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Title:Model HACCP Plans for Fully Cooked, Not Shelf Stable Foods
Producer:Dr. Steve Ingham, Extension Food Scientist
Description:The voluntary use of this 'gold standard' model plan should allow plants to more easily meet USDA/FSIS and state meat inspection expectations.

These sample plans are intended for processing of fully cooked, not shelf stable ham, meat and cheese platters, pastries, soup, and hot dogs. All plans consist of a full report and interactive forms to aid in development to your plant/process.

To view similar Meat HACCP Model Plans visit the website.

Topic:HACCP
Meat
Standards and Guidelines
Audience:Food Processors
Format/Pub. Year:Forms (2009)
Other Format:Handbooks and Manuals (2009)
Contact Information:
 Dr. Steve Ingham, Extension Food Scientist
University of Wisconsin-Madison Center for Meat Process Validation
UW-Extension Building 432 N. Lake Street
Madison, WI 53706
Telephone:(608) 263-7383
Email:bhingham@wisc.edu
Cost:Free
Avail. Online:http://www.meathaccp.wisc.edu/Model_Haccp_Plans/fully_cooked_not_
shelf_stable.html

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Information for the database was collected by surveying academia, government agencies, industry, and trade and professional organizations for available food safety educational materials resources. Listings in this database are provided for information sharing purposes only. No endorsement is intended. Listings in the database are self reported and have not been evaluated. We recommend that you ask for a list of previous users so that you can assess whether the listing will meet your needs. Call the contacts listed for more information.


Last Modified: Jul 31, 2013