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Windsor Meat Market

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

USDA Inspection Report: 3 Apr 2012

Code: 03J02
Violation: 417.2(a)(1), 417.2(c), 417.5(a)(2), 417.5(a)(3), 417.5(b)

Citation: Est. 9500 M [newline]Livestock Slaughter HACCP Verification NR [newline]During the course of an FSA at Est. 9500 M, Dr. [redacted] EIAO observed the following noncompliance concerning the establishment’s livestock slaughter HACCP plan. [newline]Hazard analysis noncompliance: [newline]1) There is a Head Removal step but no hazard analysis step is identified for the harvesting of head meat although it is in the flow chart. The Head Removal step identifies BSE as a hazard, but other biological hazards associated with the harvesting of head meat are not identified [417.2(a)(1)]. [newline]2) At the Animal Holding and Receiving, Skin Removal, and Evisceration process steps, where a hazard is identified as reasonably likely to occur, no specific measure to prevent, eliminate or reduce the hazard to an acceptable level is stated. It is only stated that there is a control at a later step without identifying which is the control or CCP is for the hazard [417.2(a)(1)]. [newline]3) BSE is identified as a hazard reasonably likely to occur at the Animal Holding and Receiving step and the Carcass Spitting step, but it is controlled with a prerequisite program (BSE SOP) rather than a CCP [417.2(a)(1); 417.2(c)(2)]. [newline]The establishment is noncompliant with 417.2(a)(1); 417.2(c)(2). [newline][newline]The following prerequisite program noncompliance does not support decisions made in the hazard analysis: 1) The Cooler SOP program does not state where the temperature data is recorded, what the acceptable temperature range is, or what actions will be taken if the temperature is not acceptable. [newline]2) The Carcass Chilling Prerequisite Program, for the monitoring of product temperature, is not being implemented. There are no records for this program. The establishment has no data correlating product temperature to cooler temperature, and the actual time it takes to chill a hot carcass to 41°F, the usual cooler temperature, is not documented. The establishment is noncompliant with 417.5(a)(1)(2). [newline]3) The BSE SOP does not describe the procedure for removal of the lingual tonsils when harvesting the tongue. It only has a general statement that all tonsils will be removed [310.22(e)(1), 417.5(a)(1)]. [newline][newline]The following noncompliance was observed in the flow diagram: For the establishment’s swine skin-off slaughter, the flow diagram does not contain the pre-incision carcass wash step. I observed this process step during slaughter operations on 9/1/11 and 9/8/11. It is relevant to food safety, and it is a required by 9CFR 310.11. The Splitting step in the diagram does not occur in the swine slaughter. [417.2(a)(2)] [newline][newline]Verification and Monitoring: For the thermometer calibration verification procedure, the slush ice method is used. The establishment’s supporting documentation; Thermometer Calibration, University of Nebraska-Lincoln Cooperative Extension; indicates that distilled water should be used for the slush ice, but the establishment is using tap water. The thermometer should be calibrated in boiling water in order to accurately monitor the Hot Water Spray CCP [417.5(a)(2)]. There is insufficient supporting documentation for the monitoring and verification frequencies in the HACCP plan [417.5(a)(2)]. [newline][newline]Recordkeeping: Records review of the period January to September 2011 revealed that the time entries do not specify AM or PM. For CCP 1B, the verfication entries do not specify the type of verification activity or the result. Only a time and a signature a


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

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.

417.5(a)(3) Records documenting the monitoring of CCP’s and their critical limits, including the recording of actual times, temperatures, or other quantifiable values, as prescribed in the establishment’s HACCP plan; the calibration of process-monitoring instruments; corrective actions, including all actions taken in response to a deviation; verification procedures and results; product code(s), product name or identity, or slaughter production lot. Each of these records shall include the date the record was made.

417.5(b) Each entry on a record maintained under the HACCP plan shall be made at the time the specific event occurs and include the date and time recorded, and shall be signed or initialed by the establishment employee making the entry.


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