Putting Glass Walls on Rhode Island Slaughterhouses So We Can See Behind Closed Doors
Rhode Island Beef And Veal

Address: 60 Armento St, Johnston, RI 02919
Establishment No.: m53

USDA Inspection Report: 4 Aug 2011

Code: 03C02
Violation: 417.2(a)(1), 417.5(a)(2), 417.5(a)(3)

Citation: Upon completion of FSA performed by EIAO the following non compliances were identified. 1) The establishment did not incorporate into the hazard analysis or the process flow diagram, a processing step associated with the generation of bench trimmings. 417.2(a)(1) and (2). 2) The firm cannot support the frequency of CCP-3 417.5(a)(2). 3) The documents proffered by the establishment do not support the critical limits or monitoring procedures employed for CCP-3. 417.5(a)(2) 4) The establishment did not document the results received from records review verification activities pertaining to CCP-3. 417.5(a)(3). 5) The establishment does not document the performance of direct observation verification activities for CCP-3. 417.5(a)(3). Mr. was notified of this non compliance and of this non compliance record.

Regulation:

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.

417.5(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)(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.

 

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