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: 03J01
Violation: 417.2(a)(1), 417.2(a)(2)

Citation: On Thursday, June 24, 2010 and Friday June 25, 2010, while reviewing the Est. HACCP plans, I observed several inconsistencies between the Hazard analysis and the records that the plant is maintaining. I observed several hazards reasonably likely to occur that were not addressed, not fully addressed or not listed as being controlled. These hazards that are reasonably likely to occur are however being controlled in the plants record keeping, verification or validation. Slaughter: (throughout hazard analysis) I observed that e.coli was addressed as a pathogen in the hazard analysis, however FSIS has determined that the specific pathogen E.Coli 0157:H7 is reasonably likely to occur. (FSIS Notice 65-07) E.Coli 0157:H7 is not addressed in the hazard analysis. E.Coli 0157:H7 however, is being controlled throughout the Process, and an antimicrobial intervention is being applied and properly documented and verified through laboratory testing. 9CFR 417.2(a) (1) Receiving - Holding: Chemical=Residue: the hazard analysis concludes that it is reasonably likely not to occur because there is a low level of residue violations in USDA inspected plants. Justification for this decision is not supportable. Residues are considered adulterants. 9CFR 417.2(a) (1) (Throughout hazard analysis) SRM's are not identified as a hazard reasonably likely to occur.SRM's are present in all bovine. Though they can be controlled through HACCP, SSOP or a prerequisite program, they still must be addressed as a hazard reasonably likely to occur. The plant records and prerequisite program confirm that the SRM's are being removed during slaughter and not cross contaminated with edible product. Wash step (after skin rounds and tail) (prior to eviscerate) (prior to final wash) there is no mention of trimming prior to washing. Sanitary dressing procedures must be applied prior to washing. 417.1 Food safety hazard. Any biological, chemical, or physical property that may cause a food to be unsafe for human consumption 9CFR 417.2(a) (1) Swine Slaughter (flow chart) 9CFR 417.2(a) (2) & 9CFR 417.2(a) (1) (hazard analysis) 1.Not all carcasses are to be split2.Skin opening visible contaminants must be trimmed prior to washing3.Shave visible contaminants must be trimmed prior to washing4.Head is dropped after singe, not prior to singe 5. Prior to split-carcasses are washed using 180+ water (water temp. monitored on beef carcass antimicrobial intervention log) Lamb (hazard analysis) 9CFR 417.2(a) (1) contaminants must be trimmed prior to any wash. The prewash is to remove loose hair. Cold storage 9CFR 417.2(a) (1) pathogen growth is not identified as a hazard. According to the cooler temperature log, coolers are monitored on a daily basis; however there is no reference to this in the hazard analysis. 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).

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: 28 Jun 2010

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