Food Safety and Inspection Service Program Plan

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Excerpt from Food Safety and Inspection Service Program Plan: Fiscal Year 1988Two of the Agency's priority projects illustrate my point. Last May, we received the second National Academy of Sciences review of our program - a review focused specifically on the poultry inspection program. The Academy recommended fundamental changes in the way we inspect poultry. These changes are based on the knowledge we possess today - knowledge much deeper and much broader than that available when poultry inspection was designed in the 1950's. Today, we know how to identify and assess risks associated with unseen hazards and to utilize science to minimize those risks.While we have made great strides in making poultry inspection more effective, at its heart it is still a program built on a foundation that was laid in 1957. But the Academy has told us that inspecting each bird is not the most productive use of our resources. We must improve our techniques to address the hazards of microbiological and chemical contamination which our current visual methods cannot detect. It has not been easy to move inspection away from traditional methods. In some cases, practices nearly a century old that many people believe define usda inspection are being challenged. However, I am committed to seeing that newer more scientifically based inspection methods are brought to bear on the problem and that we move swiftly in exploration of a more risk-based approach to poultry inspection.About the PublisherForgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.comThis book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully, any imperfections that remain are intentionally left to preserve the state of such historical works.