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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.


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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