Is a cold shock in cooked foods considered as a CCP?
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
I think the answer to this is, unfortunately, "maybe".
What has your own HACCP system indicated?
Some products may be an unequivocal no, but for others one could reasonably construct arguments for and against this step being a CCP.
There are already some threads on similar related topics that might be worth a read:
Thank you for your prompt response! I've read the topics and they have given me a great hint about what we should do.