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.
- Sous vide Poultry (USDA Time-temperatures; lower temps-longer time)
- USDA 2009 Non intact meat temps (sous vide)
- 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.