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: 14 Dec 2011

Code: 03C02
Violation: 417.2(c)(4), 417.5(a)(1), 417.5(a)(2)

Citation: As a outcome of the Food Safety Assement the following deviations were found: [newline]03C HACCP [newline]- The establishment’s hazard analysis identifies pathogen presence as likely to occur in the process but the HACCP system is designed around preventing pathogen growth, not presence. While the hazard analysis outlines both presence and growth as likely to occur, there are no preventive measures or controls outlined to address presence and the establishment does not indentify why presence is an actual hazard in their system. The establishment does not have a HACCP plan or critical control points to address pathogen presence. This is with a noncompliance with 9 CFR 417.2 (a), 417.2 (b), and 417.2 (c) (2). [newline]- The establishments “SOP for [quote redacted] ” outlines that  [redacted], however, the establishment does not have a reference thermometer. In addition, the SOP does not outline a scientific, regulatory, or technical reference to support the thermometer calibration procedures as written. These deviations are a noncompliance with 9 CFR 417.5 (a) (2). [newline]- The establishment’s hazard analysis identifies that [redacted]. The establishment uses  [redacted] to prevent this hazard and lists that  [redacted]. Review of the monitoring records revealed that product temperature is only being monitored in the AM, but production occurs all day. The establishment cannot support the frequency of monitoring each lot, as they are only measuring temperatures in the AM. This is a noncompliance 9 CFR 417.5 (a) (1).


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;

417.5(a)(1) The establishment shall maintain the following records documenting the establishment’s HACCP plan: (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.


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