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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
  • Controlling Listeria (Summary)

Pathogen Modeling


  • THERM 2.0
  • Shelf Stability Predictor
  • USDA Pathogen Modeling 7.0
  • USDA Predictive Microbiology Information Portal
  • ComBase

Prerequisite Programs


  • SOP Examples
  •   • 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
  • WI State Meat Inspection
  • FSIS Small & Very Small Plants Program
  • Food Defense

Labeling


  • Compliance Guidance Label Approval
  • Compliance Guidelines: Allergens
  • Meat Product Labeling SOP
  • 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
  • Controlling Listeria in RTE Products

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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 

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