Validating Critical Limits

The University of Wisconsin Center for Meat Process Validation

Resources for all HACCP Product Categories:

• Slaughter (Beef, Pork and Poultry)
• Raw/Ground and Raw/Not Ground
• Heat-Treated & Shelf-Stable
• Fully Cooked & Not Shelf-Stable
• Not Fully Cooked, Not Shelf Stable

Current news

• July 2009 – Scramlin joins staff of the Center for Meat Process Validation as a meat safety specialist. Stacy Scramlin (PhD, University of Illinois) has joined the staff of the Center. Stacy can be reached at 608-265-4801 or scramlin@wisc.edu. 
  

• August 2009 – FSIS is offering educational webinars on six topics to small and very small plant owners and operators. The dates and topics for the remaining webinars are:

  • Aug. 19: Using In-Plant Records to Improve Establishments' Food Safety Systems
  • Sept. 10: In-Plant Validation of Food Safety Inveterventions in Beef Products
  • Oct. 7: In-Plant Validation of Food Safety Interventions in Poultry Products
  • Oct. 27: Selecting Scientific Documentation to Support Establishments' HACCP Plan
  • Nov. 5: Selecting and Maintaining Effective GMPS for an Effective Food Safety System
    

For more information and to register for these programs see, fsis.suda.gov.

» Past news

THERM© v2.0

Temperature History Evaluation for Raw Meats

THERM v2.0 is an online tool designed for evaluating process deviations for raw meat or poultry at temperatures between 50°F and 115°F (10°C to 46°C). Based on research by the University of Wisconsin Center for Meat Process Validation. S.C. Ingham, et al. 2007. J Food Protection 70:1445-1456.