Address: SUNY Cobleskill Meat Processing, Cobleskill, NY 12043
Establishment No.: m4266
USDA Inspection Reports: 30 Jun 2010
Citation: On 06/30/10 at approximately 08:20, while performing scheduled inspection duties for an 03J01 (slaughter), the following was observed: The cooler door on the slaughter side of the establishment has 1 wooden block on each side of the carcass rail leading into the cooler. The wood block on the right side of the rail over the door has an area of splintered wood. This area is located on the bottom of the block closest to the rail and is approximately 1-11/2 inches wide and approximately 1/2-3/4 inches tall. The area shows 5-10 pieces of splinters that are not attached to the block on one end. The rail going through this area carries finished carcasses and carcass halves that are forcefully pushed between these two blocks of wood. This could cause the splinters to become dislodged and fall on the carcasses/halves and contaminate them. US Rejected tag #B35338180 was applied to the door. This condition was identified before operations began so no product was affected at this time. Mr. , HACCP Coordinator was notified at approximately 08:25. A check of the establishment's Hazard Analysis shows it does not consider wood. Mr. took immediate corrective actions by covering both blocks of wood with plastic bags. This document serves as written notification that your failure to comply with regulatory requirements could result in additional regulatory or administrative action. You are hereby advised of your right to appeal this decision as delineated by 306.3 and/or 381.35 of 9CFR.
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.
Previous Report: USDA Inspection Reports: 22 Sep 2010