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Unformatted text preview: s confirmed by other inspectors, and by former meatpacking workers who were in charge of quality control. According to Judy, a
former “QC” at one of IBP’s largest slaughterhouses, the HACCP plan at her plant was terrific on paper but much less impressive in real life:
senior management cared much more about production than food safety. The quality control department was severely understaffed. A single
QC had to keep an eye on two production lines simultaneously. “I had to check the sterilizer temperature, I had to check the Cryovac
temperature, I had to look at packaging, I had to note the vats — did they have foreign objects in them or not? — I had to keep an eye on
workers, so they wouldn’t cheat,” Judy said. “I was overwhelmed with work, it was just impossible to keep up with it all.” She routinely
falsified her checklist, as did the other QCs. The HACCP plan would have been “fantastic” if three people had been employed doing her job.
There was no way that one person could get all the tasks on the list properly done.
Though the meatpacking i...
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This note was uploaded on 02/25/2014 for the course MGMT 120 taught by Professor Litt during the Spring '08 term at UCLA.
- Spring '08