Putting Glass Walls on South Carolina Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
Brown Packing Co., Inc.

Address: 116 Willis St. Gaffney, SC 29340
Establishment No.: m1085

USDA Inspection Report: 28 Oct 2011

Code: 03J02
Violation: 417.2(a)(1), 417.5(a)(1)

Citation: While reviewing the production of a specific product, "Mountain Chain Tripe", it was noted that the product did not have an intervention step in its production to address the possibility of the presence of a biological hazard, namely bacterial pathogens. Since bacterial pathogens have been identified as a biological hazard in cattle slaughter, each cattle slaughter establishment is expected to conduct a hazard analysis for all edible raw products to properly address bacterial pathogens to ensure that by the end of the slaughter process the pathogens are reduced to non-detectable levels or are eliminated on the products that establishments fabricate or ship into commerce.The product in question is not identified in the current hazard analysis (although two other type of tripe productsare listed Tripe and Omasum). Both the Tripe and Omasum (also called Honeycomb Tripe) are placed in a washer and washed at [redacted] degrees F and then a refiner at [redacted] degrees F. The Mountain Chain Tripe is rinsed with potable water, only. All three tripe products are listed on the finished products box. It was discovered that 41 boxes of this product, checked Mountain Chain Tripe, was processed and still on the premises (4 in the packaging room and 37 in a refrigerated trailer).All 41boxes were placed under regulatory control, at approximately 1100, using US Retain tag numbers 832039736 and 832039738, until the establishment could provide additional information and an adequate hazard analysis, concerning the production of this product. It was stated by [redacted] that the customer made the request that no intervention be applied to the product; however, no document was presented to support this claim. The plant was advised to make the necessary adjustments/reassessment to its hazard analysis and possibly the HACCP plan to address th is issue; in accordance with 417.3(b)(4) for this unforesee n hazard. It must also be stated that at this time, FSIS is not aware of any prerequisite programs that are appropriate for use in slaughter to address bacterial pathogens. All three [redacted] were notified of the failure to meet the provisions of the Meat and Poultry regulations listed above. In addition to the above, the establishment does not have any monitoring procedures in place for either of the tripe products after the product has undergone either wash ing and refining or rinsing. Failure to monitor the effectiveness of intervention/interaction procedures could allow adulterated product to be produced and or shipped from this establishment. Plant management was advised of this as well. The establishment voluntarily elected to suspend production of this product until required provisions are met.The US Retain tags remained in place at the issuance of this noncompliance record.


417.2(a)(1) 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.

417.5(a)(1) The written hazard analysis prescribed in 417.2(a) of this part, including all supporting documentation;

Next Report: USDA Inspection Report: 29 Oct 2011
Previous Report: USDA Inspection Report: 27 Oct 2011

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