Putting Glass Walls on New York's Slaughterhouses So We Can See Behind Closed Doors
Hilltown Pork, Inc., New York

Address: 12948 Rt 22, Canaan, NY 12029
Establishment No.: m4018

USDA Inspection Report: 4 Nov 2010

Code: 03J02
Violation: 417.2(a)(1), 417.2(a)(2), 417.2(c), 417.2(c)(4), 417.2(c)(7)

Citation: At approximately 1300 hours while conducting the recordkeeping component of a scheduled 03J02 procedure task I observed the following while reviewing the establishments HACCP plan for Pork, Sheep, Goat Slaughter; there is no identifying step for Shipping/ Distribution in the flow chart and the establishment has not conducted or has not had conducted for it a hazard analysis for this specific step of the process. There are no connecting factors in the flow chart from the [redacted] step of the process to the [redacted] step as reflected in the establishments actual flow process. In the establishments HACCP Plan on page 11, the establishment has not identified the amount of carcasses that will be [redacted]. The establishments Pork, Sheep, Goat Slaughter HACCP plan was last reassessed and signed on 9/15/10. In the establishments Beef Slaughter Program, Hot Water Spray and Antimicrobial Spray are identified as CCP #2 on the HACCP Plan page. The establishment has failed to identify the Monitoring Frequency as well as Verification Frequency for the Hot Water Spray on the HACCP Plan sheet on page 13. The establishments Beef Slaughter HACCP plan was last reassessed and signed on 1/10/10. This is a failure to meet: 9CFR 417.2(a)(1); 9CFR 417.2(a)(2); 9CFR 417.2(c)(4) and 9CFR 417.2(c)(7). I verbally notified HACCP/ QC Manager immediately of the non-compliances. This document serves as written notification that your failure to comply with regulatory requirement(s) could result in additional administrative or regulatory action.


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.

417.2(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:

417.2(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;

417.2(c)(7) List the verification procedures, and the frequency with which those procedures will be performed, that the establishment will use in accordance with 417.4 of this part.


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