Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
USA Pork Packers Inc

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

USDA Inspection Report: 1 Nov 2010

Code: 03J02
Violation: 417.2(c), 417.2(c)(4), 417.2(c)(6), 417.5(a)(3), 417.6

Citation: On 01 November 2010, at approximately 0925 hrs, whilst performing a scheduled ISP procedure code 03J02, [redacted] (EIAO) and I, when performing the 30 Day Verification Update, in response to the NOIE currently in effect at this establishment, identified the following noncompliance: The slaughter inspection report, dated 29 October 2010, indicates that the following carcasses were checked ("0" Tolerance Check): #21, at 11:46 am, #88, at 12:45 pm, #133, at 1:15 pm, #197, at 1:40 pm, #248, at 2:10 pm, #301, at 2:35 pm, #354, at 3:00 pm, and #498, at 4:10 pm. The establishment's HACCP plan states that [redacted] A review of the "Carcass Temperature Log", also dated 29 October 2010, reveals that there is no start and end to slaughter operations indicated on this form, as well. No regulatory control action was taken because no product was directly affected. [redacted] Jr, was notified of the noncompliance at approximately 1015 hrs. The establishment is not in compliance with the following regulations: 9 CFR 417.2(c)(3),(4), & (6) which states the following: "The HACCP plan shall, at a minimum: List the critical limits that must be met at each of the critical control points. Critical limits shall, at a minimum, be designed to ensure that applicable targets or performance standards established by FSIS, and any other requirement set forth in this chapter pertaining to the specific process or product, are met; List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits; Provide for a recordkeeping system that documents the monitoring of the critical control points. The records shall contain the actual values and observations obtained during monitoring."; 9 CFR 417.5(a)(3), which states the following: "The establishment shall maintain the following records documenting the establishment's HACCP plan: 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."; 9 CFR 417.6(b) & (d), which states the following: "A HACCP system may be found to be inadequate if: Establishment personnel are not performing tasks specified in the HACCP plan; HACCP records are not being maintained as required in 417.5 of this part."

Regulation:

417.2(c)(1) The contents of the HACCP plan. The HACCP plan shall, at a minimum: List the food safety hazards identified in accordance with paragraph (a) of this section, which must be controlled for each process.

417.2(c)(4) List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits;

417.2(c)(6) Provide for a recordkeeping system that documents the monitoring of the critical control points. The records shall contain the actual values and observations obtained during monitoring.

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.

417.6(b) Establishment personnel are not performing tasks specified in the HACCP plan; (d) HACCP records are not being maintained as required in § 417.5 of this part; o

 

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