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The Inspection of Meat.
'Ihe inspection of meat is mainly controlled by the provisions
of the Public Health (Meat) Regulations, 1924.
These regulations provide that any person intending to
slaughter an animal for human consumption must notify the
local authority three hours before the time of slaughtering.
These notices may be given at any time as the local authority
are not empowered to regulate the hours of slaughter.
No less than 467 notifications of intention to slaughter
animals were received. These notices are not infrequently
delivered later than 5.0 p.m., and as there are no fixed times
for slaughtering to take place it is a somewhat onerous duty
to provide for the necessary inspection to be made on all
occasions.
A large proportion of meat inspection in the slaughterhouses
is carried out before or after the usual office hours
and on Sundays, and, with few exceptions, the carcases and
organs of all animals slaughtered in the district have been
inspected.
Six certificates were issued to butchers at their request
certifying that certain meat had been inspected and found
to be unfit for the food of man and destroyed.
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