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Practical training in ante-mortem and post-mortem meat inspection

Practical training in ante-mortem and post-mortem meat inspection
(in short: abattoir internship (Schlachthofpraktikum) pursuant to sections 55 (2) and 56 (2) TAppV)

Duration A total of 100 hours within a total period of at least three weeks at one or two abattoirs that slaughter cattle and/or pigs. It is recommended to include both animal species. Practical training in ante-mortem and meat inspection of poultry in an abattoir under an authority responsible for ante-mortem and meat inspection can be credited in accordance for a maximum of 30 hours. If the training is divided into two or three abattoirs, the periods should be consecutive.

Time of clinical rotations during the 9th semester and 10th semester (1st October to 30th September of the following year)


Time after completing the Meat Inspection Course at the Institute for Food Safety and Food Hygiene in the 8th semester


1 to 3 institutions


Sections 55 (2) and (3) and 56 TAppV

Activity may only take place in companies that have a licence and in which full-time official veterinarians perform inspection work; For more details see TappV.

Countries EU country, other signatory to the Agreement on the European Economic Area, Switzerland

1 certificate according to Annex 7 TAppV with up to 3 partial certificates

Learning Objectives

For the learning objectives, please see the learning objective catalogue.


Please submit the completed evaluation forms together with the completed logbook signed by yourself and by the EPT provider and your internship certificate in person to the Veterinary Library (Building 6, Oertzenweg 19 b, 14163 Berlin). Evaluation forms, logbook and internship certificate can be found in the booklet “Guide to EPT” [German version].