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: 22 Mar 2012
Violation: 417.2(b), 417.5(a)(2), 417.5(a)(3)
Citation: On Thursday, March 22, 2012 at approximately 06:30 hours, IPP observed a noncompliance in the HACCP Plan for Fully Cooked, Not Shelf Stable Products (Smoked). IPP reviewed the HACCP master Plan Critical Control Point Form for CCP 2B. After determining that the plants CCP [redacted], IPP proceeded to review the plants critical limits. The critical limits are described as follows: Once the chilling process has begun the internal temperature must decrease from [redacted] degree F. to [redacted] degree F. [redacted] in hours. The chilling process will continue until [redacted] degree F. is reached. These statements are followed by foot note (#10) for supporting documentation. The supporting documentation is “FSIS Appendix B (updated June 1999), Compliance Guidelines to performance standards for the production of certain meat and poultry products”. IPP proceeded to review the guidelines referenced above. Though the HACCP plan failed to identify which section of the Stabilization Guidelines the plant chose to use as their Critical Limits, the guideline that addresses temperature stabilization from [redacted] degree F. [redacted] to degree F. [redacted] in hours would be guideline #2. The HACCP Plan does not address at what point chilling would begin in their Critical Limits. The HACCP plan fails to demonstrate the critical limit is met and is quantifiable for meeting the parameters of FSIS Appendix B, specifically that the product-chilling process occurs within [redacted] minutes of the time the cook cycle is completed. This does not meet 9 CFR 417.2(b)(4), 417.5(a)(2) and 417.5 (a)(3). Mr. assistant manager has been verbally notified of this noncompliance and this document serves as written notification of the noncompliance. This noncompliance is also noted in the Ready to Eat BBQ Plan.
417.2(b)(3) HACCP plans for thermally processed/ commercially sterile products do not have to address the food safety hazards associated with microbiological contamination if the product is produced in accordance with the requirements of part 318, subpart G, or part 381, subpart X, of this chapter.
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.