1. POLICY

Product examination is an organoleptic type of inspection in which an inspector feels, smells, and visually examines exposed product samples to discover defects such as blood clots, bruises, bone fragments, ingesta, extraneous materials (wood, glass, chemicals, insects, etc.), hair/wool, hide, stains, pathologic lesions, and off condition. The defects are classified as minor, major, or critical, and the totals of each category are compared with statistically sound sampling plans to determine the disposition of the lot.

2. CANCELLATION

Part 4, Section 3, “Product Examination”, dated April 1, 2002

3. SAMPLING AND INSPECTION PROCEDURES

1. General Procedures

   1. The inspector shall apply appropriate sampling plans and defect criteria described below and summarized in Chart 1 (see Table 61). 

   2. Sample cartons of frozen product to be defrosted shall be sequentially numbered by the import establishment, and the sample removed from each carton shall be identified with that carton number.

   3. The establishment shall develop a written procedure for selecting and identifying sample units from frozen blocks or tubes of meat (see Table 66A). Sample units may be selected from the center or either end of the meat block or tube and shall not be less than 2 inches thick. The inspector shall review the procedure for acceptability, and keep it on file in the government office.

   4. The establishment shall completely defrost frozen sample units (boneless manufacturing meat (including cooked beef and ground meat), poultry carcasses, and bulk-packed cuts), provided that if the cuts are separable without complete defrosting, they may be tempered as provided below.

      1. Defrosting may be accomplished by the use of hot water, forced hot air, or other acceptable rapid and efficient means.

      2. Defrost procedures must prevent product contamination. When defrost is accomplished by immersion in water, the establishment shall supply high quality, approved plastic bags or another acceptable means of preventing the defrost water from coming in contact with, and adulterating, the sample units. If a sample unit does come into contact with the defrost water, the sample unit shall be condemned and a new sample drawn from the same container as the original sample unit. (Note: Whenever product samples come in contact with defrost water the samples shall be condemned and a new sample selected from the same shipping container.

      3. The temperature of the defrost water shall not exceed 125o F. and shall not affect the appearance of the product.

   5. The establishment shall sufficiently temper frozen cuts (except cuts which require complete defrost), and carcasses, if necessary, to remove all surface frost or glaze in order that the inspector can determine the condition of the product. See Enclosure 1 of this section for acceptable tempering procedures for frozen carcasses.

   6. The establishment shall remove sufficient random sample units, determined by the inspector, from selected shipping containers and present the sample units on trays or tables for reinspection.

   7. The inspector shall thoroughly examine all sample units for defects.

      1. All defects shall be removed, classified, and identified with the sample unit number from which they were taken.

      2. Minor, major, and critical defects shall be recorded on the FSIS Form 9530-1 in the appropriate blocks. When a defect not listed on the form is identified, it will be recorded under "Bruises/Other" and explained in the remarks section of the form.

      3. Defects from passed lots should be discarded immediately in an inedible container. Defects from lots that are refused entry shall be kept, under refrigeration if necessary, until the final disposition of the lot and then destroyed. NOTE: Supervisors and/or inspectors may request to hold defects for correlation purposes during supervisory visits.

   8. During the product examination, the inspector shall verify the accuracy of a label claim for a particular cut of meat (e.g., that a carton contains only bottom rounds, or that combo bins or cans contain hams rather than picnics).

2. Beef Carcasses

   1. The inspector selects sample sides according to the Sampling Plan SP1 (see Table 62). If the sides are quartered and the quarters are identified by colored, numbered, or lettered tags, the inspector selects both the forequarter and the matching hindquarter for the assigned sample. Otherwise, the inspector selects a forequarter and the corresponding hindquarter (e.g., if the sample number is 5, forequarter #5 and hindquarter #5 are selected). If a lot consisting entirely of forequarters or hindquarters is presented, two quarters shall be treated as one side. As the samples are selected, each side will be identified with the sample number by a tag or other means.

   2. Beef sides are examined according to the procedures in Chart 2 (see Table 62A) and Chart 3 (see Table 62B), starting with the inside forequarter and proceeding to the outside forequarter, inside hindquarter, then outside hindquarter.

   3. The inspector applies the defect criteria on Table D3 (see Table 72) and the accept and reject criteria in Sampling Plan SP1 (see Table 62).
      
      NOTE: Any readily identifiable fecal material, ingesta or milk contamination found during product examination, regardless of the size of the defect, should be classified as “critical” on FSIS Form 9530-1, “Imported Meat and Poultry Product Reinspection Record” under Code 310. The inspector shall indicate “Rejected” in block 112 of FSIS Form 9530-1, code the rejection as “01" (Contamination) in block 132, and “Refuse Entry” on the entire lot.
      
      Part Two of FSIS Directive 6420.1, “Livestock Post-mortem Inspection Activities - Enforcing the Zero Tolerances for Fecal Material, Ingesta, and Milk”, dated 12/17/98, provides guidance on identification of these contaminants.

   4. Enclosure 2 of this section contains procedures for reinspection and verification of meat carcasses from Canada.

3. Hide-on Calf Carcasses

   1. Fresh hide-on calves shall be staged side-by-side on a rail with no cradling or doubling of carcasses and no contact between hair and exposed meat. There shall be adequate space to allow the examination of the lot for general condition and legible marks of inspection.

   2. The inspector selects samples according to the Sampling Plan SP1 (see Table 62), considering each carcass as equal to 2 sides. The carcasses must be entered as sides in the AIIS. Sample carcasses shall be identified by a tag or other means indicating the sample number, and the tag shall be stamped once or twice (for first and second step samples respectively) with the "USDA OFFICIAL IMPORT SAMPLE" stamp.

   3. During inspection, all body cavities and surfaces of the carcasses shall be examined. The backs of the carcasses shall be palpated to detect grubs, lice, and dirt. If possible, one hind leg of the carcass shall be dropped for a better view of the body cavity.

   4. The inspector applies the defect criteria in Table D3 (see Table 72) excluding hair/hide, and the accept and reject criteria in Sampling Plan SP1 (see Table 62).
      
      NOTE: Any readily identifiable fecal material, ingesta or milk contamination found during product examination, regardless of the size of the defect, should be classified as “critical” on FSIS Form 9530-1, “Imported Meat and Poultry Product Reinspection Record” under Code 310. The inspector shall indicate “Rejected” in block 112 of FSIS Form 9530-1, code the rejection as “01" (Contamination) in block 132, and “Refuse Entry” on the entire lot.
      
      Part Two of FSIS Directive 6420.1, “Livestock Post-mortem Inspection Activities - Enforcing the Zero Tolerances for Fecal Material, Ingesta, and Milk”, dated 12/17/98, provides guidance on identification of these contaminants.

   5. Enclosure 2 of this section contains procedures for reinspection and verification of meat carcasses from Canada.

4. Pork, Lamb, Mutton, and Goat Carcasses

   1. The inspector selects sample carcasses according to Sampling Plan SP2 (see Table 63). The 12-pound sample unit will be a randomly-selected section of carcass estimated to weigh 12 pounds.

   2. The first sample unit shall be selected from either the shoulder, rack, loin, ham or leg, and succeeding sample units shall continue in a rotation pattern (e.g., if the first sample unit is from the loin (rack), the next should be from the ham (leg), then from the shoulder, etc.).

   3. The inspector applies the defect criteria in Table D3 for lamb, mutton, or goat carcasses (see Table 72) or Table D1 for pork carcasses (see Table 68).
      
      NOTE: Any readily identifiable fecal material, ingesta or milk contamination found during product examination, regardless of the size of the defect, should be classified as “critical” on FSIS Form 9530-1, “Imported Meat and Poultry Product Reinspection Record” under Code 310. The inspector shall indicate “Rejected” in block 112 of FSIS Form 9530-1, code the rejection as “01" (Contamination) in block 132, and “Refuse Entry” on the entire lot.
      
      Part Two of FSIS Directive 6420.1, “Livestock Post-mortem Inspection Activities - Enforcing the Zero Tolerances for Fecal Material, Ingesta, and Milk”, dated 12/17/98, provides guidance on identification of these contaminants.

   4. The inspector applies the accept and reject criteria in Sampling Plan SP2 (see Table 63).

   5. Refer to Enclosure 2 of this section for procedures for reinspection and verification of red meat carcasses from Canada.

5. Meat Cuts

   1. The inspector selects samples according to the sampling plans in Sampling Plan SP4 (see Table 65). The sample unit shall consist of approximately 12 pounds (except for the examples given below).

   2. For vacuum packed product, the sample unit shall be one (1) package per sample carton unless the package is less than one pound, then enough packages shall be selected to obtain a minimum one-pound sample unit. For example, if a sample carton consists of 12-ounce vacuum packages, then the sample unit shall consist of two (2) packages per sample carton. If the number of sample units required for reinspection exceed the number of cartons in the lot, then the remaining sample units shall be randomly selected from the available cartons.

   3. The inspector applies the defect criteria in Table D3 (see Table 72) for meat cuts (except pork) and the defect criteria in Table 12 (see Table 68) for pork cuts.
      
      NOTE: Any readily identifiable fecal material, ingesta or milk contamination found during product examination, regardless of the size of the defect, should be classified as “critical” on FSIS Form 9530-1, “Imported Meat and Poultry Product Reinspection Record” under Code 310. The inspector shall indicate “Rejected” in block 112 of FSIS Form 9530-1, code the rejection as “01" (Contamination) in block 132, and “Refuse Entry” on the entire lot.
      
      Part Two of FSIS Directive 6420.1, “Livestock Post-mortem Inspection Activities - Enforcing the Zero Tolerances for Fecal Material, Ingesta, and Milk”, dated 12/17/98, provides guidance on identification of these contaminants.

   4. The inspector applies the accept/reject criteria in Table SP4 (see Table 65).

6. Offals/Miscellaneous

   1. The inspector selects samples according to the sampling plans in Sampling Plan SP4 (see Table 65).

   2. The inspector applies the defect criteria in Table D3 (see Table 72) for meat products (except pork) and the defect criteria in Table D1 (see Table 68) for pork products.

   3. The inspector applies the accept/reject criteria in Table SP4 (see Table 65).

7. Beef Livers

   1. The inspector selects samples according to the sampling plans in Sampling Plan SP4 (see Table 65).

   2. The inspector applies the defect criteria in Table D3 (see Table 72)

   3. In addition the regular inspection, beef livers shall be reinspected visually and/or palpated to assure that

      1. they are properly trimmed;

      2. bile ducts are opened in whole livers, where appropriate (observe hepatic lymph nodes are incised);

      3. no disease or abnormalities are apparent (e.g., parasite lesions, sawdust, telangiectasis, cirrhosis, abscesses, flukes, carotenosis, echinococcus);

      4. no contamination is present;

      5. they are properly labeled; and

      6. they are marked with the official inspection legend containing the number of the official establishment where it was last prepared.

   4. The inspector applies the accept/reject criteria in Table SP4 (see Table 65).

8. Pork Skins (for Popping, Rendering, or Gelatin Manufacturing Use Only)
   
   Such pork skins must be so labeled, and the importer must provide evidence that the product will be shipped (including incidental storage) to a popping, rendering, or gelatin manufacturing operation. The inspector uses Sampling Plan SP5 (see Table 66) and Defect Criteria Table D1 (see Table 68), BUT DOES NOT CLASSIFY HAIR AND/OR HAIR ROOTS.

9. Boneless Manufacturing Meat (also includes: cooked meat in tubes; cooked meat in combos; bulk ground or coarse product; bulk ground or coarse product in > 10 lb. packages, etc.)

   1. The inspector selects samples according to the sampling plans in Sampling Plan SP5 (see Table 66). A sample unit shall consist of approximately 12 pounds.

   2. The inspector applies the defect criteria in Table Dl for pork (see Table 68) and the defect criteria in Table D3 for other meat (see Table 72).

   NOTE: Any readily identifiable fecal material, ingesta or milk contamination found during product examination, regardless of the size of the defect, should be classified as “critical” on FSIS Form 9530-1, “Imported Meat and Poultry Product Reinspection Record” under Code 310. The inspector shall indicate “Rejected” in block 112 of FSIS Form 9530-1, code the rejection as “01" (Contamination) in block 132, and “Refuse Entry” on the entire lot.
   
   Part Two of FSIS Directive 6420.1, “Livestock Post-mortem Inspection Activities - Enforcing the Zero Tolerances for Fecal Material, Ingesta, and Milk”, dated 12/17/98, provides guidance on identification of these contaminants.
   
   Additionally, if any bones are found in cooked meat from a restricted country, refer to Part 4, Section 4, III. for guidance on disposition of the lot.

3. The inspector applies the accept/reject criteria in Table SP5 (see Table 66). If the defects found in the first step samples are more than the maximum allowed for acceptance of the lot but below the limits for rejection of the lot, the inspector shall examine the second step samples and compare the total defects found during both steps of the examination with the limits in Table SP5.

4. When rindless pork jowls are subject to a product examination, the inspector shall verify that the jowls had been completely sliced or deeply scored from the "meat" surface downward in sections approximately 1 inch apart for reinspection in the foreign establishment.

10. Ready-To-Cook Poultry
    
    The inspector shall apply appropriate sampling plans and defect criteria as provided below.

    1. Poultry Product

       1. The inspector selects samples according to the sampling plan in Sampling Plan SP3 (see Table 64).

       2. The sample shall consist of the appropriate number of whole birds according to the lot size. If poultry parts are presented, the inspector selects the appropriate number of sample units of 3 pounds each.

       3. Whole bird inspection for visible fecal material should be performed as follows.

          • Outside back-While holding the carcass, with the back of the carcass toward the observer and starting at the hock areas, the inspector observes the hocks, back part of the legs, tail area, back of the carcass, and top of the wings.

          • Outside front-The inspector turns the carcass and observes the bottom side of the wings, breast, and front part of the legs.

          • Inside-The inspector observes the inside surfaces of the carcass and the abdominal flaps and fat.

          • Neck flap area-The inspector observes the neck flap and the thoracic inlet area.

       4. The inspector applies the defect criteria in Table D4 (see Table 76).
          
          NOTE: When any fecal contamination is found during product examination, the inspector shall indicate “Rejected” in block 112 of FSIS Form 9530-1, code the rejection as “01" (Contamination) in block 132, and “Refuse Entry” on the entire lot.

       5. Identification of Feces and Ingesta
          
          Three factors-color, consistency, and composition-are essential in identifying fecal material on the inside and outside of poultry carcasses.

          • The color of feces ranges from varying shades of yellow to green, brown, and white.

          • The consistency of feces is characteristically semi-solid to a paste.

          • The composition of feces may or may not contain plant material.

          Inspection personnel must take care to distinguish feces from ingesta.

          • The color of ingesta varies with the diet.

          • The consistency of ingesta is characteristically solid or granular; digestive fluids sometimes are present.

          • The composition of ingesta is identifiable as plant material.

       6. The inspector applies the accept and reject criteria in Table SP3 (see Table 64).

    2. Religious Exemptions for Ready-To-Cook Poultry
       
       Exemptions based on religious dietary laws, such as Buddhist, Chinese Confucian, Halal, and Kosher, on certain types of poultry will change certain defect criteria. The USDA exemption permit number is granted by the Office of International Affairs (OIA) and must be present on the label. Check with OIA to verify that a foreign plant has been granted an exemption. Enclosure 3 of this section contains specific requirements for Buddhist-style poultry (head and feet intact).

11. Ratites
    
    Although ratites are regulated under the poultry regulations, they will be reinspected using the sampling plans and defect criteria charts as shown in Table 61. Because ratites fall under the poultry regulations, fecal and ingesta contamination are scored as for poultry. Fecal contamination on carcasses, cuts, ground, or boneless manufacturing meat from ratites will be scored as critical. Ingesta will be scored as major or critical (zero-tolerance does not apply to ingesta on poultry).

12. Canned and Packaged (Further Processed) Products

    1. The inspector selects samples according to Sampling Plan SP6 (see Table 67 ) for products subject to normal or increased sampling and according to Sampling Plan SP7 (see Table 67A) for products subject to intensified inspection.

    2. Depending upon the container size, sample units of meat extracts, bone stock, broth, and similar products shall be removed from the center of each container by using a cheese trier or other acceptable means supplied by the establishment.

    3. For solid-packed product (e.g., canned hams, reformed non-solid muscle products, or other product primarily of a solid unit) and semi-solid product (e.g., corned beef and pate), the inspector shall observe all outer surfaces and either the inspector or the establishment employee (at the inspector’s discretion) will make at least one cut through the product. The inspector shall check the inner surfaces for defects or product discoloration indicative of possible under-processing. NOTE: Refer to Part 4, Section 4, V. for reinspection procedures for Parma, Prosciutto, and Serrano type hams.

    4. For non-solid products (e.g., beef in gravy, stews, and broth), the inspector shall spread the product in a tray to examine it for color, odor, foreign material, and other defects.

    5. The inspector applies the defect criteria in Table D5 (see Table 80) and the accept and reject criteria, as applicable, for either Sampling Plan SP6 or SP7.

Enclosure 1
 

Guidelines For Handling Imported Carcasses
Procedures for Tempering Carcasses for Reinspection

1. PURPOSE

This instruction establishes procedures and describes the types of equipment and supplies that import establishments must use when presenting chilled or frozen carcasses for import reinspection.

2. DEFINITIONS

1. Exposed Product-Carcasses which are not protected, such as unwrapped carcasses or carcasses wrapped in permeable material (e.g., porous stockinettes) are considered exposed product. Carcasses, which are protected, except for the shank or portions of the shank, are considered exposed product.

2. Unexposed Product-Carcasses which are fully enclosed in impermeable material such as boxes, vacuum packaging or plastic wrapping are considered unexposed product.

3. PROCEDURES FOR PRESENTING CARCASSES FOR REINSPECTION

Import establishments shall present carcasses for reinspection in accordance with the following procedures.

1. Staging Area

   1. Exposed carcasses must be staged in an area that is acceptable for exposed product.

   2. Unexposed carcasses must be staged in the designated staging area.

2. Inspection Room
   
   For both exposed and unexposed carcasses, import establishments must present carcass samples to the inspector in a manner that facilitates the appropriate types of reinspection, and prevents product contamination. Accordingly, carcass samples shall be presented in the following manner:

   1. Chilled Carcasses
      
      Chilled carcass samples shall be suspended from rails or hooks, or placed on racks or tables so that each sample unit can be thoroughly examined.

   2. Frozen Carcasses
      
      Frozen carcass samples shall be

      1. Sufficiently tempered (frost free); and

      2. Suspended from rails or hooks, or placed on racks or tables so that each sample unit can be thoroughly examined.

3. Tempering Process
   
   The tempering process shall result in a frost free sample and is limited to the following methods.

   1. Product may be tempered by immersing it in a defrost tank with a water temperature not exceeding 125 degrees Fahrenheit. When this method is used, establishments shall provide high quality, approved plastic bags of sufficient strength and place the sample units inside the bags to prevent water contamination. Also, import establishments shall use a sufficient number of bags to assure that the sample units are fully protected. If the sample becomes contaminated (the bag breaks or tears when the sample is in the defrost tank and defrost water contacts the sample), it shall be condemned, and a new sample shall be randomly selected from the same lot.

   2. Circulating air devices;

   3. Hanging sample carcasses in the inspection room or approved cooler facility until sufficiently tempered;

   4. Placing sample carcasses on a table in the inspection room until sufficiently tempered; and/or

   5. Leaving sample carcasses in the shipping container and placing the containers in the inspection room until sufficiently tempered.
      
      NOTE: No matter what method is utilized by the plant, the samples must remain under FSIS security (government lock, seal, or visual).

Enclosure 2

Reinspection and Verification
Procedures for Meat Carcasses from Canada

1. Canadian Inspector and Canadian Establishment Responsibilities

   1. Sample Selection at Canadian Establishment
      
      The Canadian inspectors shall identify the randomly selected samples by either numbering each carcass side or by marking the carcasses in such a way that they can be readily identified from the remainder of the lot. The selected samples shall be placed at the rear of the truck and sealed by the Canadian Food Inspection Agency (CFIA). The seal number will be identified on the health certificate.

   2. Shipping Marks On Carcasses
      
      Carcasses may be shipped with shipping marks applied or displayed in one of two ways.

      1. Carcasses must bear the foreign establishment number; a unique shipping or lot identification mark; and the name of the country of origin, preceded by the words "product of". If the name of the country of origin appears as part of an official mark and it is prominently and legibly displayed, then the words "product of" may be omitted. These markings must be applied either to the product, to the packaging encasing the product, or to a tag attached to the product.

      2. Carcasses must be shipped under CFIA seal if the identifying shipping marks are placed on a placard inside the truck. The CFIA seal number must be recorded on the original Canadian health certificate.

2. Carcass Reinspection at Port-of-Entry

   1. All shipments will receive an inspection assignment (TOI) at a U.S. import establishment along the U.S.-Canadian border.

   2. When the inspection assignment is an "inspect," import inspection personnel will check the CFIA seal and have the CFIA marked samples unloaded and staged at the designated import establishment. Re-inspections will be performed on each sampled carcass using existing inspection procedures and standards (see Part 4, Section 3, III of the Import Manual of Procedures). The shipment will either pass or fail. Failed shipments will be refused entry in accordance with current procedures.
      
      When the inspection assignment is a "skip," import inspection personnel will check the shipment and documents according to the procedures in Part 4, Section 1, Enclosure 2 of the Import Manual of Procedures.
       

3. Verification Procedures

   All previous verification requirements under this part have been eliminated.

    

   
   

   

   

   
   Enclosure 3

   PART 4:	REINSPECTION (11/15/03)
   Section 3:	Product Examination

   
   Procedures for Buddhist Style Poultry (Head and Feet Intact) from Canada

   1. Religious exemptions are permitted for poultry products provided the Canadian establishment has been granted an exemption. The USDA exemption permit number is granted by the Office of International Affairs (OIA) and must be present on the label.

   2. Canadian establishments may export Buddhist-style poultry which MUST have head and feet intact to the United States, provided they meet the following requirements.

      1. Eviscerated poultry with head and feet intact must be in ready-to-cook form. "Ready-to-cook" means any dressed poultry from which the protruding pinfeathers, vestigial feathers, crop, oil glands, trachea, esophagus, entrails, reproductive organs, and lungs have been removed, with or without the giblets, without need for further processing.

      2. The feet must be scalded and the toenails removed. Since the hock joint is not to be opened, it is necessary that inspectors observe the hock area for any swelling or abnormality that adversely affects product wholesomeness.

      3. The head must be completely defeathered with the mouth and nasal passages thoroughly washed. The trachea and esophagus must be removed.

      4. All mandatory labeling features must be present on the package, including the product name that specifies that the head and feet are intact. In addition, the shipping container must bear the packer's name, address, plant number and the statement "Eviscerated Poultry Slaughtered/Processed under CFIA Inspection--USDA Exemption Permit No. ___."
         
         The Canadian establishment is required to submit these labels to FSIS for approval prior to shipping any product. The Import Manual of Procedures, Part 2, Section 2 contains additional guidance.

   
    

   

    

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