Damia,
While no one can say for sure since we don't work in your plant or see your hazard analysis, it's impossible to REALLY answer correctly.
That being said, I would suspect that you probably can eliminate a CCP or two.
1. Dryer
What hazard is the dryer eliminating? How dry does it have to be in order to eliminate that hazard and is it possible that the dryer will NOT achieve that level of drying? (frying for potato chips, for example, wasn't a CCP for us because the fryer's lowest temperature setting was still enough to eliminate the hazards and if we didn't fry them, we wouldn't end up with potato chips)
2.Frying
See my question above. Is it possible to fry your product in such a way that it DOESN'T eliminate the threat?
3.Freezing
This seems like a good CCP to me - I'd think if you don't freeze your product in a certain amount of time then you increase the risk for contamination
4. Metal Detector
This seems like a good CCP to me - metal detectors are a very common CCP because they're the only way to eliminate foreign objects
5. Storage Temperature
This also seems like a good CCP to me because you need to make sure that your product stays frozen (or chilled or whatever).
Again, it's impossible to say with certainty because I don't know your business, plant, or hazard analysis but I would bet you can get down to 3. Maintaining the cold chain and metal detectors are 'good ones' in my book.