The food safety warranty is a fundamental principle of international trade. Veterinary inspection is the process that allows countries to meet trade obligations and access to the international markets by ensuring that food safety and animal health control are effective and trustworthy. Brazil and the United States (US) are the major players in the world’s meat marketing industry. The Brazilian Federal Inspection Service (SIF) and the US Food Safety and Inspection Service (FSIS) are responsible for food inspection services guidelines in these two countries. The objectives of this overview were to compare and highlight the similarities and differences between SIF and FSIS, to address the challenges of which Brazilian Food Inspection Service faces due to the rapidly growing demand by the livestock sector for Veterinary Services, and provide recommendations to improve the Brazilian food inspection services. Government regulations and local news were examined to provide information for this paper. FSIS is an agency under the United States Department of Agriculture (USDA), with their own governance and budget. In contrast, the SIF is not an independent agency, but is a department within the Brazilian Ministry of Agriculture, Livestock and Food Supply (MAPA). It has technical governance, but no separate budget or legal independence. The US establishments for production, processing and distribution of food of animal origin have the option to apply for Federal inspection or State inspection under the “at least equal to” (Federal) requirements policy. In Brazil the industry players have the option to apply for Federal, State or Municipal inspection, and there is no mandatory compliance with Federal requirements. The FSIS hiring system is continuous and straightforward, whereas the hiring system for all public servants in Brazil is conducted through a general entrance examination and is subject to the approval of high-ranking government. The challenges of the Brazilian food inspection services are discussed and recommendations to improve the service are presented.

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