c. Determine Age at Delivery. The inspector determines the age of the
product at delivery and the remaining shelf life and compares it to the requirements
listed in the inspection data packet.
d. Determine Temperature. Determine the product temperature and compare
it with the requirements given in the inspection data packet.
e. Inspect for Abnormalities. Examine the cuts of pork for any abnormalities
(lesson 1, paragraph 1-14). The veterinary food inspection specialist does this
inspection by visual, tactile, and olfactory examination.