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: 7 Oct 2010

Code: 03C01
Violation: 417.2(a)(1), 417.2(a)(2), 417.4(a)(3), 417.6

Citation: On 07 October 2010, at approximately 0800 hrs, whilst performing an unscheduled ISP procedure code 03C01 (Raw, not ground), Dr [redacted] Relief PHV, [redacted] CSI, and I [redacted] SPHV) reviewed the "HACCP Plan for Slaughter (Pork Variety Meats)", and, during this review, we identified the following noncompliance: The flow chart states for Step 2, the following: "[redacted]", and this is followed by a Step 7, which states the following: "[redacted]". The corresponding Steps 2 & 7 of the Hazard Analysis state the same information. However, hearts, livers, spleens, and leaf fat of swine lack any bone structure within these variety meats and, therefore, it would be impossible to debone any of the aforementioned variety meats. No regulatory control action was taken, as no product was directly affected. [redacted] QC, was notified of this noncompliance at approximately 0810 hrs. The establishment is not in compliance with the following regulations: 9 CFR 417.2(a)(1), which states the following: "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."; 9 CFR 417.2(a)(2), which states the following: "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."; 9 CFR 417.4(a)(3), which states the following: "Every establishment shall reassess the adequacy of the HACCP plan at least annually and whenever any changes occur that could affect the hazard analysis or alter the HACCP plan. Such changes may include, but are not limited to, changes in: raw materials or source of raw materials; product formulation; slaughter or processing methods or systems; production volume; personnel; packaging; finished product distribution systems; or, the intended use or consumers of the finished product. The reassessment shall be performed by an individual trained in accordance with 417.7 of this part. The HACCP plan shall be modified immediately whenever a reassessment reveals that the plan no longer meets the requirements of 417.2(c) of this part."; 9 CFR 417.6(a), which states the following: "A HACCP system may be found to be inadequate if: The HACCP plan in operation does not meet the requirements set forth in this part." This ISP procedure code 03C01 was followed by an ISP procedure code 03C02 and no additional deficiencies were identified.

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.

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.

417.4(a)(3) Food safety hazards might be expected to arise from the following: (i) Natural toxins; (ii) Microbiological contamination; (iii) Chemical contamination; (iv) Pesticides; (v) Drug residues; (vi) Zoonotic diseases; (vii) Decomposition; (viii) Parasites; (ix) Unapproved use of direct or indirect food or color additives; and (x) Physical hazards.

417.6(a) A HACCP system may be found to be inadequate if: (a) The HACCP plan in operation does not meet the requirements set forth in this part

 

Next Report: USDA Inspection Report: 11 Oct 2010
Previous Report: USDA Inspection Report: 4 Oct 2010

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