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HACCP Model Plans

Purpose of these Model Plans:

These model HACCP plans were developed by Dr. Steve Ingham (UW-Madison) in collaboration with the Wisconsin Department of Agriculture, Trade & Consumer Protection (DATCP) and reviewed by USDA/FSIS. The voluntary use of these 'gold standard' model plans should allow plants to more easily meet USDA/FSIS and state meat inspection expectations.

 

Model SSOP

Model SSOP - full report (02/2007)

Example: Wickford Meats

Sanitation Standard Operating Procedure (SSOP)

 

  1. SSOP Checklist

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Slaughter

Beef - full report

interactive forms

  1. HACCP Checklist
  2. Product Description
  3. Process Flow Diagram
  4. Hazard Analysis
  5. HACCP Plan
  6. Critical Limit Supporting Documentation
  7. Monitoring Guidance: Interpreting Generic E. coli Testing Results
  8. Wisconsin Testing Labs

 

Pork - full report

interactive forms

  1. HACCP Checklist
  2. Product Description
  3. Process Flow Diagram
  4. Hazard Analysis
  5. HACCP Plan
  6. Critical Limit Supporting Documentation
  7. Monitoring Guidance: Interpreting Generic E. coli Testing Results
  8. Wisconsin Testing Labs

 

Poultry - full report

interactive forms

  1. HACCP Checklist
  2. Product Description
  3. Process Flow Diagram
  4. Hazard Analysis
  5. Monitoring Guidance: Interpreting Generic E. coli Testing Results
  6. Wisconsin Testing Labs

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Raw Product - Ground

Raw Ground - full report
Updated 9/20/07

interactive forms

  1. Product Description
  2. Process Flow Diagram
  3. Hazard Analysis
  4. HACCP Plan
  5. Raw Products Critical Limits Table New
  6. Critical Limit Supporting Documentation
  7. Corrective Action Guidance (THERM)
  8. SOP for Thawing/Tempering
  9. Wisconsin Testing Labs

 

Pizza - full report

interactive forms

  1. HACCP Checklist
  2. Product Description
  3. Process Flow Diagram
  4. Hazard Analysis
  5. HACCP Plan
  6. Raw Products Critical Limits Table New
  7. Critical Limit Supporting Documentation
  8. Corrective Action Guidance (THERM)
  9. SOP for Thawing/Tempering
  10. Wisconsin Testing Labs

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Raw Product - Not Ground

Raw Not Ground - full report
Updated 9/20/07

interactive forms

  1. HACCP Checklist
  2. Product Description
  3. Process Flow Diagram
  4. Hazard Analysis
  5. HACCP Plan
  6. Raw Products Critical Limits Table New
  7. Critical Limit Supporting Documentation
  8. Corrective Action Guidance (THERM)
  9. SOP for Thawing/Tempering
  10. Wisconsin Testing Labs

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Heat Treated, Shelf-Stable

Common Terms: beef jerky, summer sausage, snack sticks

Heat Treated, Shelf-Stable - full report
Updated 10/22/07

interactive forms

  1. HACCP Checklist
  2. Product Description
  3. Process Flow Diagram
  4. Hazard Analysis
  5. HACCP Plan
  6. Critical Limit Supporting Documentation
  7. Monitoring Guidance
  8. SOP for Tempering
  9. Wisconsin Testing Labs

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Not Fully Cooked, Not Shelf-Stable

Common Term: bacon

Not fully cooked, not Shelf-Stable
- full report Updated 10/2/07

interactive forms

  1. Product Description
  2. Process Flow Diagram
  3. Hazard Analysis
  4. HACCP Plan
  5. Critical Limit Supporting Documentation
  6. Critical Limit Guidance
  7. Wisconsin Testing Labs

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Fully Cooked, Not Shelf-Stable

Ham - full report

interactive forms

  1. HACCP Checklist
  2. Product Description
  3. Process Flow Diagram
  4. Hazard Analysis
  5. HACCP Plan
  6. Supporting Documentation
  7. Critical Limit Guidance
  8. Corrective Action Guidance
  9. SOP for Thawing/Tempering
  10. Wisconsin Testing Labs

 

Pasties - full report

interactive forms

  1. HACCP Checklist
  2. Product Description
  3. Process Flow Diagram
  4. Hazard Analysis
  5. HACCP Plan
  6. Supporting Documentation
  7. Critical Limit Guidance
  8. Corrective Action Guidance
  9. SOP for Thawing/Tempering
  10. Wisconsin Testing Labs

 

Soup - full report

interactive forms

  1. HACCP Checklist
  2. Product Description
  3. Process Flow Diagram
  4. Hazard Analysis
  5. HACCP Plan
  6. Supporting Documentation
  7. Critical Limit Guidance
  8. Corrective Action Guidance
  9. SOP for Thawing/Tempering
  10. Wisconsin Testing Labs

 

Weiners - full report

interactive forms

  1. HACCP Checklist
  2. Product Description
  3. Process Flow Diagram
  4. Hazard Analysis
  5. HACCP Plan
  6. Supporting Documentation
  7. Critical Limit Guidance
  8. Corrective Action Guidance
  9. SOP for Thawing/Tempering
  10. Wisconsin Testing Labs

 

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Tempering of Frozen Materials

Tempering of Frozen Materials SOP
full report

 

 

 

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