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113292 1 (1980-09-03)

handle is hein.gao/gaobacxti0001 and id is 1 raw text is: 




                   UNITED STATES GENERAL ACCOUNTING OFFICE
                          WASHINGTON, D.C. 20548


                                                       SEP  31980
COMMUNITY AND ECONOMIC
DEVLLOPMENT DIVISION

     Dr. Harry C. Mussman, Administrator
     Animal and Plant Health Inspection
       Service
     Department of Agriculture

     Dear Dr. Mussman:

          As part of our review of the Animal  and Plant Health
     Inspection Service's efforts  to control anim   diseases and
     pests, we have reviewed that portion of  the' wine Disease
     Surveillance Program  elated  to the treatment of garbage
     to be fed to swine.  A primary component of  the program,
     which the Service conducts with  the assistance of cooperat-
     ing State agencies, is the periodic  inspection of garbage-
     feeding premises to inspect swine  for clinical disease
     signs, check cooking equipment, and  check garbage to deter-
     mine if it is being properly cooked.

          We directed our review toward  determining whether
     inspection operations provide adequate  assurance that gar-
     bage fed to swine is being properly  cooked each day and
     not just when inspectors are present.   We made the review
     primarily in Texas.  We also did  some work in Florida and
     at the Service's offices  in Hyattsville, Maryland.

          We noted that the  inspectors check garbage-cooking
     operations primarily by checking  the temperature of the
     garbage that is being cooked  at the time of their visits.
     However, garbage is not always  being cooked at those times
     and the temperature check does  not provide any assurance
     of proper cooking when  inspectors are not present.  Greater
     assurance of proper garbage cooking  could be achieved if
     inspectors would make greater  use of the phosphatase field
     test--a chemical analysis which  can be made up to 48 hours
     after cooking, and  in some situations 96 hours after cooking,
     to determine if garbage has  been properly cooked.

          Also, the Service needs  to provide inspectors with in-
     structions on how to conduct  inspections at garbage-feeding
     premises and give  inspectors the necessary training and
     equipment to perform  the phosphatase field tests.






              113292

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