RECEIPT INSPECTIONS (CATEGORY II)
a. On Delivery at Purchase (Destination). This inspection is performed on
meat items that are delivered to a military installation (Commissary, Navy Exchange
(NEX), Army Air Force Exchange Service facility (AAFES), Morale, Welfare, and
Recreation facilities (MWR), Dining Facilities, and so forth). This is the final inspection
performed before transfer of ownership from the contractor to the government.
Inspections are performed to ensure that food products and the production process
comply with the requirements for sanitation, wholesomeness and condition, as well as
quality provisions described in the purchase instrument.
b. Any Receipt Except Purchase Inspection. Government-owned meat items
will be inspected when received from other Government and Department of Defense
(DOD) agencies. Meat items will also be inspected when received from the facilities of
a commercial contractor where the product was already inspected and accepted by the
Government. This inspection includes the examination of the vehicle in which the
supplies were transported, and the examination for identity, condition, quality and
quantity of the meat items being delivered.
SURVEILLANCE INSPECTIONS (CATEGORY III)
Surveillance inspections are performed to determine if Government-owned
subsistence is wholesome and suitable for further storage, shipment, issue, sale, and
consumption. Prior to shipment, at issue or sale and in-storage inspections are the four
types of surveillance inspections, and these inspections are performed at installations,
storage facilities, ships, and activities.
ROLE OF INSPECTORS
a. United States Department of Agriculture. United States Department of
Agriculture (USDA) inspectors perform antemortem, postmortem, and origin
inspections, (paragraph 1-2) in the continental United States (CONUS). Inspections are
performed immediately before and after the animals are slaughtered to make certain the
meat is fit for human consumption. After slaughter, the animal is bled, skinned or de-
haired, eviscerated, washed (with potable water), and placed in a chill room for up to 48
hours to lower the temperature of the carcass. The carcass is then transferred to a
holding cooler where it is evaluated and given a grade designation. The USDA is
responsible for procurement/acceptance inspection at origin when required by contract,
or the contractor may perform the inspection. The meat for troop feeding in the United
States is procured from plants operating under the supervision of the USDA.
b. Military. Military inspectors do not normally perform antemortem,
postmortem, or origin inspections in CONUS. They can be performed as part of a
cooperative training program between the Department of the Army (DA) and other