Explanation should include
- describing food safety issues that may arise during processing
- identifying federal and state agencies that regulate meat inspection
- describing standards that must be met in the inspection process
- identifying federal regulations for meat inspection, including
- Federal Meat Inspection Act
- Wholesome Meat Act of 1967
- Poultry Products Inspection Act
- identifying different levels of regulation, based on the size of a slaughter facility
- describing regulations that affect direct-to-consumer farm sales.
Process/Skill Questions:
- Why are slaughter facilities subject to meat inspection?
- Who oversees the meat inspection process?
- What can happen to meat if proper procedures are not followed?
- How do regulations change, based on the size of the slaughter operation?
- What are the differences in a federally vs. state-inspected carcass?