Section II. SURVEILLANCE INSPECTION OF POULTRY (CHICKEN)
2-16. INSPECTION RESPONSIBILITY
The veterinary food inspection specialist is also responsible for surveillance
inspection of poultry. The purpose of surveillance inspection is to watch over
government-owned food supplies to ensure that they remain in good condition and
recommend action to be taken if their condition deteriorates. Surveillance inspections
are Classes 5, 6, 7, and 9. These government-owned food supplies are inspected to
determine if they are wholesome and suitable for shipment, consumption, further
storage, issue, or sale.
2-17. SAMPLE SELECTION FOR CLASSES 5, 6, 7, AND 9
a. Samples should be drawn so as to be representative of the lot, but special
attention is paid to obtaining some of the sample units from possible areas of storage
stress, such as along warehouse walls, near the ceiling, areas close to cooling coils and
doors, and so forth. Strict random sampling is not used.
b. One hundred percent inspection (inspection of the entire lot) will be performed
at the request of a responsible quality assurance element (QAE) or when sampling
inspection results indicate a 100 percent inspection is necessary (provided that the
personnel and equipment are available).
c. The same sample may be used to perform condition and identity inspection.
d. If performing a class nine inspection at a defense personnel support center
(DPSC) supply point, sampling inspection will be in accordance with DPSC Manual
4155.7. If performing a Class 9 inspection at a commissary operation, sampling
procedures will be in accordance with local standard operating procedure (SOP).
Particular attention should be paid to the procedure for highly perishable products such
e. When performing a Class 5, 6, or 7 inspection, every effort will be made to
assure that only serviceable supplies are shipped and/or received. This may require up
to 100 percent inspection.
2-18. IDENTITY INSPECTION
Identity inspection is a determination that the product is that specified on the
container and/or shipping documents. If necessary, the primary containers of the
product will be opened for examination.
a. Fresh chilled poultry at a commissary resale operation is subject to very rapid
deterioration and will be inspected daily to determine shelf life. A part of this inspection
will be for identity.