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Hatfield Quality Meats, Inc.
Address: 3150 Coffeetown Rd, Orefield, PA 18069
Establishment No.: m791
USDA Inspection Report: 9 Aug 2010
Violation: 417.2(c), 417.4(a)(2)(i), 417.5(a)(3)
Citation: On August 9, 2010, I performed ISP procedure code 03C02 for Raw Not ground. Prior to reviewing the HACCP records associated with the production of this product, I reviewed the establishment's HACCP plan. To perform this procedure, I verified the monitoring of all critical control points were performed at the specified frequency, the critical limits were met, all the verification activities were completed including, records reviews, direct observations, equipment calibration, corrective actions and the pre-shipment review was completed as outlined in the establishment's Raw Not Ground, HACCP Plan dated 5-21-2010. I observed the following noncompliance. As I reviewed the establishment's Raw Not Ground HACCP plan, I noted the [redacted]. However, the supporting documentation the establishment utilizes for the justification of their calibration procedures; [redacted]) Thermometer Calibration Guide, page 1 specifies that the [redacted] The establishment utilizes digital pocket thermometer to perform the monitoring of all the establishment's critical control points (all critical control points pertain to the monitoring of internal product temperatures). Dr. Food Safety Superintendent, was notified both verbally and in writing of this noncompliance and of the failure to meet the Meat and Poultry regulations 9 CFR 417.5(a)(3); 417.2(c)(7); 417.4(a)(2)(i).
417.2(c)(7) List the verification procedures, and the frequency with which those procedures will be performed, that the establishment will use in accordance with § 417.4 of this part.
417.4(a)(2) Ongoing verification activities. Ongoing verification activities include, but are not limited to: (i) The calibration of process-monitoring instruments
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.