Therm Instructions Meat HACCP Faqs Contact

THERM INSTRUCTIONS

Enter Readings

  1. Enter Lot ID.
  2. Enter the Run Date . Default is today's date.
  3. Choose a temperature scale, ° F or ° C.
  4. Select raw Meat type(s).
  5. Enter the Date (mm/dd/yyyy). The ‘Auto Fill Date' button will fill each date cell with the Run Date.
  6. Enter Time , i.e. 11:55 or 3:25 and AM or PM. Default is AM.
  7. Enter the Temperature at each time. THERM is designed for evaluating process deviations for temperatures between 50°F and 115°F (10°C to 46°C). Temperatures below 50°F (10°C) will be converted to 50°F (10°C) on Check Safety.
  8. Check Safety to evaluate your process.

Load Readings

Load readings from a data logger file.

  1. Open Excel and select the .log file from the datalogger. Choose ‘delimited' and ‘comma' as the format for opening your file. The opened data file will look something like this:

    Downloaded Data – Wednesday, May 9, 2008

    Date/Time

    TP120 – Temp/F

    5/8/2008 7:02

    50.5

    5/8/2008 7:07

    50.5

    5/8/2008 7:12

    21.3

  2. Clean up the file by deleting the rows/columns that are not needed. For instance, some data loggers collect data on relative humidity, external product temperature, etc. To use THERM the only fields that you should have in your data file are:
    • Date
    • Time (standard time or military time (24 hour clock time))
    • Temperature (internal product temperature)
    • Note: Select only those rows of interest, generally no more than 100 entries. Delete all other rows from the working file.
  3. Save the data file to your computer's desktop with .csv as the file type. Keep the data in this format.
  4. Open THERM. Enter Lot ID, Run Date, Unit, and select Meat Type(s). Do not select ‘Auto Fill Date.'
  5. Browse to select the saved data file (*.csv) from your desk top. Select ‘Open.'
  6. Load Readings and review loaded readings.
  7. Check Safety to evaluate your process.

Save Readings

  1. Select Save Readings . The readings will be saved as a .csv file (comma separated values).
  2. Enter a name for the file and save to a folder or desktop.

Print Report

Example 1 - Product Unsafe

Graph 1

 

THERM predicts that Staphylococcus aureus , if present, would begin growing. Product should not be sold. Follow up cooking cannot ensure product safety.

 

ACTION: DISCARD PRODUCT.

 

 

Interpretation: Examine the graph and answer the following questions.

  1. Did Staphylococcus aureus grow?
    • If YES, discard product. UNSAFE.
    • If NO, go to question 2.

  2. Did either Salmonella or E. coli O157:H7 grow?
    • If NO, product is SAFE for sale or distribution.
    • If YES, product is not safe without further review. Hold product and evaluate/test.


Meat Processors outside of Wisconsin, contact your state's HACCP coordinator.

Wisconsin Meat Processors, contact Dr. Steve Ingham, Extension Food Safety Specialist, at 608-265-4801 or scingham@wisc.edu.

 

Example 2 – Hold Product

Graph 2

 

THERM predicts that Staphylococcus aureus would not grow, but Salmonella and/or E.coli O157:H7, if present, would grow. Follow-up cooking might ensure product safety. Hold the product and contact your state HACCP coordinator (see below).

 

ACTION: HOLD PRODUCT AND EVALUATE/TEST.

 

Interpretation: Examine the graph and answer the following questions.

  1. Did Staphylococcus aureus grow?
    • If YES, discard product. UNSAFE.
    • If NO, go to question 2.

  2. Did either Salmonella or E. coli O157:H7 grow?
    • If NO, product is SAFE for sale or distribution.
    • If YES, product is not safe without further review. Hold product and evaluate/test.


Meat Processors outside of Wisconsin, contact your state's HACCP coordinator.

Wisconsin Meat Processors, contact Dr. Steve Ingham, Extension Food Safety Specialist, at 608-265-4801 or scingham@wisc.edu.

 

Example 3 – Product Safe

Graph 3

 

THERM predicts no growth of Staphylococcus aureus, Salmonella or E.coli O157:H7. Product is safe to process or sell.

 

ACTION: PROCESS OR SELL PRODUCT.

 

 

Interpretation: Examine the graph and answer the following questions.

  1. Did Staphylococcus aureus grow?
    • If YES, discard product. UNSAFE.
    • If NO, go to question 2.

  2. Did either Salmonella or E. coli O157:H7 grow?
    • If NO, product is SAFE for sale or distribution.
    • If YES, product is not safe without further review. Hold product and evaluate/test.


Meat Processors outside of Wisconsin, contact your state's HACCP coordinator.

Wisconsin Meat Processors, contact Dr. Steve Ingham, Extension Food Safety Specialist, at 608-265-4801 or scingham@wisc.edu .

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.