Putting Glass Walls on New York Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
La Belle Farm Inc.

Address: 504 Stanton Corner Rd, Ferndale, NY 12734
Establishment No.: p19150

USDA Inspection Report: 8 Mar 2011

Code: 03C01
Violation: 381.65(c), 417.2(a)(1), 417.2(a)(2)

Citation: At approximately 1215 hours while performing a scheduled 01C02 procedure task I observed approximately 90 lbs. of Duck Liver (Foie Gras) submerged in still water and defrosting inside of a plastic rolling tank located in the Equipment Storage Room. Three packages where observed with punctures allowing water to accumulate within the individual packages immersing the exposed duck liver directly in water. I then performed the recordkeeping component of an unscheduled 03C01 procedure task and noted that the establishment does not address Defrosting/ Thawing as a step in the Flow Chart and has not conducted or has not had conducted for it a Hazard Analysis for a Defrosting/ Thawing step. Approximately 90 lbs. of Duck Liver (Foie Gras) retained with US Retained tag# B40954003. The establishments Raw Not Ground Product HACCP plan was last reassessed and dated 1/24/11. I immediately notified [redacted] Plant Supervisor immediately of the non-compliance. This is a failure to meet: 9CFR 417.2(a)(1), 9CFR 417.2(a)(2) and 9CFR 381.65(c). This document serves as written notification that your failure to comply with regulatory requirement(s) could result in additional regulatory or administrative action.

Regulation:

381.65(c)(e) Poultry carcasses contaminated with visible fecal material shall be prevented from entering the chilling tank.

417.2(a)(1) Hazard analysis. Every official establishment shall conduct, or have conducted for it, a hazard analysis to determine the food safety hazards reasonably likely to occur in the production process and identify the preventive measures the establishment can apply to control those hazards. The hazard analysis shall include food safety hazards that can occur before, during, and after entry into the establishment. A food safety hazard that is reasonably likely to occur is one for which a prudent establishment would establish controls because it historically has occurred, or because there is a reasonable possibility that it will occur in the particular type of product being processed, in the absence of those controls.

417.2(a)(2) A flow chart describing the steps of each process and product flow in the establishment shall be prepared, and the intended use or consumers of the finished product shall be identified.

 

Next Report: USDA Inspection Report: 17 Mar 2011
Previous Report: USDA Inspection Report: 2 Mar 2011

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