Reprinted with permission of the author

by John Munsell | Aug 10, 2010

 “There is something fascinating about science.  One gets such wholesale returns of conjecture out of such a trifling investment of fact.”  — Mark Twain

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If only Mark Twain were alive today, he would have a field day commenting on what the U.S. Department of Agriculture considers to be “scientific”.  

Subsequent to the Jack In The Box E. coli outbreak in 1993, USDA desperately and hurriedly implemented the current Hazard Analysis Critical Control Point (HACCP) protocol of deregulated meat inspection.  HACCP was originally invented by Pillsbury, focused on the production of consistently safe food for NASA and the Army.  Pillsbury’s HACCP required “Kill Steps” during food production, meaning that the food had to be subjected to a kill step such as fully cooking or irradiation, effectively killing all pathogens.  Pillsbury’s HACCP system was truly based in science, and creates safe food.

USDA intentionally changed the Pillsbury protocol, but of course, retained the right to classify its HACCP imposter as allegedly being “science-based”.  USDA’s Food Safety and Inspection Service (FSIS) demands that all federally inspected plants implement USDA-style HACCP.  Thus, FSIS requires that HACCP be used for all raw meat and poultry, which by definition does not utilize kill steps, but still qualifies for USDA-style HACCP. More