Slaughter

Supporting Documentation

Peer-Reviewed Research Paper

The following peer-reviewed research paper supports a variety of beef slaughter intervention treatments commonly used by small plants. Processors who use one of the following beef slaughter intervention treatments:  dry-aging, low-pressure hot-water spray, high-pressure hot water spray, 2.5% acetic acid spray or Fresh Bloom™may be able to use this paper as Supporting Documentation. The Critical Limit summaries below highlight aspects of the published work.

• Survey of Antimicrobial Effects of Beef Carcass Intervention Treatments in Very Small State-Inspected Slaughter Plants
  R.J. ALGINO, S.C. INGHAM, AND J. ZHU. Vol. 72, Nr. 5, 2007—Journal of Food Science.


• Critical Limit Summary: 6-Day Dry Aging
• Critical Limit Summary: Hot Water Spraying
• Critical Limit Summary: Acetic Acid Spraying
• Critical Limit Summary: Fresh Bloom™ Spraying

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.

Slaughter Model Plans

Beef - full report

Interactive Forms

1. HACCP Checklist
2. Product Description
3. Process Flow Diagram
4. Hazard Analysis
5. HACCP Plan
6. Monitoring Guidance: Interpreting Generic E. coli Testing Results
7. 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. Monitoring Guidance: Interpreting Generic E. coli Testing Results
7. 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