How often are food production plants inspected? And who inspects them?
There are also various state and/or local inspectors for food that is produced and consumed entirely within a state. The state inspection plans must be equal to the federal plans. Inspections are carried out by the Food Safety and Inspection Service (FSIS) branch of the USDA. Here’s a recent article in which a beefed-up (no pun intended) inspection program was placed into effect, but note that the article states that daily inspections do occur at all plants. It’s just a matter of increasing the level of the inspection that the article discusses: 22/2/2007 – The US Department of Agriculture (USDA) today said it will launch a new risk-based inspection system in April, initially targeting meat processing plants at 30 locations across the country. The 30 locations include about 254 meat, poultry and egg processing plants, said USDA’s under secretary for food safety, Richard Raymond. The number represents about five per cent of the US’ estimated 5,300 processing plants. The shift in strateg
