Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
Three Sons Meat Market

Address: 6971 Lake Rd, York, PA 17403
Establishment No.: m09438

USDA Inspection Report: 7 Jul 2011

Code: 03J02
Violation: 417.2(a)(1), 417.2(a)(2), 417.2(c), 417.5(a)(1), 417.5(a)(2)

Citation: During the FSA, while observing the establishment during the slaughter process it was noticed that the plant washes the rump area under the tail only if there is any fecal matter. A conversation with establishment owner (Mr. [redacted]) revealed that they rinse this area when necessary. This step is not in the establishment flow chart ( noncompliant with 9 CFR 417.2(a)(2)) This step is also not included in the hazard analysis and therefore does not determine the food safety hazards that are likely or not likely to occur in this step of the process. This is non-compliance with 9 CFR 417.2(a)(1). [newline]The establishment has documents called “Monitoring Frequency Worksheet” and “Verification Frequency Worksheet” as support for the monitoring frequency and procedures for the monitoring activities and support for the verification frequency and procedures for the verification activities in the establishment’s HACCP Plan. Even though the establishment does have these documents, the monitoring and verification procedures for the hot water wash are not defined. These are non-compliances with 9 CFR 417.5(a)(2).


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.

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

417.5(a)(1) The written hazard analysis prescribed in § 417.2(a) of this part, including all supporting documentation

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: 7 Jul 2011
Previous Report: USDA Inspection Report: 25 Oct 2010

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