Advice on using deep chill to extend internal shelf life?

Does anyone have any practical advise regarding the use of deep chill prior to despatching product to extend internal shelf life? I know the 10 day rule applies once deep chillies exited but am interested in how people control the coding etc. Also, does anyone use this technique for products other than meats?

What 10 day rule?

I have done a deep chill with meat products, this involved knowing the freezing temperature of the meat product and then keeping the product slightly above (2 degrees C) while under our control. 

10 day rule from Food Standards Agency guidance on the safety and shelf-life of vacuum and modified atmosphere packed chilled foods with respect to non-proteolytic Clostridium botulinum

Dear CLS,

you can use Arrhenius equation to calculate shelf life at different temperature assuming pseudo-first order kinetic. Roughly you can use Q10=2. This means increasing or decrease temperature by 10 degrees doubles or halves the effect in biological systems.

Rgds

moskito