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 NSW Food Authority has a guideline document to inform on how to cool potentially hazardous foods correctly. Download the guidance document from the NSW Food Authority website here. This document is required reading for the CTS Audit a Cook Chill Process training program. 
AS 4696: 2007 The Australian Standard for the Hygienic production and transportation of meat and meat products for human consumption ensures meat and meat products comply with food safety requirements. This standard is in addition to other national food safety standards and State and Territory requirements. This Australian Standard is sometimes used as an alternative validation resource for temperature control in meat processing, and chilling and thawing of meat and meat products. Download the AS4696 Standard from CSIRO here. This document is recommended reading for the CTS Audit a Cook Chill Process training program.
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Correct Food Systems-
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