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Rosenberry’s Abattoir

Address: 1171 Gabler Rd, Chambersburg, PA 17201
Establishment No.: m09640

USDA Inspection Report: 23 Sep 2011

Code: 03J02
Violation: 310.22(e)(2), 310.22(e)(4)(i), 417.4(a)(2)(i), 417.5(a)(1), 417.5(a)(2), 417.5(a)(3), 417.5(b)

Citation: During the course of the Food Safety Assessment, the following noncompliances were noted:[newline] [newline][newline] There is no documentation of the sanitation procedures performed between the slaughter of cattle 30 months of age and older and the slaughter of cattle under 30 months of age. There is no documentation of the removal of the SRMs (vertebral column and dorsal root ganglia) in tagged carcasses (identified as 30 months of age or older). The failure to keep adequate records of the sanitation documentation when going from cattle 30 months of age or older to cattle under 30 months of age cannot support the decision made in the hazard analysis that the food safety hazard is not likely to occur. [newline] The cooler temperatures are maintained below 40 degrees F. Carcass temperature is not monitored. Failure to monitor carcass temperature (or have a correlation study relating carcass temperature to cooler temperature) cannot support that the surface temperature of the carcass is brought to [newline] CCP 2B is being performed once per week day prior to operations (not on weekends) measuring the temperature of Cooler 3 (Carcass Cooler). The HACCP Plan states " [redacted] " There is no place to document if the cooler fan is functional. [newline] The monitoring of the application of the lactic acid to the surface of variety meats (CCP 3B) is not being recorded.[newline] CCP 3B states "[redacted]." A scale is used in the measuring of lactic acid weight, which is a device that needs to be calibrated.[newline] The establishment has Thermometer Calibration Methods from the [redacted] (Fact Sheet #7) with procedures for both ice slush calibration and boiling point calibration. Records review show that there is no documentation of calibration the week of 07/03/2011.[newline] There were 14 slaughter days (once per week) from 04/01/2011-07/03/2011. On 6 of the slaughter days, the direct observation for CCP 1B was recorded as being performed after the last (or referenced carcass) was documented for the monitoring of the Zero Tolerance.[newline] The Slaughter Inspection Report does not provide a place to document a direct observation of CCP 2B as stated in the HACCP Plan.[newline] A review of the records on 05/25/2011 had initials, but no time, date, or results were documented. In discussions with the owner, the records he is checking when performing the records review does not include CCP [redacted]. The monitoring activity for CCP 3B is not being documented. The records review process fails to include all of the slaughter process category records generated as stated in the HACCP Plan.[newline] The BSE Program fails to identify corrective actions for an SRM failure.[newline] There is no support for the frequency of verifications activities including direct observation of CCP [redacted] and CCP [redacted] ).[newline] The written HACCP Plan sets out a recordkeeping system for each monitoring and verification procedure listed. Each activity to be recorded as listed as being recorded on a respective form. The CCP 2B (dry age) is being recorded on the Cooler Temperature Report and HACCP Pre-shipment Review for Raw Processes and not the Dry Aging Treatment Record. The form the establishment is using is not the form identified in the HACCP Pla

Regulation:

310.22(e)(2) [Reserved]

310.22(e)(4)(i) [Reserved]

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

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)(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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