Cattle Inspection (1990) / Chapter Skim
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1 Executive Summary
1 Executive Summary
Pages 1-7
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7~. "In the next decade, FSIS intends to complete the transition from an inspection service to a public health agency capable of controlling risks from the producer to the consumer with the aim of reducing foodborne illness acquired through consumption of meat products" (Crawford, 1990, p.
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o For more than 80 years, FSIS has developed in its inspectorate a strong culture of determination and responsibility for final decisions Traditional inspection requires USDA inspectors to examine organoleptically each carcass and viscera as they move separately through plants. In traditional inspection, inspectors seek visible disease lesions, defects, and nonconformances (see Chapter 3)
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, some cuts and organ positioning formerly done by FSIS inspectors are carried out by plant employees, the viscera and carcass inspection stations are combined, and inspection is completed at the viscera inspection belt. In SIS-C, every carcass, viscera, and head receives individual FSIS inspection.
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From a food safety viewpoint, SIS-C alone is probably no better, and in some situations can be less effective, than traditional inspection because the reduced oversight by government inspectors is not compensated by a total commitment to product quality on the part of industry. SIS-C/PQC is the most important change in bovine meat inspection Partial Quality Control (PQC)
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Under most systems of cattle inspection, FSIS monitoring of pathogens and chemical residues in carcasses produces archival and trend data. It is not designed to prevent public exposure or eliminate these risks to public health.
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Desired attributes of meat and meat products include both safety and quality issues, which are not exclusive (see Chapter 3~. Recommendations If the role of FSTS is to establish policies and regulations based on the best possible science to protect public health and to foster public confidence in the safety of meat and meat products, the committee recommends that the following steps be taken: o o The Secretary of Agriculture should enlist the assistance of the Agricultural Research Service (ARS)
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FSTS should establish mandatory finished product standards and enhance its procedures under traditional systems to extend the benefits of PQC to all cattle, including veal calves and cull dairy cows, that pose the greatest risks from microbial/chemical contamination. FSIS should improve communications with its field inspectors to ensure that they share and concur with agency goals and philosophies of food safety in the twenty-first century.
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