Address: 156 Old Cabin Hollow Rd, Dillsburg, PA 17019
Establishment No.: m09819
USDA Inspection Report: 1 Feb 2011
Violation: 417.2(a)(1), 417.5(a)(1), 417.5(a)(2), 417.5(a)(3)
Citation: observed the following recordkeeping failures in the establishment's written Raw not Ground HACCP plan. The establishment states that [redacted]. The plant does not have a thermometer in the boning room to document or to support that this would not likely occur. In several steps in the Hazard Analysis, the establishment states that [redacted] The plant has no known document or support as to how this is accomplished. In the establishment's Raw not Ground flow chart, it lists blocks for the freeze/thaw steps. The plants written Hazard Analysis however they do not incorporate these steps or support them into its Hazard Analysis. Also noted was the use of ditto marks to denote repetitive dates on HACCP forms. 417.2 (a) states that actual dates must be used. I notified Plant Owner Gerald Jones of my findings.
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.
417.5(a)(1) The written hazard analysis prescribed in § 417.2(a) of this part, including all supporting documentation
417.5(a)(2) The written HACCP plan, including decisionmaking documents associated with the selection and development of CCP’s and critical limits, and documents supporting both the monitoring and verification procedures selected and the frequency of those procedures.
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.