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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(a)(2), 417.3(a)(1), 417.3(a)(3), 417.4(a)(2)(i), 417.4(a)(2)(ii), 417.5(a)(1), 417.5(a)(3)

Citation: Poultry Slaughter HACCP NR The following noncompliance were observed in the poultry slaughter HACCP plan. A review of the hazard analysis shows an Animal Holding and Receiving step which identifies pathogens and parasites as biological hazards and determines that they are not reasonably likely to occur but gives no justification [417.5(a)(1)]. Pathogens are identified as a hazard not reasonably likely to occur at the sticking/bleeding step because the stick knife is sanitized in 180°F. water between ratite carcasses and the stick wounds are trimmed. The justification states, “will be controlled at a later step“ but doesn’t state where or how. This is noncomplaint with 417.2(a)(2). The hazard analysis does not identify animal drug or biological residues as a hazard. It indicates that chemical hazards are not reasonably likely to occur because of plant history. This is not adequate supporting documentation for a chemical hazard. There is no sampling history present on which to base this conclusion. “Quality Assurance Programs“ is listed as another justification, but no prerequisite program was named or found in the plant’s records which addresses ratites, only livestock. This is noncompliant with 417.5(a)(1).
The hazard analysis identifies “pathogens“ as reasonably likely to occur at the following process steps without citing a CCP to control them: [newline]1) Hide removal step: states that [redacted] However, there is no CCP at the final wash step [417.2(a)(1)]. [newline]2) Fat removal step: [redacted], but this is not a CCP [417.2(a)]. [newline]3) Evisceration step: does not identify what the control is. [newline]4) Final wash step: there is no CCP in this HACCP plan at this step or beyond it. [newline]This is noncompliant with 417.2(a)(1).
The HACCP plan contains one [redacted] The CCP [redacted] There is no supporting documentation provided demonstrating that the ratite pathogen hazard can be adequately controlled by controlling visible fecal and ingesta contamination alone. Microscopic contamination may also be present. This is noncompliant with 417.5(a)(2). Review of the HACCP plan reveals it contains one CCP, and it does not have verification procedures for direct observation of monitoring activities and corrective actions. This is noncompliant with 417.4(a)(2)(ii). There are no documents in the plant’s programs to support the monitoring frequency of one carcass per shift [417.5(a)(2)]. The records are signed, dated, and the time is recorded under “Verification“, but the verification procedure being performed is not listed and no result is entered. This is noncompliant with 417.5(a)(3). The HACCP plan does not assign responsibility for corrective actions [417.3(a)].

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.

417.3(a)(1) The written HACCP plan shall identify the corrective action to be followed in response to a deviation from a critical limit. The HACCP plan shall describe the corrective action to be taken, and assign responsibility for taking corrective action, to ensure: The cause of the deviation is identified and eliminated;

417.3(a)(3) Measures to prevent recurrence are established;

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 establishment shall maintain the following records documenting the establishment’s HACCP plan: The written hazard analysis prescribed in § 417.2(a) of this part, including all supporting documentation

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.

 

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