establishments may contain an inspection legend (see Figure 1-5) on the primary
container.
(2) Approved sources for mollusks. For mollusks to be from an approved
source, they must have been shucked, packed, and processed in a plant that has been
inspected and that has been sanitarily approved and listed in the "Interstate Certified
Shellfish Shipper's List," published monthly by Public Health Service, Food and Drug
Administration (FDA).
2-19. CONDITION
Shipments are inspected to determine if the product is in the condition required
by the contract (e.g., fresh or frozen), if the product is at the required temperature, and if
the packaging (unit container) and packing (shipping container) are in such condition so
as to protect the product during storage and distribution.
2-20. DETERMINING CONDITION
The veterinary food inspection specialist inspects the product to determine if the
product is in less than excellent condition. Excellent condition is a subjective term
described as being free of any deteriorative conditions discussed in paragraphs 2-11
through 2-15. Using the sample cases selected for determining identity, the inspector
continues as follows:
a. Perform a sensory evaluation to determine condition. Perform an open-
package inspection. Examine shellfish to determine if they are free of deteriorative or
unacceptable conditions, free of oxidative rancidity or freezer burn, and fresh. On
frozen items, it may be necessary to partially thaw a small sample to make this
determination.
b. Report noncompliances to the supervisor.
2-21. QUANTITY
Inspection for quantity is a determination that the quantity (i.e., net weight or
count per primary container or unit) is as specified in the inspection data packet.
2-22. DETERMINING QUANTITY
a. General. The veterinary food inspection specialist determines actual net
weight when required by contractual documents or at the request of the accountable
officer. In the case of shrimp, shrimp are purchased on count per pound, "the larger the
shrimp, the higher the price." For that reason, breaded shrimp are inspected to
determine count per pound. Shrimp are graded for quality by USDC and the military
inspector IAW CFR 50 Part 265. Size has no bearing on quality. Flavor, odor, and
physical defect determine grade.
MD0711
2-16
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