Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
Empire Kosher Poultry
Address: 1 River Rd, Juniata Cty, Mifflintown, PA 17059
Establishment No.: p1015
USDA Inspection Report: 4 Jan 2012
Violation: 417.5(a)(3), 417.5(b)
Citation: On Wednesday, 01/04/2012, I observed that plant management and QA had the MEYN line stopped just prior to carcasses entering the on line reprocessing cabinet in evisceration at about 04:25 am, at the start of chicken slaughter operations. The QA tech was performing titration tests to confirm the proper concentration of PAA, an antimicrobial chemical to be applied to the carcasses to comply with CCP 2 of the plant’s Chicken Slaughter HACCP plan. When I asked the QA tech what was happening, he replied that the concentration did not meet the critical limit, and the process was stopped before any product entered the cabinet. Several tests were performed to verify the restoration of proper concentration of PAA. Today, while completing the record review portion of the Slaughter HACCP task that was begun on 01/04/2012, I observed that there was only one test result, which was documented as being within specified critical limits, for CCP 2 during that time period. There was no documentation showing any of the unacceptable result(s) or any description that the process was stopped by establishment personnel to prevent the production of potentially contaminated/ adulterated product. I discussed this occurrence with 1st Processing Superintendent, and HACCP Coordinator to inform them that this was a HACCP recordkeeping noncompliance and that parts 417.5(a)(3) and 417.5(b) of 9 CFR were not met.
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. (b) Each entry on
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.