 The Act required mandatory inspection of livestock before and immediately after of every carcass and set very specific sanitary standards for slaughterhouses.The FMIA allowed the USDA to issue grants of inspection and monitor slaughter and processing operations, which allowed them to enforce food safety regulatory requirements.Following passage of the 1906 Act, BAI's Meat Inspection Division hired more than 1,300 inspectors to work at 163 establishments.