Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
John E. Martin & Sons

Address: 55 Lower Hillside Rd, Stevens, PA 17578
Establishment No.: m08888

USDA Inspection Report: 11 Apr 2012

Code: 03G02
Violation: 417.2(a)(1), 417.2(c), 417.5(a)(1), 417.5(a)(3)

Citation: While performing an FSA, EIAO [redacted] observed the following and verbally informed Ms. [redacted] HACCP Coordinator, of the non-compliances:[newline]Review of the establishment’s 03G Fully Cooked, Not Shelf Stable HACCP records for the period 11/04/2011 through 01/04/2012 indicates that monitoring procedures were performed at the frequencies specified in the six (6) 03G HACCP plans.  However, the following examples document the establishment’s failure to perform all monitoring procedures as described in the HACCP plans: Kettle Room HACCP Record (JFM-HACCP-FORM-007), dated 11-18-2011; no data entry at CCP-1B (Cook) for “Time @ Temp. ≥ 10 sec.” for temperature monitoring of Kettles 5 and 1. Smokehouse Record (JFM-HACCP-FORM-006), dated 11/23/2011; no data entry for “Time @ Internal Temp” for temperature monitoring of two lots of Reg. DC Hams (monitored at 3:25 PM). According to Appendix A, product smoked at the monitored temperature (150°F) should be held at that temperature for 72 seconds. Smokehouse Record (JFM-HACCP-FORM-006), dated 12/2/2011; no data entry for “Time @ Internal Temp for temperature monitoring of Dry Beef 10 & Up and Dry Beef 10 & Down (monitored at 9:31 AM). According to FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts and Steaks (April 2009), product smoked at the monitored temperature (153°F) should be held at that temperature for 26 seconds. Smokehouse Record (JFM-HACCP-FORM-006), dated 12/9/2011; no data entry for “Time @ Internal Temp for temperature monitoring of Dry Beef 10 & Down and Dry Beef 10 & Up (monitored at 8:53 AM). According to FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts and Steaks (April 2009), product smoked at the monitored temperature (150°F) should be held at that temperature for 52 seconds. Smokehouse Record (JFM-HACCP-FORM-006), dated 12/9/2011; no data entry for “Time @ Internal Temp for temperature monitoring of Dry Beef 10 & Up (monitored at 10:40 AM).  According to FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts and Steaks (April 2009), product smoked at the monitored temperature (152°F) should be held at that temperature for 33 seconds. Smokehouse Record (JFM-HACCP-FORM-006), dated 12/29/2011; no data entry for “Time @ Internal  Temp for temperature monitoring of two lots of Dry Beef 10 & Up and one lot of Dry Beef 10 & Down(monitored at 11:16 AM). According to FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts and Steaks (April 2009), product smoked at the monitored temperature (151°F) should be held at that temperature for  41 seconds. These examples document the establishment’s failure to meet the regulatory requirements of 9CFR 417.5(a)(3). [newline]Review of the records contained in the establishment’s Souse HACCP Record (JFM-HACCP-FORM-007A) forms for the period 11/04/2011 through 01/04/2012 indicates that direct observation of the monitoring of CCP-1B (Cook) is not taking place during the Cook process step (Process Step # 11, where the actual CCP is located).  Records show that the person performing verification activities is directly observing the monitoring of temperatures being taken during the Pan/Form process step (Process Step # 14), which is not part of CCP-1B.  Product is placed in the container at cooking temperature to

Regulation:

417.2(a)(1) Hazard analysis. 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(c) The contents of the HACCP plan. The HACCP plan shall, at a minimum

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

 

Next Report: USDA Inspection Report: 11 Apr 2012
Previous Report: USDA Inspection Report: 11 Apr 2012

Return to: John E. Martin & Sons
Return to: Pennsylvania Slaughterhouses
Return to: Slaughterhouses