Cooling

Often a CCP in an FBO, this describes the process of cooling the food item. In chilled product, there is a Bacillus cereus risk if the product does not cool adequately and in cooked meats, the main risk is Clostridium perfringens. In low AW items, the main risk can be spoilage i.e. mould growth.

See Bacillus cereus Micro Data Profile.