This guideline prepared by the NSW Food Authority explains the mandatory requirements detailed in current legislation and the Food Standards Code 3.3.1.
It covers Licencing requirements that apply; Specific issues for a food safety program for a 3.3.1 licenced facility; Menu design; Preparation and Storage of ready to eat foods( not cooked); Cook Serve foods; Cook Chill foods; Preparation of texture modified and pureed foods; preparation of infant formula; Allergen control.
It acts reference material for Cook Chill food preparation, HACCP and food safety programs, and auditing facilities that prepare and serve food to vulnerable populations.
This document is recommended reading for the CTS Audit a Cook Chill Process training program.
It covers Licencing requirements that apply; Specific issues for a food safety program for a 3.3.1 licenced facility; Menu design; Preparation and Storage of ready to eat foods( not cooked); Cook Serve foods; Cook Chill foods; Preparation of texture modified and pureed foods; preparation of infant formula; Allergen control.
It acts reference material for Cook Chill food preparation, HACCP and food safety programs, and auditing facilities that prepare and serve food to vulnerable populations.
This document is recommended reading for the CTS Audit a Cook Chill Process training program.
| 180701_guidelines_vulnerable_persons.pdf |
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