(3) Visual and olfactory inspection. The purpose is to determine that the
product is free of storage deterioration, spoilage (bacterial action), insect or rodent
(4) Inspection of internal temperature. The purpose is to ensure that the
acceptable temperature recommended for a particular product is maintained.
Inspection for age requirement. The inspector determines the age of the
The inspector checks on the number of items per pound or container and checks
on (verifies) the net weight of the product. The inspector may be required to physically
count each sample. Net weight may be verified on any item. Test weighing is required
only if it was not performed at origin. Inspection for quantity is part of destination
AGE OF PRODUCT
a. Manufacturer's Code. Code dates are placed on food products by
manufacturers to assure quality. Veterinary personnel use the information provided by
code dates during the inspection for product condition. Code dates are used to:
(1) Guarantee the freshness of perishable products that are received and
offered for sale to the consumer.
(2) Provide guidance on rotation of stock, or, where applicable, exchange or
disposal of out-of-date stock.
In addition, food inspection personnel must be able to explain the codes to
anyone who has a question.
b. Location of Codes. The inspector must be able to locate the product code on
the product's outer covering (packaging). Sometimes this is not easy to do. (See
(1) Code book. If the product's code is not easily located, the inspector can
look in a code book or in a data base on the Intranet. The manufacturer's code book may
be kept in the veterinary food inspection office.
(2) Packing container. The product code may be placed on the packing
container instead of on the outer packaging. For example, pork loins are not individually
marked because the code appears on the packing.