Putting Glass Walls on New York Slaughterhouses So We Can See Behind Closed Doors from FAUN Friends Of Animals United
Meat and Fisheries Process Lab

Address: SUNY Cobleskill Meat Processing, Cobleskill, NY 12043
Establishment No.: m4266

USDA Inspection Reports: 14 Mar 2012

Code: 03J02
Violation: 417.5(a)(1), 417.5(a)(2), 417.5(a)(3)

Citation: The following non-compliances were found during FSIS Food Safety assessment: 1: After analyzing the Pork, goat, and sheep slaughter HACCP plan, I determined that the establishment maintains a written hazard analysis for the Slaughter (03J) processing category. The hazard analysis states that [redacted] ; however, the establishment has not been monitoring the temperature of the final wash ( [redacted] Fahrenheit minimum to reduce pathogens) to support the decisions made in the hazard analysis. The establishment determined that [redacted] and specified that this is supported because [redacted] However, the establishment slaughters cull dairy cows which are high-risk for antibiotic residues. The establishment has not provided adequate support for the decisions made in the hazard analysis. This is a noncompliance with 9 CFR 417.5 (a) (1). 2: The establishment applies a [redacted] to beef carcasses and documents the application as the critical limit for the [redacted] application CCP 1B. The listed critical limit states; [redacted] . The establishment maintains the [redacted] by [redacted] as support for the use of organic acid. The SOP for mixing describes that [redacted] . The establishment documents the date and time of [redacted] mixing. However, the establishment failed to measure the concentration of the solution to insure that adding [redacted] to [redacted] of tap water to achieve a [redacted] concentration as described in the supporting documentation. By not listing the concentration as part of the critical limit, the establishment has failed to design a critical limit to ensure the applicable targets are being met to control E.coli O157:H7. The HACCP plan lists that [redacted] The detailed SOP for thermometer calibration lists that [redacted]. However, the NIST has not been recertified yearly as required by NIST to maintain certified status, and the establishment does not have regulatory, technical, or scientific reference for the thermometer calibration procedure as written. The establishment is not meeting the regulatory requirements of 9 CFR 417.5(a)(2). 3: For CCP1A and 1B [redacted] . Review of the: Slaughter Monitoring Log CCP's found that the establishment is not recording direct observation for both CCPs, as there is only one date and time recorded. As, zero tolerance monitoring for no visible fecal, milk, and ingesta and [redacted] spray occur at different times in the process, usually [redacted] minutes apart per animal, there should be an actual time of direct observation for each CCP. The establishment is not meeting the regulatory requirements for 9 CFR 417.5 (a) (3).


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;

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.

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.


Next Report: USDA Inspection Reports: 13 Jun 2012
Previous Report: USDA Inspection Reports: 14 Mar 2012

Return to: Meat and Fisheries Process Lab
Return to: New York Slaughterhouses
Return to: Slaughterhouses