Where temperature controls are used i.e. roasting, then this would normally be a CCP, however, you should refer to Regulation (EC) 852/2004 on the hygiene of foodstuffs and in particular to General Provisions article (1) (f) and the use of scientifically validated risk assessment.
A CCP is a point, step, or procedure at which control can be applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable levels. The process of steaming is sufficient to ensure the food is safe ,provided the target temperature set to achieve objectives is met, therefore, one would determine that this is a CCP. However, the procedure of roasting, in my opinion, would be the CCP. I would refer to the Codex decision tree which indicates a logical reasoning approach and guidance when determining CCPs
As for the chilling, Codex states the temperature in the centre of food products should be reduced from 60°C to 10°C in less than two hours and the product stored below 4°C. Effective, safe cooling depends on a number of factors including organisms that need to be destroyed or controlled, the density of a particular food, volume of food, type of container and ingredients used. chilling is absolutely necessary as Spores that survive cooking may be activated and start growing if cooling is too slow.
One of the most important controls to prevent hazards associated with cooling is to cool cooked foods from 54°C to 7°C within 15 hours (<1 log multiplication of Clostridium perfringens). Research by F Steele et al confirms these findings and found that cooked, ready-to-eat turkey deli roasts required a cooling time of no greater than 8.9 hours to prevent the potential outgrowth and subsequent food-borne illness caused by Clostridium perfringens.
