Hausschlachtung

- Food and Feed Code [LFGB] as amended.
- Animal Welfare Act [TierSchG] as amended
- Animal Welfare Slaughter Ordinance [TierSchlV] as amended
- Regulation (EC) No. 1099/2009 of September 24, 2009 on the protection of animals at the time of killing [OJ L 303/1] as amended.
- Animal Food Hygiene Ordinance [Tier-LMHV] as amended.
- Animal Food Monitoring Ordinance [Tier-LMÜV] in the current version
- Thuringian Food Monitoring Act [ThürLMÜbG] in the current version
- Regulation (EC) No. 1069/2009 of the European Parliament and of the Council laying down health rules concerning animal by-products not intended for human consumption and repealing Regulation (EC) No. 1774/2002) of 21.10.2009 [OJ L 300/1] as amended.
- Regulation (EU) No 142/2011 implementing Regulation (EC) No 1169/2009 of 25.02.2011 [OJ L 54/1] as amended.
- Animal by-products disposal law [TierNebG] as amended.
- Animal by-products disposal ordinance [TierNebV] as amended.
- Thuringian Animal By-products Disposal Act [ThürTierNebAG] as amended.

If you wish to slaughter pets or ungulates yourself at home, you must register this with the competent authority. Home slaughter is the slaughter of animals outside of a commercial slaughterhouse.

Home slaughtering is slaughtering outside approved slaughterhouses, whereby the meat - fresh or processed - may only be used in the household of the person owning the slaughtered animal. It is not permitted to sell the meat to persons outside the household. Home slaughtering also includes slaughtering outside approved establishments that is carried out in specially prepared rooms used by the person owning the slaughtered animal, for example those of the person carrying out the slaughter.
Meat production for other persons is a commercial activity in terms of food law and may only be carried out in approved slaughterhouses in compliance with other provisions of European and national food and meat hygiene law.
Animals must be spared any avoidable pain, stress and suffering during slaughter - including domestic slaughter. Animals are therefore only killed or slaughtered after being stunned to ensure that they remain unconscious and insensible until death.
Persons who stun and kill their own animals for domestic slaughter must have the necessary knowledge and skills [expertise]. This includes, in particular, the expertise to carry out the legally prescribed stunning method, depending on the animal species, to assess the success of the stunning, the immediate subsequent killing and the determination of death.

If the domestic slaughter is carried out by a person providing the service [not the person owning the animal for slaughter], the slaughtering person must be able to present a certificate of competence. Further information on this can be obtained from the local veterinary and food inspection office of the district or city.

Certain official inspections are required for home slaughtering. Therefore, every planned home slaughter must be registered by the animal owner with the local veterinary and food inspection office of the district or city. The official inspections serve to ensure food safety and consumer protection. The inspection obligations for domestic slaughter apply to cattle, pigs, sheep, goats and other cloven-hoofed animals [including farmed game] as well as horses and other solipeds whose meat is intended for human consumption.

The official ante-mortem inspection [examination of the live animal] is only mandatory for animals that show an impaired general condition before slaughter.

Every slaughtered animal is subject to an official post-mortem inspection [examination of the carcass, organs and blood].

The official examination for trichinella is mandatory for domestic pigs, solipeds and wild boars kept as farmed game.

After the official meat inspection, the animal by-products (ABP) must be disposed of properly. The ABP include, among other things Slaughterhouse waste and - in particular - specified risk material [SRM] from cattle, sheep and goats. The specified risk material must be dyed by the official veterinarians or official specialist assistants. Disposal via household waste or burial is not permitted. The disposal routes for ABP are specified by law. Specified risk material [category 1 material] and category 2 material [e.g. carcasses that were found to be harmful to health during the official post-mortem inspection] can only be disposed of via the rendering plant. Other slaughterhouse waste, unfit carcasses or parts of carcasses [category 3 material] must also be registered with an approved disposal company in accordance with Regulation (EC) No. 1069/2009 and collected. The locally responsible veterinary and food monitoring office of the district or city can provide information on this.

• Home slaughter
• Home slaughtering: Slaughtering outside of authorized establishments in one's own household
• Meat use: Exclusively for own consumption, not for sale to others
• Commercial activity: meat production for others only permitted in approved slaughterhouses
• Animal welfare: animals must be protected from pain and suffering, stunning required before slaughter
• Expertise: Persons who slaughter themselves must have the necessary knowledge and skills
• Persons providing services: A certificate of competence is required for home slaughtering by third parties
• Official inspections: Registration and inspections at the local veterinary and food inspection office required
• Compulsory inspection: For cattle, pigs, sheep, goats, horses and other animals intended for human consumption
• Trichinella examination: Mandatory for domestic pigs, solipeds and farmed game
• Meat inspection: Official inspection of the carcass, organs and blood
• Animal by-products: Disposal of slaughterhouse waste and specified risk material in accordance with legal requirements
• Disposal: Specified risk material and category 2 material via rendering plant, category 3 material by authorized disposal companies
• Responsibility: Veterinary and food monitoring office of your district or city.

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To the veterinary and food monitoring office of your district or city.