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Is there any acceptable tolerance limit for chilled chicken while receiving ?

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Baskaran Gangadharan

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Posted 28 June 2022 - 06:31 AM

Hello All,

 

We receive chilled chicken for productions on day to day basis. Most of the instances the chilled chickens were getting delivered at below 5 Degree Celsius. However, there are instances the chilled chicken temperature goes above above 5 Degree Celsius. Approximately 7-8 Degree Celsius at the time of delivery to our facility. Would like to understand is there any acceptable tolerance limit for chilled chicken ( 5 Degree Celsius or below ). Any regulatory guidelines or standard available for this. Request your support technical advise for this case. 

 

Regards,

Baskaran.G. 



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Posted 28 June 2022 - 12:00 PM

The growth of pathogens is kept in check with an acceptance temp of 4C or less, and you could lose a full day of shelf life for every degree above 4C  from an organoleptic perspective

 

 

https://rvs.umn.edu/...4a3f346d31b.pdf

 

https://inspection.c...3/1552580633357


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Charles.C

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Posted 28 June 2022 - 02:48 PM

Hello All,

 

We receive chilled chicken for productions on day to day basis. Most of the instances the chilled chickens were getting delivered at below 5 Degree Celsius. However, there are instances the chilled chicken temperature goes above above 5 Degree Celsius. Approximately 7-8 Degree Celsius at the time of delivery to our facility. Would like to understand is there any acceptable tolerance limit for chilled chicken ( 5 Degree Celsius or below ). Any regulatory guidelines or standard available for this. Request your support technical advise for this case. 

 

Regards,

Baskaran.G. 

Hi Baskaran,

 

It depends which reference you follow, eg this one (ex. USA) accepts incoming maximum 50degF (10degC) -

 

Attached File  Raw Meat-Poultry - SOP for Receiving and Storage.pdf   134.78KB   12 downloads

 

You can also find (USA) maximum temperatures of 41 and 45 degF respectively (and probably others) with or without other caveats.


Kind Regards,

 

Charles.C


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Baskaran Gangadharan

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Posted 29 June 2022 - 05:51 AM

The growth of pathogens is kept in check with an acceptance temp of 4C or less, and you could lose a full day of shelf life for every degree above 4C  from an organoleptic perspective

 

 

https://rvs.umn.edu/...4a3f346d31b.pdf

 

https://inspection.c...3/1552580633357

 

Hi Baskaran,

 

It depends which reference you follow, eg this one (ex. USA) accepts incoming maximum 50degF (10degC) -

 

attachicon.gif Raw Meat-Poultry - SOP for Receiving and Storage.pdf

 

You can also find (USA) maximum temperatures of 41 and 45 degF respectively (and probably others) with or without other caveats.

 

Hi Charles, 

 

Currently the regulator in India does not specify tolerance limits of Chilled chicken specially at receiving front. It generally specified between 0-5 Degree Celsius.  However, some of the QSR ( International) accept the chilled chicken at 7 Degree Celsius as well. Would like to understand is there any reference guidelines or standards available in USFDA, Codex Alimentarius, and other internal standards towards tolerance limits for chilled chickens. 

 

Thanks for the sharing the attachments. However, the documents might be reference of specified university.   Please help me in clarify is it taken from any regulatory or independent standards. 

 

Appreciate your help in advance. 

 

Regards,

Baskaran.G. 



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Posted 29 June 2022 - 06:11 AM

Hi Charles, 

 

Currently the regulator in India does not specify tolerance limits of Chilled chicken specially at receiving front. It generally specified between 0-5 Degree Celsius.  However, some of the QSR ( International) accept the chilled chicken at 7 Degree Celsius as well. Would like to understand is there any reference guidelines or standards available in USFDA, Codex Alimentarius, and other internal standards towards tolerance limits for chilled chickens. 

 

Thanks for the sharing the attachments. However, the documents might be reference of specified university.   Please help me in clarify is it taken from any regulatory or independent standards. 

 

Appreciate your help in advance. 

 

Regards,

Baskaran.G. 

Hi Baskaran,

 

Regret no familiarity with Indian Regulatory subtleties.

My attachment is from a famous website (aka "meathaccp") which afaik is often regarded as the, perhaps, "unofficial"  Voice of  USDA although the latter also offers it's own explicit Regulations which may differ. These days I think USDA tends to be harmonised with FDA albeit there remain some notable exceptions such as food labelling.

 

PS - from a purely micro. POV, for existent pathogens like Salmonella, any growth will be minimised by maintaining as low a temperature as possible so that all specified target values  are a compromise in an absolute sense (although IIRC the FDA target value should ensure a "negligible rate"). An assessment of the significance of the compromise necessitates some in-depth calculations plus a knowledge of the subsequent process/usage to be applied. Surveys of raw retail poultry items occasionally demonstrate the existence of Salmonella, etc although adequate cooking is apparently, generally successful in resolving such deficiencies.


Edited by Charles.C, 29 June 2022 - 06:39 AM.
added

Kind Regards,

 

Charles.C


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Posted 30 June 2022 - 05:02 AM

Hi Baskaran.G.

 

Chill Holding Requirements vary from country to country, the requirements tend to range from 0 - 4.4 °C, 0 -5 °C and 0 - 8 °C

 

USDA defines the "Danger Zone" (40 °F - 140 °F) so chilled holding between 0°C and 4.4°C

 

In the UK England, Wales and Northern Ireland Chill Holding Requirements are:

27. Food that is likely to support the growth of pathogenic micro-organisms or the formation of toxins must be kept at a temperature of 8°C or below.

 

FSANZ 5 °C or less: The simplest way to meet the requirements is to ensure that potentially hazardous food is received, stored, displayed or transported either very cold (5°C or colder) or very hot (60°C or hotter).

 

Perhaps you should consult the FSSAI Food Safety and Standards Regulations

 

Kind regards,

Tony



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Posted 30 June 2022 - 08:27 AM

Hi Baskaran.G.

 

Chill Holding Requirements vary from country to country, the requirements tend to range from 0 - 4.4 °C, 0 -5 °C and 0 - 8 °C

 

USDA defines the "Danger Zone" (40 °F - 140 °F) so chilled holding between 0°C and 4.4°C

 

In the UK England, Wales and Northern Ireland Chill Holding Requirements are:

27. Food that is likely to support the growth of pathogenic micro-organisms or the formation of toxins must be kept at a temperature of 8°C or below.

 

FSANZ 5 °C or less: The simplest way to meet the requirements is to ensure that potentially hazardous food is received, stored, displayed or transported either very cold (5°C or colder) or very hot (60°C or hotter).

 

Perhaps you should consult the FSSAI Food Safety and Standards Regulations

 

Kind regards,

Tony

Hi Tony,

 

There are so many potential subtleties behind the "simple" black and white temperature requirements which are often quoted. For example from your excellent 2nd UK  link -
 

10. EC Regulation 852/2004 contains a general requirement for temperature control,
as set out in Annex II, Chapter IX, 5

Raw materials, ingredients, intermediate products and finished products likely to
support the reproduction of pathogenic micro-organisms or the formation of
toxins are not to be kept at temperatures that might result in a risk to health.
The cold chain is not to be interrupted. However, limited periods outside
temperature control are permitted, to accommodate the practicalities of handling
during preparation, transport, storage, display and service of food,
provided that

it does not result in a risk to health..

 

 

then again -

 

12. The temperature of a food may "result in a risk to health" where temperature
control is critical to the safety of food. For example, chill holding will not be a
requirement where perishable food has been subject to a process that makes is
safe to hold at ambient temperatures, e.g. types of canning. Nor will it be a
requirement where raw food will be cooked at a later stage to ensure it is fit for
human consumption. An exception will be where it is necessary to comply with
product specific hygiene regulations that set out specific temperatures at various
stages of the food chain, e.g. for some raw meat.

 

and (reiterating) this enables an exemption from chill holding -
 

iv. Raw food intended for further processing (including cooking) before human
consumption, but only if that processing, if undertaken correctly, will render
that food fit for human consumption.

Some foods may support the growth of pathogenic micro-organisms or the
formation of toxins but adverse consequences for human health, for products
such as raw meat, can be prevented by thorough cooking or other heat
treatment before consumption. Fresh meat and fish would fall into this
category. However, fresh meat or fish intended to be eaten raw, for example
as steak tartare, carpaccio or sushi, would
not be exempt from the 8°C
requirement

 

(Offhand, Europe seems (openly?) to be distinctly more "flexible" than the Americas / Australasia)

 

Would be useful to know more context regarding the OP, eg cooked where/how? (Baskaran ?)

 

@Baskaran - can browse this related previous Indian thread -

 

https://www.ifsqn.co...ure-of-chicken/

 

(Particularly see attachments in later Posts).

 

Sadly, Tony's last link seems rather foreboding  from a Local POV, eg -

1

1. FRESH OR CHILLED OR FROZEN POULTRY MEAT:
(1) The standards specified in this clause shall apply to Fresh or Chilled or Frozen Poultry Meat
including poultry whole carcasses, pieces, cuts or edible offal that have been packed in any suitable packaging material.

(2) For the purpose of this clause, -
(a) “poultry meat” means the edible portion of poultry birds (chicken, duck, turkey, geese, guinea fowl, Japanese quail);
(b) “fresh poultry meat” means poultry meat that has not been treated in any way to ensure its
preservation;

© “chilled poultry meat” means fresh poultry meat subjected to chilling in such a way that the product attains a temperature of 0 degC to 4 degC

 


Kind Regards,

 

Charles.C


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Baskaran Gangadharan

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Posted 05 July 2022 - 04:41 AM

Much appreciated for your valuable comments and inputs ( Charles and Tony) 

 

Regards,

Baskaran.G. 





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