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USA Pork Packers Inc

Address: 328 South Wyoming St, Hazelton, PA 18201
Establishment No.: m20760

USDA Inspection Report: 7 Sep 2010

Code: 03J02
Violation: 417.2(a)(1)

Citation: On 07 September 2010, at approximately 1245 hrs, whilst performing a scheduled ISP procedure code 03J02, the following noncompliance was identified in the HACCP Plan for Slaughter (Pork Variety Meats): The hazard analysis is incomplete in that, under Process Step 3 (Harvest Tongue/Head), which is described as "the harvesting and fabrication of the head and tongues from the slaughter process", the Potential Food Safety (Biological) Hazard is identified as "Pathogens (contamination from gastrointestinal tract)". However, the hazard analysis for the HACCP Plan for Slaughter (Pork) identifies the Potential Food Safety (Biological) Hazard as "Pathogen (Salmonella)". The jusitfication in the HACCP Plan for Slaughter (Pork) is that the "carcasses are sprayed with an antimicrobial to eliminate or reduce pathogens". No similar mention of the aforementioned Potential Food Safety (Biological) Hazard of Salmonella in the HACCP Plan for Slaughter (Pork Variety Meats) is identified relative to swine heads. [redacted] Jr. was notified of the noncompliance by approximately 1307 hrs. No product was retained as no product was directly affected. The establishment is not in compliance with the following regulation: 9 CFR 417.2(a), which states the following: "Hazard analysis. (1) 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.

Regulation:

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.

 

Next Report: USDA Inspection Report: 7 Sep 2010
Previous Report: USDA Inspection Report: 31 Aug 2010

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