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Inspection of Locally Slaughtered Animals for Public Consumption

It is of paramount importance that all the locally produced meat that is offered for sale is safe to eat. In order to ensure this, all locally produced meat has to be examined by DEH prior to being offered for sale.

The examination process is two fold:-

  • The ante-mortem (before slaughter) aspect is carried out by the Department of Agriculture (DOA). This is to determine whether animals are suitable for slaughter, and the DOA should be contacted directly regarding these requests.
  •  The post-mortem (after slaughter) inspection is undertaken by DEH. The purpose of this is to determine if a carcass is free from pathological conditions and physical contamination that may render all or part of the carcass unfit for human consumption.

Once the carcass has been passed fit for human consumption it is marked with the DEH’s stamp “Examined / Passed”. The ink used in the stamp is purple in colour and is safe to consume. The stamp is usually affixed to the outer surface of the carcass in several visible locations.

All persons intending to slaughter animals throughout these islands must contact the DEH and make arrangements to have post-mortem examinations done. The DEH requires that a minimum of forty-eight (48) hours notice be given in order for suitable arrangements to be made to carry out these inspections.

Butchers are reminded that offering meat for sale that has not been examined and passed by DEH is illegal and dangerous. Additionally, they should endeavor to carry out their slaughtering activities in a hygienic manner thus ensuring that the meat produced is free from all forms of contamination.

Consumers are asked to be vigilant and only purchase meat that has been inspected and passed (with visible stamp) by the DEH. The public should immediately report to the DEH any incidence of meat being offered for sale without the DEH stamp.

Please contact (345) 949-6696 in Grand Cayman, or (345) 948-2321 in Cayman Brac & Little Cayman to arrange an inspection.

Last Updated: 2014-06-02