Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
Jaindl Turkey Sales Inc.
Address: 3150 Coffeetown Rd, Orefield, PA 18069
Establishment No.: p460
USDA Inspection Report: 27 Feb 2012
Violation: 417.5(a)(3), 417.5(c)
Citation: On Monday, March 19, 2012, at approximately 1400 hours, IPP performed the record keeping component on product produced 2-22-2012 defined as Lot # T22200P- turkey BBQ. IPP first observed that the preshipment review had been completed, dated and signed. IPP observed that this had been performed on 3-14-2012. During the record review IPP observed that a deviation from CCP#1 had occurred. IPP reviewed the plants program titled “HACCP Plan for Fully Cooked, Not Shelf Stable Products (BBQ)”. The HACCP Plan for CCP 1B Hot fill (Lethality). The Critical Limits (CL) stated that [redacted] the While reviewing the “cooking – chilling log (form # JTS 010) IPP observed that the form states “BBQ to be hot filled at no less than[redacted] degree F. for 15 seconds. The forms’ instructions are [redacted] degree F. below the HACCP Plan Critical Limits for CCP 1. Further review of form # 010 started the date of 2-22-2012 revealed the following documentation for CCP #1 monitoring: First temperature recorded at 12:56 was [redacted] degree F., initialed by The last temperature recorded at 1:16 was [redacted] degree F., initialed bDirect Observation had also been performed on CCP 1 at 12:56 and was recorded as acceptable. The plant has not met their Critical Limits, therefore resulting in a CCP failure. This observation was not noted by the plant during the direct observation, record review or preshipment review for this lot. IPP immediately notified HACCP Manager, of the noncompliance and this document serves as written notification of the failure to meet § 417.3 Corrective actions. (a) The written HACCP plan shall identify the corrective action to be followed in response to a deviation from a critical limit. The HACCP plan shall describe the corrective action to be taken, and assign responsibility for taking corrective action, to ensure: (1) The cause of the deviation is identified and eliminated; (2) The CCP will be under control after the corrective action is taken; (3) Measures to prevent recurrence are established; and (4) No product that is injurious to health or otherwise adulterated as a result of the deviation enters commerce. Ms. informed IPP that the product (lot # T22200P) was still in the plants freezer and would be retained by plant until the deviation could be reviewed to determine if there is a food safety hazard.
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(c) Prior to shipping product, the establishment shall review the records associated with the production of that product, documented in accordance with this section, to ensure completeness, including the determination that all critical limits were met and, if appropriate, corrective actions were taken, including the proper disposition of product. Where practicable, this review shall be conducted, dated, and signed by an individual who did not produce the record(s), preferably by someone trained in accordance with § 417.7 of this part, or the responsible establishment official.