Slaughter

Supporting Documentation

Peer-Reviewed Research Paper

The following peer-reviewed research paper supports a variety of beef slaughter intervention treatments commonly used by small plants. Processors who use one of the following beef slaughter intervention treatments:  dry-aging, low-pressure hot-water spray, high-pressure hot water spray, 2.5% acetic acid spray or Fresh Bloom™may be able to use this paper as Supporting Documentation. The Critical Limit summaries below highlight aspects of the published work.

• Survey of Antimicrobial Effects of Beef Carcass Intervention Treatments in Very Small State-Inspected Slaughter Plants
  R.J. ALGINO, S.C. INGHAM, AND J. ZHU. Vol. 72, Nr. 5, 2007—Journal of Food Science.


• Critical Limit Summary: 6-Day Dry Aging
• Critical Limit Summary: Hot Water Spraying
• Critical Limit Summary: Acetic Acid Spraying
• Critical Limit Summary: Fresh Bloom™ Spraying
  

Reducing Prevalence of Salmonella on Pork Carcasses - research results

• Algino, Ryan J., Ingham, Steven C., Ingham, Barbara H. 2008. Processing Conditions Associated with Salmonella Contamination of Pork Carcasses in Very Small Wisconsin Slaughter Plants. IAFP Poster.
  
  
  For more information, please contact Steve Ingham at 608-265-4801 or scingham@wisc.edu.

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.

Slaughter Model Plans

Beef - full report

Interactive Forms

1. HACCP Checklist
2. Product Description
3. Process Flow Diagram
4. Hazard Analysis
5. HACCP Plan
6. Monitoring Guidance: Interpreting Generic E. coli Testing Results
7. Wisconsin Testing Labs
   

Pork - full report

Interactive Forms

1. HACCP Checklist
2. Product Description
3. Process Flow Diagram
4. Hazard Analysis
5. HACCP Plan
6. Monitoring Guidance: Interpreting Generic E. coli Testing Results
7. Wisconsin Testing Labs
   

Poultry - full report

interactive forms

1. HACCP Checklist
2. Product Description
3. Process Flow Diagram
4. Hazard Analysis
5. Monitoring Guidance: Interpreting Generic E. coli Testing Results
6. Wisconsin Testing Labs