Section II. INSPECTION OF WHOLESALE MARKET CUTS OF PORK
AND PORK LOIN ROASTS AND SLICES
a. This section identifies the criteria used to determine compliance with the
identity, condition, quality, and quantity requirements when inspecting wholesale market
cuts of pork and pork loin roasts. The subject matter in this section will be presented
from the viewpoint of the IMPS. See figures 5-1 and 5-2 for illustrations. The veterinary
food inspection specialist will apply all of the steps learned in Section III of Lesson 3
when inspecting any red meat item.
b. To determine the lot size, the inspector must multiply the number of units per
case by the total number of cases.
c. Sampling will be in accordance with the inspection data packet.
(1) The sample unit will be one unit (or cut) of product, or the contents of
one shipping container.
(2) If more than one style is present in the lot, samples should be taken
proportionately from the various styles.
(3) Select sample units at random throughout the lot. For example, if units
are packed five per case and your sample size is three, select one unit from each of
a. Reference. Use the reference that is specifically mentioned in the
contractual documents to determine identity. Either the NAMP's, The Meat Buyer's
Guide or the USDA's IMPS General Requirements, IMPS Quality Assurance Provisions
and IMPS for Fresh Pork--Series 400. The reference not specifically identified in the
inspection data packet can be used as a guide.
b. Material Requirements.
The purchaser will specify grade and / or maximum fat thickness.
The purchaser will specify the portion weight and / or thickness desired.
Product must be in excellent condition.