 | This article relies largely or entirely on a single source. Relevant discussion may be found on the talk page. Please help improve this article by introducing citations to additional sources. Find sources: "Continuous inspection" – news · newspapers · books · scholar · JSTOR (June 2018) |
Continuous inspection (carcass-by-carcass inspection) is the USDA’s meat and poultry inspection system, called "continuous" because no animal destined for human food may be slaughtered or dressed unless an inspector is continuously present. The inspector examines each animal before slaughter (antemortem inspection) and the carcass and parts after slaughter (postmortem inspection). In processing plants (as opposed to slaughter plants), inspectors need not be present at all times, but instead visit at least once a day. Such inspection also is considered to be continuous.
References
This article incorporates public domain material from Jasper Womach. Report for Congress: Agriculture: A Glossary of Terms, Programs, and Laws, 2005 Edition (PDF). Congressional Research Service.