CTS has provided a sample internal audit report to demonstrate the level of detail required in audit reports submitted for FBPAUD5002 Audit a cook chill process. This is not a full audit report nor an true indicative sample but an amended sample of typical audit reporting and findings.
CTS students are able to access a sample HACCP 2020 Manual, to support their learnings.
This sample is fictitious and has been abridged.
It is not fully complete with small sections of information deleted.
It does provide a sample of a HACCP 2020 structure and typical procedures in a HACCP FSP.
It contains a sample of a RECALL procedure suitable for a HACCP certified business.
All GFSI and HACCP programs now require the business to build a positive food safety culture at work by developing awareness, empowerment and commitment to food safety.
There is a 2 minute free online U Tube video introducing the topic of "What is Food Safety Culture", produced by Safe Food Production QLD. It may be a useful introduction to staff to start discussion about the importance of building a positive Food Safety Culture.
Codex Alimentarius The General Principles of Food Hygiene CXC 1- 1969 has been updated in late 2020.
Correct Food Systems will be working with our clients to make any required adjustment to HACCP plans. We will be allowing adequate time for businesses make the necessary changes to their HACCP plans.
Download Codex HACCP 2020 below.
Register now for a Update - HACCP Refresher 2020 trainng
See our Utube interview with Gary Kennedy explaining this change.
Watch our short interview for an overview of the changes.
Late February 2021 the FSANZ Code was amended to introduce new requirements for the labelling of allergens in food, sold in Australia. FSANZ approved Proposal P1044 Plain English Allergen Labelling (PEAL).
Businesses have 3 years (till 25 February 2024) to adjust their product information and labels to meet the new requirements. There is a further 2 years stock in trade period.
These requirements change how allergen information is to be declared.
Products for sale in Australia will have specific allergen information, in a specific format, specific wording and terms, in bold font, in a specific location on food labels.
PEAL changes include
See the Plain English Allergen Labelling webpage at Correct Food Systems
Further information can be found at FSANZ in Standard 1.2.3 ( link to Standard 1.2.3), and Schedule 9 Mandatory Advisory Statements (link to Schedule 9) and in the proposal approval report.
NSW Food Authority has a new information guide on Cleaning and Sanitising.
This is available on the NSW Food Authority website in various languages.
Click here to download a simple audit report to use in your workplace.
FSANZ Food Standards Code 3.2.2.
Food Standards Practices and general requirements
The NSW Food Authority has updated the learning resource for Allergen Management, that is to be taught as part of the Food Safety Supervisor training program, delivered by NSW Food Authority approved RTO's.
This updated resource encourages food safety supervisors to ensure food handlers who work in retail and food service businesses to know the 10 common allergens (including Lupin to be declared as a allergen form May 2018) and food intolerances, and be aware of business responsibilities regarding communicating allergen information in food for sale.
Other key messages in this resource are:
.The NSW Food Authority has published a module of learning aimed to inform Food Safety Supervisors and businesses of their legal responsibilities, under the NSW Food Act 2003.
This also contains information on potential penalties ( fines) should a business or food handler be breach of the NSW Food Act 2003.
Businesses, Food Safety Supervisors, or Managers should be aware of the application of the Food Safety Standards, the laws and regulations in their state or territory and the potential for fines, criminal convictions or even prison time.
The Victorian Department of Health & Human Services Food Safety Unit has an excellent online learning resource (which was recently updated) called "DoFoodSafely". This hour long food safety program is free to use and covers the basic concepts and principles of food safety with recently updated content including more allergen specific information. It provides the underpinning knowledge of food safety that applies to safe food handling. The program includes seven topics on food safety and an assessment comprising of 30 multiple choice questions (this may increase over time). Participants who score more than 90 per cent in the assessment are awarded a certificate. The certificate of completion will have the users name on it, along with a date and certificate number. Participants will have to have an email address to receive the certificate. Please keep certificate in a safe place as a duplicate certificate will not be made available.
Participants who complete the whole on-line course will be able to:
The link to the online food safety training is http://dofoodsafely.health.vic.gov.au/
Completion of this online training course and print out of the certificate are used as pre-reading and assessment of basic food safety knowledge in the Implement HACCP Food Safety Systems and Food Safety Supervisor training course.
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: SCARM. The Australian Standard for the Hygienic production and transportation of meat & meat products for human consumption
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.
Learners undertaking CTS Audit a Cook Chill Process training course must complete this audit report supplement to accompany their workplace audit reports.
Use this supplementary evidence checklist to ensure you have required evidence for the the assessment of "Audit a Cook Chill Process".
You need to complete this report to accompany each audit report your submit as your assessment evidence.
Attach a copy of all records your reviewed at the onsite audit and full detailed audit reports as evidence for your assessment.
This document is required for submission with audit assessments for the CTS Audit a Cook Chill Process training program.
NSW Food Authority has The booklet Be Prepared. Be Allergy Aware (revised November 2016) produced by the Food Authority and Allergy & Anaphylaxis Australia, outlines requirements for food service businesses relating to declaring and managing allergens. In addition to the brochure, the following resources can also be downloaded:
The NSW Food Authority has released an updated version of the food safety guideline for the preparation of raw egg products.
The NSW Food Authority has developed these guidelines to assist businesses to undertake practices that will ensure that they comply with requirements when making products known to cause salmonellosis.
The guidelines advise businesses to use safe alternatives to raw eggs in foods which are not cooked. Alternatives include commercially produced dressings and sauces, or pasteurised egg products.
Should businesses choose to use raw eggs in products, the guidelines advise suitable control steps for foods and menu items containing raw egg, known to cause cases of salmonellosis, that:
-The raw egg product is to be acidified to a pH of 4.2 (or less) or effectively heat treated (giving businesses instructions on how to achieve this)
-The treated raw egg product should be stored at or below 5˚C for no longer than 24 hours.
Download this guideline at NSW Food Authority
This 3rd Edition, November 2016 updated reference provides guidance to the three food safety standards in Chapter 3 of the Australia New Zealand Food Standards Code (the Code).
Businesses can use the guidance information to help them to comply with the standards.
It also provides new guidance for mobile, temporary and home-based vendors, as well as generic food safety record templates.
Down load the new version of Safe Food Australia
The FSANZ website also launched a "Food Safety Hub", as a page that provides links to
The Compendium of Microbiological Criteria for Food is new food industry resource, published by FSANZ. It is a microbiological guideline criteria used for ready-to-eat foods. It also provides microbiological criteria that can be used to verify hygiene measures or control of processing.
It supersedes the Guidelines for the microbiological examination of ready-to-eat foods and User guide to Standard 1.6.1 - Microbiological Limits for Food with additional guidelines criteria.
This compendium brings together information on:
Queensland Health has a excellent checklist for businesses to use to check their responsibilities under the Queensland Food Act and also the Food Standards Code.
A useful checklist with suggested records for all businesses
FSANZ have released a word doc template to assist businesses to complete and plan for a recall
Th template can be downloaded form FSANZ website, and used along with the recall protocol.
There are also templates for wording letters to customers.
Here is the Style Guide to help the apply the correct use of the new Country of Origin label formats.
The fact sheet provides simple guidance advice.
Queensland Health have a excellent guide on the design and fitout of food premises, using information in Standard 3.2.3 and Australian Standard 4674-2004: Design, construction and fit-out of food premises. It aims to provide users seeking further information on how to comply with the requirements of the Standard with acceptable solutions on how they may meet the outcomes. The guide also provides some best practice options for those food businesses that choose to demonstrate a higher level of compliance.
The Australian Government has announced and released a new Standard for labelling food Country of Origin. This is effective from 1 July 2016, with a 2 year transition period.
Download a copy of the new standard here.
CSIRO "Make it Safe" is an excellent text on food safety, providing a solid foundation of information about food safety, within Australia.
Order the text from CSIRO. http://www.publish.csiro.au/pid/6354.htm
- Onsite Customised Training
- Implement HACCP Food Safety Systems
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- Food Labelling Requirements
- Participate in Food Recalls
- HACCP Recharge
- VITAL and Allergen Management Combined
- Allergen Management Skills for Food Production
- Allergen Management Skills in Food Service
- Short Shot Sessions
- Food Safety Supervisor
- Microbiology Demystified
- Food Safety Awareness Refresher
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