When the pigs arrive at the abattoir, the official veterinary inspection examines and approves the live pigs in order to ensure that the animals have not been subjected to overstressing. The inspection also serves as a health control to ensure that only healthy animals are declared suitable for consumption.

The official veterinary inspection makes sure that all requirements in relation to animal welfare are followed. This control, together with control measures after slaughtering, ensures that only healthy parts from healthy animals are approved for consumption. At the control, the animals are also examined for signs if the welfare of the animals has been compromised in the form of injuries or other symptoms of overstressing.

The control before slaughtering includes:

• Examination of the pigs in movement
• Any control of pigs with abnormal movements, visible injuries etc.
• The assessment of whether the animals are sick, exhausted, excited or display signs of disruption in their general well-being

Pigs that are suspected of being sick or under medical treatment are examined thoroughly to provide a diagnosis.

Pigs that are refused at the control before slaughtering are killed and sent for destruction.

The farmer can use the control results to take preventive measures

The control results are sent to the abattoir and then to the farmer together with the payment. Thereby, the farmer is informed about any symptoms of disease at a very early stage and can prevent the problem before it develops further.

The official veterinary inspection of live pigs before slaughtering (meat control) is made in accordance with the rules of the Regulation for products of animal origin (854/2004/EC).