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Model HACCP Plans
Validation
Documentation/Support
Pathogen Modeling
Prerequisite Programs
Additional Info
Deviations
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
FSIS Compliance Guideline: HACCP Systems Validation (2015).
Antimicrobial Intervention (Slaughter)
Cooking, Jerky Processing, Slow Cooking Hams
Cooling & Cold Storage
Fermentation (pH) & Drying (Aw)
Setting Low-Temperature Critical Limits
Degree Hour Documentation (Fermentation)
Appendix A (Cooking)
Appendix B (Cooling)
FSIS Compliance Guidelines for Jerky (2014)
Making a Wet-Bulb Thermometer
Using %RH to Determine Wet-Bulb Temp
THERM 2.0
Shelf Stability Predictor
USDA Pathogen Modeling 7.0
USDA Predictive Microbiology Information Portal
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
HACCP Contact & Coordinators (by state)
Niche Meat Processing
Wisconsin Testing Labs
WI State Meat Inspection
FSIS Small & Very Small Plants Program
Food Defense
What is a deviation?
What to do?
Recalling a Product
How to Develop a Meat & Poultry Product Recall Plan
(USDA)
Search
Check Product Safety
THERM
- Evaluate temperature deviations when handling raw beef, bratwurst, pork, poultry and seasoned beef.
SHELF STABILITY PREDICTOR
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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
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