Establishments producing cooked beef products must achieve a ___-log reduction in Salmonella during cooking. During cooling, they must achieve no more than ___-log growth of C. perfringens and zero growth of C. botulinum.

For establishments producing cooked beef products, the requirement to achieve a certain log reduction in pathogens during cooking and cooling is critical for ensuring food safety. In this case, achieving a 6.5-log reduction in Salmonella during cooking is necessary to significantly reduce the risk of foodborne illness. This high level of reduction reflects the importance of ensuring that any Salmonella present in the raw beef is effectively eliminated through proper cooking techniques.

Additionally, during the cooling process, the establishment must ensure that the growth of C. perfringens does not exceed 1.0-log and that there is zero growth of C. botulinum. C. perfringens can proliferate if food is not cooled rapidly enough, leading to potential food safety issues. By specifying a limit on log growth, regulations are designed to minimize the risks associated with pathogens that can multiply in improperly cooled food products, while the zero-tolerance policy for C. botulinum growth underscores the lethal potential of botulinum toxin, which underscores the dangers of inadequate cooling and storage.

The combination of these requirements emphasizes a comprehensive approach to food safety, ensuring that both pathogens are effectively managed during the cooking and cooling stages of food preparation.