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Cargill Meat Solutions Corp.

Address: Rt. 706, Wyalusing PA 18853
Establishment No.: m09400

USDA Inspection Report: 17 Nov 2010

Code: 03C02
Violation: 417.2(a)(1)

Citation: As a result of a recent Food Safety Assessment conducted at establishment 09400-M during the time frame of August 25th through November 17th 2010, the following noncompliance was discovered: A review of the hazard analysis and the plant operations related to offal harvesting revealed that the establishment identified offal harvesting of non-intact product (head meat, cheek meat, weasand, hearts) in the hazard analysis. Other intact offal (tripe, kidneys, livers, etc) were not identified in the hazard analysis or flow chart. These products are harvested, packaged and sold as wholesale for consumer use. This analysis was not conducted as per 9 CFR 417.2 (a) 1. Mr. [redacted] Regulatory Supervisor, was notified of the noncompliance. 9 CFR 417.2 (a) 1 states in part "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 reasonably possibility that it will occur in the particular type of product being processed, in the absence of those controls." This document serves as written notification that your failure to comply with regulatory requirement(s) could result in additional regulatory or administrative action.

Regulation:

417.2(a)(1) Initial validation. Upon completion of the hazard analysis and development of the HACCP plan, the establishment shall conduct activities designed to determine that the HACCP plan is functioning as intended. During this HACCP plan validation period, the establishment shall repeatedly test the adequacy of the CCP’s, critical limits, monitoring and recordkeeping procedures, and corrective actions set forth in the HACCP plan. Validation also encompasses reviews of the records themselves, routinely generated by the HACCP system, in the context of other validation activities.

 

Next Report: USDA Inspection Report: 18 Nov 2010
Previous Report: USDA Inspection Report: 17 Nov 2010

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