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: 27 Jan 2012

Code: 03J03
Violation: 310.18, 417.2(c)(4)

Citation: Today, 01/27/2012, at approximately 0809 hours while performing Livestock Zero ToleranceVerification Procedure on the kill floor (room 2495) after the Est. 791’s critical control point for Zero-tolerance (04-[redacted] and prior to the final carcass wash, I observed the following noncompliance: Inside the pelvic canal (bung area) adjacent to the tail 3 small pieces of fecal material greenish brown in color and fibrous in texture one measuring approximately ¼ of and inch in width and length, and the other two ¼ of an inch in length and 1/16th of an inch in with. I immediately initiated regulatory control action as described in 9 CFR 500.2(a)(2) and retained the carcass using U.S. Retain Tag #B24762514. A company employee removed the carcass from the production line and I notified Mr. Kill Floor Team Lead. The carcass was trimmed, reinspected and release into production. Review of the Est. HACCP record 04-[redacted] CCP showed no critical limit failure prior to my observation. Mr. Kill Floor Supervisor was notified of this noncompliance and the failure to meet regulatory requirements 9 CFR 417.2(c)(4) and 310.18 as well as the Est. HACCP System for Pork Slaughter dated 01/13/2012 which states in the HACCP Master Sheet-Slaughter for 04-[redacted]) the critical limit &.”


310.18(b) Products named in this paragraph, and products of the character hereof, containing pork muscle tissue (not including pork hearts, pork stomachs, and pork livers), or the pork muscle tissue which forms an ingredient of such products, shall be effectively heated, refrigerated, or cured to destroy any possible live trichinae, as prescribed in this section at the official establishment where such products are prepared: Bologna, frankfurter, vienna, and other cooked sausage; smoked sausage; knoblauch sausage; mortadella; all forms of summer or dried sausage, including mettwurst; flavored pork sausages such as those containing wine or similar flavoring materials; cured pork sausage; sausage containing cured and/or smoked pork; cooked loaves; roasted, baked, boiled, or cooked hams, pork shoulders, or pork shoulder picnics; Italian-style hams; Westphaliastyle hams; smoked boneless pork shoulder butts; cured meat rolls; capocollo (capicola, capacola); coppa; fresh or cured boneless pork shoulder butts, hams, loins, shoulders, shoulder picnics, and similar pork cuts, in casings or other containers in which ready-to-eat delicatessen articles are customarily enclosed (excepting Scotch-style hams); breaded pork products; cured boneless pork loins; boneless back bacon; bacon used for wrapping around patties, steaks and similar products; and smoked pork cuts such as hams, shoulders, loins, and pork shoulder picnics (excepting smoked hams, and smoked pork shoulder picnics which are specially prepared for distribution in tropical climates or smoked hams delivered to the Armed Services); ground meat mixtures containing pork and beef, veal, lamb, mutton, or goat meat and other product consisting of mixtures of pork and other ingredients, which the Administrator determines at the time the labeling for the product is submitted for approval in accordance with part 317 of the regulations in this subchapter or upon subsequent reevaluation of the product, would be prepared in such a manner that the product might be eaten rare or without thorough cooking because of the appearance of the finished product or otherwise. Cured boneless pork loins shall be subjected to prescribed treatment for destruction of trichinae prior to being shipped from the establishment where cured.

417.2(c)(4) List the procedures, and the frequency with which those procedures will be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits;


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