Safe Handling (removal from cold holding) Time-Temps for RTE Foods

Many food processors ask how long can they leave RTE foods out of cold holding to perform further preparations or packaging?

Here is the answer from FDA.  Note that column 2 says “internal temperature” and not ambient (processing room) temperature.

I made what I think is a correction to the FDA data on Raw > 50F (2nd row).  The original FDA reference lists > 70F.  That seems to be an error to me.  I sent a FDA TAN request to see what FDA thinks.

Here is the standard validation support for a USDA food (and HACCP plan).  Be sure and cite this Tomkin paper and place a copy in your HACCP validation file (required by USDA FSIS).

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