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
Violation of: 417.2(a)(1), 417.2(e), 417.5(a)(2), 417.5(a)(3)
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.
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.