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Rosenberry’s Abattoir

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

USDA Inspection Report: 23 Sep 2011

Code: 03B02
Violation: 17.2(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:

CCP 1B states "[redacted]." A scale is used in the measuring of lactic acid weight and is a device that needs to be calibrated.
The establishment has Thermometer Calibration Methods from the [redacted] (Fact Sheet #7) for procedures for both ice slush calibration and boiling point calibration. Records review shows there was no documentation of calibration the week of 07/03/2011.
Direct observation of CCP 1B is being performed once weekly per discussions with plant management and IPP; however, it is not being recorded.
A review of the establishment's records for the past 2 years (June 2009 through present) failed to show any records for the lactic acid application prior to June 2011.
The steps "[redacted], "[redacted], "[redacted]", and "[redacted]" [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 [redacted] The location of this CCP in the hazard analysis is also located at the packaging step. The temperatures that are being taken are taken at the beginning of the production shift, while the product is still in the cooler. This monitoring activity is not being performed as described in the HACCP Plan.


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: (i) 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.


Next Report: USDA Inspection Report: 7 Dec 2011
Previous Report: USDA Inspection Report: 23 Sep 2011

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