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    Dr. Barbara Ingham
    Director, Center for Meat Process Validation

    Dr. Steve Ingham, UW-Madison

    Phone: 608-263-7383
    Email: bhingham@wisc.edu

    HACCP WORKSHOP

    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


    The University of Wisconsin Center for Meat Process Validation

    Also on the Site

    • THERM - Temperature History Evaulation for Raw Meat for Evaluating Process Deviations
      Now featuring: beef, bratwurst, pork, poultry, seasoned beef
    • SHELF STABILITY PREDICTOR for predicting growth of Listeria and Staphlyloccus as a function of pH and water activity. Try it now!

    Resources for all HACCP Product Categories:


    Current news

    THERM© v2.0

    Temperature History Evaluation for Raw MeatsTherm v2.0 HACCP Web Tool

    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.

     

    If you have questions or comments about the Cooperative Extension Web site or you have trouble accessing this page, require this information in an alternative format or wish to request a reasonable accommodation because of a disability contact: bhingham@wisc.edu. We follow the Terms of Use and Privacy Policy of the University of Wisconsin-Extension. This document last modified January 27, 2010 .