That's indeed the case in France. Instead of certifying each carcass, inspectors inspect practices as a whole and facilities and then issue certification. Then each operator is responsible for complying with its certification.
That's precisely what's happening in certain facilities in the United States, where operators are allowed to do business instead of reserve their production for personal consumption or, in some instances, farm sales. They're even entitled to sell their products directly to restaurants. That happens on a small scale, and authorities trust in operators' intelligence and determination not to kill their clientele, which is usually very bad for business.