Model HACCP Plans
Research in support of the meat industry
- These model HACCP plans were developed by Dr. Steve Ingham, Extension Food Scientist, in collaboration with the Wisconsin Department of Agriculture, Trade & Consumer Protection (DATCP) and reviewed by USDA/FSIS.
- The voluntary use of this, and other, 'gold standard' model plans should allow plants to more easily meet USDA/FSIS and state meat inspection expectations.
- All plans consist of a Full Report and interactive forms to aid in development to your plant/process.
Beef; Pork; Poultry;
Raw - Ground
Fresh Ground Beef, Pork, Lamb, & sausage; Pizza
Raw - Not Ground
Fresh Beef; Pork; Lamb;
Heat Treated, Shelf-Stable
Jerky; Summer Sausage; Snack Sticks;
Fully Cooked, Not Shelf-Stable
Ham; Meat & Chesse Platter; Pasties; Soup; Wieners;