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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.