blake murphy <blake murphy >> wrote:

> On Thu, 20 Mar 2008 03:32:44 GMT, Sqwertz >
> wrote:
>
>>And how often are these facilities inspected by their certifying
>>organizations? Now compare that to the USDA inspectors that are
>>*always* on site in many food production facilities.
>
> i'm not sure whether you're trying to be sarcastic here, but i
> wouldn't say there are that many facilities where u.s.d.a people are
> 'always' present. maybe in days gone by, but certainly not now.

There's a USDA inspector in every meat/poultry slaughter
house/abattoir and processing plant. By law, these businesses must
have a USDA inspectors on site every hour of every day they operate.

This is how they indirectly enforce shutting down a plant for
non-compliance and/or violations - by removing it's USDA inspectors,
which means it must close as a result of the action.

This does not mean they're actually doing their job, as evidenced by
the California slaughterhouse that was slinging live cows around
with forklifts. But I still think having USDA inspectors on site is
a far better system than a suit from Kosher Union who comes in a
couple times a year with an invoice for blessing their production
line.

http://www.fsis.usda.gov/Fact_Sheets..._101/index.asp

-sw