University of Wisconsin - Extension

Contact:Barbara Ingham, 608-263-7383, barbara.ingham@ces.uwex.edu

Madison, Wis.--Extension faculty at the University of Wisconsin-Madison have developed web-based resources to help small meat and poultry processors ensure that their products are safe.

The online resources are based on the Hazard Analysis and Critical Control Points (HACCP) process--a proactive approach to food safety that tracks physical, chemical and biological hazards that could occur throughout processing, as opposed to a simple inspection of the finished product.

HACCP is used in the food industry to identify potential food safety hazards and monitor Critical Control Points (CCPs) to reduce or eliminate risk. The system is used at all stages of food production and preparation, including packaging and distribution.

Meat and poultry processors looking for scientific information on critical limits and corrective actions to take can now refer to information available through the University of Wisconsin's Center for Meat Process Validation: http://www.meathaccp.wisc.edu

Another web resource was developed in collaboration with the Food Safety Division of the Wisconsin Department of Agriculture, Trade and Consumer Protection (WDATCP). It includes "gold standard" model HACCP plans that are designed to allow processors in Wisconsin or in other states to meet state or USDA/FSIS meat inspection expectations more easily.

All documents can be downloaded for free and are available in formats that processors can customize to fit their needs: http://www.meathaccp.wisc.edu/HACCP_models/index.htm

An interactive tool for evaluating the safety of raw meat or poultry held for a time at specific temperatures, called the Temperature History Evaluation for Raw Meats (THERM), is also available at http://www.meathaccp.wisc.edu/THERM/Calc.aspx

Since their launch in April 2007, these websites have received nearly 10,000 visits.

For information about ongoing research at the University of Wisconsin Center for Meat Process Validation, contact Dr. Steve Ingham, UW-Madison and UW-Extension, 608-265-4801 or scingham@wisc.edu.