Introduction to Meat Inspection
An introduction to the role of the Department’s Veterinary Service, specifically the Veterinary Public Health Unit (VPHU), in approved slaughter and cutting establishments.
Introduction
Veterinary Service has had a presence in premises producing meat for human consumption since the 1930s. From that time to date the service provided has had to evolve and expand to cater for the needs of the consumer and the industry. Veterinary Service has always taken its role in meat premises very seriously regarding the protection of public health and the support for meat production and exports.
The primary aim of the VPHU in approved slaughterhouses and cutting establishments is to protect the public health by ensuring the food business operator fulfils his or her obligation to produce safe food. This particular function is carried out on behalf of the
Food Standards Agency (FSA).
The VPHU also actively encourages the maintenance and improvement of animal welfare standards in slaughterhouses and maintains vigilance for animal diseases. Export capability and veterinary certification of meat is another important function of the Service in meat premises.
The Official Veterinarian (OV) leads the team working in meat premises. The OV is assisted in relation to meat hygiene and inspection duties by qualified Offical Auxilliaries or Meat and/or Poultry Meat Inspectors as they are known. Relevant Goods Inspectors may also assist the OV in matters relating to trade and for some supervision relating to control of specified risk material.
