Ante-mortem Inspection • This is the comprehensive examination of food animals destined to slaughter • Conducted in the Lairage within 24 hours of slaughter and repeated if slaughter has been delayed over a day • Done by an official veterinarian in the slaughter house • In some cases it can be done on the farm if legislation allows. E.g., pigs and poultry • The slaughterhouse layout and conditions must facilitate the ante-mortem inspections, so that each animal can be readily checked and identified. • Adequate lighting and separate pens for sick or suspect animals are necessary