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REQUEST\'TO DISPOIiAUTHOR TOF RECORDS DEC 19 1975NCIGENERAL SERVICES ADMINISTRATION, NATIONAL ARCHIVES AND RECORDS SERVICE, WASHINGTON, D.C.1. 2.2040813676JNOTIFICATION TO AGENCYFROM (AGENCY OR ESTABLISH
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How to fill out meat and poultry inspection

01
Start by labeling the meat or poultry with the name, address, and establishment number.
02
Inspect the meat and poultry for any visible signs of contamination or damage.
03
Measure the internal temperature of the meat or poultry using a food thermometer.
04
Ensure that the meat or poultry is properly cooked and reaches the required minimum internal temperature.
05
Store the meat or poultry at the appropriate temperature to prevent bacterial growth.
06
Keep accurate records of the inspection process and any findings.

Who needs meat and poultry inspection?

01
Anyone involved in the production, processing, or distribution of meat and poultry products needs meat and poultry inspection.
02
This includes farmers, slaughterhouses, food processors, retailers, and food service establishments.
03
The purpose of the inspection is to ensure the safety and quality of meat and poultry products for consumers.
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Meat and poultry inspection refers to the process of examining meat and poultry products for safety, quality, and compliance with health regulations before they are sold to consumers.
Facilities that process meat and poultry products are required to file for meat and poultry inspection to ensure their products comply with the safety standards set by regulatory bodies.
Filling out meat and poultry inspection forms typically involves providing details about the facility, the types of products processed, and compliance with safety standards, along with any additional documentation required by regulatory authorities.
The purpose of meat and poultry inspection is to ensure that these products are safe for consumption, free from diseases, properly labeled, and meet established health standards to protect public health.
Key information that must be reported includes the name and address of the processing facility, types of meat and poultry handled, production methods, and adherence to safety protocols.
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