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

Address: 73 W. First Ave, Windsor, PA 17366
Establishment No.: m09500

USDA Inspection Report: 2 Apr 2012

Code: 01B01
Violation: 416.12(a), 416.12(b), 416.12(c), 416.12(d), 416.14, 416.4(a), 416.4(b)

Citation: The following noncompliance were observed in the establishment’s SSOP plan. The plan contains procedures, which are not identified as pre-operational or operational, for the cleaning and rinsing of equipment and utensils but not for their sanitization. The only mention of sanitizing procedures in this part is for the cutting tables in the retail cutting room. The retail cutting room is primarily used for retail exempt processing, but it can also be used for ratite processing which is done under federal inspection. For the slaughter room, there is no mention of the cleaning and sanitizing of utensils, only that they will be checked. The plan has a part entitled Operational Sanitation which includes the sanitizing of hands, utensils, and product contact surfaces. However, there is an entry which states that [redacted] which does not include a sanitizing step. For the Operational Sanitation for Slaughter, there is an entry for the cleaning of the splitting saw in the case of possible SRM contamination which does not include a sanitizing step. Regulation 416.12(d) requires that the frequency with which each procedure in the SSOP is to be conducted be stated. The cleaning procedures for the slaughter room do not specify any frequency. Only the frequency of checking the area is specified. There is no documentation indicating that the establishment is regularly evaluating the effectiveness of its SSOPs in preventing direct contamination or adulteration of product as required by 416.14. The establishment is noncompliant with 416.4 (a)(b); 416.12(a); 416.12(c); 416.12(d); 416.14

Regulation:

416.12(a) The Sanitation SOPís shall describe all procedures an official establishment will conduct daily, before and during operations, sufficient to prevent direct contamination or adulteration of product(s).

416.12(b) The Sanitation SOPís shall be signed and dated by the individual with overall authority on-site or a higher level official of the establishment. This signature shall signify that the establishment will implement the Sanitation SOPís as specified and will maintain the Sanitation SOPís in accordance with the requirements of this part. The Sanitation SOPís shall be signed and dated upon initially implementing the Sanitation SOPís and upon any modification to the Sanitation SOPís.

416.12(c) Procedures in the Sanitation SOPís that are to be conducted prior to operations shall be identified as such, and shall address, at a minimum, the cleaning of food contact surfaces of facilities, equipment, and utensils.

416.12(d) The Sanitation SOPís shall specify the frequency with which each procedure in the Sanitation SOPís is to be conducted and identify the establishment employee(s) responsible for the implementation and maintenance of such procedure(s).

416.14 Each official establishment shall routinely evaluate the effectiveness of the Sanitation SOPís and the procedures therein in preventing direct contamination or adulteration of product(s) and shall revise both as necessary to keep them effective and current with respect to changes in facilities, equipment, utensils, operations, or personnel.

416.4(a) All food-contact surfaces, including food-contact surfaces of utensils and equipment, must be cleaned and sanitized as frequently as necessary to prevent the creation of insanitary conditions and the adulteration of product.

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.

 

Next Report: USDA Inspection Report: 3 Apr 2012
Previous Report: USDA Inspection Report: 2 Apr 2012

Return to: Windsor Meat Market
Return to: Pennsylvania Slaughterhouses
Return to: Slaughterhouses