Imagine trying to inspect chicken at a rate of 175 birds per minute. Do you think you could spot bad chicken at that rate? Here’s what it’s like.
From our news piece, “USDA Is Removing Safeguards On Food While Everyone Else Is Fighting A Pandemic“:
“USDA’s Food Safety and Inspection Service (FSIS) is deregulating inspection in some of the largest pork processing facilities by reducing the number of inspectors assigned to the slaughter line. They turn over critical inspection tasks to untrained company employees, and remove the cap on how fast the line can run. FSIS anticipates that 40 hog slaughter facilities will convert to this method, which is being called the New Swine Inspection System (NSIS). Those 40 facilities process over 92% of all pork in the U.S. Some of the big names in pork processing are pushing for this, such as JBS, Tyson, Smithfield, Clemens, and Quality Pork Processors. In one plant that has been experimenting with the new system, FSIS inspectors have 2.6 seconds to determine whether the company employees have performed their tasks properly. As a consequence, it is not uncommon for hog carcasses to be contaminated with feces, hair, toe nails, and bile to be greenlit for processing into bacon, pork chops, hot dogs, sausage, and other pork products.”
Tell the USDA that food safety waivers put us all in danger.