HACCP for Cooling Processes

HACCP and Rapid Cooling

HACCP (Hazard Analysis Critical Control Points) regulations require that cooked food be cooled through the danger zone (60°C to 10°C) within a specific time frame — typically 2 hours in most jurisdictions. Vacuum cooling achieves this in 6-12 minutes, well within the HACCP requirement.

Critical Control Points

• CCP 1: Cooking — verify internal temperature reaches ≥75°C
• CCP 2: Cooling — verify temperature drops to ≤10°C within required time
• CCP 3: Cold storage — maintain temperature at ≤4°C

Vacuum coolers with integrated temperature logging provide complete HACCP documentation for every batch.