The Meat Inspection Act is a U.S. food law that requires animals raised for human consumption be inspected prior to slaughter. It also allows veterinarians to look at the carcasses of animals after they have been killed. This bill also ensures food safety by setting cleanliness standards for both slaughterhouses and establishments that process meats. It was signed into law in 1906 by President Theodore Roosevelt.
This legislation requires all animals to be inspected upon arrival at the slaughterhouse. This includes horses, cattle, sheep, pigs, goats, and mules. An inspector is appointed for each location by the Secretary of Agriculture. Before being killed, animals showing signs of disease are separated from those that are healthy. This law also makes it mandatory to slaughter creatures in a humane manner, and lists several acceptable methods of doing so.
Those animals that have been identified as carrying a disease and separated from healthy animals are examined by a veterinarian after being killed. This provision also covers how to destroy carcasses that can not be used. It also gives guidelines as to how to label or mark these bodies. Inspectors within the plant often check to make sure this is done properly in order to avoid receiving a notice of violation from a government agency.
The Meat Inspection Act sets standards of cleanliness and sanitation for slaughterhouses and meat processing facilities in order to ensure food safety. It allows agents of the U.S. Department of Agriculture to inspect these businesses to make sure they are in compliance with this law. Representatives can also halt production in facilities where unsanitary conditions are found. Inspectors might also reject product deemed to have been produced in an unsafe manner.
This bill was signed into law in 1906 by then U.S. President Theodore Roosevelt. It was designed to be a companion act to the Pure Food and Drug Act. Both of these statutes were intended to make meat and other foods consumed by humans safe for them to do so.
The Meat Inspection Act makes sure those involved in the meat packaging and processing industry follow strict standards of slaughtering animals and preparing food. Doing so can help keep members of the public safe from possible contamination. It can also give people peace of mind when buying groceries, since they can be sure the meat they purchase has been checked carefully before it was sold.