The Regulations of Meat Inspection (referred to as the Regulations hereinafter) are drawn up pursuant to the provisions specified in the paragraph 2, Article 29 of the Animal Industry Act (referred to as the Act hereinafter).

Meat Inspection includes the ante-mortem and post-mortem inspection of livestock and poultry, and the related inspection works at the premises of slaughterhouse.

The terms used in the Regulations herein are defined as follows:
1.Veterinary meat inspector: Veterinarian carrying out meat inspection in accordance with paragraph 3 of Article 29 of the Act.
2.Veterinary meat inspector in charge: A veterinary meat inspector is selected and appointed by the central competent authority or an agency entrusted to serve as the supervisor of the personnel assigned to the slaughterhouse to perform meat inspection.
3.Meat Inspection Assistant: Refers to the person who assists in performing pre-mortem, post-mortem and other related inspection works of livestock and poultry under the instructions and supervision of veterinary meat inspectors.
4.Carcass: The whole or cut body of livestock or poultry which is well bled and eviscerated.
5.Viscera: The internal organs of livestock or poultry in the chest, abdominal or pelvic cavities.
6.Suspected livestock or poultry: Livestock or poultry which requires further examination as deemed necessary by the veterinary meat inspector in the ante-mortem inspection.
7.Pass: Refers to any of the following conditions:
(1)Livestock or poultry interpreted as fit for slaughter subsequent to ante-mortem inspection.
(2)Carcasses or viscera of livestock or poultry interpreted as edible after post-mortem inspection.
8.Fail: Refers to any of the following conditions:
(1)Livestock or poultry interpreted as unfit for slaughter after ante-mortem inspection.
(2)Carcasses or viscera of livestock or poultry interpreted as inedible after post-mortem inspection.
9.Detention: A disposition instructed by the veterinary meat inspector to the slaughterhouse to deliver livestock, poultry, or their carcasses or viscera under inspection to a designated place for holding when it is so interpreted by the veterinary meat inspector that the said livestock, poultry or their carcasses or viscera require more detailed examination, testing or other actions before a decision of pass/fail can be made.
10.Cooked to Pass: Carcass or livestock interpreted as edible after the required heating process.
11.Frozen to Pass: Carcass or livestock interpreted as edible after the required freezing process.

The person-in-charge of the slaughterhouse shall fill in the application form ten days before the first operation after obtaining the slaughterhouse registration certificate or application for resumption of business. The person-in-charge must submit the following documents, in accordance with the provisions of Paragraph 2 of Article 29 of the Act, to the central competent authority to apply for dispatching personnel to perform meat inspection:
1.Certified document for the registration of company or business.
2.The Photocopy of the slaughterhouse registration certificate.
3.Other documents specified by the central competent authority.
A slaughterhouse applying for a trial run inspection in the establishing process shall submit the application forms for the trial run for joint review and meat inspection to the central competent authority through the municipal or county (city) competent authorities to dispatch personnel for meat inspection.

The person-in-charge of the slaughterhouse shall report the actual slaughter operation hours during the previous month and scheduled hours for the following month to the central competent authority by the tenth day of each month, or the next business day if there is occurrence of public holidays. The central competent authority is to dispatch personnel to conduct meat inspection accordingly.
The slaughterhouse person-in-charge shall submit an application form for a timetable schedule change to the central competent authority for approval at least 48 hours before a change to operation schedule, unless there is occurrence of a force majeure.
The central competent authority will consider the slaughterhouse's operation schedule to adjust dispatching of the meat inspection personnel accordingly.

A slaughterhouse shall appoint adequate and experienced workers to carry out the following tasks in accordance with the instructions of the veterinary meat inspector at the time of meat inspection:
1.Driving, moving, isolating and handling of livestock or poultry during ante-mortem inspection.
2.Labeling the livestock or poultry and their carcasses and viscera.
3.Cutting, displaying or arranging the objects for inspection.
4.Moving carcasses or viscera interpreted as detention to the detention line (area).
5.Cutting, trimming, cleaning or disinfecting carcasses or viscera.
6.Disposing livestock, poultry, and their carcasses and viscera interpreted as fail.
7.Other tasks relating meat inspection as specified by the central competent authority.

Slaughterhouse shall present carcasses and corresponding viscera synchronously for the veterinary meat inspector to conduct inspection.

The designated livestock or poultry shall have the label to sufficiently identify the farm of origin before ante-mortem inspection, and the owner or keeper shall provide the proof of origin.
The specified type of designated livestock or poultry and the format of the proof of origin described in the preceding paragraph are announced by the central competent authority.

Livestock or poultry shall be held for sufficient time prior to the ante-mortem inspection.
The aforesaid inspection specified in the preceding paragraph shall be carried out in the holding pens/areas of the slaughterhouse before slaughtering.

The following livestock or poultry shall be slaughtered separately or slaughtered on the same day after all the livestock or poultry which pass the ante-mortem inspection are slaughtered:
1.Suspected livestock or poultry.
2.The designated livestock or poultry described in Paragraph 1 of Article 5-1 do not have the label to sufficiently identify the holding of origin, or if the owner/keeper does not provide the proof of origin.
For the designated livestock/poultry described in Subparagraph 2 of the preceding paragraph, either not having the label to sufficiently identify the holding of the origin, or if the owner/keeper does not provide proof of origin within 72 hours of slaughtering, the carcasses or visceras shall be deemed "fail".

Where livestock, poultry, or their carcasses or viscera are found in sampling tests containing residues of harmful substances or foreign objects which do not conform to relevant regulations, the slaughtered carcasses or viscera shall be interpreted as "fail". Other livestock or poultry originated from the same source of production as the tested ones may be retrieved by their owner after a release paper is signed by the veterinary meat inspector if the test result is examined by the veterinary meat inspector and indicates the possibility of the livestock and poultry having the same kind of residues. The livestock or poultry which is not retrieved by their owner will be interpreted as "fail".