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If the packer deception cards were turned.

fedup2

Well-known member
Beefman I used that information to make a point that BSE tested meant no more than USDA inspected. There were no guaranties with either! That was my only point! Had it been new information & I had felt it would have had an impact by itself, I would have dated it & gave a source. If you had just asked instead of going on a little witch hunt, you could have saved yourself some trouble. :roll:
 

fedup2

Well-known member
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? :???:
 

Mike

Well-known member
HACCP has many critics. Many say it is a way for the food processors to monitor themselves and get away with violations as long as they have a plan in place for corrective action.

The FDA and FSIS enrolled this program to give the processor more authority in the inspection process and to cut down on the number of inspectors.
 

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