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Morrilton Packing Co.

Address: 51 Blue Diamond Drive, Morrilton, AR, 72110
Establishment No.: m10646

USDA Inspection Report: 09 Dec 2011

Code: 03G02
Violation: 417.5(a)(3)

Citation: Friday, December 9, 2011, at approximately 1245 hours, Stabilization-record keeping errors: I performed a Fully Cooked-Not Shelf Stable task and reviewed the HACCP records for link sausages which had the preshipment review dated 12/9/11. The l ink sausages were fully cooked on December 8, 2011. The HACCP records indicated that the sausages were at [redacted] at 9:50am which was at the end of the cook cycle.CCP 1B for [redacted] was met per Appendix A. The sausages have a CCP for stabilization (CCP 68).The stabilization CCP's critical limits state that [redacted] The HACCP records indicated that during the stabilization the temperatures and times of the sausages were as follows: [redacted] The following stabilization (CCP 68) record keeping noncompliance were noted : 1) The monitor "WS" wrote down 9:10am instead of 10:10am. 2) The monitor [redacted]" wrote down 9:35am instead of 10:35am.3) The person who conducted a direct observation [redacted]" wrote down 9:35am instead of 10:35am.4) On 12-8-2011, at 11:33am, [redacted] conducted a records review and did not note the record keeping errors. 5) On 12-9-2011, [redacted] conducted a preshipment review and did not note the record keeping errors. A review of all records associated with the lot of product revealed that all critical limits were met, but the times were not documented correctly. No product was affected. [redacted], was notified of the record keeping errors.

Regulation:

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.

 

Next Report: USDA Inspection Report: 21 Dec 2011
Previous Report: USDA Inspection Report: 11 Nov 2011

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