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: 6 Jun 2012

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

Citation: At approximately 1005 Hrs. while performing Haccp procedure code for Heat Treated, not Fully Cooked not Shelf Stable for Turkey Bacon and Chicken Bacon, I observed the following:[newline]On page 13 of above mentioned Haccp plan, and on the flow chart, the High Pressure Processing (HPP) procedure is mentioned, but is not included in the hazard analysis nor in the food safety system. I informed Ms. [redacted] Haccp Coordinator of this issue. I requested information about the decision making documents to support the exclusion of the HPP procedure from the establishment’s food safety system. A letter dated 2/15/12 was supplied, which stated that this process was for the extension of shelf-life only, but it did not contain decision making documents. Establishment was not able to supply these documents. This is a failure to meet the requirements of Regulations 417.2(a)(2), 417.2(a) (1) and 417.5(a)(1).


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(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)(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


Previous Report: USDA Inspection Report: 30 May 2012

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