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Musselman's Meats, L.L.C.

Address: 4030 Conrad Weiser Parkway, Womelsdorf, PA 19567
Establishment No.: m08615

USDA Inspection Report: 15 Sep 2010

Code: 03G02
Violation: 417.3(a)(1), 417.5(b)

Citation: While reviewing the establishments cooking and cooling log during an unscheduled 03G02 procedure the following non compliance was observed. The records for a lot of scrapple lot # 9910 produced on 9/9/10 a temperature of 165 Degree F was recorded at 12:00 . CCP#1 in your scrapple 03G HACCP plan [redacted] You have no documentation to show that you have meet the critical limit you have set forth for this CCP. On this same record the documentation for CCP#2 Chilling there are two internal product temperature checks recorded but no initials of who took the temperature readings. On this same form there is a space for Direct observation of temperature checks no documentation is supplied to show that a Direct observation was performed . A check of the CCPs #1and #2 in your O3G HACCP Plan for Scrapple also showed the following non compliance the HACCP plan does not state the Direct Observation frequency the establishment will be using .In the corrective action block there is no mention of direct observation of corrective action nor who will be responsible for corrective actions being done Reg 9 CFR 417.3 (a) states The written HACCP plan shall identify the corrective action to be followed in response to a deviation from a critical limit. The HACCP plan shall describe the corrective action to be taken, and assign responsibility for taking corrective action, to ensure: Reg 9 CFR 417.5(b) states 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. Mr. [redacted] was notified verbally and in writing of this NR of these non Compliances

Regulation:

417.3(a)(1) The cause of the deviation is identified and eliminated

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.

 

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