Development of a Risk-Based Inspection System开发一个基于风险的检测系统

　　In the 1980's and 1990's there was much debate about whether the meat and poultry inspection programs, which were first designed in the early 1900's, had kept pace with changes in the food production and marketing industries, and with perceived hazards—whether naturally occurring or intentionally caused by human intervention.在20世纪80年代和90年代有许多辩论是否肉类和家禽的检查方案，首先在1900年代初期设计的，一直与在食品生产和销售业的转变步伐，被认为具有危险，无论是自然发生的或故意所造成的人为干预。

　　Traditional inspection under the original meat and poultry statutes provided constant organoleptic inspection (sight-smell-touch) at slaughter operations and daily inspection of sample products and operations at processing plants.根据原来的肉类和家禽的法例中不断提供感官检验检查(视力，嗅觉，触觉)在屠宰业务和产品的抽样检查，并在日常业务处理厂。 In the early 1990's, food safety officials recognized that most food borne illness traced to meat and poultry products were caused by naturally occurring microbiological contamination that was not adequately addressed by the traditional sight-smell-touch-based system of inspection.在90年代初，食品安全官员承认，大部分食源性疾病追溯至肉类和禽类产品是由天然微生物污染，没有充分的传统观光无味触摸式检查系统处理造成的。 Thus, USDA began to add testing for pathogenic bacteria on various species and products to the inspection system.因此，美国农业部开始增加对各种致病细菌种类和产品测试，以检查制度。 This “modernization” of the meat and poultry inspection system was based on the principles of reducing the “risks” of food borne disease to consumers.这种“现代化的肉类和家禽的检查制度”的基础上减少“风险”食物源性疾病对消费者的原则。 In order to maintain “equal to” status, state programs have been required to enact these same measures.为了保持“等于”的地位，需要国家方案已经制定同样的措施。