Hi everyone, I need a little guidance about cooked products. Here we cook all sorts of foods like sauces, soups, rice, oatmeal, etc. and then they're put in a cold bath with ice. The target is that these foods reach a temperature between 1 to 4°C in less than 4 hours. So, my question is if this step is a CCP or not? and why?
Any feedback would be appreciatted!
Regards