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Chapter 17 - Ante and Postmortem Inspection Staffing Standards and Ergonomic Considerations

RED MEAT INSPECTION

17.1 Red meat ante and postmortem inspection stations required for slaughter of animals for domestic consumption or export to the United States at specific line speeds.

17.2 Circumstances where additional inspection staff may be required

• 17.2.1 Antemortem staffing

17.3 Postmortem inspection staff rotation

17.4 Ergonomic considerations and postmortem inspection work station layout and requirements

• 17.4.1 Beef head inspection
• 17.4.2 Beef viscera inspection
• 17.4.3 Beef final carcass inspection
• 17.4.4 Hog viscera inspection
• 17.4.5 Hog carcass inspection
• 17.4.6 Line speeds exceeding 950 carcass spaces per hour for traditional inspection - Swine

See chapter 19