Thanks everyone for such helpful feedback. It sounds like I should keep doing what I am doing and not lose too much sleep over the cold break getting into the fermenter. I reckon I'll continue to add whirfloc, whirlpool, settle for a few minutes and then tap off through the plate chiller...

I'm wondering if anyone can help me with a dumb question about trub. Being new to all-grain brewing, I have been doing my best to minimise the amount of both hot and cold break going into the primary fermentation. My reasoning was that both the hot and cold breaks could lead to off flavors...