HACCPLAN

CHILLING / COOLING

Cold Processing

Chilling / Cooling

Commonly CCP

Also: rapid chill · blast chill · carcass chilling

Rapidly cooling cooked or warm product to below 5°C to arrest microbial growth — particularly important for meat carcasses, sauces, and cooked RTE foods.

Typical Hazards

B
Biological
C. perfringens / B. cereus growth in danger zone if cool-down rate inadequate
C
Chemical
Condensate from cold surfaces dripping cleaner residue
P
Physical
Ice/condensate drip

Typical Controls

Validated cool-down profile (e.g. 60°C → 27°C ≤ 90 min, 27°C → 4°C ≤ 4 h)
Continuous temperature monitoring with probes in coldest zone
Air-flow / spacing rules for blast chillers

Regulatory Citations

4 cross-references across 4 documents

Codex HACCP (CXC 1-1969)

Codex HACCP (CXC 1-1969) · Principle 3
Cool-down time/temp is critical limit

21 CFR Part 117

21 CFR Part 117 · § 117.80
Process control

9 CFR Part 417

9 CFR Part 417 · § 417.2
HACCP cool-down step

SFCR (SOR/2018-108)

SFCR (SOR/2018-108) · § 49
Treatment effectiveness

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