This 4-part series aims to inform environmental health specialists of the duties and requirements for federal meat and poultry inspectors and the companies they regulate. The other parts of the series will be presented in subsequent issues of the Journal of Environmental Health. This special report presents part 1 and starts with the history, responsibilities, and general requirements of federal meat and poultry inspectors. The Food Safety and Inspection Service (FSIS) comes under the authority of the U.S. Department of Agriculture. FSIS began with the Meat Inspection Act of June 1906 and has developed through the years into the current public health agency that regulates sanitation, labeling, and food safety requirements at federally inspected meat and poultry producing companies (Animals and Animal Products, 2023a). The primary purpose of FSIS is to ensure that regulated companies are producing safe food for consumers. If noncompliance is discovered, FSIS inspectors mandate appropriate action. Enforcement investigation and analysis officers conduct assessments of written and conducted procedures to determine if the company procedures are scientifically sound and supportable. These officers respond to consumer complaints and conduct recall effectiveness checks at the recalling companies and their consignees. [ABSTRACT FROM AUTHOR]
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