Putting Glass Walls on New Jersey's Slaughterhouses So We Can
See Behind Their Closed Doors:
Seugling Meat Packing, Inc.
Address: 9 Mandeville Ave, Pequannock NJ 07440
Establishment No.: 18736
USDA Inspection Report: 22 May 2007
Code: 03J02
Violation of: 417.2(a)(1), 417.2(e), 417.5(a)(2),
417.5(a)(3)
Citation:
03J02 Recordkeeping An Enforcement, Investigation and Analysis
Officer (EIAO) from Food Inspection and Inspection Service (FSIS)
Field Operations (FO) performed a comprehensive assessment of the
plant's (HACCP) food safety system between 05-02 -18-07. The
following noncompliances were observed by the EIAD within the HACCP
system and were discussed with plant management at the exit meeting
held with on 05-18-07:
[Section Redacted by USDA]
16...Q7. The verification procedure for the calibration of
thermometers indicates that thermometers will be calibrated once a
week or as necessary. These noncompliances do not meet the
regulatory requirements of the following regulations: 9 CFR 417.2(a)
(1) which states in part: Each plant 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 plant can apply to control those
hazards. 9 CFR 417.2 (c) (4) which states in part: List the
procedures and the frequencies with which the monitoring procedures
will be performed. 9 CFR 417.5 (a) (2), which states in part: The
written HACCP plan, including decision making documents associated
with the selection and development of CCP's and the critical limits
and documentation supporting both the monitoring and verification
procedures and their frequency. 9 CFR 417.5 (a) (3), which states in
part: Records documenting the calibration of processing monitoring
instruments. Continued non-compliances with the regulatory
requirements could lead to further regulatory or administrative
actions.
Regulations:
417.2(a)(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.
417.2(e) Pursuant to 21 U.S.C. 456, 463, 608, and 621, the failure
of an establishment to develop and implement a HACCP plan that
complies with this section, or to operate in accordance with the
requirements of this part, may render the products produced under
those conditions adulterated.
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.
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