Putting Glass Walls on Delaware Slaughterhouses So We Can
See Behind Closed Doors
Mountaire Farms of Delaware, Inc.
Address: 29005 John J. Williams Highway, Millsboro, DE 19966
Establishment No.: P3
USDA Inspection Report: 23 Nov 2011
Violation: 381.65(e), 417.2(c)(4)
Citation: Evisceration Line At 1536 hours, while performing FPS task (Finished Product Standards), fecal material was observed on the tail on the right side of the oil gland area in one of the 10 randomly selected carcasses. The fecal material was about . inch in diameter, brownish in color and pasty in consistency. Since there are no plant interventions between the sampling site and the chiller, it is reasonably likely to assume that the contaminated carcass would have entered the chill system violating 9 CFR 381.65(e). I immediately notified , Evisceration Supervisor, who immediately notified , 1st Processing Superintendent for N/S, of the fecal material which he witnessed, and of the establishment’s failure to meet the regulatory requirements of 9 CFR 381.65(e) and 417.2(c)(4). I observed as the establishment immediately implemented corrective actions as per the HACCP Plan for CCP #2. A review of the establishment’s Zero Tolerance Monitoring log for CCP #2, dated November 23, 2011, revealed the last acceptable check was performed at 1518 hours and initialed by QA technician . A review of the establishment records verified that regulatory requirements at all of the CCP’s including pre-shipment review of the affected lot were found acceptable. The affected bird was removed from production and taken to the salvage reprocessing station. This NR serves as a written notification to Mr. , Plant Manager, of the establishment’s failure to meet regulatory requirements and that continued failure could result in enforcement action as per 9 CFR 500.4.
381.65(e) Poultry carcasses contaminated with visible fecal material shall be prevented from entering the chilling tank.
417.2(c)(4) List the critical control points for each of the identified food safety hazards, including, as appropriate: (i) Critical control points designed to control food safety hazards that could be introduced in the establishment, and (ii) Critical control points designed to control food safety hazards introduced outside the establishment, including food safety hazards that occur before, during, and after entry into the establishment.