Model HACCP Plans
Slaughter
Raw Ground
Raw Not Ground
Heat Treated Shelf-Stable
Fully Cooked Not Shelf Stable
Not Fully Cooked Not Shelf Stable
Not Heat Treated Shelf Stable
Validation
HACCP Systems Validation Guide (2015).
Antimicrobial Intervention (Slaughter)
Cooking, Jerky Processing, Slow Cooking
Cooling & Cold Storage
Fermentation (pH) & Drying (Aw)
Validation of Dried & Fermented Meats
Documentation/Support
Setting Low-Temperature Critical Limits
Degree Hour Documentation (Fermentation)
Appendix A (Cooking)
Appendix B (Cooling)
Making a Wet-Bulb Thermometer
Using %RH to Determine Wet-Bulb Temp
Pathogen Modeling
THERM 2.0
Shelf Stability Predictor
USDA Pathogen Modeling 7.0
USDA Predictive Microbiology Information Portal
ComBase
Prerequisite Programs
SOP Examples
• Temperature Measurements
• Tempering/Thawing Frozen Materials
• Organic Acid Spray
• Relating Product Yield to Water Activity (and more)
Model SSOP
E.coli Sampling Programs
Additional Info
HACCP Contact & Coordinators (by state)
Niche Meat Processing
Wisconsin Testing Labs
WI State Meat Inspection
FSIS Small & Very Small Plants Program
Food Defense
Labeling
Compliance Guidance Label Approval
Compliance Guidelines: Allergens
Recalling a Product
How to Develop a Meat & Poultry Product Recall Plan
(USDA)
Compliance Guidelines
Salmonella
Compliance - Appendix A
Compliance for Stabilization - Appendix B
Prevention and Control of Trichinella (Pork)
Minimizing Risk of STEC Beef Processing
Meat and Poultry Jerky
Sampling Beef Trim for STEC
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Check Product Safety
THERM
- Evaluate temperature deviations when handling raw beef, bratwurst, pork, poultry and seasoned beef.
SHELF STABILITY PREDICTOR
-
Enter the pH and water activity of your product and check whether Listeria or Staph are likely to grow.
Help with HACCP
Dr. Barbara Ingham
Food Safety Specialist
Phone: 608-263-7383
Email: bhingham@wisc.edu
News from FSIS
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