Federal Meat and Poultry Inspection Duties and Requirements—Part 4: Food Defense, Product Sampling, Rules of Practice, and Summary
This 4-part series aims to inform environmental health specialists of the duties and requirements for federal meat and poultry inspectors and the companies they regulate. Part 1 provided general attributes of U.S. Department of Agriculture Food Safety and Inspection Service inspection personnel and regulated companies (Amery, 2023a). Part 2 covered the computer-based system used to communicate results of inspection tasks, the marks of inspection, and slaughter inspection duties and company responsibilities (Amery, 2023b). Part 3 covered the duties performed by consumer safety inspectors who monitor food safety systems. These duties include monitoring of Sanitation Standard Operating Procedures, hazard analysis critical control point (HACCP) procedures, reinspection, labeling issues, and company allergen controls (Amery, 2023c). Part 4 will discuss the verification of company food defenses, laboratory sampling of products, and the Rules of Practice. A summary of the 4-part series is also provided.
Publication: Journal of Environmental Health
Published: September 2023
- Roger W. Amery, CP-FS