Temperatures and chilling and freezing procedures.

CFR · 2024-01-01 · US · Title 9

(a) (b) (ii) Previously chilled poultry carcasses and major portions must be kept chilled so that there is no outgrowth of the pathogens, unless such poultry is to be packed and frozen immediately at the official establishment. (2) After product has been chilled, the establishment must prevent the outgrowth of pathogens on the product as long as the product remains at the establishment. (3) The establishment must develop, implement, and maintain written procedures for chilling that address, at a minimum, the potential for pathogen outgrowth, the conditions affecting carcass chilling, and when its chilling process is completed. The establishment must incorporate these procedures into its HACCP plan, or sanitation SOP, or other prerequisite program. (c) (2)(i) Poultry chilling equipment must be operated in a manner consistent with meeting the applicable pathogen reduction performance standards for raw poultry products as set forth in § 381.94 and the provisions of the establishment's HACCP plan. (ii) Major portions of poultry carcasses, as defined in § 381.170(b)(22), may be chilled in water and ice. (d) (2) The establishment must provide scales, weights, identification devices, and other supplies necessary to conduct water tests. (e) (f) (2) Ready-to-cook poultry shall be frozen in a manner so as to bring the (3) Upon written request, and under such conditions as may be prescribed by the Administrator, in specific cases, ready-to-cook poultry which is to be frozen immediately

official document · source cfr-2024 · id 9:§ 381.66