UW-Madison | Department of Food
Science | UW-Extension
Fully Cooked, Not Shelf-Stable
Not Fully Cooked, Not Shelf Stable
FSIS Small & Very Small Plants Program
List of Wisconsin Testing Labs
Dr. Barbara Ingham
Director, Center for Meat Process Validation
Phone: 608-263-7383
Email: bhingham@wisc.edu
Hazard Analysis and Critical Control Point workshop
for Meat, Poultry and Egg Plants
View the Brochure
HACCP Training
Feburary
17th, Menasha,
WI
18th, Waukesha, WI
24th, Richland Center, WI
25th, Altoona, WI
University of Wisconsin
Coordinator: Dr. Jeff Sindelar: (608) 262-0555
jsindelar@wisc.edu
January 2010 - New HACCP Training Available - Tips,
Tricks, and Technologies to Improve Your Food Safety Program. The University
of Wisconsin Meat Science Extension, the Meat Safety and Inspection
Bureau of the Wisconsin DATCP, and
the Wisconsin Association of Meat Processors are co-sponsoring seminars
to
1) strengthen your HACCP system and 2) make your Food Safety program
more
user friendly and efficient.
Topics at the seminar will include:
-Reevaluating Critical Aspects of Your HACCP Plans
-Developing Effective SOPs and SSOPs that are Useful
-Determining if You Have an Effective Sanitation Program?
-The Impact Sanitation has on Safety, Quality & Much More
-Technologies Available to Make Your Life Easier and How to Incorporate
them
into your HACCP Program (including emonstrations of how to use pH
meters,
water activity meters, data loggers)
Click HERE for more information.
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:
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.