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Meat and Fisheries Process Lab

Address: SUNY Cobleskill Meat Processing, Cobleskill, NY 12043
Establishment No.: m4266

USDA Inspection Reports: 14 Mar 2012

Code: 03B02
Violation: 417.2(a)(1), 417.2(c)(7), 417.5(a)(1), 417.5(a)(2), 417.5(a)(3)

Citation: The following non-compliances were found during FSIS Food Safety Assessment: 1: The establishment’s hazard analysis lists that [redacted] ” However, there is no SSOP procedure on file pertaining to allergen separation on file. At the tempering step in the hazard analysis conducted for the raw intact HACCP Plan, pathogen growth and presence is a biological hazard not likely to occur. The justification to support the decision is that product is tempered according to (Tempering SOP). However, the establishment failed to maintain a copy of the (Tempering SOP) procedure to support their decision in the hazard analysis. The establishment is not meeting the regulatory requirements of with 9 CFR 417.5 (a) (1). 2: At multiple steps in the hazard analysis including receiving raw meat, cold storage, tempering, weighing, grinding, combining ingredients, and stuffing, the establishment makes the statement that (product is labeled to instruct consumers to fully cook product and thereby kill pathogens). In most cases, FSIS considers non-intact raw beef products to present a significant health risk because they are customarily eaten in a rare or medium state. The establishment has not provided any contractual control, cold chain receipts, additional handling instructions, descriptive cooking practices, and is not sending the ground product to another Federal establishment for full lethality cooking that would be required to support the statement made in the hazard analysis regarding cooking practices. This is a noncompliance with and 417.2(a) (1). 3: For CCP 2A, the establishment’s critical limit is listed as degrees Fahrenheit or lower with a time limit of hours before being placed back in cold storage. The establishment uses the document [redacted] by [redacted] to support the critical limits. This study found that [redacted]. However, the documents on file do not support the critical limits, especially the [redacted] hour time limit at [redacted] degrees Fahrenheit. The SOP for thermometer calibration lists that thermometer will be checked for accuracy by comparing to an NIST reference thermometer, which the plant is completing monthly. However, the establishment failed to calibrate the NIST reference thermometer yearly as required by NIST to maintain the status of a certified thermometer, and failed to maintain regulatory, technical, or scientific reference for the thermometer calibration procedure as written. The establishment is not meeting the requirements of 9 CFR 417.5 (a)(2). 4: The monitoring procedure listed for CCP 2A states: [redacted]. The establishment is documenting product temperature but failed to document the time elapsed to ensure they are within the [redacted] hours specified, which is a critical parameter in the HACCP plan and supporting documentation. The establishment is not meeting the requirements of 9 CFR 417.5 (a)(3). 5: The written HACCP plan states the record review procedure and frequency as: [redacted].

Regulation:

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(c)(7) The contents of the HACCP plan. The HACCP plan shall, at a minimum: List the verification procedures, and the frequency with which those procedures will be performed, that the establishment will use in accordance with 417.4 of this part.

417.5(a)(1) The establishment shall maintain the following records documenting the establishment’s HACCP plan: The written hazard analysis prescribed in 417.2(a) of this part, including all supporting documentation;

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.

 

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