Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors
Bryans Meats Cutting & Country

Address: Country Rd #1, Box 215, Milan, PA 18831
Establishment No.: m21125

USDA Inspection Report: 20 Oct 2010

Code: 03H02
Violation: 417.5(a)(3), 417.5(b), 417.5(c)

Citation: On 10/20/2010 at approximately 1300 while performing 03H02, I observed the following noncompliances on the HACCP record form for the Not Fully Cooked Products for the Ham product. The HACCP states that the [redacted] The temperature of [redacted] degrees Fahrenheit was recorded for CCP #1 for the internal temperature a time with no initials of the person monitoring the CCP, CCP #2 there was a time recorded with no actual temperature or initials of the person monitoring the information, and CCP #2 there was only a time, no actual temperature or initials of the person monitoring the CCP. The HACCP also states that [redacted] I brought this to attention, he stated that they were changing the temperature of the internal temperature to [redacted] degrees Fahrenheit and the Data Logger is programmed not to shut off until the internal temperature reaches [redacted] degrees Fahrenheit and records the temperature and time that the CCP's are met. I asked to see a read out of the information, he then informed me that the Data Logger was not in operation and that he used a hand held thermometer for the temperature readings. He stated that he wasn't thinking and recorded the same temperature as he had for the Bacon product. The Establishment's hams contain in sodium nitrite and they have cooking instructions on them. These noncompliances do not meet the regulatory requirements of 9 CFR 417.5 (a) The establishment shall maintain the following records documenting the establishment's HACCP plan: (1) The written hazard analysis prescribed in " 417.2(a) of this part, including all supporting documentation; 9CFR 417.5(2) The written HACCP plan, including decision-making 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. 9CFR 417.5(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. 9 CFR 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. 9 CFR 417.5(c) Prior to shipping product, the establishment shall review the records associated with the production of that product, documented in accordance with this section, to ensure completeness, including the determination that critical limits were met and, if appropriate, corrective actions were taken, including the proper disposition of product. Where practicable, this review shall be conducted, dated, and signed by an individual who did not produce the record(s), preferably by someone trained in accordance with " 417.7 of this part, or the responsible establishment official.

Regulation:

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.

417.5(c) Prior to shipping product, the establishment shall review the records associated with the production of that product, documented in accordance with this section, to ensure completeness, including the determination that all critical limits were met and, if appropriate, corrective actions were taken, including the proper disposition of product. Where practicable, this review shall be conducted, dated, and signed by an individual who did not produce the record(s), preferably by someone trained in accordance with 417.7 of this part, or the responsible establishment official.

 

Next Report: USDA Inspection Report: 27 Oct 2010
Previous Report: USDA Inspection Report: 18 Oct 2010

Return to: Bryans Meats Cutting & Country
Return to: Pennsylvania Slaughterhouses
Return to: Slaughterhouses