Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
Eberly Poultry

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

USDA Inspection Report: 26 Mar 2012

Code: 03J02
Violation: 417.2(a)(1), 417.2(a)(2), 417.5(a)(1)

Citation: At approximately 11:00 am on March 26th 2012, Dr. [redacted] and Dr. [redacted] while performing a verification check on pre-shipment records, also reviewed the plants [redacted] pre-requisite monitoring paperwork. Upon reviewing the paperwork for the pre-requisite monitoring program, it specifies in a high lighted sentence under the title "[redacted] "
Review of the establishments slaughter HACCP plans indicates that [redacted]. In the above slaughter HACCP plans, at the step chill tank, [redacted] The reason given by the establishment is that the concentration of the [redacted] will be maintained at a level of [redacted] PPM for all of the previously identified poultry slaughter HACCP plans, not only broilers.
Review of the slaughter HACCP plan for roasters, capons, and chickens at the step transfer/hang, the establishment fails to identify any chemical hazard. At this step, the establishment is using a [redacted]. Additionally, both the flow chart and hazard analysis fail to identify the wash step, which also uses [redacted], between the opening step and viscera presentation step.
Mr. [redacted] Food Safety Manager, was verbally made aware of the above non-compliances.
The establishment was therefore not in compliance with regulations 417.2(a)(1), 417.2(a)(2), and 417.5(a)(1).

Regulation:

417.2(a)(1) Hazard analysis. Every official establishment shall conduct, or have conducted for it, a hazard analysis to determine the food safety hazards reasonably likely to occur in the production process and identify the preventive measures the establishment can apply to control those hazards. The hazard analysis shall include food safety hazards that can occur before, during, and after entry into the establishment. A food safety hazard that is reasonably likely to occur is one for which a prudent establishment would establish controls because it historically has occurred, or because there is a reasonable possibility that it will occur in the particular type of product being processed, in the absence of those controls.

417.2(a)(2) A flow chart describing the steps of each process and product flow in the establishment shall be prepared, and the intended use or consumers of the finished product shall be identified.

417.5(a)(1) The establishment shall maintain the following records documenting the establishment’s HACCP plan: The written hazard analysis prescribed in § 417.2(a) of this part, including all supporting documentation

 

Next Report: USDA Inspection Report: 28 Mar 2012
Previous Report: USDA Inspection Report: 6 Mar 2012

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