b. A Potential Health Hazard. If you determine that a potential health hazard
exists or is suspected to exist, you must notify the veterinary officer.
c. Destination Inspection. If you find no potential health hazard in a
destination/ procurement inspection, you must determine the compliance of the product
based upon comparison of known information with information taken from the inspection
data packet or local SOP.
d. Surveillance Inspection. If you find no health hazard in a surveillance
inspection, you must determine serviceability after comparing known information with
standards established by DLA 4155.37, Appendix S; DPSC Manual 4155.7; AR 40-656;
or local SOP as applicable. You must consider the following factors:
Suitability for intended use.
Expected usage date.
Amount of product in storage.
e. Disposition of the Sample. Following the determination of
recommendations, you must determine the disposition of the sample. See subcourse
MD0704, Inspection Records and Reports, for further information.
The following references may be used in the determination of deteriorative
conditions of meat and meat products:
a. DLA 4155.37 Appendix S, Quality Control Depot Serviceability Standards.
b. DPSC Manual 4155.7, Subsistence In-Storage Quality Control and
c. AR 40-656, Veterinary Surveillance Inspection of Semiperishable Foods.
d. AR 40-657, Veterinary Food Inspection.