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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: 03B02
Violation: 417.2(a)(1), 417.2(a)(2), 417.4(a)(2)(i), 417.4(a)(2)(ii), 417.5(a)(1)

Citation: At Est. 9500 the following noncompliance was observed with the poultry Raw Non Intact HACCP plan as follows. The hazard analysis contained the following noncompliance: 1) At the receive meat step, foreign materials were identified as a potential physical hazard, but no justification was given for the decision that they are not reasonably likely to occur. [417.2(a)(1)] [newline]2) The hazard analysis identifies pathogen growth as a possible biological hazard at the receive meat, meat storage, grind/mix/stuff/form, freeze product, and storage of raw product steps. Pathogen growth is considered reasonably likely to occur only at the meat storage and storage of raw product steps. No specific pathogens of emu are identified anywhere in the hazard analysis. There is no supporting documentation for the decision that pathogens are not reasonably likely to occur at the receive meat step. Infact, the justification states, “Raw meat and poultry are known sources of pathogens.” And the lack of antimicrobial interventions in the ratite slaughter, lack of product temperature data, and lack of lab sampling also do not support this decision. The justification “SSOP’s to control cross-contamination” is insufficient supporting documentation for the decision that pathogens are not reasonably likely to occur at the grind/mix/stuff/form step. The plan contains no temperature controls at this step. [417.5(a)(1)] [newline]3) There are no chemical hazards identified at the receiving nonmeat ingredients step, not acceptable for intended use. [417.2(a)(1)] [newline]4) No physical hazards were identified at the grinding step. Metal and other physical contamination is generally considered a potential hazard at the grinding/mixing step. [417.2(a)(1)] [newline][newline]There is no statement of intended use or consumers of the finished product in the HACCP plan. The flow diagram contains a CCP However, in the hazard analysis and in the HACCP plan, the CCP at this step is called CCP 2B. This is noncompliant with 417.2(a)(2). [newline]The establishment filled out a verification frequency worksheet during the course of the FSA which by itself [newline]was still inadequate supporting documentation. Upon review of the HACCP plan, no supporting documentation was presented to justify the selected monitoring or verification frequencies and procedures. Verification activities lack a direct observation of monitoring and direct observation of corrective actions procedure. This is noncompliant with 417.5(a)(2) and 417.4(a)(2)(i)(ii). The HACCP plan does not list the person responsible for implementing corrective actions [417.3(a)]. For the cooler temperature CCP2B, there is no data correlating product temperature to cooler temperature, as the establishment’s supporting documentation for control of pathogen growth pertains to product temperature [417.5(a)(2)].

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.

417.2(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.

417.4(a)(2)(i) Ongoing verification activities. Ongoing verification activities include, but are not limited to: The calibration of process-monitoring instruments

417.4(a)(2)(ii) Direct observations of monitoring activities and corrective actions;

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

 

Previous Report: USDA Inspection Report: 3 Apr 2012

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