Charles, in Canada, raw poultry (I'm most familiar with that) has time/temp requirements for chilling that MUST be met regardless of the fact that the consumer will cook it. The time/temp requirements are to assist with slowing down the multiplication of the bacteria. Just because there is a kill step at home, does not absolve the processing/slaughter plants of the responsibility to control the biological hazards, particularly when we're discussing meat, as the levels of e coli and salmonella can be incredibly high due to processing errors.
Red meat can be contaminated with BSE if farming/ante mortem practices are not followed, poultry gets infection with both ecoli and salmonella due to mechanical issues when birds are not a uniform size, I could go on and on. Let's not forget that alot of that meat goes onto further processing, where we are now going to spread the bacteria all over that plant.
https://www.fsis.usd...lines/2021-0003
https://www.fsis.usd...lines/2021-0015
These has been incorporated by reference in Canada as they are scientifically proven to keep the bacteria levels as low as possible
17.11.4 Cooling Performance Standards for the Chilling of Carcasses and Cuts
As a general rule, refrigeration of carcasses must begin promptly after the end of carcass dressing and product must be cooled as quickly as possible.
For carcasses and cuts (primary cuts, sub-primary cuts, cuts and trims), the operator shall ensure and demonstrate in an ongoing manner that they are achieving compliance with the following cooling performance standards:
- The cooling of carcasses and products is continuous, that is, the temperature of the carcass must be continually lowered until it reaches the standard.
- The surface temperature of carcasses is 7°C or less within 24 hours of the end of carcass dressing.
- After reaching a surface temperature of 7°C, the product's internal temperature must continue to go down in a continuous manner to 4°C or less. This should take place as quickly as possible and the cooling media shall be maintained at a maximum temperature of 4°C.
- Before the product is cut, the internal temperature (warmest part) of the carcass is 7°C or less. The carcass must be chilled in such a way to make this possible.
- Product temperature requirements are met at the time of shipping.
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3.0 Chilling time and temperature standards
The rate of temperature decline will depend upon factors such as size of the bird, chilling method, amount of insulating fat, refrigeration facility, time of contact with chilling agent and amount of poultry product moving through the chilling system.
3.1 Dressed poultry carcasses
Immediately following evisceration and washing, all dressed poultry carcasses (other an air chilled) must be continuously chilled according to the following table:
Table 1: Water-chill standards for dressed poultry carcasses Weight of Dressed Poultry Carcasses Initial Time (hours) to Reach
≤ 14°C Table Note 1 Additional Time (hours) to Reach
≤ 6°C Table Note 1 Additional Time (hours) to Reach
≤ 4°C Table Note 1 Under 1.8 kg 2 2 4 1.8 kg to 3.6 kg 2 4 4 3.6 kg to 5 kg 2 6 4 5 kg to 7 kg 2 8 4 7 kg to 12 kg 2 10 4 Over 12 kg 2 Table Note 2 10 6
Note:
- As continuous chilling process has several steps, the license holder must ensure that chilling method does not contribute to increase in temperature limits allowed for each weight category in the water-chill standards table.
- The water chilling process may be momentarily interrupted provided:
- the interruption of chilling for each step must not result in temperature increase of the carcasses (temperature may plateau)
- must not lead to any food safety hazards
3.2 Giblets, carcass parts and salvaged portions
Immediately following evisceration and washing, all giblets, dressed poultry parts and salvaged portions (other than air chilled) must be continuously chilled according to the following table:
Table 2: Water-chill standards for giblets, carcass parts and salvaged portions Name Time to Reach (hours) ≤ 4°C Table Note 3 Giblets (heart, liver and gizzard) 2 Table Note 4 Carcass parts (all birds except turkey) 2 Carcass parts (turkey) 4 Salvaged portions (all birds except turkey) 2 Salvaged portions (turkey) 4 Edible feet 4
3.3 Air chilling time standards
Unlike water chilling, there are no time requirements to meet the internal temperature of 4°C or lower as long as the chilling process is continuous and air chill room temperature is maintained at 4°C or lower. This is because the pathogens would be confined to surface and due to absence of water; the pathogens are not expected to permeate into the meat.
The time to air chill for carcasses, giblets, carcass parts and salvaged portions should be parts of the licence holder's PCP, must be validated for each poultry product and must not lead to any food safety hazards.
The air chilling process may be momentarily interrupted provided:
- the product must have reached 10°C or less
- the interruption of chilling for each step must not result in temperature increase of the carcasses (temperature may plateau)
- the chilling protocol be validated and must not lead to any food safety hazards
Table 3: Air chill standards for carcasses, giblets, carcass parts and salvaged portions Name Time to Reach (hours) ≤ 4°C Table Note 5 Carcasses (all) Continuous chilling Table Note 6 Giblets (all) Continuous chilling Table Note 6 Carcass parts (all) Continuous chilling Table Note 6 Salvaged portions (all) Continuous chilling Table Note 6
Table Notes
Table Note 5
Internal temperature
