yr product / process info is a bit limited.
Baked = roasted?, sorry my ignorance, not a chef.
final product is RTE, chilled only or deep frozen ? hopefully identical to the chicken ?
Might depend on the exact process conditions but I think, in UK, the usual HACCP minimum requirements for food cooking processes / CCP is core temp 70degC / 2mins or equivalent paired data. This can possibly be a quality "overkill" in some situations but probably not in yr case. Other possible pairs are available from refs and I wud imagine this same data was suggested for yr worked example of roasted chicken.?
IMEX, the blast chilling step will not be a CCP (> pre-requisite). But may depend on the process / "you". The typical overall time involved will depend on the product dimensions of course.
the packing area situation will IMO similarly depend on chilled ? frozen? whatever. Again, not normally a CCP IMEX. (> pre-requisite)
Rgds / Charles.C