MRJ ["Are you knowledgeable about the Hazard Analysis and Critical Control Points method of inspections instituted a few years ago? Over the outraged protests of the inspectors unions, I might add. Very briefly,that system ended the "see and smell" only, method of inspections of the past. Actual testing for contaminants and bacteria, begining with inspecting every step of the processing line to identify POSSIBLE places where problems could occur and eliminates those problems. Rates of contamination have dropped dramatically since that time. There still are inspectors, but they have many more sophisticated tools to find possible contamination than simply the "see and smell" of previous systems.]
No, MRJ, I am not knowledgeable about the new inspection system in place. Is this the system that was being used when we sent our shipment of beef to Japan? How did it work? :???: