Hi, LARRYK, and welcome to the forums.
Local regulations may have more specifics in regards to cold storage limits, however it is generally practiced with few variances in the U.S. that cold storage is less than 4.4 and freezers less than -18. Freezing may be a CCP (or even a QCP with some schemes), if it is used for the destruction of parasites.
An example from FDA Hazards Guidance 2011:
The product is held at a cooler ambient air temperature of 40°F (4.4°C) or below.
An an example for GFSI (per SQF):
Refrigeration equipment shall have the capacity to maintain an ambient temperature at or below 5°C (40°F)
except when loading or unloading product from the cooler unless other temperatures are prescribed by
legislation. During these operations, the ambient temperature must return to 5°C (40°F) within a short time
after access doors are closed.
Freezing and cold storage equipment shall have the capacity to maintain a product temperature below -15°C
(5°F) and must be maintained during loading and unloading.
A description of the refrigeration capacity needs to be included in the site plan. Verification may be
demonstrated through historical temperature recordings.
Refrigeration facilities will be capable of reducing temperatures of product at rates suitable to maintain food
safety and/or quality or as prescribed by legislation appropriate to the commodities being processed.
You may validate your own methods with shelf life and micro test if needed when lacking sufficient guidance.