(1) Before slaughtering any animal, such animal shall be inspected at the animal slaughterhouse in the area where the animal slaughterhouse is established and at the place designated by the meat supervisor in the area where the animal slaughterhouse is not established. The procedure for checking animals will be as prescribed.
(2) If the animal examined according to sub-section (1) is found suitable for slaughter, the meat inspector will also mark and give permission to slaughter such animal.
(3) If an animal examined according to sub-section (1) is found to be sick, the meat inspector may prohibit the slaughter of such animal.