Putting Glass Walls on New York's Slaughterhouses So We Can
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Address: 922 Country Rt 53, Brasher Falls, NY, 13613
Establishment No.: m4499
USDA Inspection Report: 2 Jun 2011
Violation: 417.2(c), 417.4(a)(3), 417.5(a)(1), 417.5(a)(3), 417.5(b), 417.5(c)
Citation: During a Food Safety Assessment (FSA) the following noncompliances were noted by EIAO [redacted] 1) The establishment has not provided all LOGs for spices and packaging suppliers as outlined in the hazard analysis. This is a noncompliance with 9 CFR 417.5 (a) (1). 2) The establishment must record the actual results for the monitoring of the [redacted]F critical limit for CCP-B6. This is a noncompliance with 9 CFR 417.5 (a) 3 and 417.2 (c) 6. 3) The establishment has not performed pre-shipment review. This is a noncompliance with 9 CFR 417.5 (c). 4) The establishment does not have any documentation showing that it has considered new construction in the hazard analysis or HACCP plan as per 9 CFR 417.4(a)(3). 5) The establishment outlines in the HACCP plan that "[redacted] However, the establishment has approximately [redacted] employees and must perform documenting the results of monitoring and verification at the time it occurred, as required by 9 CFR 417.5 (b).
417.2(c) The contents of the HACCP plan. The HACCP plan shall, at a minimum:
417.4(a)(3) Reassessment of the HACCP plan. Every establishment shall reassess the adequacy of the HACCP plan at least annually and whenever any changes occur that could affect the hazard analysis or alter the HACCP plan. Such changes may include, but are not limited to, changes in: raw materials or source of raw materials; product formulation; slaughter or processing methods or systems; production volume; personnel; packaging; finished product distribution systems; or, the intended use or consumers of the finished product. The reassessment shall be performed by an individual trained in accordance with §417.7 of this part. The HACCP plan shall be modified immediately whenever a reassessment reveals that the plan no longer meets the requirements of §417.2(c) of this part.
417.5(a)(1) The written hazard analysis prescribed in §417.2(a) of this part, including all supporting documentation;
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(b) Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry.
417.5(c) Prior to shipping product, the establishment shall review the records associated with the production of that product, documented in accordance with this section, to ensure completeness, including the determination that all critical limits were met and, if appropriate, corrective actions were taken, including the proper disposition of product. Where practicable, this review shall be conducted, dated, and signed by an individual who did not produce the record(s), preferably by someone trained in accordance with §417.7 of this part, or the responsible establishment official.