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Alex Froehlich Packing Company

Address: 77 D Street, Johnstown, PA 15906
Establishment No.: m09369

USDA Inspection Report: 23 Nov 2010

Code: 03B01
Violation: 416.1, 416.2(d), 416.4(b), 416.4(d), 417.2(a)(1), 417.5(a)(1)

Citation: On 11/23/2010, following supporting documentation non-compliance was noted. The establishment has not supported the decisions made in the Raw Ground and Slaughter hazard analysis in regards to raw beef products intended for use in non-intact product such as ground beef or cube steaks. [redacted] without demonstrating the on-going effectiveness of the prerequisite program upon which this decision was based (e.g., not consistently testing incoming product; not requiring incoming product to be tested using a consistent sampling design among all suppliers; and not demonstrating that the source material product would meet a standard of non-detectable for E. coli O157:H7 through production lot-specific Certificates of Analysis (COAs)). The plant is [redacted]. However, the establishment is not sampling and verifying source material from the slaughter operation or incoming boxed beef as described in their supporting documentation (FSIS Guidance for Small and Very Small Establishments on Sampling Beef Products for E. coli O 157:H7). The guidelines states all source material used for grinding or non-intact product is recommended by FSIS to be tested by the suppliers and the recommendation for the testing frequencies assume that all source trim material has been tested to verify the effectiveness of the process for E. coli O157:H7. This is a violation of 9 CFR 417.2(a)(1), "(a) Hazard analysis. (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," and 417.5(a)(1), "The establishment shall maintain the following records documenting the establishment's HACCP plan: (1) The written hazard analysis prescribed in Sec. 417.2(a) of this part, including all supporting documentation."[redacted] 2nd was informed of the noncompliance verbally and in writing by this noncompliance report. No product was involved in this noncompliance. No similar NRs w ere found in the last sixty days.

Regulation:

416.1 Each official establishment must be operated and maintained in a manner sufficient to prevent the creation of insanitary conditions and to ensure that product is not adulterated.

416.2(d) Ventilation. Ventilation adequate to control odors, vapors, and condensation to the extent necessary to prevent adulteration of product and the creation of insanitary conditions must be provided.

416.4(b) Non-food-contact surfaces of facilities, equipment, and utensils used in the operation of the establishment must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of product.

416.4(d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments.

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)(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;

 

Next Report: USDA Inspection Report: 23 Nov 2010
Previous Report: USDA Inspection Report: 27 Oct 2010

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