Establishment NameDate

Establishment AddressEstablishment Number

Establishment City, State, Zip Code

HACCP Plan – Heat Treated, Shelf Stable Meat and Poultry Products

Appendix

CCP 1-BFermentation of products

1Good Manufacturing PracticesforFermented Dry & Semi-Dry Sausage Products

The American Meat Institute Foundation. October, 1997.

CCP 2-BCooking (Lethality) temperature or time/temperature of products

2Compliance Guidelines For Meeting Lethality Performance Standards For Certain Meat and Poultry Products (Lethality) (Appendix A)

United States Department of Agriculture’s Food Safety and Inspection Service. January 1999, Updated June 1999.

The Thermal Processing of Jerky Revisited

Jay B. Wenther, Ph.D. American Association of Meat Processors. September 15, 2009.

CCP 3-BDrying (Shelf Stability) of products (Jerky only)

32009 Food Code - Definition of Non-potentially Hazardous Foods

United States Food and Drug Administration (FDA). 2009.

International Commission on Microbiological Specifications for Foods (ICMSF). Microorganisms in Foods 5: Characteristics of Microbial Pathogens.

London: Blackie Academic & Professional. 1996

FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Plants

United States Department of Agriculture’s Food Safety and Inspection Service. 2012.

Pathogen Survival on Vacuum-packaged Beef Jerky Stored at Room Temperature

Steven C. Ingham, Ph.D., G Searls, S. Mohanan, and Dennis R. Buege, Ph.D. University of Wisconsin-Madison. 2006.

Survival of Listeria monocytogenes and Staphylococcus aureus on Beef Jerky and Related Products with Different Water Activity Values

Steven C. Ingham, Ph.D., G Searls, and Dennis R. Buege, Ph.D. University of Wisconsin-Madison. 2006.

CCP 4-BDrying (Shelf Stability) of products (Sausage only)

4International Commission on Microbiological Specifications for Foods (ICMSF). Microorganisms in Foods 5: Characteristics of Microbial Pathogens.

London: Blackie Academic & Professional. 1996

USDA/FSIS Policy Memo 056 - Description of Shelf-Stable Meat Products

Author: United States Department of Agriculture’s Food Safety and Inspection Service (Robert G. Hibbert). January, 1983

Food Safety Regulatory Essentials (FSRE) Shelf-Stable – Chapter 7-Principles of Preservation of Shelf-stable Dried Meat Products

Author: United States Department of Agriculture’s Food Safety and Inspection Service. May, 2005.

The Significance of Water Activity for Micro-organisms in Meats

Author: L. Leistner and W. Rödel. 1975.

Heat-Treated, Shelf-Stable Summer Sausage & Snack Sticks

Author: Jay B. Wenther, Ph.D. American Association of Meat Processors. May 15, 2007.

Shelf-Stable Meat Products

Author: Jay B. Wenther, Ph.D. American Association of Meat Processors. November, 2008.

Sausage – Shelf Stable Definition in the Food standards and Labeling Policy Book

Author: United States Department of Agriculture’s Food Safety and Inspection Service. August, 2005.

Other Supporting Documentation

  • 2008 FSIS National Residue Program Data

Author: United States Department of Agriculture’s Food safety and Inspection Service (Office of Public Health Science). October, 2009.

  • Thermometer Calibration Guide (MF-2440)

Authors: Nancy C. Flores and Elizabeth Boyle, Ph.D. Kansas State University. January, 2000.

  • Thermometer Calibration Poster (MF-2439)

Authors: Nancy C. Flores and Elizabeth Boyle, Ph.D. Kansas State University. January, 2000.

  • Food Allergies: What You Need To Know

Author: United States Food and Drug Administration (FDA). February, 2007.

  • Denaturing Procedures

Chapter 9 of Code of Federal Regulations § 325.13.

  • Processing Inspectors’ Calculations Handbook

Author: United States Department of Agriculture’s Food Safety and Inspection Service. 1995.

  • Jerky Definition (Moisture:Protein Ratio) in the Food standards and Labeling Policy Book

Author: United States Department of Agriculture’s Food Safety and Inspection Service. August, 2005.

  • Compliance Guidelines To Control Listeria monocytogenes In Post-lethality Exposed Ready-To-Eat Meat and Poultry Products

Author: United States Department of Agriculture’s Food Safety and Inspection Service. October, 2004.

  • Listeriaspp. and/or Listeria monocytogenes - Instructions for Swabbing & Sponges
  • Developing Product Lotting and Coding Systems for Small Meat and Poultry ProcessingOperations

Authors: Becca Dikeman, Bob Danler, and Elizabeth Boyle, Ph.D. Kansas State University. January, 2000.

Date: ______Approved by: ______