Safe Harbor Cook and Cool Temperatures

Guray, Frank (GurayF@CULINARY-FOODS.COM)
Fri, 05 Nov 1999 09:04:59 -0600

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Hey folks.
We run a few entrees that have seafood components (cod, shrimps, sole) and a
few more items. For poultry, USDA has a safe harbor fully cook temperature
of 160*F and a stabilization (cool down) temperature for 40*F for poultry
products. Does anyone know what the safe harbor temperatures are for
seafood components and where can I find validation (laboratory experiments,
regulations, directives) that support these temperatures?
Thanks
Frank

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