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This predictive tool may be used for evaluating safety of raw meat and poultry that has undergone temperature abuse such as during a cooler failure, or loss of temperature control such as a smokehouse failure during come-up-time. Product is intended to be fully cooked by the consumer or processor.

Products and target microorganisms:

  • Pork and Sausage: Salmonella and Staphylococcus aureus [Note: Sausage (pork bratwurst mix) contains salt but does not contain nitrite.1]
  • Beef and Seasoned Beef: Salmonella, Escherichia coli O157:H7, Staphylococcus aureus [Note: Seasoned beef is a product which contains phosphate, salt, and spices, but no nitrite.1 ]
  • Poultry: Salmonella and Staphylococcus aureus

1The tool may be used for nitrite-containing products and builds an extra margin of safety into decision-making for these products.

NOTE: This tool does NOT support safety evaluation of meat and poultry items in the Not Heat-Treated, Shelf Stable HACCP product category. A Critical Limit Summary useful for setting limits in a HACCP plan for non-refrigerated handling of raw product is here.

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Date Time Temp (F) Temp (C) Remove
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