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.
Students will complete some prereading and assessment questions, some assessments 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.
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 FDFAU4006A as a regulatory auditors.
High risk scope sectors such as audit cook chill processes requires 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 FDFAU4006A Audit Cook Chill Process, issued by Correct Training Systems (RTO 88118).
This unit of competence has three prerequisite units of competence (NFSA units) that must be completed prior to commencing this course. Participants are required to have experience in food safety auditing. Evidence of these prerequisite units, experience in food safety auditing skills and knowledge will be required in the assessment process
- FDFAU4002A Communicate and negotiate to conduct food safety audits
- FDFAU4003A Conduct food safety audits
- FDFAU4004A Identify, evaluate and control food safety hazards.
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 a cook chill process
Audit a Cook Chill Process is accredited unit of competence – FDFAU4006A. 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.
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.
$1565.00 (GST exempt) per person.
Terms and conditions outlined on Correct Training Systems course registration form
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. 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 ( RABQSA) or equivalent for appropriate 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.
Please note there are specific requirements for assessment for this unit of competence:
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, specificallyrecording 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
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 FDFAU4006A and the learning resources and material on the CFS website for Cook Chill.
Review the unit of competence requirements at training.gov.au FDFAU4006A