[The surveillance of plant hygiene in the slaughtering process]

Basing on inspections of slaughterhouses it was tried to judge the effectiveness of the hygiene supervision implemented by the legislation. The organization of the control, the technological process including abattoir constructions and operations, the general hygienic aspects with special regard to cleaning and disinfection were registered. It is clearly demonstrated by grave examples (eg. wrong organization, insufficient employment of staff, incomplete knowledge, illegal practices) that nowadays in spite of a few exceptions, the supervision of hygiene in abattoirs is fragmentary. Paying attention to the conceptions of EEC committees dealing already with systematic controls, it would be well done to establish already known systems at once in the plants. According to the meat hygiene regulations exclusively official veterinarians are competent for this field of activities. These have to take the actual scientific knowledge into consideration.