The Delaware Department of Agriculture has both state and federal inspectors, depending on the requirements of the individual establishment. Our inspectors apply meat and/or poultry inspection standards that are at least equal to those applied under the Federal Meat Inspection Act and the Poultry Products Inspection Act.
In order to keep the consumer safe, meat inspectors:
- Conduct sanitation inspection of complete facility prior to daily startup of operations, as well as throughout daily operations. The inspector reports noted deficiencies in plant management along with recommendations for actions needed to correct deficiency. These are recorded, with the inspector conducting timely follow-up to ensure compliance.
- Conduct examinations of livestock to be slaughtered for evidence of disease, injury or abnormalities, segregates suspect animals for veterinary confirmation, and rejects animals in unfit condition. The inspector supervises proper disposal of contaminated animals.
- Conduct examination of slaughtered livestock (e.g. carcass, organs, etc.), passing those fit for consumption, and rejecting or retaining for the state veterinarian’s attention those that show evidence of conditions which might render them unfit for human consumption. As necessary, the inspector will submit blood and tissue specimens for laboratory analysis.
- Inspect the preparation, cooking, curing—including smoking, canning or freezing—of meat and/or poultry products for conformity in kind, quantity, quality, and condition to assure adherence to formulation, ingredient label, and documents.
- Review and recommend for approval trade labels prepared for new poultry and meat products.
- Perform formlation checks to assure safe levels of restricted ingredients.