Raw Ground & raw not ground

Supporting Documentation

Peer-Reviewed Research Paper

The following peer-reviewed research paper supports decision-making by meat and poultry processors evaluating process steps or deviations where raw meat or poultry are at temperatures between 50°F and 115°F. Processors who experience a cooler failure, hold product at room temperature, etc may be able to use this paper as Supporting Documentation for their actions. The Critical Limit Summary below highlights aspects of this printed work.

• S.C. Ingham, et al. 2007. Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Pork, Beef, and Poultry Products: Use of an Isothermal-Based Predictive Tool. J. Food Protection 70:1445-1456.
  
  
• Critical Limit Summary: Critical Limit Table

HACCP Model Plans

These model HACCP plans were 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.

Raw Ground Model Plans

Raw Ground - full report

interactive forms

1. Product Description
2. Process Flow Diagram
3. Hazard Analysis
4. HACCP Plan
5. Raw Products Critical Limits Table
6. Corrective Action Guidance (THERM)
7. SOP for Thawing/Tempering

Pizza - full report

interactive forms

1. HACCP Checklist
2. Product Description
3. Process Flow Diagram
4. Hazard Analysis
5. HACCP Plan
6. Raw Products Critical Limits Table
7. Corrective Action Guidance (THERM)
8. SOP for Thawing/Tempering

Raw Not Ground - full report

interactive forms

1. HACCP Checklist
2. Product Description
3. Process Flow Diagram
4. Hazard Analysis
5. HACCP Plan
6. Raw Products Critical Limits Table
7. Critical Limit Supporting Documentation
8. Corrective Action Guidance (THERM)
9. SOP for Thawing/Tempering

Corrective Action Guidance

THERM 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). Appropriate use of information generated by THERM is the responsibility of the user. Based on research by the University of Wisconsin Center for Meat Process Validation.

1. THERM v2.0 - Temperature History Evauluation of Raw Meats

SOP for Thawing/Tempering

Thawing /Tempering of Frozen Materials is supported by peer-reviewed research.

• Ingham, S.C., R.K. Wadhera, M.A. Fanslau, and D.R. Buege. 2005. Growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30°C. Journal of Food Protection 68: 1457-1461.

1. Critical Limit Summary: SOP for Tempering