Do yr COCs meet the micro.data which Mike (thanks !) posted ? Target cooked bacon TVC looks fairly demanding IMO, especially at 30degC. Unless you're working at Arctic temperatures.
@Mike - I noticed that max.TVC for cooked is apparently > than max. for raw. Illogical or acceptance of reality ?. Regardless, UK bacon people seem to have little interest in significant pathogens other than non-gloved hands maybe.
How long held 81-84degC, 1sec,1min, 5min ? Hopefully sometime validated?. Occasionally checked at output ?
Seems a curious process but my experience not in the meat business. I presume something is done to the cooked output before freezing, packing maybe. Many people use direct feed into a conveyor freezer so almost no delay, then pack after. Minimizes risk of contamination/growth. But perhaps it's not IQF.
Asking yr supplier for COCs should reveal something, regardless of whether Yes or No.
But I wouldn't defer checking yourself as well. A little knowledge may be dangerous but is still often better than zero.
Rgds / Charles.C