Quantum Windbag
Gold Member
- May 9, 2010
- 58,308
- 5,100
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- #221
"FAA inspectors take their duties very seriously. In addition to inspecting maintenance logs and safety records, these inspectors also physically examine aircraft to ensure that they are safe to fly. FAA inspectors may decide to ground aircraft until safety issues are addressed, and the agency is able to fine violators to ensure that they are penalized for lapses in safety. FAA agents can also recognize people with a particularly good record in the industry, ranging from especially safe pilots to skilled ground crew, through the FAA Wings Program."I will give you a clue QW, google the beef industry and government involvement in regards to quality control.
Then google what a ASI inspector does for the FAA.
Here is the first link on Google for beef industry quality control.
Beef Quality Assurance - Home
The USDA does grade beef, but that has nothing to do with quality control.
I already posted what an ASI does to make my point that they do not actually inspect aircraft, want to try again?Quality Grades:
- Prime grade
is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling).![]()
- Choice grade
is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if "braised" roasted, or simmered with a small amount of liquid in a tightly covered pan.![]()
- Select grade
is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.![]()
- Standard and Commercial grades are frequently sold as ungraded or as "store brand" meat.
- Utility, Cutter, and Canner grades are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.
What is the Federal Aviation Administration (FAA)? - mobile wiseGEEK
And from what you posted.
(c) inspecting aircraft and related equipment for airworthiness; and (d)
What you said:
" ASI does to make my point that they do not actually inspect aircraft, want to try again"
Are you purposely lying to prove your point?
That makes me feel so safe, FAA inspectors take their job seriously. I thought they spent their entire day getting drunk on the public dime.
Every pilot I know does a walk through and visual check of his aircraft before takeoff. This checklist takes anywhere from 30 minutes to an hour, and that is for nothing larger than a business jet. At best an FAA inspector runs through a checklist when he does an inspection. He does not personally X-ray the entire fuselage looking for micro-fractures, he does not personally tear down each engine to make sure there is no excessive wear. There is no fucking way on God's green Earth he can do every single check necessary to certify a single 747 as airworthy, it would take him years.
Think about what you are saying for once in your pathetic life.