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- W2506777386 startingPage "57" @default.
- W2506777386 abstract "Summary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47History of meat and poultry inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48Poultry inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51Antemortem inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52Postmortem inspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53Condemnation and final disposition . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54Sanitary slaughter and dressing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58Poultry chilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59Plant sanitation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59Carcass reinspection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60Residue monitoring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61Other inspection activities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61The pathogen reduction and HACCP program . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62Sanitation standard operating procedures (SSOPs) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62Hazard analysis critical control points (HACCP) system . . . . . . . . . . . . . . . . . . . . . . . . . . 63Microbial testing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64Testing for E. coli . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64Testing for Salmonella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65HACCP-based inspection models project . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65Poultry grading . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71SummaryThe Food Safety and Inspection Service (FSIS) and the Agricultural Marketing Service(AMS) are two branches of the United States Department of Agriculture (USDA) responsible by law for administering poultry inspection and grading activities, respectively. In theU.S., poultry inspection involves examination of each bird to determine its wholesomenessand fitness for human food, maintenance of sanitary standards, and supervision of thepreparation, slaughter, processing, packaging, and labeling of poultry products at approved facilities. Inspection of poultry destined for interstate or foreign commerce is mandatory, and the associated costs are paid by the USDA." @default.
- W2506777386 created "2016-08-23" @default.
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- W2506777386 date "2000-12-26" @default.
- W2506777386 modified "2023-09-24" @default.
- W2506777386 title "Poultry meat inspection and grading" @default.
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