Not Fully Cooked, Not Shelf-Stable

Supporting Documentation

Peer-Reviewed Research Paper

Peer-reviewed research from our laboratory supports one set of Critical Limits that could be applied to smoking of bacon.  USDA Guidance provides a second set of Critical Limits.The following manuscript outlines research in support of partial slow-cooking of bacon; the Critical Limit summary includes USDA guidance.

• Evaluating Microbial Safety of Slow Partial-Cooking Processes for Bacon: use of a Predictive Tool Based on Small-Scale Isothermal Meat Inoculation Studies. 2006. J. Food Protection 69:602-608.
  
  
• Critical Limit Summary: Cooking of Bacon
  

Report – Pre-Cooked, Repackaged Product to be Fully Cooked

• A Report: Short-Term Temperature Abuse of Cooked but Not Shelf-Stable Meat and Poultry Products. Laboratory-Based Evidence Supporting Simple Critical Limits for Use with Cured Meat and Poultry Products in the “Heat Treated But Not Fully Cooked, Not Shelf-Stable” HACCP Category. Dr. Steve Ingham, 2007.

• Critical Limit Summary: Processing Precooked Cured Meats Intended for Recooking by Consumers

HACCP Model Plan

This model HACCP plan was developed by Dr. Steve Ingham, Extension Food Scientist, in collaboration with the Wisconsin Department of Agriculture, Trade & Consumer Protection (DATCP) and reviewed by USDA/FSIS. The voluntary use of this, and other, 'gold standard' model plans should allow plants to more easily meet USDA/FSIS and state meat inspection expectations.