Fully Cooked, Not Shelf-Stable
common terms: ham, pasties, wieners

Supporting Documentation

Peer-Reviewed Research Papers

Slow Cooking of Hams (a peer-reviewed research study)

• Ingham, S.C., J.A. Losinski, B.K. Dropp, L.L. Vivio, and D.R. Buege.  2004. Evaluation of Staphylococcus aureus growth potential in ham during a slow-cooking process: use of predictions derived from the U.S. Department of Agriculture Pathogen Modeling Program 6.1 predictive model and an inoculation study.  Journal of Food Protection 67: 1512-1516.
  
  
• Critical Limit Summary: Slow-Cooking of Ham

Post-Packaging Pasteurization (a peer-reviewed research study)

1. Ingham, S.C., M.D. DeVita, R.K. Wadhera, M.A. Fanslau, and D.R. Buege.  2005.  Evaluation of small-scale hot-water post-packaging pasteurization treatments for destruction of Listeria monocytogenes on ready-to-eat beef snack sticks and natural-casing wieners. 
   Journal of Food Protection. 68: 2059-2067.
   
   
2. Critical Limit Summary: Post-Packaging Pasteurization
   

Appendix A  &  Appendix B

• Appendix A 
• Appendix A (poultry cooking tables)
• Guidance on Humidity and Time/Temperature
• Appendix B 

Controlling Listeria monocytogenes on Head Cheese

• A Scientific Report
• Head Cheese - Critical Limit Summary

HACCP Model Plans

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.

Fully Cooked, Not Shelf-Stable Model Plans

Ham - full report

interactive forms

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

Pasties - full report

interactive forms

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

Soup - full report

interactive forms

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

Weiners - full report

interactive forms

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

Critical Limit Guidance

THERM is an online tool designed for evaluating the safety of 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. Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Pork, Beef, and Poultry Products: Use of an Isothermal-Based Predictive Tool. J. Food Protection 70:1445-1456.

• Peer-reviewed paper
• THERM v2.0
• AMI Lethality Spreadsheet

Corrective Action Guidance

THERM is an online tool designed for evaluating the safety of 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. Predicting Pathogen Growth during Short-Term Temperature Abuse of Raw Pork, Beef, and Poultry Products: Use of an Isothermal-Based Predictive Tool. J. Food Protection 70:1445-1456.

• Peer-reviewed paper
• THERM v2.0
• AMI Lethality Spreadsheet

SOP for Thawing/Tempering

Thawing/Tempering of Frozen Materials is supported by peer-reviewed research.

• Ingham, S.C., R.K. Wadhera, M.A. Fanslau, and D.R. Buege. 2005. Growth of Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus during thawing of whole chicken and retail ground beef portions at 22 and 30°C. Journal of Food Protection 68: 1457-1461.

1. Critical Limit Summary: SOP for Tempering