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Rosenberry’s Abattoir

Address: 1171 Gabler Rd, Chambersburg, PA 17201
Establishment No.: m09640

USDA Inspection Report: 23 Sep 2011

Code: 03C02
Violation: 310.22(e)(4)(i), 417.2(c)(4), 417.4(a)(2)(i), 417.5(a)(1), 417.5(a)(3), 417.5(e)(1)

Citation: During the course of the Food Safety Assessment, the following noncompliances were noted:

There is no documentation in processing for the removal of the SRMs (vertebral column and dorsal root ganglia) in tagged carcasses (ID's as 30 months of age or older). The failure to keep adequate records of the sanitation procedures when going from cattle 30 months of age or older to cattle under 30 months of age and the removal of all SRMs from cattle identified as being 30 months of age or older cannot support the decision tha the food safety hazard is not likely to occur.
CCP 1B states [redacted]" .
The establishment has Thermometer Calibration Methods from the Wisconsin Food Code (Fact Sheet #7) for procedures for both ice slush calibration and boiling point calibration. A records review show that there is no documentation of the calibration procedure the week of 07/03/2011.
Direct observation of CCP 1B is being performed per discussions with plant management and IPP; however, it is not being recorded.
A records review for the previous 2 years (June 2009 through present) showed no record for lactic acid application prior to June 2011.
The process step [redacted] " There is no documentation to support this decision.
The steps "Storage of Non-Meat Ingredients", "Storage of Packaging Supplies", "Cold Storage". and "Cold Storage of Finished Product" all list [redacted] The justification for this decision made in the hazard analysis is that products are stored under sanitary conditions as required by FSIS regulations 9 CFR 416.1 through 9 CFR 416.5. There is no supporting documentation for this decision.
CCP 2B states that [redacted]


310.22(e)(4)(i) [Reserved]

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;

417.4(a)(2)(i) Ongoing verification activities. Ongoing verification activities include, but are not limited to: The calibration of process-monitoring instruments

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)(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.

417.5(e)(1) Record retention. Establishments shall retain all records required by paragraph (a)(3) of this section as follows: for slaughter activities for at least one year; for refrigerated product, for at least one year; for frozen, preserved, or shelf-stable products, for at least two years.


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