Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors
David Elliot Poultry Farm Inc.

Address: 300 Breck St, Scranton PA 18505
Establishment No.: p134

USDA Inspection Report: 16 Sep 2010

Code:
Violation: 417.4(a)(1), 417.5(a)(2), 417.5(a)(3), 417.5(b)

Citation: The Raw Ground HACCP Plan has the Following Deficiencies. 1. The establishment was unable to produce any documentation for initial validation (2) The establishment failed to produce any decision-making documents associated with the selection of the CCP .(3) The establishment failed to produce supporting documents which support the monitoring procedures and frequencies listed in the HACCP plan(4) The establishment failed to provide supporting documents, which supports the verification procedures and frequencies as, listed in the HACCP plan.(5) The establishment failed to document the initials for record review activities performed and recorded on the Pre-shipment Review record.(6) The establishment failed to document actual values for hand held dial thermometer calibration procedures on the Thermometer Calibration Log.(7) The establishment failed to document the procedures performed to verify the accuracy of wall mounted recording chart thermometers used to monitor the cooler CCP. The establishment verifies the accuracy of the wall mounted chart-recording thermometers with a calibrated hand held dial thermometer. (8) The Establishment fails to show and correlate product temperature with cooler temperature during processing to show process control of pathogen growth. Establishment monitors cooler temperature once per day.

Regulation:

417.4(a)(1) Upon completion of the hazard analysis and development of the HACCP plan, the establishment shall conduct activities designed to determine that the HACCP plan is functioning as intended. During this HACCP plan validation period, the establishment shall repeatedly test the adequacy of the CCP’s, critical limits, monitoring and recordkeeping procedures, and corrective actions set forth in the HACCP plan. Validation also encompasses reviews of the records themselves, routinely generated by the HACCP system, in the context of other validation activities.

417.5(a)(2) The written HACCP plan, including decisionmaking documents associated with the selection and development of CCP’s and critical limits, and documents supporting both the monitoring and verification procedures selected and the frequency of those procedures.

417.5(a)(3) Records documenting the monitoring of CCP’s and their critical limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishment’s HACCP plan; the calibration of process-monitoring instruments; corrective actions, including all actions taken in response to a deviation; verification procedures and results; product code(s), product name or identity, or slaughter production lot. Each of these records shall include the date the record was made.

417.5(b) Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry.

 

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