Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
B.C. Natural Chicken
Address: 2609 U.S. Rt 22, Fredricksburg, PA 17026
Establishment No.: p493
USDA Inspection Report: 18 Apr 2012
Citation: At approximately 0751 hours while performing the review and observation component for Raw Intact HACCP for salvage chill in the cut-up department, I reviewed the plant HACCP Log #193 CCP#4B (Salvage Log) which shows documentation for Lot #5 at 0728 hours for temperatures of [redacted]. I observed a plant employee removing chicken salvage parts from the salvage chill tank and separating the parts into boxes for packing. Using the QA calibrated thermometer I checked the following parts from the salvage tank: three breasts at 47F, 48F, 50F; three thighs at 44F, 45F, 44F; three wings at 49F, 46F, 50F; and three drums at 44F, 46F, 46F. I immediately retained the salvage parts product with US Retained Tag B40 170342 and informed (QA) who was present during my observation.
381.66(b) General chilling requirements, except for ratites. (1) 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.