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Cabin Hollow Butcher Shop

Address: 156 Old Cabin Hollow Rd, Dillsburg, PA 17019
Establishment No.: m09819

USDA Inspection Report: 4 Mar 2011

Code: 03J02
Violation: 310.22(e)(2), 310.22(e)(4)(i), 417.2(a)(1), 417.2(a)(2), 417.5(a)(1), 417.5(a)(2)

Citation: The following non-compliances in the HACCP Slaughter plan have been observed and are being documented: The BSE Program fails to identify and provide corrective actions for a Specified Risk Material failure. This fails to meet the requirements of 9 CFR 310.22(d)(2) and 9 CFR 310.22(d)(4). The Hazard Analysis fails to identify hazards associated with the step "receiving non-meat ingredients". This step was not identified in the flow diagram. This fails to meet the requirements of 9 CFR 417.2(a)(1). There is no supporting documentation for the decision made for "none" for chemical food safety hazards at steps such as "split brisket and H-bone", that is a food contact surface. This fails to meet the requirements of 9 CFR 417.2 (a)(1) and 417.5(a)(1). The beef, pork and sheep/goat hazard analysis list "none" for bacterial hazard at the step "split brisket and H-bone". This is a process step where typically pathogen introduction is considered, as it involves sawing in a body cavity. In addition, the beef and pork hazard analysis both fail to identify a bacterial hazard at the "split carcass" step. There is no support listed for any of the decisions made that a bacterial hazard is not considered at these steps. This fails to meet the requirements of 9 CFR 417.2(a)(1) and 417.5(a)(1). A record review from 11/01/10 to 02/05/11 shows effective monitoring checks and all were acceptable. However, the establishment failed to provide supporting documentation that demonstrated correlation between cooler temperature and product temperature. This fails to meet the requirements of 9 CFR 417.5(a)(2). The flow diagram failed to accurately depict receipt of non-meat ingredients, such as lactic acid. This fails to meet the requirements of 9 CFR 417.2(a)(2). A review of records was performed 11/01/10-02/04/11 that demonstrated regular performance of pre-shipment review, with documentation of acceptability of CCP [redacted]) and [redacted]). However, CCP B3 is not listed as being verified on the form. This fails to meet the requirements of 9 CFR 417.5(c). There is no written record maintained as defined in the monitoring criteria for CCP [redacted]) as per the monitoring activity of the following as defined in the HACCP plan: "[redacted]". This fails to meet the requirements of 9 CFR 417.5(a)(3). CCP [redacted]) does not have a decision making document associated with the selection of the CCP. This fails to meet the requirements of 9 CFR 417.5(a)(2). CCP [redacted]) does not have a decision making document associated with the location of the CCP. This fails to meet the requirements of 9 CFR 417.5(a)(2). Past similar N/R's: 02/01/2011 #0003-2011-17169 02/01/2011 #0004-2011-17169

Regulation:

310.22(e)(2) Procedures for the removal, segregation, and disposition of specified risk materials. Establishments that slaughter cattle and establishments that process the carcasses or parts of cattle must take appropriate corrective action when either the establishment or FSIS determines that the establishment’s procedures for the removal, segregation, and disposition of specified risk materials, or the implementation or maintenance of these procedures, have failed to ensure that specified risk materials are adequately and effectively removed from the carcasses of cattle, segregated from edible materials, and disposed of in accordance with paragraph (c) of this section.

310.22(e)(4)(i) Recordkeeping requirements. Establishments that slaughter cattle and establishments that process the carcasses or parts of cattle must maintain daily records sufficient to document the implementation and monitoring of the procedures for the removal, segregation, and disposition of the materials listed in paragraph (a) of this section, and any corrective actions taken.

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

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.

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.

 

Next Report: USDA Inspection Report: 16 May 2011
Previous Report: USDA Inspection Report: 2 Mar 2011

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