7.1 Criteria for assignment as a meat inspection service provider
7.2 Attributes of an assignee
7.3 Organisation and Management
7.4 Personnel
7.5 Facilities and equipment
7.6 Inspection methods and procedures
7.7 Handling inspection samples and items
7.8 Records
7.9 Complaints and appeals
7.10 Lines of communication
7.11 Reporting
7.12 Assignment process
