The objectives of meat inspection are twofold:
1 - To ensure that only apparently healthy, physiologically normal animals are slaughtered for human consumption and that abnormal animals are separated and dealt with accordingly.
2 - To ensure that meat from animals is free from disease, wholesome and of no risk to human health.
These objectives are achieved by antemortem and postmortem inspection procedures and by hygienic dressing with minimum contamination. Whenever appropriate the Hazard Analysis Critical Control Point (HACCP) principles should be used: The inspection procedures should be appropriate to the spectrum and prevalence of diseases and defects present in the particular class of livestock being inspected using the principles of risk assessment.
