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

• June 2008 - Information is available to assist meat and poultry slaughter plants and processors who need to develop a food defense plan.  Resources include a Food Defense self assessment checklist and worksheet for slaughter and processing facilities. You can find these resources and more on the Wisconsin Food Defense web page.


• June 2008 - Researchers at the USDA's Eastern Regional Research Center in Wyndmoor, PA have recently completed a study on the lethality of several methods for processing whole-muscle turkey jerky. A brief summary of the paper is provided here. 


• May 30, 2008 - During the past 4 years, researchers at the University of Wisconsin-Madison and the USDA's Eastern Regional Research Center have studied the lethality of several methods for processing whole-muscle beef jerky. The results of these studies have been published in peer-reviewed scientific journal articles. A Critical Limit Summary and the accompanying research articles can be found here.


• 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.
  

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.