ABSTRACT
The rules identified in Chapter 1 demonstrate the statutory authority of both the FDA and USDA to regulate food manufacturing and distribution. These agencies also have the authority to conduct inspections in the plant. USDA Food Safety and Inspection Service (FSIS) typically has on a regular basis inspectors in the plant, referred to as consumer safety inspectors (CSIs), who are supported by their direct supervisor, the front line supervisor, and can be supplemented by enforcement, inspection, analysis officers (EIAOs), who are typically brought in to conduct in-depth verification of a plant food safety system. FDA, however, does not have inspectors on site in food manufacturing plants. It relies on inspectors to go into facilities on a routine or directed basis to conduct inspections. This chapter identifies the rights of inspectors to conduct inspections and their means of control when violations are suspected or are found. It also provides food plants with the basis for preparing internal protocols for handling regulatory inspections. It will also provide food manufacturers the basis for preparing a recall program in the event inspection findings lead to the need to pull product from distribution.
