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Extension
faculty at the University of Wisconsin-Madison have developed
Web-based resources to assist small meat and poultry processors
with HACCP implementation.
The resources have been developed in three areas: validation
of critical limits, development of HACCP plans and evaluation
of raw-product temperature deviations.
Processors looking for scientific validation of critical
limits, SOPs and corrective actions can refer to published
research-based information available through the University
of Wisconsin's Center for Meat Process Validation .
The center, in collaboration with the Food Safety Division
of the Wisconsin Department of Agriculture, Trade and Consumer
Protection (WDATCP), has developed model HACCP plans, SOPs
and SSOPs. The model HACCP plans were reviewed by WDATCP
and USDA/FSIS. All documents can be downloaded
for free.
The group has also developed an interactive, Web-based predictive
tool for evaluating the safety of raw meat or poultry held
for a time at abusive temperatures. This tool, Temperature
History Evaluation for Raw Meats, or THERM
, is designed for evaluating process deviations involving
raw meat or poultry at temperatures between 50 degrees F
and 115 degrees F (10 degrees C to 46 degrees C). |
