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Stoltzfus Meats

Address: Route 772, Intercourse, PA 17534
Establishment No.: m09792

USDA Inspection Report: 9 Aug 2010

Code: 03H02
Violation: 417.4(a)(2)(ii), 417.5(a)(3)

Citation: At approximately 0725 hours, I went into the processing area to retrieve the previous production weeks records to perform and complete scheduled procedure 03H02. When I reviewed the ' HACCP Verification Form-011' I found noncompliance. On the bottom half of this form is all the direct observations performed during that week; for each process. Under the 'Heat Treated' process sections the recorder documented values and times for SCW Bacon and Premium Bacon. The documented value for the SCW Bacon was [redacted] F and for the Premium Bacon [redacted]*F. These temperatures listed are the temperatures reached during the Smoke/ Heating part of this process. Under Plan [redacted]), under CCP 1B; they list " [redacted] . The limit listed says, ' [redacted] .' This Haccp Plan also states that [redacted]. The two bacons listed were the Heat Treated products documented for that week, under direct observation verification. The direct observer did not observe the actual CCP and limits. Mr. [redacted] was notified of this noncompliance and shown the records, when he became available. No regulatory control action was necessary because the monitor has the correct CCP limits listed with the actual values and times. The establishment failed to comply with the regulatory requirements listed under 9 CFR 417.5(a)(3) and 417.4(a)(2)(ii).

Regulation:

417.4(a)(2)(ii) Every establishment shall validate the HACCP planís adequacy in controlling the food safety hazards identified during the hazard analysis, and shall verify that the plan is being effectively implemented. Ongoing verification activities. Ongoing verification activities include, but are not limited to: Direct observations of monitoring activities and corrective actions

417.5(a)(3) Records documenting the monitoring of CCPís and their critical limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishmentís 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.

 

Next Report: USDA Inspection Report: 9 Aug 2010
Previous Report: USDA Inspection Report: 30 Jul 2010

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