Model cases of the organisation and staff requirements by the meat inspektion of pigs

Because of increasing personal costs and changes in the on-line-work in mea t inspection a modernization of the meal inspection process is being called for since several years. The drafted method of inspection examined possibilities to improve of cost effectiveness and hygiene with respect to law and consumer protection. Afte r taking down the current situation, deficiencies in slaughtering technique and hygiene have to be revised and improvements were offered as far as pos sible. An organization model shows the technical procedure of meat inspecti on at the planned slaughter line speed of 225 carcasses per hour. The perso nel model shows the number of staff needed and the time planned per inspect ion unit including the way back. Slaughter line speed and team composition, including physical conditions are especially geared to the examined abatto ir.