Putting Glass Walls on Pennsylvania Slaughterhouses So We Can
See Behind Closed Doors
Nicholas Meats, L.L.C.
Address: 72 Barrville Rd, Belleville, PA 17004
Establishment No.: m4465
USDA Inspection Report: 14 Jun 2011
Violation: 417.2(a)(2), 417.2(c), 417.5(a)(1), 417.5(a)(2), 417.5(a)(3)
Citation: During the performance of the Food Safety Assessment, the following noncompliances with the HACCP Plan were observed. 1. The thermometer calibration program does not specify a frequency for calibration. The SRM program does not contain a description of monitoring procedures or frequency. For monitoring Boneless Production and Temp of Combos, there is no written program and acceptable temperature parameters are not specified. This does not meet regulatory requirements of 9 CFR 417.5 (a)(1). 2. For the prerequisite program Metal Detection and Inclusion Prevention, the establishment was not performing or documenting metal inclusion checks on SSOP records. This does not meet regulatory requirements of 9CFR 416.13(a)(c), 416.16(a), and 417.5(a)(1). 3. In the flow diagram for Beef Slaughter, Step 7 states [redacted]. There is no step listed for removal of bull fries which occurs between Step 16) [redacted] and Step 17) [redacted]. In the flow diagram (and product description) for Beef Slaughter-Variety Meats, there is no step or listing for harvesting kidneys. This does not meet regulatory requirements of 9CFR 417.2(a)(2). 4. The HACCP Records were reviewed for the period 2/1/11 to 4/15/11. On 2/15/11, there is no monitoring check results documented for the concentration of PAA at start-up for intact boneless. This does not meet regulatory requirements of 9CFR 417.5(a)(3) and 417.2(c)(4). 5. There were no documents supporting monitoring or verification frequencies. This does not meet regulatory requirements of 9CFR 417.5(a)(2). plant manager, was informed of the noncompliances. This document serves as written notice that your failure to comply with regulatory requirements could result in additional regulatory or administrative action.
417.2(a)(2) A flow chart describing the steps of each process and product flow in the establishment shall be prepared, and the intended use or consumers of the finished product shall be identified.
417.2(c) The contents of the HACCP plan. The HACCP plan shall, at a minimum
417.5(a)(1) The written hazard analysis prescribed in § 417.2(a) of this part, including all supporting documentation
417.5(a)(2) The written HACCP plan, including decisionmaking documents associated with the selection and development of CCP’s and critical limits, and documents supporting both the monitoring and verification procedures selected and the frequency of those procedures.
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.