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.
Standards and Guidelines
|Format/Pub. Year:||Forms (2009)|
|Other Format:||Handbooks and Manuals (2009)|
| ||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
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Last Modified: Jul 31, 2013