Appendix B: Stabilization Option 2 Rapid Cooling Between 120°F and 80°FDOWNLOAD FILE
March 17, 2020
I am using Appendix B: Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Stabilization) as my supporting document to meet 9 CFR 417.5(a)(2) for my critical limit (CL) at my critical control point (CCP) for cooling per my HACCP plan. I am using the second cooling option under the Stabilization Guidelines section. This option stipulates that I need to chill my product from 120°F to 55°F in no more than 6 hours. In the last sentence, this cooling option also states, "If product remains between 120°F and 80°F more than one hour, compliance with the performance standard is less certain."