Putting Glass Walls on New York's Slaughterhouses So We Can See Behind Closed Doors
Steiner Packing Co., Inc.

Address: 28 Church St, Otego, NY 13825
Establishment No.: m4486

USDA Inspection Report: 29 Apr 2011

Code: 03C02
Violation: 417.2(a)(1), 417.2(a)(2), 417.4(a), 417.5(a)(1), 417.5(a)(2)

Citation: Raw not ground HACCP plan hazard analysis [redacted] step list [redacted]. Preventive measures list [redacted] (letters on file). Fabrication step identifies [redacted]. The control of temperature alone will not eliminate or reduce E-coli 0157:H7 to an undetectable level. The establishment does not have a intervention to eliminate or reduce to undetectable levels the presence of E-coli 0157:H7 identified at the receiving step. Beef trimmings produced at the fabrication step to be used as a component of ground beef is not addressed in the flow chart or hazard analysis, it cannot be determined if all hazards reasonably likely to occur specifically E- coli 0157:H7 have been considered. This document serves as written notification that your failure to comply with regulatory requirements could result in additional regulatory or administrative action.

Regulation:

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.

417.2(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.

417.4(a) Every establishment shall validate the HACCP plan’s adequacy in controlling the food safety hazards identified during the hazard analysis, and shall verify that the plan is being effectively implemented.

417.5(a)(1) The establishment shall maintain the following records documenting the establishment’s HACCP plan: (1) 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.

 

 

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