The United States is moving to shift some food safety scrutiny from inspectors to pork-packing-plant employees.
It has already done something similar for poultry.
The shift is outlined in proposals to amend regulations revealed late last week.
“If establishment personnel sorted and removed unfit animals before ante-mortem inspection and trimmed and identified defects on carcasses and parts before post-mortem inspection by Food Safety Inspection Service (FSIS) inspectors, FSIS inspectors would be presented with healthier animals and carcasses that have fewer defects to inspect, which would allow inspectors to conduct a more efficient and effective inspection of each animal and each carcass.” the agency said.
“Such a system would allow FSIS inspectors to conduct a more efficient inspection.
“As a result, FSIS could assign fewer inspectors to online inspection, freeing up Agency resources to conduct more offline inspection activities that FSIS has determined are more effective in ensuring food safety, such as verifying compliance with sanitation, HACCP, and humane handling requirements,” the agency said.
This is all well and fine if everybody does what they ought to do. But, unfortunately, that's not always the case, so food poisoning outbreaks continue to happen.