Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors
Dietrich’s Country Meats

Address: Old Rt. 22, Krumsville, PA 19534
Establishment No.: m4022

USDA Inspection Report: 28 Jun 2010

Code: 03B01
Violation: 417.2(a)(1), 417.2(a)(2)

Citation: Raw Ground product: Receiving (hazard analysis) 9CFR 417.2(a) (1) states that pathogens are not a food safety hazard because product is received at 40 degrees or below. There are not any control measures in place to verify that the product is received at 40 degrees or below. Are there any control measures (corrective actions) if product is received over 40 degrees? Hazard analysis: 9CFR 417.2(a) (1) Allergens are addressed in the flow chart; however there is no mention of declared allergens (whether present or not) in the hazard analysis. There is no mention of comingling products containing declared allergens (if present) with products not containing declared allergens. Heat treated not fully cooked not shelf stable (all products): 9CFR 417.2(a)(1) the hazard analysis refers to pathogen-trichinae being destroyed by cooking product according to MPI regulations 318.10, however there is no mention of documenting whether these temperatures have been achieved. A review of the plants records indicates that the temperatures are achieved by documenting the temperature of the product prior to beginning chilling. Allergens 9CFR 417.2(a) (1) are addressed on the flow chart and in the process step column of the hazard analysis, however the program does not indicate if they are a food safety hazard and if they are, what are the control measures? Receiving temperature not controlled (as above raw ground) Mrs. has been shown these noncompliances and this document serves as written notification of the failure to meet 9CFR 417.1 and 417.2(a) (1). 9CFR 417.2(a) (1) states: (a) Hazard analysis. (1) 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. 9CFR 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. the previous NR 0005-2010-11532 dated today 6-28-2010, concerns the same noncompliances pertaining to the slaughter HACCP Plans.

Regulation:

417.2(a)(1) 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.

 

Next Report: USDA Inspection Report: 3 Aug 2010
Previous Report: USDA Inspection Report: 28 Jun 2010

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