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Morrilton Packing Co.

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

USDA Inspection Report: 04 May 2011

Code: 03G02
Violation: 417.2(a)(1), 417.2(a)(2), 417.4(a)(3)

Citation: Wednesday, May 4, 2011-failure to reassess for new process step and step not in flow chart: A review of the Fully Cooked-Not Shelf Stable Emulsified, Book 3 of 8, HACCP plan revealed that it did not include the step of spraying Antimicrobia l Intervention XG-940 on product casings prior to the remova l of the casing.Themit] is a blend of stabilized sodium chlorite and is approved for use under 21 CFR 173.325. The establishment has supporting documents that the [redacted] can be effectively used at [redacted] ppm.The Technical Data Sheet lists an effective pH range o [redacted]. The [redacted]. A review of the plant 's test results from April 4 to May 4, 2011, revealed that all tests met the ppm and pH parameters of the supporting documents. The following noncompliance were noted: 1) The plant failed to reassess the Fully Cooked Emulsified Book, 3 of 8, HACCP plan when they implemented the process.2) A review of the flow chart revealed that it did not describe the [redacted] process step. 3) The establishment did not address the [redacted] as a chemical in the hazard analysis. [redacted] was notified of the record keeping noncompliance.

Regulation:

417.2(a)(1) 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.

417.2(a)(2) A flow chart describing the steps of each process and product flow in the establishment shall be prepared, and the intended use or consumers of the finished product shall be identified.

417.4(a)(3) Food safety hazards might be expected to arise from the following:
(i) Natural toxins;
(ii) Microbiological contamination;
(iii) Chemical contamination;
(iv) Pesticides;
(v) Drug residues;
(vi) Zoonotic diseases;
(vii) Decomposition;
(viii) Parasites;
(ix) Unapproved use of direct or indirect
food or color additives; and
(x) Physical hazards.

 

Next Report: USDA Inspection Report: 25 May 2011
Previous Report: USDA Inspection Report: 27 Apr 2011

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