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: 4 Apr 2012
Violation: 417.2(a)(1), 417.2(a)(2), 417.5(a)(1), 417.5(a)(2)
Citation: On April 4, 2012 when reviewing the HACCP plan 'Raw not Ground Product' the following noncompliance was found:[newline]The flow chart didn't have a step for harvesting edible bones and bone dust. Also the harvest of edible bones and bone dust was not in the hazard analysis. Upon discussing this matter with QA, and reviewing old HACCP plans, it was determined that during the last update of this HACCP plan (4/4/2011) the step for harvesting edible bones and bone dust was eliminated by mistake. The company continued to produce and sell edible bones and bone dust without this step being included in their HACCP plan, flow chart or Hazard Analysis. All edible bone (41 boxes) and bone dust (1 box) produced before today and present in the freezer was retained.
417.2(a)(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 particular type of product being processed, in the absence of those controls.
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.
417.5(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.