Putting Glass Walls on Delaware Slaughterhouses So We Can See Behind Closed Doors
Mountaire Farms of Delmarva, Delaware

Address: Hoosier Street and Railroad Avenue, Selbyville, DE 19975
Establishment No.: P667

USDA Inspection Report: 21 Jun 2012 (2)

Code: 03J04
Violation: 417.2(c)(4), 381.65(e)

Citation: At approximately 1925 pm while performing a zero tolerance procedure on Nels line # I observed fecal material in of the birds I randomly selected for zero tolerance check at CCP # 2-B. The fecal material was light brown in color, and pasty in consistency. It was approximately inch in length and . inch in width and located on the upper inside of the carcass on the back next to the tail with a intestine attached to the tail of the carcass. Mr. , 1st Processing Superintendent was immediately notified and shown the deviation. Approximately establishments HACCP Plan the line was immediately stopped and a house inspector was put on the line and line slowed down to BPM. The affected carcass was then sent to the reprocessing station, reconditioned and placed back in flow as per the establishment’s corrective action. The establishment has failed to meet regulatory requirements of 9 CFR417.2 (c) (4) and 381.65 (e). A review of the of the establishments CCP # 2-B monitoring log for line was documented as the last acceptable check was performed at 1812 pm with quantifiable value of 0/10 and was verified by QA technician with the initals....As a result of the deviation, all requirements for all CCPs for the specified lot (lot # 6) were performed by SCSI and found acceptable, including the pre-shipment review. The establishment management stated the root cause was the the back-up venter needed to be retrained. This document serves as written notice that continued failure to comply with the regulatory requirements may result in additional regulatory or administrative action(s) as described in 9 CFR 500.

Regulation:

417.2(c)(4) The contents of the HACCP plan. The HACCP plan shall, at a minimum: (1) List the food safety hazards identified in accordance with paragraph (a) of this section, which must be controlled for each process. (2) 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; (3) List the critical limits that must be met at each of the critical control points. Critical limits shall, at a minimum, be designed to ensure that applicable targets or performance standards established by FSIS, and any other requirement set forth in this chapter pertaining to the specific process or product, are met; (4) List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits; (5) Include all corrective actions that have been developed in accordance with 417.3(a) of this part, to be followed in response to any deviation from a critical limit at a critical control point; and (6) Provide for a recordkeeping system that documents the monitoring of the critical control points. The records shall contain the actual values and observations obtained during monitoring. (7) List the verification procedures, and the frequency with which those procedures will be performed, that the establishment will use in accordance with 417.4 of this part. (d) Signing and dating the HACCP plan. (1) The HACCP plan shall be signed and dated by the responsible establishment individual. This signature shall signify that the establishment accepts and will implement the HACCP plan. (2) The HACCP plan shall be dated and signed: (i) Upon initial acceptance; (ii) Upon any modification; and (iii) At least annually, upon reassessment, as required under 417.4(a)(3) of this part. (e) Pursuant to 21 U.S.C. 456, 463, 608, and 621, the failure of an establishment to develop and implement a HACCP plan that complies with this section, or to operate in accordance with the requirements of this part, may render the products produced under those conditions adulterated.

381.65(e) Poultry carcasses contaminated with visible fecal material shall be prevented from entering the chilling tank.

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