Regulations of Meat Inspection Article 3
The terms used in the Regulations herein are defined as follows:1.Veterinary meat inspector: Veterinarian carrying out meat inspection in accordance with paragraph 3 of Article 29 of the Act.2.Veterinary meat inspector in charge: A veterinary meat inspector is selected and appointed by the central competent authority or an agency entrusted to serve as the supervisor of the personnel assigned to the slaughterhouse to perform meat inspection.3.Meat Inspection Assistant: Refers to the person who assists in performing pre-mortem, post-mortem and other related inspection works of livestock and poultry under the instructions and supervision of veterinary meat inspectors.4.Carcass: The whole or cut body of livestock or poultry which is well bled and eviscerated.5.Viscera: The internal organs of livestock or poultry in the chest, abdominal or pelvic cavities.6.Suspected livestock or poultry: Livestock or poultry which requires further examination as deemed necessary by the veterinary meat inspector in the ante-mortem inspection.7.Pass: Refers to any of the following conditions:(1)Livestock or poultry interpreted as fit for slaughter subsequent to ante-mortem inspection.(2)Carcasses or viscera of livestock or poultry interpreted as edible after post-mortem inspection.8.Fail: Refers to any of the following conditions:(1)Livestock or poultry interpreted as unfit for slaughter after ante-mortem inspection.(2)Carcasses or viscera of livestock or poultry interpreted as inedible after post-mortem inspection.9.Detention: A disposition instructed by the veterinary meat inspector to the slaughterhouse to deliver livestock, poultry, or their carcasses or viscera under inspection to a designated place for holding when it is so interpreted by the veterinary meat inspector that the said livestock, poultry or their carcasses or viscera require more detailed examination, testing or other actions before a decision of pass/fail can be made.10.Cooked to Pass: Carcass or livestock interpreted as edible after the required heating process.11.Frozen to Pass: Carcass or livestock interpreted as edible after the required freezing process.
中文原文 屠宰衛生檢查規則（890419訂定）第3條
本規則用詞，定義如下：
一、屠宰衛生檢查獸醫師：指依本法第二十九條第三項執行屠宰衛生檢查之獸醫師。
二、屠宰衛生檢查獸醫師主任：屠宰衛生檢查獸醫師經中央主管機關或受其委託之機構甄選任用，擔任派駐屠宰場執行屠宰衛生檢查人員之主管。
三、屠宰衛生檢查助理：指於屠宰衛生檢查獸醫師指揮監督下，協助執行家畜、家禽屠前、屠後及其他相關檢查之人員。
四、屠體︰指家畜、家禽經放血後不含內臟之整體與剖體。
五、內臟︰指家畜、家禽胸腔、腹腔及骨盆腔之臟器。
六、疑畜、疑禽︰依本規則施行屠前檢查，認為有待進一步檢查之家畜、家禽。
七、合格︰指有下列情形之一者：
（一）家畜、家禽經屠前檢查判定適合屠宰。
（二）家畜、家禽之屠體、內臟經屠後檢查判定適合供食用。
八、不合格：指有下列情形之一者：
（一）家畜、家禽經屠前檢查判定不適合屠宰。
（二）家畜、家禽之屠體、內臟經屠後檢查判定不適合供食用。
九、稽留︰屠宰衛生檢查獸醫師認定家畜、家禽或其屠體、內臟，應經縝密檢查、檢驗或其他處理後再為判定時，指示屠宰場將該家畜、家禽或其屠體、內臟送往指定處所留置之處置。
十、加熱後合格︰屠體、內臟經檢查判定應依規定加熱後，方適宜供食用者。
十一、冷凍後合格︰屠體、內臟經檢查判定應依規定冷凍後，方適宜供食用者。
一、屠宰衛生檢查獸醫師：指依本法第二十九條第三項執行屠宰衛生檢查之獸醫師。
二、屠宰衛生檢查獸醫師主任：屠宰衛生檢查獸醫師經中央主管機關或受其委託之機構甄選任用，擔任派駐屠宰場執行屠宰衛生檢查人員之主管。
三、屠宰衛生檢查助理：指於屠宰衛生檢查獸醫師指揮監督下，協助執行家畜、家禽屠前、屠後及其他相關檢查之人員。
四、屠體︰指家畜、家禽經放血後不含內臟之整體與剖體。
五、內臟︰指家畜、家禽胸腔、腹腔及骨盆腔之臟器。
六、疑畜、疑禽︰依本規則施行屠前檢查，認為有待進一步檢查之家畜、家禽。
七、合格︰指有下列情形之一者：
（一）家畜、家禽經屠前檢查判定適合屠宰。
（二）家畜、家禽之屠體、內臟經屠後檢查判定適合供食用。
八、不合格：指有下列情形之一者：
（一）家畜、家禽經屠前檢查判定不適合屠宰。
（二）家畜、家禽之屠體、內臟經屠後檢查判定不適合供食用。
九、稽留︰屠宰衛生檢查獸醫師認定家畜、家禽或其屠體、內臟，應經縝密檢查、檢驗或其他處理後再為判定時，指示屠宰場將該家畜、家禽或其屠體、內臟送往指定處所留置之處置。
十、加熱後合格︰屠體、內臟經檢查判定應依規定加熱後，方適宜供食用者。
十一、冷凍後合格︰屠體、內臟經檢查判定應依規定冷凍後，方適宜供食用者。