(2) In the United States (US), employees of the United States Department of
Agriculture Food Safety Inspection Service, (USDA-FSIS) usually perform antemortem
inspections. In overseas areas, these inspections are often performed or supervised by
US Army Veterinary Services personnel.
b. Postmortem Inspections.
(1) Postmortem inspections are performed immediately after slaughter. The
inspector examines the head, viscera, and carcass for diseased conditions that would
make the meat unfit for human consumption.
(2) In the US, employees of the USDA-FSIS usually perform postmortem
inspections. In overseas areas, these inspections are often performed or supervised by
US Army Veterinary Service personnel.
Figure 1-2. Head inspection.
Figure 1-3. Carcass inspection.
Figure 1-4. Viscera inspection.
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