Putting Glass Walls on New York's Slaughterhouses So We Can
See Behind Closed Doors
Address: 922 Country Rt 53, Brasher Falls, NY, 13613
Establishment No.: m4499
USDA Inspection Report: 25 Mar 2011
Violation: 417.5(a)(3), 417.5(e)(1), 417.5(e)(2)
Citation: In reference to NR 0011-2011 dated 03/21/2011 the following Non-Compliances were discovered. In the process of asking questions about the Federal Bacons produced on 03/15/2011(Smoked and Cooled) it was discovered that before this date a few other batches of Federal Bacons were produced and that these Bacons were Smoked in the Est. 4499's new Smokehouse that the Establishment just started using about a month ago. This was all mentioned by (Manager) when asking about the lot of Bacons produced on 03/15/2011 referenced in NR 0011-2011 dated 03/21/2011. After the events related to NR 11-2011 was asked for the records for the few batches of Bacons that were produced under Federal before the batch/lot produced on 03/15/2011. This was ask by myself (Inspector ) and (SVMO Dr. ). I myself asked a few days ago and Dr. yesterday. On 03/24/2011 before leaving the establishment at the end of my shift, talking to , he mentioned he doesn't have any records of the cooking and cooling of the few past batches of bacons because he never printed the Smoking of the bacons from the new smokehouse therefore he has no record of the few past bacons produced under Federal USDA Inspection. Also since he has no record of these batches he has no record of cooling the bacons according to the plants' HACCP Plan. The following records Non-Compliance is the failure of Est. 4499 Tri-Town Packing to follow part 417.5 (a)(3) and 417.5 (e)(1) of the regulations. Since there is no records for these few batches of Federal Bacons produced for Inspection (Smoking and Cooling) according to the Plants' HACCP Plan, USDA FSIS has no way to determine if the bacons were produced in a safe manner to preclude adulteration.
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.
417.5(e)(1) Record retention. Establishments shall retain all records required by paragraph (a)(3) of this section as follows: for slaughter activities for at least one year; for refrigerated product, for at least one year; for frozen, preserved, or shelf-stable products, for at least two years.
417.5(e)(2) Off-site storage of records required by paragraph (a)(3) of this section is permitted after six months, if such records can be retrieved and provided, on-site, within 24 hours of an FSIS employee’s request.