To what temperature must carcasses be chilled within 4 to 8 hours as required by the USDA?

Chilling carcasses to the proper temperature is crucial to prevent bacterial growth and ensure food safety. The USDA mandates that poultry carcasses must be cooled to 40 °F within a time frame of 4 to 8 hours after processing. This temperature helps inhibit the growth of pathogens that can thrive at higher temperatures, thus reducing the risk of foodborne illnesses. Ensuring that poultry is chilled to this temperature promptly after slaughter is a vital step in maintaining the quality and safety of the meat for consumption. Following this guideline helps processors comply with regulations and maintain high food safety standards.