Putting Glass Walls on New York's Slaughterhouses So We Can
See Behind Closed Doors
Hilltown Pork, Inc.,
12948 Rt 22, Canaan, NY 12029
Establishment No.: m4018
USDA Inspection Report: 1 Sep 2010
Violation: 417.2(a)(1), 417.2(a)(2)
Citation: At approximately 0700 hours, I observed the following in the Kill Floor; an establishment employee, apply an Antimicrobial Spray to the surface of a Swine carcass after the Final Wash step and prior to the Chill Box step. While conducting the recordkeeping component of a scheduled 03J01 procedure task and reviewing the establishments Swine HACCP plan, I noted that the establishment has not incorporated this step (Antimicrobial Spray) into the process flow chart and has not conducted or had conducted for it a hazard analysis for this process step. QC/Manager removed the Antimicrobial Spray immediately after verbal notification and established control of the spray. The establishments Swine HACCP plan last signed and dated 1/6/10. This is a failure to meet 9CFR 417.2(a)(1) and 9CFR 417.2(a)(2). This document serves as written notification that your failure to comply with regulatory requirement(s) could result in additional regulatory or administrative action.
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.