b. At a DPSC supply point or military installation, frozen perishable poultry is
routinely inspected by direction of the accountable officer.
c. If inspection findings leave doubt as to the identity of the product, an
additional inspection will be performed using the criteria in the appropriate commodity
standard, specification, or procurement document.
d. On Class 5 and 6 inspections, the inspector should ensure that those items
listed on the shipping documents are those being shipped or received.
e. When performing a class 6 inspection at a DPSC supply point, the inspector
will ensure that stock being shipped is from the warehouse lot number on the shipping
2-19. CONDITION INSPECTION
Condition inspection is a determination to detect deteriorative conditions in
poultry and to assure that the packaging and packing are in such condition as to protect
the product during storage and distribution. Condition inspection includes three different
a. The first evaluation is a visual evaluation in which the veterinary food
inspection specialist looks for conditions such as:
Dehydration--evidenced by dark, dry, rough-looking flesh or skin.
(2) Freezer burn--a whitish discoloration and drying of the flesh resulting
from improper humidity in storage area.
(3) Box burns--white areas where the skin encounters the box liner or box.
These should not be confused with freezer burn. Box burn is, in itself, not a cause for
downgrading, but is considered in the overall area of discoloration.
(4) Foreign material--any extraneous material which does not organically
belong where found, which has been introduced from the outside, or which does not
naturally occur in the quantity found at the location examined.
(5) Mold--growth resulting from contamination of the product and varying in
size and color.
Excessive frost--evidenced by ice crystals.