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Windsor Meat Market

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

USDA Inspection Report: 2 Apr 2012

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

Citation: The following noncompliance were noted with the Poultry Raw Not Ground HACCP plan: There is inadequate supporting documentation for the decision that pathogen growth is not reasonably likely to occur at the receive meat step. The supplier’s HACCP plan is cited as a reason, but there is no information about or audit of the supplier’s HACCP plan which justifies the decision that it will prevent pathogen growth from occurring at or before the receive meat step. The hazard analysis incorrectly indicates that the [redacted]. However, the Cooler SOP is not a CCP so it cannot be used to control the hazard [417.2(a)(1), 417.5(a)(1)]. At the postfabrication step, CCP 2B, [redacted] There is no supporting documentation pertaining to the pathogens of ratites or their ability to grow at the storage temperature [417.5(a)(1)]. Cooler SOP- prevents biological pathogen growth by maintaining proper cooler temperature at the storage of received meat step prior to fabrication. The cooler SOP document does not adequately describe how the SOP is implemented or what the acceptable cooler temperature is, but the establishment is recording the cooler temperature in the same manner as CCP 2B. The hazard analysis does not justify why product temperature is monitored by a prerequisite program during storage of received meat, and as a CCP during storage of the finished raw not ground product. This is noncompliant with 417.5(a)(1). Pathogen growth during fabrication is not considered likely to occur based on the SSOP program to prevent contamination. However, there is no evidence that product temperature during fabrication is controlled in any way. The hazard analysis indicates that pathogen growth can occur if proper temperature is not maintained. This is noncompliant with 417.5(a)(1). There are no verification activities listed for direct observations of monitoring activities or corrective actions. Inadequate supporting documentation was presented to justify the selected monitoring or verification frequencies and procedures. This is noncompliant with 417.4(a)(2)(i)(ii). The Tompkin paper and Henning paper support the product temperature chosen for the cooler temperature critical limit for meat and poultry in general, but there is no supporting documentation which specifically addresses ratite meat. The establishment doesn’t monitor or record product temperature, only cooler temperature. The establishment has no data which correlates cooler temperature to product temperature. This is noncompliant with 417.5(a)(1)(2).


417.2(a)(1) 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.

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.

417.5(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: 2 Apr 2012
Previous Report: USDA Inspection Report: 13 Dec 2011

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