The University of Wisconsin-Madison is your source for research-based information in support of Meat HACCP programs.
HACCP Plans
- USDA Guidebook for the Preparation of HACCP Plans (USDA-FSIS)
- HACCP Coordinators (USDA-FSIS)
- HACCP Models (USDA-FSIS)
Slaughter
- 6-Day Dry Aging (Critical Limit Summary) (Research)
- Organic Acid Spray (Penn State University) (Video)
Critical Limit Validation
- Appendix A – FSIS Cooking Guideline for Meat and Poultry Products (2021) (Cooking)
- Appendix B – FSIS Stabilization Guideline for Meat and Poultry Products (2021) (Cooling)
- Fermentation – Degree Hour Scientific Support [Blue Ribbon Task Force]
- Beef Jerky – Critical Limit Summary for Whole Muscle Beef Jerky (University of Wisconsin) (Research paper)
- Shelf Stability of Fully Cooked, RTE Meat Products (CL Summary) (University of Wisconsin )*
- THERM – Raw Products Critical Limit Table (University of Wisconsin)* supports temporary non-refrigerated holding of raw meat and poultry products
- Tompkins Paper (Scientific Justification for Low Temperature Critical Limits) (Handout)
*Research publications linked below.
Food Safety Support
- SOP for Thawing/Tempering (SOP) (Research)
- SOP for Relating Yield to Water Activity and MPR for Jerky (University of Wisconsin)
- Making a Wet Bulb Thermometer (University of Wisconsin)
- Relating Wet Bulb and Relative Humidity using a Slide Rule (University of Wisconsin)
- USDA-FSIS Food Standards and Labeling Policy Book (USDA-FSIS)
Research Publications*
Raw Product – THERM
Pork (Table 3), Beef (Table 4), Poultry (Table 5): Ingham, S.C., M.A. Fanslau, G.M. Burnham, B.H. Ingham, J.P. Norback, and D.W. Schaffner. 2007. Predicting pathogen growth during short-term temperature abuse of raw pork, beef, and poultry products: use of an isothermal-based predictive tool. Journal of Food Protection 70(6): 1445-1456. Here
Sausage (Table 3): Ingham, S.C., B.H. Ingham, D. Borneman, E. Jaussaud, E.L. Schoeller, N. Hoftiezer, L. Schwartzburg, G.M. Burnham, and J.P. Norback. 2009. Predicting pathogen growth during short-term temperature abuse of raw sausage. Journal of Food Protection 72(1): 75-84. Here
Tompkin, R.B. 1996. The significance of time-temperature growth of foodborne pathogens during refrigeration at 40-50°F. Presented during the Joint FSIS/FDA Conference on Time/Temperature. November 18, Washington, DC. Here
Shelf Stability of Fully Cooked Meat Products Based on pH and Water Activity
- Ingham, S.C., D.L. Borneman, C. Ané, and B.H. Ingham. 2010. Predicting growth‐no growth of Listeria monocytogenes on vacuum‐packaged ready‐to‐eat meats. Journal of Food Protection 73: 708‐714. Here
- Borneman, D.L., S.C. Ingham, and C. Ane. 2009. Predicting growth – no growth of Staphylococcus aureus on vacuum‐packaged ready‐to‐eat meats. Journal of Food Protection 72: 539‐548. Here
- Ingham, S.C., G. Searls, S. Mohanan, and D.R. Buege. 2006. Survival of Staphylococcus aureus and Listeria monocytogenes on vacuum‐packaged beef jerky and related products stored at 21°C. Journal of Food Protection. 69: 2263‐2267. Here
- Ingham, S.C., D.R. Buege, B.K. Dropp, and J.A. Losinski. 2004. Survival of Listeria monocytogenes during storage of ready‐to‐eat meat products processed by drying, fermentation, and/or smoking. Journal of Food Protection 67: 2698‐2702. Here
- Microorganisms in Food 5: Characteristics of Microbial Pathogens. ICMSF. Blackie Academic & Professional, New York. Here