Therm Instructions Meat HACCP Faqs Contact

THERM – Contact Us

University of Wisconsin Center for Meat Process Validation

The University of Wisconsin Center for Meat Process Validation was established in 2002 to coordinate research and extension efforts aimed at meeting the needs of small and very small meat and poultry processors in Wisconsin for HACCP training and support.

Director of the Center for Meat Process Validation

Dr. Steve Ingham, Director of the Center for Meat Process Validation

Dr. Steve Ingham

Food Safety Extension Specialist
Phone: 608-265-4801
Fax: 608-262-6872
scingham@wisc.edu

Our Research Group

Ingham Lab Group 2007

Graduate Students

Kim Greg
Ryan Algino
Graduate Student
Kim Wiegand
Graduate Student
Greg Burnham
Php Candidate
     

Web Development Team

THERM was developed in collaboration with Derek Powell, University of Wisconsin Division of Information Technology and Justin Kral, University of Wisconsin Web Developer.

Outside Wisconsin?

Contact your state HACCP Contact or Coordinator.

HACCP Contacts and Coordinators provide technical advice, assistance, resources and conduct activities to support HACCP implementation in small and very small plants. The Contact is generally the State meat and poultry program director or another representative of the State government. Coordinators are affiliated with Universities and provide additional one-on-one advice and assistance to small and very small plants. Coordinators also develop and provide training and HACCP seminars.

Disclaimer: THERM is designed for evaluating process deviations for raw meat or poultry at temperatures between 50°F and 115°F (10°C to 46°C). Temperatures below 50°F (10°C) are converted to 50°F (10°C) when safety is checked. Appropriate use of information generated by THERM is the responsibility of the user. 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.