Hi!
I work with a newly established company in Canada that makes frozen vegan meals in individual servings (like Michelina's line of product).
We are currently establishing our foods safety plan and have added CCP to cooking and was wondering if it is required to have a CCP for cooling if it is not ready to eat?
Our current operation involves cooking a batch of filling (sauce filling for chicken pot pies), cooling it in pails and then portioning it into pie tins with pie tops to be vacuum sealed and packed. One problem we are having is that our filling takes over 20 hours to hit 4°C from 80°C. We do not have the capacity in our walk-in freezer as we are in a commissary kitchen.
We have sent micro samples out to prove that there is no risk of micro right now with our the filling is cooled and the product is labelled as NRTE (customers are provided cooking instructions).
May i take out cooling as a CCP and just put it in as a CP knowing that we dont have a risk?
Thank you!