Dear anju,
Not my direct area but i expect there are 2 possible treatments -
(a) set the step as a prerequisite which may be validatable by reference to published haccp plans
(b) regard the step from a purely risk analysed perspective
In case of (b), you need to consider a few simple (?) questions -
Assuming a typical chilled storage temperature is some low value X degC then -
If you allow the temperature to be uncontrolled, ie >X, will a significant safety risk occur, eg a serious (perhaps including regulatory) microbiological hazard be generated [or increased]). The answer may also relate to the time involved. Then, as per the previous post, you hv to check whether a subsequent process step will eliminate any significant risk.
As an example and depending on yr specific situation, you might consider the risks to the consumer from possible hazards such as Salmonella (regulatory zero tolerant) and S.aureus (non-zero tolerant).
A similar question is appropriate regarding the selection of an appropriate value of X in the case that the temperature is controlled. An additional evaluation is required of the likelihood that yr system may occasionally not control the temperature within the set maximum. (Since the risk = function [likelihood occurrence, seriousness of possible consequences])
Rgds / Charles.C
