Audit a Cook Chill Process
This training will be delivered by an experienced Food Safety Auditor, who has manufactured product and audited cook chill, and is very familiar with the requirements of the various cook chill manufacturing processes. The face to face 2 day seminar format will deliver information and resources aimed to assist participants prepare to audit cooked food products that are distributed as chilled products with a defined shelf life.
Should you wish to register for this course please do so at least 2 to 3 weeks prior as students will complete some pre-reading and pre-course assessment questions prior to attending the course. Students will complete some assessment tasks in class (questions and answers, case study and test) and will need to organise, conduct & submit at least two (2) detailed work based audit reports for at least two different facilities covering
Course Outline
This intensive course is for experienced Food Safety Auditors who have completed their NFSA units and are already conducting food safety audits in low and medium risk businesses, and wanting to expand their scope of auditing. Some auditors may require this unit of competence to audit food premises which use cook chill processes. It may also be appropriate professional development for those undertaking internal audits of their own cook chill processes or that of their suppliers but don't require full assessment and completion of the accredited unit FBPAUD5002 as a regulatory auditor.
High risk scope food industry sectors such as audit cook chill processes require an additional Statement of Attainment in the unit of competence, issued by an RTO. The successful completion of all assessment tasks will achieve the awarding of a Statement of Attainment in the unit FBPAUD5002 Audit Cook Chill Process, issued by Correct Training Systems (RTO 88118). However student may opt to receive a CTS certificate of Participation of the assessment tasks are not completed
Prerequisites:
This unit of competence has three prerequisite units of competence (NFSA units) that must be completed prior to commencing this course.
Participants must have experience in food safety auditing, prior to attending this course. Evidence of these prerequisite units, experience in food safety auditing skills and knowledge will be required to be submitted in the assessment process.
Program Outcome:
This TWO day program will provide you with information to prepare for an audit of cooking and chilling processes, including the extended life cook chill; short shelf life cook chill and sous-vide processes.
On completion of this program, you will be able to:
Program Content:
Audit a Cook Chill Process is accredited unit of competence – FBPAUD5002. This course will cover the:
Recognition of prior learning: (RPL)
CTS has a RPL Kit available for this unit of competence.
Please discuss any plans for RPL with a Correct Training Systems representative.
Cost:
$1800.00 (GST exempt) per person.
50% fees due on course registration ($900), with the remainder ($900) payable on course commencement and training delivery.
Terms and conditions outlined on Correct Training Systems course registration form and terms fees and refunds webpage.
Phone: 1300 769 937 for bookings or further information.
Additional information and requirements relating to this unit of competence:
Different states have different requirements and processes that need to be followed when applying to become a approved third party auditor for the government authority. Individual prospective food safety auditors are strongly advised to check with the relevant authority in advance to ascertain the requirements and processes involved in the application or with prospective certification organisations.
Prospective food safety auditors will generally require certification from Exemplar Global or equivalent personnel certification body, for appropriate food industry sectors before applying to the government authority. Authorities and certification organisations may require a witness audit or a skill examination report.
Correct Training Systems does not assume any responsibility for organising auditing experiences, or witness audits, that may be required to complete the workplace assessment or other such requirements associated with this unit. Participants are advised to review the assessment requirements for this unit ( access unit assessment here), and research the relevant requirements each state authority or certification organisations require, before registering for this training to ensure the training matches your specific circumstances, capability and required outcomes.
Please note there are specific requirements for assessment for this unit of competence:
On completion of the training program, you will need to submit detailed workplace audit reports (minimum 2 audit reports) as evidence that you have:
1. Participated in audits of HACCP based food safety programs to demonstrate ability and knowledge of technical aspects of
extended and short shelf life cook chill processes – audit scenarios must include:
¨ A. a five-day cook chill process (short shelf life cook chill)
¨ B. a kettle or cook tank extended life cook chill process ( long shelf life cook chill)
C. sous vide cook chill.
2. The audit reports must cover a RANGE of cook chill products such as:
Download the course outline, view the dates for the next available course, or register on the links below.
Food Safety auditors are advised to review the requirements for regulatory auditors. Refer to the Career advice for FBPAUD5002 and the learning resources and material on the CTS website for Cook Chill.
Career advice for FBPAUD5002, auditors seeking certification to audit cook chill processes.
Review the unit of competence requirements at training.gov.au FBPAUD5002
Should you wish to register for this course please do so at least 2 to 3 weeks prior as students will complete some pre-reading and pre-course assessment questions prior to attending the course. Students will complete some assessment tasks in class (questions and answers, case study and test) and will need to organise, conduct & submit at least two (2) detailed work based audit reports for at least two different facilities covering
- a five-day cook chill process
- a kettle or cook tank
- extended shelf life cook chill process
- a sous vide cook chill process.
Course Outline
This intensive course is for experienced Food Safety Auditors who have completed their NFSA units and are already conducting food safety audits in low and medium risk businesses, and wanting to expand their scope of auditing. Some auditors may require this unit of competence to audit food premises which use cook chill processes. It may also be appropriate professional development for those undertaking internal audits of their own cook chill processes or that of their suppliers but don't require full assessment and completion of the accredited unit FBPAUD5002 as a regulatory auditor.
High risk scope food industry sectors such as audit cook chill processes require an additional Statement of Attainment in the unit of competence, issued by an RTO. The successful completion of all assessment tasks will achieve the awarding of a Statement of Attainment in the unit FBPAUD5002 Audit Cook Chill Process, issued by Correct Training Systems (RTO 88118). However student may opt to receive a CTS certificate of Participation of the assessment tasks are not completed
Prerequisites:
This unit of competence has three prerequisite units of competence (NFSA units) that must be completed prior to commencing this course.
- FBPAUD4002 Communicate and negotiate to conduct food safety audits (was FDFAU4002A)
- FBPAUD4003 Conduct food safety audits (was FDFAU4003A)
- FBPAUD4004 Identify, evaluate and control food safety hazards (was FDFAU4004A)
Participants must have experience in food safety auditing, prior to attending this course. Evidence of these prerequisite units, experience in food safety auditing skills and knowledge will be required to be submitted in the assessment process.
Program Outcome:
This TWO day program will provide you with information to prepare for an audit of cooking and chilling processes, including the extended life cook chill; short shelf life cook chill and sous-vide processes.
On completion of this program, you will be able to:
- Identify and assess food safety hazards, particularly microbiological hazards and related control options for cook chill processes.
- Confirm that appropriate evidence supports validation of the cook chill process
- Verify the food safety program for cook chill processes
Program Content:
Audit a Cook Chill Process is accredited unit of competence – FBPAUD5002. This course will cover the:
- Relevant legislation and regulations, guidelines and standards, codes of practice and technical specifications relating to all forms of cook chill processing of foods.
- Target micro-organisms and their toxins controlled by cook chill processes according to food type, both cooking and cooling equipment type and cold chain capacity.
- Principles of heat treatment and chilling and the suitability of extended and short shelf life cook chill processes for site capabilities.
- Methods and evidence used to test the reliability and validity of cook chill processes.
- Criteria used to specify heat treatment, cooling, storage and shelf life parameters for extended and short shelf life cook chill products.
- Operational principles of commercial extended and short shelf life cook chill equipment, including equipment features required to meet regulatory requirements and critical factors to be controlled.
- Identification and assessment of microbiological, chemical and physical food safety hazards
- Food safety risk factors that impact on heat, chilling processes, post processing and cold chain distribution.
- Audit and inspect extended and short shelf-life cook chill plant and equipment to confirm that regulatory, industry and business standards are met
- Principles of heat treatment and chilling of extended and short shelf-life cook chill processes to ensure food safety objectives are achieved
- Auditing and review workplace records, including results of process monitoring, documentation of corrective actions to verify that the food safety program relating to cook chill processes is being implemented according to the prescribed process
- Auditing evidence used to validate the food safety control process
- Auditing verification and test methods of the food safety program for a cook chill processes
Recognition of prior learning: (RPL)
CTS has a RPL Kit available for this unit of competence.
Please discuss any plans for RPL with a Correct Training Systems representative.
Cost:
$1800.00 (GST exempt) per person.
50% fees due on course registration ($900), with the remainder ($900) payable on course commencement and training delivery.
Terms and conditions outlined on Correct Training Systems course registration form and terms fees and refunds webpage.
Phone: 1300 769 937 for bookings or further information.
Additional information and requirements relating to this unit of competence:
Different states have different requirements and processes that need to be followed when applying to become a approved third party auditor for the government authority. Individual prospective food safety auditors are strongly advised to check with the relevant authority in advance to ascertain the requirements and processes involved in the application or with prospective certification organisations.
Prospective food safety auditors will generally require certification from Exemplar Global or equivalent personnel certification body, for appropriate food industry sectors before applying to the government authority. Authorities and certification organisations may require a witness audit or a skill examination report.
Correct Training Systems does not assume any responsibility for organising auditing experiences, or witness audits, that may be required to complete the workplace assessment or other such requirements associated with this unit. Participants are advised to review the assessment requirements for this unit ( access unit assessment here), and research the relevant requirements each state authority or certification organisations require, before registering for this training to ensure the training matches your specific circumstances, capability and required outcomes.
Please note there are specific requirements for assessment for this unit of competence:
On completion of the training program, you will need to submit detailed workplace audit reports (minimum 2 audit reports) as evidence that you have:
1. Participated in audits of HACCP based food safety programs to demonstrate ability and knowledge of technical aspects of
extended and short shelf life cook chill processes – audit scenarios must include:
¨ A. a five-day cook chill process (short shelf life cook chill)
¨ B. a kettle or cook tank extended life cook chill process ( long shelf life cook chill)
C. sous vide cook chill.
2. The audit reports must cover a RANGE of cook chill products such as:
- long shelf-life refrigerated foods
- short shelf-life refrigerated foods
- heat-treated refrigerated foods (HTRF) packed for extended shelf-life
- refrigerated processed foods of extended durability (REPFED)
- Sous Vide foods (cooked in a bag)
- A full audit and review of documented systems for compliance to HACCP Regulation and relevant cook chill standards/guidelines
- A full review of facility, plant and equipment, specifically recording observations made [negative or positive] in regard to actual physical observation of cook chill processes
- A full audit and review of the Food Safety Plan, including associated records, specifically indicating suitability of and compliance with the following:
- Critical limit validation for cook chill processes
- Monitoring of critical limits for cook chill processes
- Verification systems for cook chill processes
- Corrective Action
- Validation of the audited food safety program for cook chill critical limits.
Download the course outline, view the dates for the next available course, or register on the links below.
Food Safety auditors are advised to review the requirements for regulatory auditors. Refer to the Career advice for FBPAUD5002 and the learning resources and material on the CTS website for Cook Chill.
Career advice for FBPAUD5002, auditors seeking certification to audit cook chill processes.
Review the unit of competence requirements at training.gov.au FBPAUD5002