Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
Tyson Foods

Address: 403 South Custer Ave, New Holland, PA 17557
Establishment No.: p01325

USDA Inspection Report: 1 Nov 2010

Code: 03G02
Violation: 417.2(a)(1), 417.5(a)(1)

Citation: At approximately 0715hrs. Dr. [redacted] and I went to the QC office to review the "Fully Cooked HACCP Plan." In the " Receiving Hazard Analysis", we observed that step (3), Unload Product, only addresses the chemical hazard "Hydraulic fluid and lubricant". It does not address the known food safety hazard, allergens, which the establishment does receive in the form of eggs, soy, and wheat in various dry packed products nor does it have any supporting documentation as to why allergens, a known chemical hazard, are not a hazard at this step. At the step (4D), Store packaging and dry ingredients in warehouse, there are no chemical hazards identified. The establishment stores allergen containing dry ingredients in a warehouse along side of dry ingredients which do not contain allergens. For example, IPP observed a breading mixture that contains wheat being stored next to garlic powder in the warehouse on Saturday October, 30, 2010. This was pointed out to Plant Manager, Mr. [redacted] However, this step, step (4D) Store packaging and dry ingredients in warehouse, does not address the known chemical hazard, allergens, nor does the establishment have any supporting documentation as to why it is not a hazard. Also, in the Rework "Fully Cooked: Breaded and/or Glazed/Sauced" hazard analysis we observed that in step (1), Product lugged off/ reworked for defects" and step (2), Raw or RTE product, the hazard analysis does not address the known hazard, allergens, not is there any supporting documentation to support the decision that allergens are not a hazard at this step even though the hazard analysis addresses products that contain (breaded) and do not contain (glazed) allergens. Dr. [redacted] and myself immediately informed [redacted] QC supervisor, of the non-compliance. The establishment is not complying with 9CFR417.2(a)(1) and 417.5(a)(1).


417.2(a)(1) Hazard analysis. Every official establishment shall conduct, or have conducted for it, a hazard analysis to determine the food safety hazards reasonably likely to occur in the production process and identify the preventive measures the establishment can apply to control those hazards. The hazard analysis shall include food safety hazards that can occur before, during, and after entry into the establishment. A food safety hazard that is reasonably likely to occur is one for which a prudent establishment would establish controls because it historically has occurred, or because there is a reasonable possibility that it will occur in the particular type of product being processed, in the absence of those controls.

417.5(a)(1) The establishment shall maintain the following records documenting the establishment’s HACCP plan: The written hazard analysis prescribed in § 417.2(a) of this part, including all supporting documentation;


Next Report: USDA Inspection Report: 4 Nov 2010
Previous Report: USDA Inspection Report: 30 Oct 2010

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