What is encompassed by the term "meat and poultry inspection"?

The term "meat and poultry inspection" specifically refers to the comprehensive examination of animals both before and after slaughter. This process is crucial for ensuring that the meat and poultry products meet the safety and health standards set by regulatory agencies. Such inspections help identify any diseases or health issues in animals that may pose risks to public health, ensuring that only healthy animals are processed for food consumption.

The pre-slaughter inspection assesses the health and condition of animals to confirm they are fit for processing, while post-slaughter inspection focuses on the carcasses to check for contamination, quality, and compliance with safety regulations. This multi-step inspection protocol is fundamental to maintaining the integrity of the meat supply and protecting consumers from foodborne illnesses.

Other options, while related to food safety and quality assurance, do not fall under the specific scope of meat and poultry inspection. For instance, quality control after packaging, review of meat marketing strategies, and monitoring of refrigeration equipment are important aspects of food industry practices, but they do not pertain directly to the inspection of animals and meat products as mandated by USDA regulations.