I wonder if you can help.
We make savoury puddings. We cook a beef filling and then cool it before depositing it onto pastry and wrapping the next day.
The requirement for cooling has always been < 30 within 2 hours before transferring to a fridge.
I have identified the growth of survived bacteria as a hazard and I think cooling generally should be a CCP but as we are still in the danger zone after 2 hours can it be? Also if the puddings are steamed the following day to a temp of 72 degrees. Is the cooling a control point rather than a CCP as the subsequent step will reduce the hazard to an acceptable level?
Thanks in advance.