“Comparing the U.S. meat inspection system to the days of Upton Sinclair, as The Post did in the March 5 front-page article 'Taking new look at food inspection,' was misleading to readers and an insult to the 8,000 meat and poultry inspectors who are present in 6,400 plants every day,” stated AMI President and CEO J. Patrick Boyle in a letter to the editor published in the Washington Post this weekend.
Boyle noted in his letter that plants where livestock and birds are handled, federal inspectors, many of whom are veterinarians, must be present during every minute of operation, which is in contrast to the article’s claims that they are just “eyeballing.” Instead, they are monitoring compliance with federal HazardAnalysis and Critical Control Point (HACCP) rules, as well as mandatory sanitation rules.
Boyle pointed out that these rules require that plants analyze the risks associated with the products made in each plant and develop plans that concentrate food-safety resources where problems can occur. Microbiological testing is an important, but not the only, part of HACCP programs. Applying interventions at the critical control points help ensure the safety of meat and poultry products.
To read the rest of the story, please go to: American Meat Institute
