Hello Rachu19.
The real answer is that it depends on the pH and Water Activity of the final, cooked product. Although you are selling as refrigerated, are you selling it as refrigerated for food safety or for food quality? If for example you are making a BBQ Sauce that has a pH of 3.6 and you need to cook it to set the starch, you DO NOT need to cool the product through the danger zone for Food Safety since the Pathogens of concern in a BBQ Sauce will not grow at a pH of 3.6. In fact, many manufacturers of BBQ Sauce will let their products cool naturally in the warehouse over a period of days/weeks since nothing of concern will grow out at 3.6.
Regardless, the answer depends on the pH and Aw (or combination of) to answer you correctly. I attached a very good reference tool from the FDA Food Code that identifies, by pH and Aw, if a product is considered a TCS FOOD (means TIME/TEMPERATURE CONTROL FOR SAFETY FOOD). If the pH and Aw values fall into the Non-TCS box, then you are not required to cool the cooked sauce for food safety. On the other hand, if the pH and Aw values for your product are "PA", it means that you must cool for Food Safety. Please keep in mind that the values that you use for pH and Aw should be the upper levels of the specification for each. For example, if your pH specification for this product is 4.0 - 4.4, you must use 4.4 in Table "A". If your range for Aw is 0.88 - 0.90, you must use the ) 0.90 value in Table "A".
In addition, this is the same approach that you must take when assembling the HACCP/Food Safety plan for this product to determine if cooling is a CCP or not, and if refrigeration is a CCP or not. I hope this helps and I hope that it makes sense.
Thank you.
Ted