The veterinary food inspection specialist must determine that the product is in the
condition required by the contract. He examines the chicken to verify that it meets
contractual requirements for temperature, packaging, and packing. Usually about 2
percent of the boxes in the lot are inspected and they should be taken from areas most
likely to show deterioration such as those at the top and sides of stored product where
they are exposed to air currents. The veterinary food inspection specialist examines for
off-condition, off-odors, freezer burn, and so forth. He must try to detect any signs of
2-14. DESTINATION TEMPERATURE
a. Vehicle Inspection. The veterinary food inspection specialist determines the
temperature in the interior of the delivery vehicle and records the results.
(1) A thermometer reading is taken as close to the center of the load as
possible. This is done to determine if the temperature of the product has been properly
maintained during shipment.
The vehicle is checked for presence of dirt and objectionable odors.
b. Temperature of Sample. The veterinary food inspection specialist
determines the temperature in a sample unit and records the results. The sample unit is
any standard shipping container (case) of chicken. The sample size is based on
inspection Level S-3.
(1) The temperature inside the case is measured. The thermometer is
inserted through a punctured opening in the case, remaining in place for at least 5
(2) The internal temperature of chicken is measured with a thermometer. In
Styles 1, 2, and 3, the thermometer is placed in the breast or the thigh without touching
the bone. In Styles 5, 6, 7, and 8, it is placed in a thick (fleshy) part of a cut-up chicken,
such as a breast, a drumstick, or a thigh.
(3) The standard internal temperature for chilled chicken ranges from 28oF
(-2C) to 40F (4C). For frozen chicken, it is 0F (-18C) or below.
(4) While checking the temperature of a sample unit, the veterinary food
inspection specialist checks for evidence of thawing of frozen chicken or for freezing or
thawing of chilled chicken.
c. Product Rejection. When a load of chicken is rejected for failure to meet
destination temperature requirements, the contractor may be permitted (under certain
circumstances), at his own expense, to rework the product and reoffer the chicken to
the government when authorized to do so by the contracting officer.