Putting Glass Walls on New York's Slaughterhouses So We Can
See Behind Closed Doors
Champlain Beef Inc.
Address: 9679 State Rt 4, Whitehall, NY 12887
Establishment No.: m8547
USDA Inspection Report: 1 Mar 2012
Violation: 417.2(a)(1), 417.2(a)(2), 417.5(a)(3)
Citation: During the course of the establishments Food Safety Assessment, following non-compliances were noted by EIAO The establishment failed to conduct a hazard analysis to address the reconditioning step, and failed to include in the flow chart a reconditioning step addressing the carcasses that have fallen onto the floor. The establishment is not meeting the regulatory requirements of 9 CFR 417.2(a)(1) and 417.2(a)(2). Also, the establishment failed to document a direct observation verification result for the titration of the ppm on the Slaughter Cooler Records. This non-compliance applies to the Raw Product Record as well. The establishment is not meeting the regulatory requirements of 9 CFR 417.5(a)(3).
417.2(a)(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.
417.5(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.