The objective of this report is to evaluate Food Safety and Inspection Service (FSIS) inspection findings in market hog slaughter establishments participating in the Hazard Analysis and Critical Control Point (HACCP) Inspection Models Project (HIMP) and determine whether the HIMP inspection system is performing as well as the existing inspection system in terms of safety and wholesomeness of hog slaughter and overall consumer protection. The evaluation is based on two time periods: the years CY2006 - CY2010 and the years CY2012 - CY2013. (The year CY2011 was a transition year for FSIS information systems and will not be considered). The evaluation compares the 5 HIMP market hog establishments with a set of 21 non-HIMP market hog slaughter establishments selected to be comparable with HIMP market hog establishments with respect to production volume, line speed, and days of slaughter operation. The FSIS inspection findings are assessed across three interrelated inspection activities: 1. Verification, by off-line inspectors, of the establishment’s execution of its HIMP slaughter Process Control Plan (PCP), under which establishment employees sort out unacceptable carcasses and parts. 2. Verification by off-line inspectors of the establishment executing its Sanitation Standard Operating Procedures (Sanitation SOP) and its HACCP plans under 9 CFR Parts 416 and 417. 3. Verification of the outcomes of the establishment HACCP and process control plans, both organoleptic and microbiologic