Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors
Pudliner Packing

Address: 167 Norton Rd, Johnstown, PA 15906
Establishment No.: m4999

USDA Inspection Report: 15 Nov 2010

Code: 03J02
Violation: 417.5(a)(3), 417.5(b)

Citation: On 11/15/10, at approximately 1:39 pm, while performing unscheduled task code 03J02, under the recordkeeping component, I observed the following non compliance. On the Slaughter Log for CCP-1B and CCP- 2B, there was no entry(time and initial) for the lactic acid spray mix, for 11/15/10, as per Slaughter HACCP Plan. Let it be noted, that the time of the mixture, for the lactic acid spray, is in the morning ,before any animals are slaughtered. Any critical limit values and /or initials, must be entered at the time the event has occurred. Regulations 417.5(a) and 417.5(b) state (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. (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. Both (slaughter foreman) and (plant mgr.) were informed of this deficiency, both verbally and in writing of NR.

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.

 

Next Report: USDA Inspection Report: 26 Jan 2011
Previous Report: USDA Inspection Report: 12 Nov 2010

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