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Herfurth Brothers

Address: Route 209, Gilbert, PA 18331
Establishment No.: m09465

USDA Inspection Report: 1 Mar 2011

Code: 03C02
Violation: 417.2(a)(1), 417.5(a)(2)

Citation: The following are results of the Food Safety Assessment conducted by [redacted] EIAO: *In the 03C Raw Not Ground Hazard Analysis and HACCP Plan, the plant management failed fails to identify the source of the pork. It cannot be determine by the hazard analysis or flow diagram if it is cold storage or if it is hot boned. There is no supporting documentation to support the hot boning this process. This does not meet the regulatory requirements of 9 CFR 417.2(a)(1). *In both HACCP Plans (03J Slaughter & 03C Raw Not Ground), plant management fails to provide documentation supporting the calibration of process monitoring equipment. This does not meet the regulatory requirements of 9 CFR 417.5 (a)(2). 9CFR 417.2(a)(1) states every official establishment shall conduct, or have conducted for it, a hazard analysis to determine the food safety hazards reasonable 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 establishment 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. 9CFR 417.5(a)(2) Supporting Documentation - (a) the establishment shall maintain the following records documenting the establishment's HACCP plan: (2) The written HACCP plan, including decision-making documents associated with the selection and development of CCPs and critical limits, and documents supporting both the monitoring and verification procedures selected and the frequency of those procedures.

Regulation:

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: 1 Mar 2011
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