearing methods,

         • visits to production establishments,

         • observation of the loading and unloading of animals,

         • laboratory demonstrations,

         • veterinary checks,

         • documentation;

   2. (b)

      in relation to slaughterhouses and cutting plants:

      1. (i)

         theoretical part:

         • familiarity with the meat industry organisation, production methods, international trade and slaughter and cutting technology,

         • basic knowledge of hygiene and good hygienic practices, and in particular industrial hygiene, slaughter, cutting and storage hygiene, hygiene of work,

         • HACCP and the audit of HACCP-based procedures,

         • animal welfare on unloading after transport and at the slaughterhouse,

         • basic knowledge of the anatomy and physiology of slaughtered animals,

         • basic knowledge of the pathology of slaughtered animals,

         • basic knowledge of the pathological anatomy of slaughtered animals,

         • relevant knowledge concerning TSEs and other important zoonoses and zoonotic agents,

         • knowledge of methods and procedures for the slaughter, inspection, preparation, wrapping, packaging and transport of fresh meat,

         • basic knowledge of microbiology,

         • ante-mortem inspection,

         • examination for trichinosis,

         • post-mortem inspection,

         • administrative tasks,

         • knowledge of the relevant laws, regulations and administrative provisions,

         • sampling procedure,

         • fraud aspects;

      2. (ii)

         practical part:

         • animal identification,

         • age checks,

         • inspection and assessment of slaughtered animals,

         • post-mortem inspection in a slaughterhouse,

         • examination for trichinosis,

         • identification of animal species by examination of typical parts of the animal,

         • identifying and commenting on parts of slaughtered animals in which changes have occurred,

         • hygiene control, including the audit of the good hygiene practices and the HACCP-based procedures,

         • recording the results of ante-mortem inspection,

         • sampling,

         • traceability of meat,

         • documentation.

6. 6.

   Official auxiliaries are to maintain up-to-date knowledge and to keep abreast of new developments through regular continuing education activities and professional literature. The official auxiliary is, wherever possible, to undertake annual continuing education activities.

7. 7.

   Persons already appointed as official auxiliaries must have adequate knowledge of the subjects mentioned in paragraph 5. Where necessary, they are to acquire this knowledge through continuing education activities. The competent authority is to make adequate provision in this regard.

8. 8.

   However, when official auxiliaries carry out only sampling and analysis in connection with examinations for trichinosis, the competent authority need only ensure that they receive training appropriate to these tasks.

Carcases and offal of bovine animals under six weeks old are to undergo the following post-mortem inspection procedures:

1. 1.

   visual inspection of the head and throat; incision and examination of the retropharyngeal lymph nodes (Lnn retropharyngiales); inspection of the mouth and fauces; palpation of the tongue; removal of the tonsils;

2. 2.

   visual inspection of the lungs, trachea and oesophagus; palpation of the lungs; incision and examination of the bronchial and mediastinal lymph nodes (Lnn. bifucationes, eparteriales and mediastinales). The trachea and the main branches of the bronchi must be opened lengthwise and the lungs must be incised in their posterior third, perpendicular to their main axes; these incisions are not necessary where the lungs are excluded from human consumption;

3. 3.

   visual inspection of the pericardium and heart, the latter being incised lengthwise so as to open the ventricles and cut through the interventricular septum;

4. 4.

   visual inspection of the diaphragm;

5. 5.

   visual inspection of the liver and the hepatic and pancreatic lymph nodes, (Lnn portales); palpation and, if necessary, incision of the liver and its lymph nodes;

6. 6.

   visual inspection of the gastro-intestinal tract, the mesentery, the gastric and mesenteric lymph nodes (Lnn. gastrici, mesenterici, craniales and caudales); palpation and, if necessary, incision of the gastric and mesenteric lymph nodes;

7. 7.

   visual inspection and, if necessary, palpation of the spleen;

8. 8.

   visual inspection of the kidneys; incision, if necessary, of the kidneys and the renal lymph nodes (Lnn. renales);

9. 9.

   visual inspection of the pleura and peritoneum;

10. 10.

    visual inspection and palpation of the umbilical region and the joints. In the event of doubt, the umbilical region must be incised and the joints opened; the synovial fluid must be examined.

Carcases and offal of bovine animals over six weeks old are to undergo the following post-mortem inspection procedures:

1. 1.

   visual inspection of the head and throat; incision and examination of the sub-maxillary, retropharyngeal and parotid lymph nodes (Lnn retropharyngiales, mandibulares and parotidei); examination of the external masseters, in which two incisions must be made parallel to the mandible, and the internal masseters (internal pterygoid muscles), which must be incised along one plane. The tongue must be freed to permit a detailed visual inspection of the mouth and the fauces and must itself be visually inspected and palpated. The tonsils must be removed;

2. 2.

   inspection of the trachea and oesophagus; visual examination and palpation of the lungs; incision and examination of the bronchial and mediastinal lymph nodes (Lnn. bifucationes, eparteriales and mediastinales). The trachea and the main branches of the bronchi must be opened lengthways and the lungs must be incised in their posterior third, perpendicular to their main axes; these incisions are not necessary where the lungs are excluded from human consumption;

3. 3.

   visual inspection of the pericardium and heart, the latter being incised lengthways so as to open the ventricles and cut through the interventricular septum;

4. 4.

   visual inspection of the diaphragm;

5. 5.

   visual inspection and palpation of the liver and the hepatic and pancreatic lymph nodes, (Lnn portales); incision of the gastric surface of the liver and at the base of the caudate lobe to examine the bile ducts;

6. 6.

   visual inspection of the gastro-intestinal tract, the mesentery, the gastric and mesenteric lymph nodes (Lnn. gastrici, mesenterici, craniales and caudales); palpation and, if necessary, incision of the gastric and mesenteric lymph nodes;

7. 7.

   visual inspection and, if necessary, palpation of the spleen;

8. 8.

   visual inspection of the kidneys and incision, if necessary, of the kidneys and the renal lymph nodes (Lnn. renales);

9. 9.

   visual inspection of the pleura and the peritoneum;

10. 10.

    visual inspection of the genital organs (except for the penis, if already discarded);

11. 11.

    visual inspection and, if necessary, palpation and incision of the udder and its lymph nodes (Lnn. supramammarii). In cows, each half of the udder must be opened by a long, deep incision as far as the lactiferous sinuses (sinus lactiferes) and the lymph nodes of the udder must be incised, except when the udder is excluded from human consumption.

1. 1.

   The competent authority may decide that pigs intended for slaughter are to be submitted to ante-mortem inspection at the holding of provenance. In that case, slaughter of a lot of pigs from a holding may be authorised only if:

   1. (a)

      the health certificate provided for in Chapter X, Part A, accompanies them;

      and

   2. (b)

      the requirements of paragraphs 2 to 5 are complied with.

2. 2.

   Ante-mortem inspection at the holding of provenance is to comprise:

   1. (a)

      checks on records or documentation at the holding, including food chain information;

   2. (b)

      the examination of the pigs to determine whether:

      1. (i)

         they have a disease or condition which may be transmitted to animals or humans through handling or eating the meat, or are behaving, individually or collectively, in a manner indicating that such a disease may occur,

      2. (ii)

         they show disturbance of general behaviour or signs of disease which may make the meat unfit for human consumption,

         or

      3. (iii)

         there is evidence or reasons to suspect that they may contain chemical residues in excess of the levels laid down in Community legislation, or residues of forbidden substances.

3. 3.

   An official veterinarian or an approved veterinarian is to carry out ante-mortem inspection at the holding. The pigs are to be sent directly to slaughter and not to be mixed with other pigs.

4. 4.

   Ante-mortem inspection at the slaughterhouse need cover only:

   1. (a)

      a control of the animals' identification;

      and

   2. (b)

      a screening to ascertain whether animal welfare rules have been complied with and whether signs of any condition which might adversely affect human or animal health are present. An official auxiliary may carry out this screening.

5. 5.

   When pigs are not slaughtered within three days of the issue of the health certificate provided for in paragraph 1(a):

   1. (a)

      if the pigs have not left the holding of provenance for the slaughterhouse, they are to be re-examined and a new health certificate issued;

   2. (b)

      if the pigs are already en route for or at the slaughterhouse, slaughter may be authorised once the reason for the delay has been assessed, provided that the pigs undergo a further veterinary ante-mortem inspection.

1. 1.

   Carcases and offal of pigs other than those referred to in paragraph 2 are to undergo the following post-mortem inspection procedures:

   1. (a)

      visual inspection of the head and throat; incision and examination of the submaxillary lymph nodes (Lnn mandibulares); visual inspection of the mouth, fauces and tongue;

   2. (b)

      visual inspection of the lungs, trachea and oesophagus; palpation of the lungs and the bronchial and mediastinal lymph nodes (Lnn. bifucationes, eparteriales and mediastinales). The trachea and the main branches of the bronchi must be opened lengthwise and the lungs must be incised in their posterior third, perpendicular to their main axes; these incisions are not necessary where the lungs are excluded from human consumption;

   3. (c)

      visual inspection of the pericardium and heart, the latter being incised lengthwise so as to open the ventricles and cut through the interventricular septum;

   4. (d)

      visual inspection of the diaphragm;

   5. (e)

      visual inspection of the liver and the hepatic and pancreatic lymph nodes, (Lnn portales); palpation of the liver and its lymph nodes;

   6. (f)

      visual inspection of the gastro-intestinal tract, the mesentery, the gastric and mesenteric lymph nodes (Lnn. gastrici, mesenterici, craniales and caudales); palpation and, if necessary, incision of the gastric and mesenteric lymph nodes;

   7. (g)

      visual inspection and, if necessary, palpation of the spleen;

   8. (h)

      visual inspection of the kidneys; incision, if necessary, of the kidneys and the renal lymph nodes (Lnn. renales);

   9. (i)

      visual inspection of the pleura and peritoneum;

   10. (j)

       visual inspection of the genital organs (except for the penis, if already discarded);

   11. (k)

       visual inspection of the udder and its lymph nodes (Lnn. supramammarii); incision of the supramammary lymph nodes in sows;

   12. (l)

       visual inspection and palpation of the umbilical region and joints of young animals; in the event of doubt, the umbilical region must be incised and the joints opened.

2. 2.

   The competent authority may decide, on the basis of epidemiological or other data from the holding, that fattening pigs housed under controlled housing conditions in integrated production systems since weaning need, in some or all of the cases referred to in paragraph 1, only undergo visual inspection.

1. 1.

   The competent authority may decide that poultry intended for slaughter are to be submitted to ante-mortem inspection at the holding of provenance. In that case, slaughter of a flock of birds from a holding may be authorised only if:

   1. (a)

      the health certificate provided for in Chapter X, Part A, accompanies them;

      and

   2. (b)

      the requirements of paragraphs 2 to 5 are complied with.

2. 2.

   Ante-mortem inspection on the holding of provenance is to comprise:

   1. (a)

      checks on records or documentation at the holding, including food chain information;

   2. (b)

      a flock inspection, to determine whether the birds:

      1. (i)

         have a disease or condition which may be transmitted to animals or humans through handling or eating the meat, or are behaving in a manner indicating that such a disease may occur,

      2. (ii)

         show disturbance of general behaviour or signs of disease which may make the meat unfit for human consumption,

         or

      3. (iii)

         show evidence that they may contain chemical residues in excess of the levels laid down in Community legislation, or residues of forbidden substances.

3. 3.

   An official veterinarian or an approved veterinarian is to carry out ante-mortem inspection at the holding.

4. 4.

   Ante-mortem inspection at the slaughterhouse need only cover:

   1. (a)

      a control of the animals' identification;

      and

   2. (b)

      a screening to ascertain whether animal welfare rules have been complied with and whether signs of any condition which might adversely affect human or animal health are present. An official auxiliary may carry out this screening.

5. 5.

   When birds are not slaughtered within three days of the issue of the health certificate referred to in paragraph 1(a):

   1. (a)

      if the flock has not left the holding of provenance for the slaughterhouse, it is to be re-examined and a new health certificate issued;

   2. (b)

      if the flock is already en route for or at the slaughterhouse, slaughter may be authorised once the reason for the delay has been assessed, provided that the flock is re-examined.

6. 6.

   When ante-mortem inspection is not carried out at the holding, the official veterinarian is to carry out a flock inspection at the slaughterhouse.

7. 7.

   If the birds show clinical symptoms of a disease, they may not be slaughtered for human consumption. However, killing of these birds on the slaughter line may take place at the end of the normal slaughter process, if precautions are taken to avoid the risk of spreading pathogenic organisms and to clean and disinfect the facilities immediately after killing.

8. 8.

   In the case of poultry reared for the production of ‘foie gras’ and delayed eviscerated poultry slaughtered at the holding of provenance, ante-mortem inspection is to be carried out in accordance with paragraphs 2 and 3. A certificate conforming to the model set out in Part C is to accompany the uneviscerated carcases to the slaughterhouse or cutting plant.

1. 1.

   All birds are to undergo post-mortem inspection in accordance with Sections I and III. In addition, the official veterinarian is personally to carry out the following checks:

   1. (a)

      daily inspection of the viscera and body cavities of a representative sample of birds;

   2. (b)

      a detailed inspection of a random sample, from each batch of birds having the same origin, of parts of birds or entire birds declared unfit for human consumption following post-mortem inspection;

      and

   3. (c)

      any further investigations necessary when there is reason to suspect that the meat from the birds concerned could be unfit for human consumption.

2. 2.

   In the case of poultry reared for the production of ‘foie gras’ and delayed eviscerated poultry obtained at the holding of provenance, post-mortem inspection is to include a check on the certificate accompanying the carcases. When such carcases are transported directly from the holding to a cutting plant, post-mortem inspection is to take place at the cutting plant.

1. 1.

   Ante-mortem inspection may be carried out at the holding of provenance when the requirements of Annex III, Section III, to Regulation (EC) No 853/2004 are satisfied. In this case, an official veterinarian or an approved veterinarian is to carry out ante-mortem inspection.

2. 2.

   Ante-mortem inspection at the holding is to include checks on the records or documentation at the holding, including food chain information.

3. 3.

   When ante-mortem inspection takes place no more than three days before the arrival of the animals at the slaughterhouse, and animals are delivered to the slaughterhouse live, ante-mortem inspection at the slaughterhouse need only cover:

   1. (a)

      a control of the animals' identification;

      and

   2. (b)

      a screening to ascertain whether animal welfare rules have been complied with and whether signs of any condition which might adversely affect human or animal health are present.

4. 4.

   A certificate conforming to the specimen in Chapter X, Part A, is to accompany live animals inspected at the holding. A certificate conforming to the specimen in Chapter X, Part B, is to accompany animals inspected and slaughtered at the holding.

1. 1.

   This inspection is to include palpation and, where judged necessary, incision of those parts of the animal which have undergone any change or are suspect for any other reason.

2. 2.

   Post-mortem inspection procedures described for bovine and ovine animals, domestic swine and poultry are to be applied to the corresponding species of farmed game.

3. 3.

   When the animals have been slaughtered at the holding, the official veterinarian at the slaughterhouse is to check the certificate accompanying them.

1. 1.

   Wild game is to be inspected as soon as possible after admission to the game handling establishment.

2. 2.

   The official veterinarian is to take account of the declaration or information that the trained person involved in hunting the animal has provided in accordance with Regulation (EC) No 853/2004.

3. 3.

   During post-mortem inspection, the official veterinarian is to carry out:

   1. (a)

      a visual examination of the carcase, its cavities and, where appropriate, organs with a view to:

      1. (i)

         detecting any abnormalities not resulting from the hunting process. For this purpose, the diagnosis may be based on any information that the trained person has provided concerning the behaviour of the animal before killing,

      2. (ii)

         checking that death was not caused by reasons other than hunting.

      If an assessment cannot be made on the basis of visual examination alone, a more extensive inspection must be carried out in a laboratory;

   2. (b)

      an investigation of organoleptic abnormalities;

   3. (c)

      palpation of organs, where appropriate;

   4. (d)

      where there are serious grounds for suspecting the presence of residues or contaminants, an analysis by sampling of residues not resulting from the hunting process, including environmental contaminants. When a more extensive inspection is made on the basis of such suspicions, the veterinarian must wait until that inspection has been concluded before assessing all the game killed during a specific hunt, or those parts suspected of showing the same abnormalities;

   5. (e)

      examination for characteristics indicating that the meat presents a health risk, including:

      1. (i)

         abnormal behaviour or disturbance of the general condition of the live animal, as reported by the hunter,

      2. (ii)

         the generalised presence of tumours or abscesses affecting different internal organs or muscles,

      3. (iii)

         arthritis, orchitis, pathological changes in the liver or the spleen, inflammation of the intestines or the umbilical region,

      4. (iv)

         the presence of foreign bodies not resulting from the hunting process in the body cavities, stomach or intestines or in the urine, where the pleura or peritoneum are discoloured (when relevant viscera are present),

      5. (v)

         the presence of parasites,

      6. (vi)

         formation of a significant amount of gas in the gastro-intestinal tract with discolouring of the internal organs (when these viscera are present),

      7. (vii)

         significant abnormalities of colour, consistency or odour of muscle tissue or organs,

      8. (viii)

         aged open fractures,

      9. (ix)

         emaciation and/or general or localised oedema,

      10. (x)

          recent pleural or peritoneal adhesions,

          and

      11. (xi)

          other obvious extensive changes, such as putrefaction.

4. 4.

   Where the official veterinarian so requires, the vertebral column and the head are to be split lengthwise.

5. 5.

   In the case of small wild game not eviscerated immediately after killing, the official veterinarian is to carry out a post-mortem inspection on a representative sample of animals from the same source. Where inspection reveals a disease transmissible to man or any of the characteristics listed in paragraph 3(e), the official veterinarian is to carry out more checks on the entire batch to determine whether it must be declared unfit for human consumption or whether each carcase must be inspected individually.

6. 6.

   In the event of doubt, the official veterinarian may perform any further cuts and inspections of the relevant parts of the animals necessary to reach a final diagnosis.

In addition to the cases provided for in Section II, Chapter V, meat presenting during post-mortem inspection any of the characteristics listed in paragraph 3(e) of Part A is to be declared unfit for human consumption.

Official controls carried out in relation to TSEs are to take account of the requirements of Regulation (EC) No 999/2001 and other relevant Community legislation.

1. 1.

   The post-mortem inspection procedures described in Chapters I and IV are the minimum requirements for the examination for cysticercosis in bovine animals over six weeks old and swine. In addition, specific serological tests may be used. In the case of bovines over six weeks old, incision of the masseters at post-mortem inspection is not compulsory when a specific serological test is used. The same applies when bovine animals over six weeks old have been raised on a holding officially certified to be free of cysticercosis.

2. 2.

   Meat infected with cysticercus is to be declared unfit for human consumption. However, when the animal is not generally infected with cysticercus, the parts not infected may be declared fit for human consumption after having undergone a cold treatment.

1. 1.

   Carcases of swine (domestic, farmed game and wild game), solipeds and other species susceptible to trichinosis are to be examined for trichinosis in accordance with applicable Community legislation, unless that legislation provides otherwise.

2. 2.

   Meat from animals infected with trichinae is to be declared unfit for human consumption.

1. 1.

   Where appropriate, solipeds are to be examined for glanders. Examination for glanders in solipeds is to include a careful examination of mucous membranes from the trachea, larynx, nasal cavities and sinuses and their ramifications, after splitting the head in the median plane and excising the nasal septum.

2. 2.

   Meat from horses in which glanders has been diagnosed are to be declared unfit for human consumption.

1. 1.

   When animals have reacted positively or inconclusively to tuberculin, or there are other grounds for suspecting infection, they are to be slaughtered separately from other animals, taking precautions to avoid the risk of contamination of other carcases, the slaughter line and staff present in the slaughterhouse.

2. 2.

   All meat from animals in which post-mortem inspection has revealed localised tuberculous lesions in a number of organs or a number of areas of the carcase is to be declared unfit for human consumption. However, when a tuberculous lesion has been found in the lymph nodes of only one organ or part of the carcase, only the affected organ or part of the carcase and the associated lymph nodes need be declared unfit for human consumption.

1. 1.

   When animals have reacted positively or inconclusively to a brucellosis test, or there are other grounds for suspecting infection, they are to be slaughtered separately from other animals, taking precautions to avoid the risk of contamination of other carcases, the slaughter line and staff present in the slaughterhouse.

2. 2.

   Meat from animals in which post-mortem inspection has revealed lesions indicating acute infection with brucellosis is to be declared unfit for human consumption. In the case of animals reacting positively or inconclusively to a brucellosis test, the udder, genital tract and blood must be declared unfit for human consumption even if no such lesion is found.