Putting Glass Walls on Arkansas Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
Morrilton Packing Co.

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

USDA Inspection Report: 12 Jul 2011

Code: 03G02
Violation: 417.S(a)(3)

Citation: On Tuesday, July 12, 2011, at approximately 0610 hours, CCP [redacted]), inaccurate temperature recorded and failure of d irect observation to detect the monitor's record keeping error. I performed a Fully Cooked-Not Shelf Stable HACCP Implementation Procedure (HIP) and used Book 1of 8, Fully Cooked Whole Muscle HACCP plan.The plant identified a microbiological food safety hazard (pathogens) as likely to occur, at the step of cooking, and has im plemented a critica l control point (CCP 1B) [redacted] The critical limit is [redacted] degree F. with a hold ing time a [redacted] seconds.

I was at smoke house 4 when I observed [redacted] take a monitoring temperature of bone-in smoked hams.I observed the dial thermometer had a reading of 158 degrees F. on the hams. I observed as [redacted] documented. [redacted] degrees F. on the CCP Record for Cooked Products.I then observed as [redacted] performed a direct observation, initialed the form to ind icate acceptable results. I informed [redacted] that the temperature was not degrees F. He looked at the thermometer again, agreed with me, and made a correction on the CCP Record for Cooked Products to reflect the actual temperature of 158 degree F.

I verbally notified [redacted], of the record keeping errors.I informed [redacted] that I would be issuing a noncompliance record.

I completed the HIP and did not find any other errors. All products met the critical limits.

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: 20 Jul 2011
Previous Report: USDA Inspection Report: 25 May 2011

Return to: Morrilton Packing Co.
Return to: Arkansas Slaughterhouses
Return to: Slaughterhouses