Putting Glass Walls on Delaware Slaughterhouses So We Can See Behind Closed Doors
Allen Harim Foods, LLC.

Address: 18752 Harbeson Road, Harbeson, DE 19951
Establishment No.: P935

USDA Inspection Report: 27 Dec 2011

Code: 01B02
Violation: 416.1, 416.3(a), 416.13(c), 416.4(d)

Citation: This morning I performed pre-operational sanitation inspection (review and observation component) after completion of the pre-operational inspection by the plant associate and after performing lock-out. At 0442 hours, I observed 4 pairs of white boots on a rack in the foyer to the ice house. I inspected the boots and all 8 were visibly soiled with blackened unidentified foreign material. I observed UFM in cracks and cervices on all boots. I rubbed the blackened material with my hands and the substance smeared from the boots onto my hands. My observation was made after plant’s pre-operational sanitation associate inspected the area and released the area. Employees assigned to work in the ice house uses the white boots from the rack in the foyer to maneuver around in the ice house. During operations, employees stands directly in the ice wearing the white boots. Ice is readily used from the ice house to chill raw carcasses. The plant’s SSOP states, Based on the probability of cross contamination from the soiled boots, (Sanitation Supervisor) was notified and regulatory control action was taken by tagging all 4 pairs of boots with US reject tag # B292518. (Shift Manager) arrived in the area and elected to dispose of all the white boots into the trash dumpster. Regulatory control was released. No product was involved. Ms. said that she would document preventive measures on the response sheet generated from this noncompliance. The requirements of Meat and Poultry Regulations 416.13 (c), 416.1, 416.3(a) and 416.4(d) were not met. (Plant Manager) is hereby notified of this failure to comply with regulatory requirements and the need to implement and document effective measures to prevent recurrence.

Regulation:

416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.

416.3(a) Equipment and utensils used for processing or otherwise handling edible product or ingredients must be of such material and construction to facilitate thorough cleaning and to ensure that their use will not cause the adulteration of product during processing, handling, or storage. Equipment and utensils must be maintained in sanitary condition so as not to adulterate product.

416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.

416.4(d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments.

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