3 replies to this topic

[irheavyd]

I am the Assistant Manager of a small jerky and sausage manufacturing plant in Oregon.  I am curious as to how other facilities in this district are being treated.  I ask because are experiencing extreme over inspecting, retaliation NR's and suspensions, along with many many more issues with USDA. They have gotten a god complex and instead of ensuring we follow our plan, they have extended there self proclaimed authority way beyond what is regulatory requirements.  We have the same plant inspectors for  more than 5 years.  They have developed false friendships with people, hatred towards people (myself being there main focus because i push back and challenge them when they are not following there regulations.  We have received 93 NR's this year alone.  We have received a 90 percent from SQF and ODA has praised our facility.  Everyone that comes here gives nothing but positive feedback except for USDA.  I am wondering if other plants get this treatment.  We have one of the most complex HACCP systems around as we make over 100 different products with many variations in size and packaging of those 100 products.  We have 7 separate HACCP plans as well as many prerequisites.  Our SSOP is robust as well as our Listeria Control Program.       

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[Setanta]

Did you post this yesterday? Is there new infromation attached?

[rjeronimus]

Replying in an effort to follow this discussion thread. We recently acquired a well established line of enrichment broths for food safety screening (PDX, for listeria, salmonella, and STEC detection). While trying to connect with previous customers and critical consultants and learn more about our product application, I was told that USDA regulations changed and that testing had to be sent to outside labs. That would have a serious impact on companies being able to test onsite. We were unable to substantiate the response we received, but I am wondering if it is a trend or perhaps regional. The consultant and related customers also produced similar items - RTE meats, sausage, jerky, etc. - but in Florida. 

[kfromNE]

Not in the Oregon though it wouldn't be hard for you to figure out the other companies in your area then google them and ask them. 

Over the years, I've seen inspectors who are more difficult to work with. Who write more NRs than others. 

 

What were the NRs and suspensions regarding. What was the SQF auditor's opinion on the NRs. 

Edited by kfromNE, Yesterday, 08:10 PM.