The safety of the foods we eat is the responsibility of every person in contact with it from the farm to the dining table. No matter how effective one segment of the food industry is in ensuring a safe food product, that effort can bepromised by the nest segment in the food chain. Municipal, county, state, and national governmental agencies are responsible for overseeing food production, distribution, procurement, and preparation to assure that food made available to consumers is safe. Download the pdf Factsheet: Meat Inspection See full list on The safety of the foods we eat is the responsibility of every person in contact with it from the farm to the dining table. No matter how effective one segment of the food industry is in ensuring a safe food product, that effort can bepromised by the nest segment in the food chain. Municipal, county, state, and national governmental agencies are responsible for overseeing food production, distribution, procurement, and preparation to assure that food made available to consumers is safe. The meat industry is generally recognized as the most highly regulated of all food Industries in the U.S. No fewer than nine federal agencies serve as “watchdogs” to assure meat presented to consumers is wholesome and safe. The government agency having the greatest role in the production of wholesale meat products is the Food Safety and Inspection Service of the United States Department of Agriculture (FSIS-USDA), which administers aprehen- sive system of inspection regulations to ensure that... See full list on The U.S. (Federal) meat inspection program began in 1891 when Congress passed a general meat inspection act, providing for the inspection of cattle (ude pork). In 1905, the safety and wholesomeness of meat came undair wrote The Jungle, describing the poor sanitary conditions in the meat packing industry, kindling a storm of public concern and protest. As a result of this book, in part, the Federal Meat Inspection Act was passed in 1906, requiring the inspection of livestock and their carcasses destined for interstate and foreignmerce. In addi- tion, processed meat, as well as meat equipment and facilities, were required to be inspected. In 1967, the Wholesome Meat Act was passed, ude mandatory inspection of all meat processed and sold within the same state (intrastate inspection). Thus, with the passage of the 1967 Act, all meat destined for sale to consumers must be inspected f... See full list on In 1990, approximately 6,500 meat processing plants operated under federal inspection in the U.S. More than 7,800 FSIS employees are responsible for implementing inspection in these plants. Each inspector serves as the consumer’s representative in assuring the wholesomeness of meat offered for sale to the public. Two categories of meat inspectors may be found in a processing plant: a lay inspector or a veterinary inspector (who is a Doctor in Veterinary Medicine). The qualifications of lay inspectors range from high school graduates to food technologists with degrees from accredited universities. All slaughter inspection procedures and many processing inspection procedures occur under the supervision of a highly trained veterinary inspector, who has expertise in the areas of anatomy, physiology, microbiology, and pathology of animals. Lay inspectors in the slaughter area are trained to carefully observe the slaughter procedures and to identify and retain carcasses or carcass parts t... See full list on The safety and wholesomeness of the nation’s pork products is overseen by the Food Safety and Inspection Service of the United States Department of Agriculture. From the construction of pork processing facilities to the shipment of pork products from a plant, the FSIS-USDA is involved in every aspect of manufacturing wholesome meat products. An on-site FSIS-USDA inspector observes the hog before, during and after slaughter as well as during the processing of a carcass into smaller, value added pork products. FSIS tests meat and meat products for residues and microbiological hazards and makes sure the food additives are used correctly and reported accurately on food labels. Food safety and wholesomeness is the responsibility of everyone thates into contact with a food from production to consumption. It is the government’s responsibility to oversee the safe manufacturing, distribution and marketing of wholesome pork products to the public. See full list on A Congressional Perspective on Food, 1989, the Honorable Charles W. Stenhoim and Daniel S. Waggoner, Journal of the American Veterinary Medical Association. Vol. 195, No 7, Pages. Meat and Poultry Inspection, 1993, 1992 Report of the Secretary of Agriculture to the U.S. Congress, Food Safety and Inspection Service, U.S. Depart- ment of Agriculture, Room 202, Portal Building, 14th & Independence Avenue, SW, Washington, DC 20250. Code of Federal Regulations: Animal and Animal Products, 9, Part 200 to End, 1993, Office of the Federal Register National Archives and Records Administration. The Final Rule on Pathogen Reduction and Hazard Analysis and Critical Control Points Background Paper, 1996. USDA – FSIS Room 202, Portal Building, 14th & Independence Avenue, SW, Washington, DC 20250 See full list on
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