A. Ante-mortem inspection

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: the health certificate provided for in Chapter X, Part A, accompanies them; and the requirements of paragraphs 2 to 5 are complied with. Ante-mortem inspection on the holding of provenance is to comprise: checks on records or documentation at the holding, including food chain information; a flock inspection, to determine whether the birds: 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, show disturbance of general behaviour or signs of disease which may make the meat unfit for human consumption, or show evidence that they may contain chemical residues in excess of the levels laid down in Community legislation, or residues of forbidden substances. An official veterinarian or an approved veterinarian is to carry out ante-mortem inspection at the holding. Ante-mortem inspection at the slaughterhouse need only cover: a control of the animals' identification; and 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. When birds are not slaughtered within three days of the issue of the health certificate referred to in paragraph l(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; 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. When ante-mortem inspection is not carried out at the holding, the official veterinarian is to carry out a flock inspection at the slaughterhouse. 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. 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 carcasses to the slaughterhouse or cutting plant.

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Source: EUR-Lex (Cellar) · retrieved 2026-11-04 · Text as adopted (Official Journal); later amendments are not incorporated in this text.