Section 910.15 - Cooling of Heated Potentially Hazardous Products(a) To avoid product adulteration, processors shall rapidly and continuously cool all potentially hazardous products not included in subsection (b) using the following cooling rates:(1) During cooling, the product's internal temperature shall not remain between 135 °F and 70 °F for more than 2 hours and shall not remain between 70 °F and 41 °F for more than 4 hours.(2) Product consisting of pieces of intact muscle, such as turkey breast or pork loin, may be cooled according to the requirements for cooked beef, roast beef, and cooked corn beef products in section 910.11(h)(10) of this article.(b) Processors may slowly cool cured products if the product, such as cooked sausage, smoked ham, and bacon satisfies condition (1), one of the two choices in condition (2), and one of the three choices in condition (3) below. (1) The internal temperature does not remain between 120 °F and 40 °F for more than 20 hours.(2) The cooling process: (A) Causes a continuous drop in product temperature; or(B) Controls the product's surface temperature so that it does not stay between 120 °F and 80 °F for more than 2 hours; and(3) The product is formulated: (A) With no less than 120 ppm of sodium nitrite or its equivalent (e.g. in ppm KNO2) and a brine concentration of 3.5 percent or more; or(B) With no less than 40 ppm of sodium nitrite or its equivalent (e.g., in ppm KNO2) and a brine concentration of 6 percent or more; or(C) With or without nitrite (such as salt cured product), but with a maximum water activity of 0.92.Cal. Code Regs. Tit. 3, § 910.15
1. New section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22). Note: Authority cited: Sections 407, 18693, 18735, 18960, 18961 and 19014, Food and Agricultural Code. Reference: Sections, 18732, 18950, 18972, 19012 and 19014, Food and Agricultural Code.
1. New section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).