Putting Glass Walls on New York's Slaughterhouses So We Can
See Behind Closed Doors
Steiner Packing Co., Inc.
Address: 28 Church St, Otego, NY 13825
Establishment No.: m4486
USDA Inspection Report: 18 Apr 2012
Violation: 417.2(a)(1), 417.2(c)(6), 417.4(a)(2)(ii), 417.5(a)(1), 417.5(a)(3)
Citation: The establishment has not addressed pathogens such as Escherichia coli O157:H7 or Salmonella at the receiving step or at other steps that may introduce contamination such as sticking and hide removal. In addition, the finished product storage step and application of the antimicrobial wash to variety meats was not included in the hazard analysis in accordance with 9 CFR 417.2 (a) (1).[newline]The HACCP records include two columns with the heading acceptable and unacceptable with no reference to CCP 1-S. Records do not document the results of the verification procedure of direct observation. There is noncompliance with 9 CFR 417. 5 (a) (3) and 417.2 (c) (6). [newline][newline]Direct observation or record review is not included in the written HACCP plan at CCP 2-S in accordance with 9 CFR 417.4 (a) (2) (ii). [newline]All species slaughtered are subject to CCP 1-S ( [redacted]) and CCP 2-S ([redacted]). Records do not document species other than beef at the CCPs to provide support through documentation that the presence of pathogens is not likely to occur in accordance with 9 CFR 417.5(a) (1). [newline]The establishment applies an antimicrobial spray (currently [redacted]) pre-chill to all species slaughtered but does not conduct on-going verification to ensure the concentration and strenght of the antimicrobial and the effectiveness of the intervention in accordance with 9 CFR 417.4 (a) (2).[newline][newline] [newline] [newline] Lack of supporting documentation correlating ambient air temperature to product temperature during storage in accordance with 9 CFR 417.5(a)(1) [newline][newline][newline] [newline]
417.2(a)(1) Hazard analysis. (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 the Sanitation SOP’s shall authenticate these records with his or her initials and the date.
417.2(c)(6) Records required by this part shall be maintained for at least 6 months and made accesable available to FSIS. All such records shall be maintained at the official establishment for 48 hours following completion, after which they may be maintained off-site provided such records can be made available to FSIS within 24 hours of request.
417.4(a)(2)(ii) Ongoing verification activities. Ongoing verification activities include, but are not limited to: Direct observations of monitoring activities and corrective actions;
417.5(a)(1) The establishment shall maintain the following records documenting the establishment’s HACCP plan: (1) The written hazard analysis prescribed in §417.2(a) of this part, including all supporting documentation;
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.