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John E. Martin & Sons

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

USDA Inspection Report: 11 Apr 2012

Code: 03H02
Violation: 417.2(a)(1), 417.5(a)(2)

Citation: While performing an FSA, EIAO [redacted] observed the following:[newline]The 03H Heat Treated, Not Fully Cooked, Not Shelf Stable (Smoked Pork Products) [redacted], and have located CCP-1B (Smoke) at this step to control these hazards.  Review of the establishment’s supporting  documentation (identified as 9CFR 318.10(c)(1) shows that the time-temperature parameters provide support for the control of Trichina, but fail to provide support that CCP-1B is effective as a control measure Listeria monocytogenes, Escherichia coli O157:H7, Salmonella and Staphylococcus. This fails to meet the regulatory requirements of 9CFR 417.5(a)(2).  [newline]The 03H Heat Treated, Not Fully Cooked Not Shelf Stable (Smoked Pork Products) hazard analysis does not provide a description that depicts all processing activities that are performed in the Fabricate process step.  This was discussed with plant management, who stated that products may be sliced or trimmed at this process step.  The hazard analysis did not identify or consider any Physical hazards that may occur at this process step or provide documentation to support why Physical hazards should not be considered as potential hazards. This fails to meet the regulatory requirements of 9CFR 417.2(a)(1). HACCP Coordinator, Ms. [redacted] was informed of these issues.


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.

417.5(a)(2) The written HACCP plan, including decisionmaking documents associated with the selection and development of CCP’s and critical limits, and documents supporting both the monitoring and verification procedures selected and the frequency of those procedures.


Next Report: USDA Inspection Report: 11 Apr 2012
Previous Report: USDA Inspection Report: 10 Apr 2012

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