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13.10.2004A DECISION MODEL FOR THE RISK-BASED MEAT INSPECTIONThe European Union is reorganizing the European food safety system. Risk-based decisions and procedures play a major part in the new European food hygiene legislation. In the year 2006, the “Regulation of the European parliament and of the council laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption” will be implemented. One of the key elements of this regulation is the transition from the “traditional” to a “risk-based” meat inspection. For the official veterinarian, this will offer the possibility to permit a mere visual meat inspection for batches of slaughter pigs, which were raised under controlled conditions and for which the information flow between farm and abattoir is regarded as sufficient for risk-based decisions. In case of epidemiological data indicating a risk, the official veterinarian can order a “traditional” meat inspection with incision and palpation for the pigs in question. To support this decision, one of the tasks of the official veterinarian will be the inspection and evaluation of food chain information. It is the task of the slaughterhouse to make the information available to the official veterinarian at least 24 h prior to the pigs’ delivery to the abattoir.Schruff, C., Blaha, T. (2004): Improving Quality and Safety in pork chains - Adressing the challenge of chain wide information management 
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