Abstract
The safety of the foods produced in the United States is the responsibility of everyone who comes into contact with it, from the farm to the dining room table. No matter how effective one segment of the food industry is in ensuring a safe food product, that safety can be compromised by the next segment in the food chain. It is the job of municipal, county, state, and national government agencies to oversee food production, distribution, procurement, and preparation to ensure food safety. Of the foods produced in the United States, it is well recognized that the meat industry is one of the most highly regulated of all food industries. A total of nine government agencies [Food Safety and Inspection Service (FSIS), Packers and Stockyard Administration (P&SA), Occupational Safety and Health (OSHA), Food and Drug Administration (FDA), Agricultural Marketing Service (AMS), Environmental Protection Agency (EPA), Consumer Product Safety Commission, Food and Nutrition Service, and the Animal, Plant and Health Inspection Service (APHIS)] serve as “watchdogs” to ensure meat and poultry presented to consumers is wholesome and safe. It must be recognized that the last line of defense is the consumer who has a distinct responsibility to handle foods in a safe manner. The government agency that plays the biggest part in overseeing the safe production of meat and poultry is the Food Safety and Inspection Service of the United States Department of Agriculture (FSIS-USDA), which administers a comprehensive system of inspection laws to ensure that meat and poultry products moving in interstate and foreign commerce for use as human food are safe, wholesome, and accurately labeled.
Keywords
- Inspection System
- Poultry Product
- Meat Inspection
- Critical Control Point
- Hazard Analysis Critical Control Point
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
Selected References
Food Safety and Inspection Service, United States Department of Agriculture. 1990. HACCP: HACCP Principles for Food Production, Hazard Analysis and Critical Control Point System National Advisory Committee on Microbiological Criteria for Foods. U.S. Government Printing Office, Washington, DC.
Food Safety and Inspection Service, United States Department of Agriculture. 1990. Nutrition Labeling of Meat and Poultry Products: FSIS Backgrounder. U.S. Government Printing Office, Washington, DC.
Food Safety and Inspection Service, U.S. Department of Agriculture. 1992. Meat and Poultry Inspection: 1992 Report of the Secretary of Agriculture to the U.S. Congress
U.S. Government Printing Office, Washington, DC.
Food Safety and Inspection Service, United States Department of Agriculture. 1993. Two-Track Approach to Risk-Based Inspection System: FSIS Backgrounder. U.S.
Government Printing Office, Washington, DC. Kiekl, Elmer R. and V. James Rhodes. 1960. Historical Development of Beef Quality and Grading Standards, Research Bulletin 728, University of Missouri, College of Agriculture, Agricultural Experiment Station.
Office of the Federal Register National Archives and Records Administration. 1993. Code of Federal Regulations: Animal and Animal Products, 9, Part 200 to End. U.S. Government Printing Office, Washington, DC.
Stenholm, Charles W. and Daniel B. Waggoner, 1989. A congressional perspective on food safety, J. Amer. Vet. Med. Assoc. 195(7):P 916–921.
The International Commission on Microbiological Specifications for Foods (ICMSF) of the International Union of Microbiological Societies. 1988. Micro-Organisms in Foods 4: Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality. Blackwell Scientific Publications, Palo Alto, CA.
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1994 Springer Science+Business Media Dordrecht
About this chapter
Cite this chapter
Hale, D.S. (1994). Inspection. In: Kinsman, D.M., Kotula, A.W., Breidenstein, B.C. (eds) Muscle Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5933-4_6
Download citation
DOI: https://doi.org/10.1007/978-1-4757-5933-4_6
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4757-5935-8
Online ISBN: 978-1-4757-5933-4
eBook Packages: Springer Book Archive