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Thoma Meat Market

Address: 748 Dinnerbell Rd, Saxonburg, PA 16056
Establishment No.: m09714

USDA Inspection Report: 22 Dec 2011

Code: 03G02
Violation: 417.2(a)(1), 417.2(a)(2), 430.4(b)(2)

Citation: While an EIAO was performing an FSA at establishment 09714 (Thoma Meat Market) the following non-compliance's were observed. The fully cooked flow chart and hazard analysis do not identify the process of drying for the Beef Kipper product produced under the Fully Cooked HACCP plan. In addition, the beef kipper process is not properly described in the Flow Chart because the product is not ground or emulsified. The Fully Cooked Flow Chart [redacted] The FSIS Standards and Labeling Policy Book identify Beef Kipper as a dried beef product with a Meat protein Ratio of 2.03:1. The HACCP plan identifies [redacted]. The product is fully labeled with product handling instruction of “keep refrigerated”. Plant management stated the cooking process is heating to [redacted]0º F under humidity at [redacted]% or higher and drying the product at [redacted]0º F or above with the smokehouse dampers half open. The Beef Kipper is then properly chilled utilizing Appendix B guidelines and labeled keep refrigerated. This does not meet the requirements of 417.2 (a) (1) and 417.2(a) (2). The establishment is not testing all of the identified food contact site as listed in their Listeria Control Program. This does not meet the requirements of 430.4(b) (2). Mr. [redacted] was notified of these non-compliance's verbally and in writing. This document serves as written notification that you’re failure to comply with regulatory requirement(s) could result in additional regulatory or administrative action.” You are hereby advised of you’re rights to appeal this decision as delineated by 306.5 and/or 381.35 of 9CFR.

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.

430.4(b)(2) In order to maintain the sanitary conditions necessary to meet this requirement, an establishment producing post-lethality exposed RTE product must comply with the requirements included in one of the three following alternatives:
Alternative 2. Use of either a postlethality treatment (which may be an antimicrobial agent) that reduces or eliminates microorganisms on the product or an antimicrobial agent or process that suppresses or limits growth of L. monocytogenes. If an establishment chooses this alternative

 

Next Report: USDA Inspection Report: 22 Dec 2011
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