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Think of meat inspection as a three-stage security filter for a high-security facility. The Antemortem phase is the exterior perimeter check (live animal), the Postmortem phase is the internal scan of the cargo (carcass and organs), and the Processing phase is the final check before the product leaves the warehouse. Throughout this process, the inspector acts as an expert sentinel, using both strict protocols (FMIA/PPIA) and their own professional intuition to block any "intruders" (physical, biological, or chemical hazards) from reaching the public.
Think of meat inspection as a three-stage security filter for a high-security facility. The Antemortem phase is the exterior perimeter check (live animal), the Postmortem phase is the internal scan of the cargo (carcass and organs), and the Processing phase is the final check before the product leaves the warehouse. Throughout this process, the inspector acts as an expert sentinel, using both strict protocols (FMIA/PPIA) and their own professional intuition to block any "intruders" (physical, biological, or chemical hazards) from reaching the public.
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