For question 3 you should answer yes. The question is
Does the product support the growth of pathogens or the survival of pathogens, which could be subsequently grow during the normal storage or use of the product unless stored chilled or frozen?
it is my experience that this question seems to be misunderstand very often. Both in English as in Dutch language.
What they mean (for chilled/frozen food) is
if the product need to be stored chilled or frozen and it is not, are the product parameters (Aw, pH, salt%, sugar%, preservatives, etc) such that pathogens can grow or survive?
I do not know what your product is, but I think the answer will be yes.
Also check out appendix 2, first page, last paragraph:
HIGH RISK (CHILLED AND FROZEN)
This is a physically segregated area (see below) designed to a high hygiene standard where practices relating to personnel, ingredients, equipment, packaging and environment aim to prevent contamination by pathogenic micro-organisms. Products which require handling in a high-risk area meet all of the following:
• The finished products require chilling or freezing during storage to preserve food safety.
• All components have received a full cook1 process to a minimum of 70ºC for 2 minutes or equivalent (see Appendix 3) before entry to the area.
• The finished products are vulnerable to the growth of pathogens (e.g. Listeria species) or the survival of pathogens, which could subsequently grow during the normal storage or use of the product (e.g. if a frozen product is defrosted but not immediately consumed).
• The finished products are ready to eat2 or ready to heat3 or, on the basis of known consumer use, are likely to be eaten without adequate cooking.
Examples of products considered as high risk include cooked sliced meats and fully cooked prepared meals.