Article 6
Member States shall set up a system of physical and documentary supervision to ensure that all meat is processed into the products specified in Article 5. The system must include physical checks of quantity and quality at the start of the processing, during the processing and after the processing operation is completed. To this end, processors shall at any time be able to demonstrate the identity and use of the purchased meat through appropriate production records. Upon technical verification of the production method by the competent authority, to the extent necessary, allowance may be taken for drip losses and trimmings.