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Grizzly’s Custom Cutting

Address: 10042 South River Rd, Hunt, NY 14846
Establishment No.: m21554

USDA Inspection Report: 3 Apr 2012

Code: 03F02
Violation: 310.22(e)(1), 417.2(a)(1), 417.5(a)(1)

Citation: On Monday April 2, 2012, while reviewing Hazard Analyses for the recordkeeping component of an unscheduled Heat Treated Shelf Stable Task at Establishment 21554M Grizzlys Custom Cutting, the following noncompliance was observed:

In 4 of the establishments Hazard Analyses, [redacted]. The relevant HACCP plans are: GCC-HACCP-008 (Fully Cooked Not Shelf Stable Hots and Sausage), GCC-HACCP-010 (Heat Treated Shelf Stable Jerky), GCC-HACCP-011 (Heat Treated Shelf Stable Snack Sticks), and GCC-HACCP-007 Heat Treated Shelf Stable Bar Sausage. The plant has a written SRM Prerequisite Program (GCC-PRP-002), but this program [redacted]. The plant does not address the potential contamination with SRM before, during, and after entry into the establishment for HT-SS and FC-NSS products as there are no written control procedures designed to either (1) prohibit the entry into the establishment of bone-in beef from cattle 30 months of age and older, or (2) ensure that such product is handled in an appropriate manner if it is permitted to enter the establishment. This is in noncompliance with 9CFR 310.22(e)(1) for SRM control, 9CFR 417.2(a)(1) for hazard identification in the Hazard Analysis and 417.5(a)(1) for supporting documentation.

Mr. [redacted] was informed of the above noncompliances.

Review of past noncompliances did not reveal any of similar cause.


310.22(e)(1) Procedures for the removal, segregation, and disposition of specified risk materials. Establishments that slaughter cattle and establishments that process the carcasses or parts of cattle must develop, implement, and maintain written procedures for the removal, segregation, and disposition of specified risk materials. These procedures must address potential contamination of edible materials with specified risk materials before, during, and after entry into the establishment. Establishments must incorporate their procedures for the removal, segregation, and disposition of specified risk materials into their HACCP plans or Sanitation SOPs or other prerequisite programs.

417.2(a)(1) Hazard analysis. 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.

417.5(a)(1) The establishment shall maintain the following records documenting the establishment’s HACCP plan: The written hazard analysis prescribed in § 417.2(a) of this part, including all supporting documentation;


Next Report: USDA Inspection Report: 3 Apr 2012
Previous Report: USDA Inspection Report: 21 Mar 2012

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