While observing the designated floor trash personnel clean around the department, I noticed him use a stainless steel hook to pick up a small piece of meat (approximately the size of a baseball) from underneath the bench where meat was being pulled onto the line.
I inspected twenty molds in the Ham Mold Storage room where I discovered each one had extensive residue left over from previous production. About ten percent of each mold contained residual ham material.
I found two unmarked and unlined containers: One gray, unmarked trashcan filled with raw ham pieces and juices and one black, unmarked storage bin holding about fifteen cooked hams and ham pieces.
I observed four Deluxe Ham Large Babies on the conveyor belt full of product not intended for inspection, raising concerns of safety and compliance at the plant.
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