Hence, they do not press the point. Summary This paper has presented scientific facts regarding the safe cooling of food. Both the FDA and USDA have written cooling standards in past years that are not based on the correct mathematical science of cooling. Hence, operators have not had a great financial burden placed on them. In USDA plants, the problem is not as significant, because processors typically want to pack and ship the food as fast as possible so that product does not collect in the production area.
Processors invest in highly effective cooling systems, simply for throughput.
Even if a processor were given 15 or 20 hours to cool food, most would probably not want it, because it would take up too much time and labor. It would be an advantage if the cooling system failed, because it would give them a lot more time to correct deviations before product must be destroyed. References Ball, C.O. 1932. Thermal process time for canned food. National Research Council Bull.