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: 28 Jul 2011
Citation: While performing the HACCP verification task for Raw Non-Intact from Tuesday July 26th production, all the HACCP CCP’s and related supporting documentation was reviewed from the day’s sausage production and the following non-compliance was observed. The establishment’s thermometer calibration record for that day was not available indicating that either the calibration had not been completed or the calibration had been done and the record was lost or misplaced. The establishment has a CCP for [redacted](02-[redacted] . The HACCP plan states that [redacted] Under the Records column of the HACCP master Sheet the Thermometer Calibration Record is listed as a record pertaining to he HACCP plan.. The establishment has chosen to address Thermometer calibration as a Standard Operating Procedure (#SOP-00-00092) and it states on page number 1 of 2 letter a) “[redacted] ”. On the establishments CCP Form 02-CCP16 the Production Managements CCP record review and also the Technical Services Pre-Shipment review were completed and signed off for that day. [newline][newline]Dr. was notified of the failure to meet the requirements of the establishments HACCP and SOP procedures as well as the failure to meet the requirements of 417.5 (a) (3) of the Meat and Poultry Regulations which states” The establishment shall maintain the following records documenting the establishments HACCP plan: (3) Records documenting the monitoring of CCP’s and their critical limits including the recording of actual times, temperatures, or other quantifiable values prescribed in the HACCP plan; the calibration of process monitoring instruments…..)[newline][newline]This is written notification of a HACCP Raw Non-Intact recordkeeping noncompliance.
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.