Part 4
MEAT INSPECTION IN POULTRY PROCESSING PLANT
1.0 ANTE-MORTEM INSPECTION
Ante-mortem inspection in poultry is conducted at the processing plant on the day of slaughter after the birds have been rested. Its purpose is to detect and condemn animals that are un t for slaughter and to detect signs or lesions of disease that may not be apparent after slaughter. Ante- mortem (AM) inspection in poultry is carried out in large batches, unlike individual inspection in other food animals. Although, the relative small size of poultry combined with the large number slaughtered per hour makes it impossible to carry out AM inspection effectively on each individual bird, inspection should be done to ensure birds arrived for slaughter are from healthy  ock without infectious diseases particularly zoonotic diseases.
2.0 POST-MORTEM INSPECTION
Post-mortem inspection of carcasses is carried out at the point of exit from the eviscerator. Inspection is carried out by a government – trained inspector who detects any evidence of unwholesomeness requiring that a carcass or a part of it be condemned.
2.1 Facilities Required
An inspection station should be provided for each inspector and inspector’s helper. Hand wash facilities, conveyor, line control switch, and facilities, to position tally sheets or other recording devices should be within easy reach of the inspector. Hang back racks and receptacles for condemned carcasses and parts should
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