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: 20 Jun 2012
Violation: 416.13(c), 416.4(c), 416.4(d), 416.5(a)
Citation: On June 21, 2012 at approximately 01:00 hours, I performed a Sanitation Performance Standards Verification Task (SPS), where I specifically verified that product was protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments. During the performance of this task, I was accompanied by Inspector . While touring the Bacon Belly Tempering Cooler (Department # 2143/ room 1), Inspector observed the following noncompliances:2 gray plastic vats containing environment-exposed Heat Treated Pressed Pork Bacon Slabs (Bellies) were observed with numerous spottings of a white colored foaming substance throughout the direct exterior of the product. I continued my inspection and observed an air hose running along the length of the coolor floor from the Slicing Room (Department # 2141) to the tempering cooler (Department # 2143/ room 2), adjacent to Department # 2142. There was an approximate 1 1/2"- 2" gap between the closed door and door frame, where the air hose was guided through. I then opened the cooler door to Department # 2143/ room 2, and observed a PSSI Sanitation Employee cleaning the cooler. The cooler was observed to have a Foaming Cleaning Solution adhered to the walls, floor, and door. The 25 gallon chemical foamer which was used by the sanitation employee was also not equipped with chemical identification as to the contents in its container. The chemical in use was later identified as a solution combination of [redacted]), which is a chlorinated alkaline foaming detergent; and Sodium Hypochlorite (MSDS 303), which is commonly known as Bleach or Chlorox and used as a disinfectant. I immediately retained both vats of product with U.S. Retain Tag # B39035196 (2,872 lbs. Belly Sknls B-Press; Product # I71-R81235; Lot # 1206205652541; Seq/ Scu # 1480044935) and U.S. Retain Tag # B39035197 (1,161 lbs. Belly Sknls B-Press; Product # I71-R43255; Lot # 1206205652481; Seq/ Scu # 1480044943). Following the retention of product, I then verbally notified Ms. FSQA Technician, and then physically shown her the direct contamination that was still present on the product from the cleaning compound mixture.*Note- The Bacon Slabs (Bellies) are stacked flat in these plastic vats, only exposing the product's sides/ ends with exception of the top layer. During this time it was also observed that this employee was wearing a yellow colored wet suit issued by his employer (contractor), he was not wearing a "required" white colored frock/ coat issued by the establishment. Department # 2143/ room 1, was storing plastic vats containing "exposed" product. The sanitation employee had to walk through the area of exposed product in order to get to Department # 2143/ room 2, for cleaning. The sanitation employee was not adhering to the establishment's proper hygiene procedures while in exposed product areas; SOP# SOP-00-00024. In addition to IPP's Regulatory Control, Ms. also applied an establishment (internal) process control Retain Tag to both plastic vats of affected product. Ms. then located Mr. Bacon Slice Supervisor, and verbally notified him of the observed noncompliance, and then followed by verbally notifying Mr. PSSI Sanitation Site Manager, and Mr. FSQA Supervisor, where they then arrived and observed the incident and then discussed th
416.13(c) Each official establishment shall monitor daily the implementation of the procedures in the Sanitation SOP’s.
416.4(c) Cleaning compounds, sanitizing agents, processing aids, and other chemicals used by an establishment must be safe and effective under the conditions of use. Such chemicals must be used, handled, and stored in a manner that will not adulterate product or create insanitary conditions. Documentation substantiating the safety of a chemical’s use in a food processing environment must be available to FSIS inspection program employees for review.
416.4(d) Product must be protected from adulteration during processing, handling, storage, loading, and unloading at and during transportation from official establishments.
416.5(a) Cleanliness. All persons working in contact with product, food-contact surfaces, and product-packaging materials must adhere to hygienic practices while on duty to prevent adulteration of product and the creation of insanitary conditions.