Safe harbor guidelines are established science-based standards that ensure food safety and serve as the basis for process controls. For example, pasteurizing apple cider at 160°F for 6 seconds or cooking poultry at 165°F for 15 seconds. Some methods such as High Pressure Processing (HPP) and UV treatment lack defined standards, so new processes or recipes may require validation. Process validation confirms that the chosen method effectively controls biological hazards and keeps food safe. When validation is needed, producers can contact their local extension office for information on labs that provide this service.