General Principles of Food Hygiene. Codex Alimentarius Code of Practice, No.CXC 1-1969.
2023 Version 
For use in all HACCP training and Auditing food safety training.
Download this file for use in training or workplace. 

Students to complete adding detail to supplement the 2 cook chill audit reports.

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.

NSW Food Authority has published a guideline that assist with safety parameters around cooling large portions of meat. The guideline presents information based on The Australian Standard AS4696-2007 Hygienic production and transportation of meat and meat products for human consumption. There are four options for cooling meat and poultry products that limit growth of C. perfringens to less than 1 log and allow no multiplication of C. botulinum in large portions of meat.:

NSW Food Authority have released a new version of the guidance document for Sous Vide. May 2022.
​ Technical advice and tables for sous vide cookery 

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.

Codex Alimentarius  The General Principles of Food Hygiene CXC 1- 1969 has been updated in late 2020.
Changes include:

• The establishment and maintenance of a positive food safety culture.
  The commitment of the management and all personnel to the production and handling of safe food.
• Chapter 1. Good Hygiene Practices. Minor changes.
  Requirement for a traceability/product tracing system.
• A Code of Practice on Food Allergen Management for Food Business Operators CXC 80-2020
• Some additional and variations of definitions
• Subtle changes to The Principles of HACCP.
  Some of these changes are consideration of unintended use, as well as intended use of products. 
  Validation of Critical Limits.
  Validation of the HACCP plan prior to Verification of the HACCP system to ensure it is working as intended.
• Strengthening of HACCP training and competency as an essential element for the effective implementation of HACCP.

These changes to HACCP occurred 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

FSANZ Food Standards Code 3.2.2.
Food Standards Practices and general requirements
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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.

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.

Here is a short presentation to Health officers prepared by Paul Goldsmith, Department of Health, on sous vide cooking.It outlines the process of sous vide cookery, the science behind sous vide, minimum cooking times, development of the Victorian Health sous vide supplement and key issue for consideration in the supplement.

This is a guideline document to Standard 3.2.2 Food Safety Practices and General Requirements.
This Standard sets out specific requirements for food businesses and food handlers that, if complied with, will ensure food does not become unsafe or unsuitable. This Standard specifies process control requirements to be satisfied at each step of the food handling process. Some requirements relate to the receipt, storage, processing, display, packaging, distribution disposal and recall of food. Other requirements relate to the skills and knowledge of food handlers and their supervisors, the health and hygiene of food handlers, and the cleaning, sanitising, and maintenance of premises and equipment.
Download this Guideline here.

This document is recommended reading for all of the CTS  training programs.

Sous vide is a cooking method where food is cooked in sealed pouches or air tight plastic bags at exact - sometimes low - temperatures.The sous vide method is now used for many retail foods including ready meals for sale, some catered foods, and some items at restaurants.Businesses using sous vide must know how to manage the food safety risks that are associated with this method of cookery.
To keep food safe:

• prepare thinner portions of food so that heating and cooling are rapid
• keep water bath temperatures at 55°C or hotter
• limit the time food is cooked at cooler than 55°C to no more than 6 hours
• use quality equipment with adequate heating capacity and excellent temperature control
• check water and/or food temperatures with an accurate, tip-sensitive digital thermometer accurate to 0.1°C
• store prepared foods for no more than 5 days
• do not compound multiple risks, for example, if meat has been mechanically tenderised do not cook large portions for a long time at low temperatures.

This information about sous vide is available from NSW Food Authority.
Fact sheet from NSW Food Authority.

​This document is required reading for the CTS Audit a Cook Chill Process training program.

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.

The NSW Food Authority has a paper outlining the food safety precautions that need to be followed when using a sous vide method of cookery.Sous vide meas a process of cooking under vacuum in sealed pouches (oxygen barrier bags), at precise (and sometimes low) temperatures and often for long times. Sous vide can be used to prepare foods with an extended shelf life, using cook chill food production methods. This NSW Food Authority paper provides technical information to guide the application of sous vide as a method of cookery in food service.

​This document is required reading for the CTS Audit a Cook Chill Process training program.
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Information for prospective students undertaking FBPAUD5002 Audit a Cook Chill Process.
Ensure cook chill audit are witnessed by a qualified food safety auditor.