Guides/Cooling Critical Control Points for seafood
Cooling Critical Control Points for seafood
Slow cooling after cooking can allow pathogen growth. Many seafood plants treat cooling as a CCP with time-temperature limits through the danger zone.
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Why cooling is critical
Cooked product that lingers in warm temperatures can support spore germination or pathogen multiplication before refrigeration.
Practical monitoring
Track product temperature over time, blast-chiller cycles, or ice-bath procedures. Document when limits are missed.
Tie cooling to cooking
Cooking and cooling often work as a pair. Draft both CCP tables together so the process story is complete.
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- HACCP plans for restaurants and retail food establishments
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