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Enter Readings

  1. Enter Lot ID. This is information for your records only.
  2. Enter the Run Date by typing (mm/dd/yyyy) or using the calendar button. Default is today's date.
  3. Choose a temperature scale, ° F or ° C.
  4. In each data row, enter the Date by typing (mm/dd/yyyy) or using the calendar button.
  5. In each data row, enter Time , i.e. 11:55 or 3:25 and AM or PM. You can also use the clock button to enter times that are at 30 –minute intervals; after selecting one of these times you can then adjust as needed by directly typing.
  6. In each data row, enter the Temperature under either the ° F or ° C heading (whichever scale you selected earlier). You can type in the temperature and/or use the up / down arrows.
  7. Repeat steps 4 – 6 until all data is entered. You can click on "add lines" or "add a single line" to add line(s) as needed.
  8. Select raw Meat type(s), or select all using the 'Select All' button.
  9. Check whether you would like to see the results as a graph ("graphical results") or as a table "tabular results"). For a simple "yes / no" answer, you will probably prefer the graphical results. To get a more detailed answer and for a file for your HACCP folder, you can always go back and select the other option-graphical/tabular-later by clicking on "tabular results".
  10. Check Safety to evaluate your process.
  11. Be sure to print a copy for your files.

Load Readings

Load readings from a data logger file.

  1. Open Excel and select the .log file from the datalogger. Choose "delimited" and "comma" as the format for opening your file. The opened data file will look something like this:

    Downloaded Data - Wednesday, May 9, 2008
    Date/Time TP120 - Temp/F
    5/8/2008 7:02 50.5
    5/8/2008 7:07 50.5
    5/8/2008 7:12 21.3
  2. Clean up the file by deleting the rows/columns that are not needed. For instance, some data loggers collect data on relative humidity, external product temperature, etc. To use THERM the only fields that you should have in your data file are:
    • Date
    • Time (standard time or military time (24 hour clock time))
    • Temperature (internal product temperature)
    • Note: Select only rows of interest, generally no more than 100 entries. Delete all other rows from the working file.
  3. Save the data file to your computer's desktop with .csv as the file type. Keep the data in this format.
  4. Open THERM. Enter Lot ID, Run Date, Unit, and select Meat Type(s). Do not select "Auto Fill Date."
  5. Browse to select the saved data file (*.csv) from your desk top. Select ‘Open.'
  6. Load Readings and review loaded readings.
  7. Check Safety to evaluate your process.

Interpreting Results

Examine the graph (or table) and answer the following questions.

  1. Did Staphylococcus aureus grow?
    • If YES, discard product. UNSAFE.
    • If NO, go to question 2.
  2. Did either Salmonella or E. coli O157:H7 grow?
    • If NO, product is SAFE for sale or distribution.
    • If YES, product is not safe without further review. Hold product and evaluate/test.
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