1. NAME: PRANABESH GURU
STUDENT ID: 000710812

2.  It is the investigation of complaints about food or a
food establishment which requires inspection or audit
of some aspect of the food business.
 Regular inspection results are compared with the
requirements and standards issued in order to build
specified target for inspection food.
 The National Control System recognizes that
inspection is an important means of holding industry
for their responsibility to produce safe food products.

3. Need of food inspection
 Many challenges of Food Control System are need to be
overcome through food inspection.
 Such as,
 Increasing burden of food borne illness and emerging food
borne hazards.
 Rapidly changing technologies in food production,
processing and marketing.
 Developing science- based control systems with a focus on
consumer protection.
 Growing consumer awareness and demand for better
information.

4. Role of Inspection service in NCSs
 The administration of food control systems require
qualified, trained, efficient and transparent food
inspection service.
 Inspecting premises and processes for compliance
with hygiene.
 Evaluating HACCP plans and their implementation.
 Identification of food which are unfit for human
consumption and take remedial action on it.
 Carrying out inspection, sampling and certification of
food for import/export purpose when so required.

5. Meat and meat products
 Popular varieties of meats
Poultry meat
Beef
Ham

6. Poultry Meat
 It includes Chickens, ducks, geese, pheasants, and
turkey.
 Major microbes that are responsible for food-borne
illness are
 E.coli, Salmonella, Campylobacter, Orthomyxovirus,
Avulavirus, Mycobacterium, Birnavirus

7. Inspection Includes
 Detection and destruction of diseased or
contaminated meat.
 Assurance of clean, sanitary handling and preparation.
 Minimization of microbial contamination.
 Prevention of false labeling.
 Application of inspection stamps.

8. Inspectors responsibility
 Facilities construction and operation sanitation.
 Assurance that all plants adopt HACCP.
 Assurance that SSOPs are practiced.
 Ante mortem inspection.
 Post mortem inspection.
 Verification of HACCP system effectiveness.
AREAS
 Product inspection, Laboratory determination.
 Marking, labeling and inspection.

9. Case Study: Chicken wraps
Listeria associated with Australian airline chicken wraps
Queensland govt. received information that some airline
had received customer complaints from passengers
who reported gastrointestinal illness after consuming
chicken wraps on their flights.
Inspection carried out in July 2009.

10. Product Flow

11. Trace-back inspection
 New South Wales food Authority investigated the
Business A.
 Queens land Health investigated the food Business B.

12. Inspection results
 Both inspection shows positive results of presence of
Listeria species.
 36 outbreaks associated cases
13 invasive listeriosis
23 gastroenteritis
 It shows that improper hygiene practice in processing
department in Business A leads to bacterial
contamination in chicken.
 On Aug 2009, Enforcement action was taken by NSW
food authority on stop production by Business A.

13. References
 http://www.who.int/foodsafety/publications/capacity/
en/Englsih_Guidelines_Food_control.pdf
 http://www.hillingdon.gov.uk/media/pdf/2/e/Food_La
w_Interventions_Strategy_V1.0.pdf
 http://www.authorstream.com/Presentation/adnanm
alik-274649-meat-inspection-poultry-diseases-
inventory-viral-bacterial-fungal-parasitic-education-
ppt-powerpoint
 http://www.foodauthority.nsw.gov.au/_Documents/lis
teria_summit_2010/Listeria_case_studies_Dr_David_
Miles.pdf