What the Experts Say
Read what food safety experts, academics and public health experts say about food safety and modernizing poultry inspection.
30 Years Whats the Hold Up
Compromise the Safety
Higher Line Speeds
Himp Successful
Modernized Poultry
Origin of Poultry Inspection
Privatizing Poultry Inspection
Regulating Line Speed
Role of USDA Inspectors
Traditional Plants Vs. Himp
USDA in Reaction to NAS
“Much of our current in-plant work is involved with quality control such as feathers, bruises or broken bones. Why should the American taxpayers be paying for work that is the producers’ responsibility? If a company sells product with quality defects the customers will control this problem… Our emphasis should be on food safety not sorting carcasses for lesions of no public health concern.”
– Bruce Hutchinson, 24-year veteran as a Food Safety and Inspection Service Public Health Veterinarian

-Dr. Glenn Morris, director of the Emerging Pathogens Institute at the University Florida

– U.S. Department of Agriculture Secretary , Tom Vilsack


– Sarge Bilgili, Ph.D., professor, Auburn University and past president Poultry Science Association
“There are currently 20 “pilot” operations using the proposed method with Salmonella rates equal to or less than the traditional method of inspection. It is a better method for the establishment to remove the defects and have the inspector conduct the final examination to ensure the plant has met its responsibilities… The biggest threat to consumer safety is the bacteria present on the carcass such as Campylobacter and Salmonella which cannot be seen. The inspector would be more valuable to understand how the plant’s food safety system works and is able to verify that it is working rather than looking for bacteria they cannot see.”
– David Thompson, National Association of Federal Veterinarians

– Richard Raymond, MD
“To better protect the public from foodborne illnesses, the Food Safety and Inspection Service must move to a modern, scientific, risk-based inspection system.”
