d. Determine Temperature. Determine the temperature and compare it with
the requirements given in the inspection data packet. Chilled beef should be between
32F (0C) to 40F (4.4C) and frozen beef should be 0F (-17.8C) or below. The
temperature is taken in the forequarter in the rose of the shoulder. In the hindquarter, it
is taken in the thickest part of the round.
e. Inspect for Abnormalities. Examine the cuts of beef for any abnormalities
(Section II of Lesson 1). The veterinary food inspection specialist does this inspection
by visual, tactile, and olfactory examination.
Section III. INSPECTION PROCEDURES FOR MEAT AND/OR MEAT PRODUCTS
INSPECTION STEPS AND PROCEDURES
The veterinary food inspection specialist must have excellent personal hygiene,
follow safe product handling practices, and equipment sanitation measures when
handling food products. The following 10 steps list the required procedures used when
performing a subsistence inspection for identity, condition, quality, and quantity.
a. STEP 1. Review previous inspection records, quality history records, and
customer complaints if applicable to identify trends in nonconformance's. The
veterinary food inspection specialist, using the inspection data packet, determines all
contractual requirements such as: delivery requirements, temperature requirements,
identity requirements, and packaging, packing, and marking requirements. Refer to the
lesson in subcourse MD0705, Inspection Documents, on extracting information from a
DLA/DSCP inspection data packet. Ensure the correct documents are selected and
utilized in the inspection data packet and then review for requirements.
(1) For prime vendor deliveries, use the electronic catalogs located at
www.dscp.dla.mil to find the product's characteristic requirements (that is, depending on
the product description, a meat item may be inspected utilizing the IMPS, the NAMPs,
or a contractor item description).
In some instances, the inspector may use a standard or specification that is
not contractually specified to evaluate an item. Guidelines for these
procedures are contained in VETCOM Handbook 40-2.
(2) For Defense Commissary Agency (DeCA) deliveries, inspect in
accordance with the VETCOM Handbook 40-5, Receipt Food Inspection Requirements
Handbook. Requirements for these inspections will be in the resale ordering agreement
(ROA), blanket purchase agreement (BPA), DSCP contract, or other purchasing tool.
(3) Requirements for deliveries to AAFES facilities will be in Exchange
Services Regulation (ESR) 1-2.