Section 1222.2 - Temperatures and Cooling and Freezing Procedures(a) Temperatures and procedures which are necessary for cooling and freezing poultry, including all edible portions thereof, shall be in accordance with sound operating practices which insure the prompt removal of the animal heat, and which will maximize the preservation of the quality and conditions of the poultry.(b) In general, all poultry that is prepared in the official plant or establishment shall be cooled immediately after processing. If such poultry is to be shipped from the plant in packaged form, the poultry shall be cooled to and maintained at a temperature of 40 degrees F. or less prior to shipment from the plant, except that if it is to be held in excess of 24 hours it shall be held at 36 degrees F., and except that with respect to poultry which is to be frozen immediately, the Department may approve, upon written request, the shipment of packaged poultry from the plant prior to cooling to 40 degrees F., or less if such poultry is handled in accordance with subsections (b)(1) and (2) of this section. (1) Poultry intended for freezing without pre-chilling shall, within two hours from the time of slaughter, be placed in a plate freezer or a freezer with a functioning circulating air system where a temperature of -20 degrees F., or lower is maintained. The poultry shall be stacked in a manner that will permit adequate circulation of air around the individual containers, and such poultry shall remain therein until completely frozen.(2) The plant and freezer shall be so located and the necessary arrangements made so that the inspector will have access to the freezing room and adequate opportunity to determine compliance with the time and temperatures specified in subsection (b)(1) of this section.(c) Ice and Chilling Requirements. (1) In ice and water chilling, only ice manufactured or produced from potable water may be used for ice water chilling. The ice shall be handled and stored in a sanitary manner. If of block type, the ice shall be washed by spraying all surfaces with clean water before crushing. Metal ice crushers shall be cleaned at least once daily.(2) Enough clean crushed ice shall be used in vats or tanks to assure the chilling of poultry within the time specified in subsection (c)(3) of this section.(3) Poultry carcasses weighing less than 4 pounds shall be chilled to 40 degrees F. or below in less than 4 hours; carcasses weighing 4 to 8 pounds shall be chilled to 40 degrees F. or below in less than 6 hours; and carcasses weighing more than 8 pounds shall be chilled to 40 degrees F. or below in less than 8 hours.(4) In order to facilitate continuous processing operations, poultry may be held overnight in chilling tanks containing ice and water of a temperature of 40 degrees F. or less, but in no case may poultry be held in direct contact with water and ice for longer than 24 hours from the time of evisceration. If poultry is to be held in chill tanks for longer periods than specified herein, it shall be properly repacked with crushed ice in clean tanks that are continually drained, and during this holding period, the internal temperature of the poultry shall be maintained at or below 40 degrees F.(d) In air chilling, dressed poultry shall be placed in a refrigerated room with moderate air movement and a temperature which will reduce the internal temperature of the carcasses to 40 degrees F. or less within 24 hours. In air chilling ready-to-cook poultry, the internal temperature of the carcasses shall be reduced to 40 degrees F. or less within 16 hours.(e) Any other chilling procedure that will affect chilling in a manner equal to that obtained by the procedures herein set forth, may be permitted when approved by the Department.(f) Giblets shall be chilled to 40 degrees F. or lower within two hours from the time they are removed from the inedible viscera except that when they are chilled with the carcass by immediate entry into a freezer, the time and temperature requirements set forth in subsection (b)(1) of this section shall apply. Any of the acceptable methods applicable to the chilling of the poultry carcass may be followed in cooling giblets except that unwrapped liver shall not be chilled in ice and water slush but may be chilled in direct contact with chipped ice or snow in containers which are continually drained. Giblet wrapping materials and procedures shall be such as will permit draining of the giblets prior to packaging of the ready-to-cook carcass.(g) Freezing Requirements. (1) Poultry that has been chilled to 40 degrees F. or below prior to packaging and is to be frozen shall be placed into a freeze within 48 hours from time of packaging. However, if such poultry is held for longer than 24 hours from time of slaughter before it is placed in the freezer it shall be held at 36 degrees F. or lower.(2) The freezing operation for dressed poultry shall be accomplished in such a manner as to bring the internal temperature of the birds in the center of the package to 0 degree F. or below within 96 hours from the time of entering the freezer; whereas, ready-to-cook poultry shall be frozen in a manner so as to bring the internal temperature of the birds at the center of the package to 0 degree F. or below within 72 hours from the time of entering the freezer.(3) Warm packaged poultry that is to be chilled by immediate entry into a freezer within the official establishment shall be handled in compliance with the time and temperature requirements set forth in subsection (c)(3) of this section.(4) Holding Requirements. (A) Frozen poultry shall be held under conditions that will maintain the product in a solidly frozen state with temperatures maintained as constant as possible.(B) Freezer temperatures of -10 degrees F. are preferable for holding frozen poultry.(h) When poultry is ice packed in barrels or other containers, the barrels and containers shall be covered and shall have an adequate number of drain holes to permit the water to drain out.Cal. Code Regs. Tit. 3, § 1222.2
1. Renumbering and amendment of former section 1223 to new section 1222.2 and new NOTE filed 3-19-2009; operative 4-18-2009 (Register 2009, No. 12). Note: Authority cited: Sections 407, 24561, 24562, 24681 and 24991, Food and Agricultural Code. Reference: Sections 24651, 24652, 24653, 24654, 24655, 24656, 24657, 24658, 24659, 24660 and 24661, Food and Agricultural Code.
1. Renumbering and amendment of former section 1223 to new section 1222.2 and new Note filed 3-19-2009; operative 4-18-2009 (Register 2009, No. 12).