Putting Glass Walls on Pennsylvania Slaughterhouses So We Can See Behind Closed Doors
Hatfield Quality Meats, Inc.

Address: 3150 Coffeetown Rd, Orefield, PA 18069
Establishment No.: m791

USDA Inspection Report: 14 Feb 2012

Code: 03J03
Violation: 310.18, 417.2(c)(4)

Citation: Today, 02/14/12 at approximately 1130 hours while performing HACCP Slaughter Verification Procedure in Room 2495 (Kill Floor) after Establishment 791's critical control point for Zero-Tolerance (04-CCP-[redacted] and prior to the final wash I observed the following noncompliance: On the top left shoulder along the back approximately 8" - 10" above the neck a smear of fecal material brownish and fibrous in texture measuring approximately1/4 inch long. I immediately took regulatory control action as described in 9 CFR 500.2(a)(2) and retained the carcass using U.S. Retain Tag #B 24762692. A company employee removed the carcass from the production line and I notified plant management. After the carcass was trimmed and re-inspected it was released into production. Upon review of Establishment 791's HACCP record for 04-CCP-15 dated 02/14/12, I observed no documentation of this critical limit failure. Mr. Kill Floor Supervisor, was verbally notified of this noncompliance and the failure to meet regulatory requirements 9 CFR 417.2(c)(4) and 310.18 as well as Establishment 791's HACCP Pork Slaughter Program last dated 01/13/12 which states in the HACCP Master Sheet-Slaughter for 04-CCP-[redacted] that critical limit is "[redacted] " On 1/27/12 a similar noncompliance with the same root cause of zero tolerance critical limit failure was documented on Noncompliance Record #MXL4010014127N. Establishment 791's preventative measures were either ineffective or not implemented and failed to prevent the recurrence of this noncompliance.

Regulation:

310.18(a)(1) All forms of fresh pork, including fresh unsmoked sausage containing pork muscle tissue, and pork such as bacon and jowls, other than those covered by paragraph (b) of this section, are classed as products that are customarily well cooked in the home or elsewhere before being served to the consumer. Therefore, the treatment of such products for the destruction of trichinae is not required.

417.2(c)(4) List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits;

 

Next Report: USDA Inspection Report: 19 Feb 2012
Previous Report: USDA Inspection Report: 7 Feb 2012

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