The goals of the meat processor and the inspector are basically the same. The processor wants to produce safe products. The inspector wants to keep the public from foodborne illnesses. Companies are required to develop procedures to ensure that food safety objectives are being met, and inspectors verify those claims through observation and reviewing documentation.
The relationship between the two groups at times can become strained. Government officials, whether at the federal or state level, can require additional documentation or changes to the facility. Small processors and meat markets don’t have the luxury of extra manpower for documentation or finances for unplanned capital expenditures. Each new regulation could be the straw that breaks the camel’s back.