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Eberly Poultry

Address: 1095 Mt. Airy Rd, Stevens, PA 17578
Establishment No.: p09965

USDA Inspection Report: 26 Apr 2011

Code: 03B02
Violation: 381.66(b), 417.2(c)(4), 417.4(a)

Citation: At 2125 while monitoring the temperature of the mechanically separated turkey with the QC person, the temperature at the exit of the machine is 63 degrees. I then checked the temperature of the product already separated in the case with the production code times of 2044 to 2118 and got the temperatures of 59, 58, and 62 degrees Fahrenheit. The critical control point states: [redacted]. The last check documented by the plant is at 8:35 pm with the temperature [redacted] degrees. I US retained eight [8] cases of product with the times in the production code 2044 to 2118 with tag# B30829040. I verbally and in writing notified [redacted] shift supervisor of the noncompliance.


381.66(b) General chilling requirements, except for ratites. (1) All poultry that is slaughtered and eviscerated in the official establishment shall be chilled immediately after processing so that the internal temperature is reduced to 40 F. or less, as provided in paragraph (b)(2) of this section unless such poultry is to be frozen or cooked immediately at the official establishment. Eviscerated poultry to be shipped from the establishment in packaged form shall be maintained at 40 F. or less, except that during further processing and packaging operations, the internal temperature may rise to a maximum of 55 F.: Provided, That immediately after packaging, the poultry is placed under refrigeration at a temperature that will promptly lower the internal temperature of the product to 40 F. or less, or the poultry is placed in a freezer. Poultry which is to be held at the plant in packaged form in excess of 24 hours shall be held in a room at a temperature of 36 F. or less.

417.2(c)(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;

417.4(a) Every establishment shall validate the HACCP plans adequacy in controlling the food safety hazards identified during the hazard analysis, and shall verify that the plan is being effectively implemented.


Next Report: USDA Inspection Report: 3 May 2011
Previous Report: USDA Inspection Report: 19 Apr 2011

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