Suzie's Tips ... Delicious Food and Keeping it Safe

Inspecting Poultry Giblets All poultry found in retail stores is either inspected by USDA or by state systems which have standards equivalent to the federal government. At the time of slaughter each bird and its internal organs are inspected for signs of disease. The "Inspected for Wholesomeness by the U.S. Department of Agriculture" seal ensures that the bird and giblets are free from visible signs of disease. In a poultry slaughter plant, giblets must be chilled to 40° F or below within two hours of slaughtering the birds. Each hour, plant employees sample the finished poultry and giblets. The product is checked for conditions not meeting inspection standards, and proper trimming to make sure all inedible portions have been removed. Proper trimming refers to removal of the heart cap, removal of the gizzard lining, and removal of the gall bladder. USDA inspectors sample the product twice a shift to check for conditions that do not meet inspection standards. Anything that does not meet inspection standards is not used for human consumption. Nutritional and Dietary Supplements Nice to have you here. Suzie Suzie's Food Blog Posted: Saturday 28th May 2005, 12:57 AM

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