Meat and poultry products are chilled immediately after slaughter to acceptable internal temperatures which insure the prompt removal of the animal heat and preserve the wholesomeness of the products. Poultry is required to be chilled to 40 degrees F or less within specified time frames, depending upon the size of the carcass. Whole birds and parts of major size are chilled in ice or ice and water media. Poultry parts are chilled in ice, air or water spray with continuous drainage. Giblets must be chilled to 40 degrees or below within two hours of slaughtering the birds.
Packaging is a physical barrier to cross contamination.
Micro-organisms exist everywhere in nature. They are in the soil, air, and water. The simple act of covering food keeps microorganisms from contacting the food. Covered perishable foods can be stored longer and at better quality than uncovered foods. Oxygen in the air hastens both the chemical breakdown and microbial spoilage of many foods.