A “Safe Harbor” critical limit or food process is considered one that has an established and recognized food safety validity.  In most cases these are published in federal performance standards, guidelines or rules by regulatory authorities such as the US FDA or the USDA FSIS.  The following list is a compilation of possibly useful safe harbors that can be used to support critical limits or safe food processes.

• Safe times-temps for processing foods removed from cold holding
• Sous vide Poultry (USDA Time-temperatures; lower temps-longer time)
• USDA 2009 Non intact meat temps (sous vide)

References below are publications or related from non-governmental resources or international regulatory that may also be used to support critical limits or safe food processes.

• DONALD W. SCHAFFNER (2013) Utilization of Mathematical Models To Manage Risk of Holding Cold Food without Temperature Control. Journal of Food Protection: June, Vol. 76, No. 6, pp. 1085-1094.
• Combase perfringens predictor Cooling safe harbors.

Please note that reference inclusion here does not imply endorsement or recommendations for a particular food safety process.  All critical limits or food safety processes should be properly validated under the HACCP or FSMA/HARPC system.