Thermal Processing of Ready-to-Eat Meat Products
March 13-15, 2007
The Ohio State University
Through a project, that was previously funded by USDA FSIS’ Small HACCP Assistance Program, a Supporting Documentation Materials for Hazard Decisions was developed to assist meat and poultry processor, in the scientific documentation of their HACCP decisions during hazard analysis, validation of plans, and corrective actions, by compiling food safety-related data and guidelines from scientific publications and regulatory documents. Organized by HACCP process category, this material was designed to assist establishments after their specific hazards of their process(es) have been identified. In the original document, it was assumed that not all possible hazards were addressed, and that many steps that were included in this information may not necessarily be hazards in a particular establishment’s process. This material includes USDA FSIS and FDA regulations, as well as published scientific research. The research that has been done does not necessarily comply with current regulations, nor are all of the parameters a part of normal processing conditions. Some of the treatments discussed are not within the legal limits; other treatments may not be approved at any level. Some of the research in this manual shows that certain conditions are not effective in reducing or eliminating risk; other conditions may create a probable risk. This information is presented not only to validate existing processes, but also to demonstrate the effectiveness, or lack thereof, of processing steps that may be added to an establishment’s process in the future. Where available, a website is given to allow direct internet access to publications.