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Eberly Poultry

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

USDA Inspection Report: 21 Jun 2012

Code: 03J02
Violation: 381.66(b), 417.2(a)(1), 417.2(a)(2)

Citation: At approximately 1400 hours, while performing operational sanitation inspection in the evisceration area, I observed several plant employees trimming chicken feet. It was warm in this department, and I noticed that there was no ice in the tank that they were transferring the feet into. I took a temperature of several feet, and the highest temperature was at 65F Degrees. This is a failure to meet regulations 381.66b(1) which states that during further processing and packaging, the internal temperature may rise to a maximum of 55F Degrees. I tagged the chicken feet in tank #10 with tag #B34802651. I also took temperatures of two gray tubs with feet in them and these were also at 64F to 65F degrees. I tagged the tubs with tag #B34802652 and #B34802553. While investigating the HACCP plan for Chicken Slaughter, I noticed that this process step (removal of skin/pads/nails from feet) is not addressed in either the flow chart nor the hazard analysis. This is a failure to meet regulations 417.2a(1) and 417.2a(2). I informed Mr. [redacted] plant manager of the situation

Regulation:

381.66(b)(1) General chilling requirements, except for ratites. 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(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.

 

Previous Report: USDA Inspection Report: 21 Jun 2012

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