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Leona Meat Plant

Address: RR#2 Leona Rd, Troy, PA 16947
Establishment No.: m09784

USDA Inspection Report: 13 Oct 2010

Code: 03B02
Violation: 417.5(a)(3), 417.5(b), 417.5(c)

Citation: On 10/13/2010 at approximately 1100 hours while performing HACCP procedure 03B02 I observed no entry on the HACCP plan verification chart for the date of 10/01/2010 for lot 274 which consisted of [redacted] pounds of product, the pre-shipment review is also documented on this form. The Establishment's HACCP plan states that [redacted], there was nothing entered on this day for any lot. Lot 274 was produced on 10/01/2010. The only documentation of Lot 274 was on the operational procedure form, lot number and pounds. I informed Mr. [redacted] of this noncompliance. This noncompliance does not meet the requirements of 9 CFR 417.5 (3) (a )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. (b) Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the) entry. (c) Prior to shipping product, the establishment shall review the records associated with the production of that product, documented in accordance with this section, to ensure completeness, including the determination that all critical limits were met and, if appropriate, corrective actions were taken, including the proper disposition of product. Where practicable, this review shall be conducted, dated, and signed by an individual who did not produce the record(s), preferably by someone trained in accordance with ä 417.7 of this part, or the responsible establishment official.

Regulation:

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.

417.5(b) Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry.

417.5(c) Prior to shipping product, the establishment shall review the records associated with the production of that product, documented in accordance with this section, to ensure completeness, including the determination that all critical limits were met and, if appropriate, corrective actions were taken, including the proper disposition of product. Where practicable, this review shall be conducted, dated, and signed by an individual who did not produce the record(s), preferably by someone trained in accordance with § 417.7 of this part, or the responsible establishment official.

 

Next Report: USDA Inspection Report: 19 Oct 2010
Previous Report: USDA Inspection Report: 4 Oct 2010

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