Ante-mortem and post-mortem inspection

1. You present the animals intended for slaughter for an ante-mortem inspection. This is carried out by an official veterinarian, who releases the healthy animal for slaughter.
2. You may then carry out the slaughter if you have the necessary knowledge.
3. After the animal has been killed, the official veterinarian inspects the meat and its organs.
4. If there are no abnormalities, the meat is released for further processing.
5. In the case of pigs and horses, a Trichinella examination (threadworms) is then carried out before the meat is released for further processing.

Please contact the responsible district administration or the city administration of the respective independent city.

Commercial slaughtering may only be carried out in approved establishments, which must therefore be known to the authorities.

There are exceptions for poultry and lagomorphs, which depend on the number of animals slaughtered per year and can be obtained from the competent authority.

Information on the food chain must be provided.

The competent authority must be notified of slaughtering in good time (at least 24 hours in advance). Emergency slaughtering is to be considered separately; in any case, the competent authority must be informed immediately.

• Animal Welfare Slaughter Ordinance (TierSchlV)
• Food and Feed Code (LFGB)
• Regulation (EC) No 852/2004 on the hygiene of foodstuffs
• Regulation (EC) No 853/2004 laying down specific hygiene rules for food of animal origin
• Regulations (EU) 2019/624 and 2019/627 governing the performance of official controls (EC) No 854/2004 laying down specific rules for the organization of official controls on products of animal origin intended for human consumption
• Animal Food Hygiene Ordinance (Tier-LMHV)
• Animal Food Monitoring Ordinance (Tier-LMÜV)

Contradiction

24.01.2020