Validating Critical Limits

The University of Wisconsin Center for Meat Process Validation

Resources for all HACCP Product Categories:

• Slaughter (Beef, Pork and Poultry)
• Raw/Ground and Raw/Not Ground
• Heat-Treated & Shelf-Stable
• Fully Cooked & Not Shelf-Stable
• Not Fully Cooked, Not Shelf Stable

News

• April 11, 2008 - Dr. Steve Ingham presented an update on the UW Center for Meat Process Validation's research activities at the annual meeting of the Wisconsin Association of Meat Processors. Current research to validate beef/pork slaughter interventions, the safety of ground-and-formed jerky, and the slow cooking of roast beef was highlighted.  To view the update, click here [PowerPoint | 8.5MB]. Please note that these findings have not yet received peer review and are not yet published. Once published, this information will be added to Center's web-based validation materials.


• March 1st, 2008 - The Institute of Food Technologies (IFT) highlighted the web-based resources that assist small meat and poultry processors with HACCP implementation developed by the University of Wisconsin's Center for Meat Process Validation in the institute's February 27th, 2008 newsletter.


• HACCP Plan Reassessment Seminars for E. coli O157:H7 in Beef Operations. Coordinated by Jeff Sindelar, Steve Ingham, University of Wisconsin-Extension in cooperation with Wisconsin Department of Agriculture, Trade and Consumer Protection. » Read more
  
  
• The U.S. Department of Agriculture (USDA) has unveiled a new Internet resource to help smaller companies answer food safety questions and help food processors make science-based food production decisions. The Internet portal, is one of the most comprehensive decision support tools available. » Read more

THERM© v2.0

Temperature History Evaluation for Raw Meats

THERM v2.0 is an online tool designed for evaluating process deviations for raw meat or poultry at temperatures between 50°F and 115°F (10°C to 46°C). Based on research by the University of Wisconsin Center for Meat Process Validation. S.C. Ingham, et al. 2007. J Food Protection 70:1445-1456.