f. STEP 6. Determine compliance with the contractual requirements for age at
delivery and remaining shelf life.
(1) The actual age at delivery (in days) is determined by subtracting the
Julian date the product was manufactured from the Julian date the product was
(2) The actual remaining shelf life is determined by subtracting the Julian
date at time of receipt from the Julian date of the product's expiration.
g. STEP 7. Determine compliance with the requirements for internal
temperature. Detailed procedures for taking an internal temperature of a product can
be found in subcourse MD0705, Temperature Determination.
h. STEP 8. Determine compliance with the requirements for gross product
identity. For example, the military only procures two quality grades, prime and choice,
ensure that this is what is delivered. The veterinary food inspection specialist must
determine that the product received is the same as that specified in the inspection data
packet and is also the same that was shipped. Compare the actual weight of the
product to the weight requirement in the inspection data packet. The beef should show
no evidence of excessive trimming in order to meet specified weight. Perform
verification by checking inspection stamps, inspection reports, delivery vehicle numbers,
invoices, manifests, labels, and the product.
Identity is the product's characteristics with respect to type, style, class,
grade, and size. Weight requirements may include net weight or weight
range. Net weight is the weight of a product minus packaging and other
material (tare weight). Weight range is an item's possible net weight that
must be between minimum and maximum weight limits.
(1) Boxed beef procured by DeCA uses the requirements listed in the DeCA
modified IMPS. Inspection for presence of correct muscles, borders, weight range, and
trim requirements are all part of a complete identity inspection.
(2) For prime vendor inspections refer to Step 1 above for requirements,
depending on the product description, a meat item may also be inspected using the
IMPS, the NAMP Meat Buyer's Guide, or a contractor item description.
i. STEP 9. Inspect the product for obvious condition defects IAW the USDA
IMPS General Requirements as defined by excellent condition. Condition is a product's
state of fitness with regard to appearance, feel, smell, taste, freshness, and
wholesomeness. The veterinary food inspection specialist must determine that the
product is in the condition required by the inspection data packet. The packaging and
packing is also examined to ensure that it will protect the product during storage and