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Food Standards 3.2.2.

1/2/2019

 
fsanz_3.2.2_food_safety_practices_and_general_requirements.pdf
File Size: 283 kb
File Type: pdf
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FSANZ Food Standards Code 3.2.2.
Food Standards Practices and general requirements
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Cooling Potentially Hazardous Foods

5/1/2018

 
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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.

cooling_potentially_hazardous_food.pdf
File Size: 344 kb
File Type: pdf
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AIFST "Blue Book" Cook Chill reference text book

5/1/2018

 
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AIFST 
Blue Book

Cook Chill for food service and manufacturing.
Guideline for safe production, storage and distribution.
(Commonly referred to as the “Blue Book”)
This guideline / book is the industry reference textbook for food technologists, auditors, consultants and facilities who operate a cook chill process.
This resource has important information such as potential pathogens in cook chill operations,  characteristics of different cook chill systems ( sous vide, short shelf life, extended shelf life, equipment used in cook chill operations and heat treatment tables for various pathogens.It is available for sale from AIFST for $16.50
https://www.aifst.asn.au/career-centre/aifst-books
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This document is recommended reading for the CTS Audit a Cook Chill Process training program.

**This publication is currently out of stock

AS 4696: SCARM. The Australian Standard for the Hygienic production and transportation of meat & meat products for human consumption

5/1/2018

 
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.
meat_as4696_2007.pdf
File Size: 567 kb
File Type: pdf
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CTS Cook Chill Audit workplace assessment report

9/2/2017

 
Learners undertaking CTS Audit a Cook Chill Process training course must complete this assessment report / checklist to accompany their workplace audit reports.
Use this 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.
170209_cook_chill_audit_assessment_document.docx
File Size: 789 kb
File Type: docx
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Sous Vide - The new cooking technique.

13/2/2016

 
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.
160212_workshop_3_sous_vide-_the_new_cooking_technique-_paul_goldsmith_department_of_health.pdf
File Size: 1054 kb
File Type: pdf
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Safe Food Australia- Guideline to Standard 3.2.2

5/2/2016

 
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.
161122_safe_food_australia_third_edition_161122.pdf
File Size: 2935 kb
File Type: pdf
Download File

Sous Vide Cookery- advice from NSW Food Authority

5/2/2016

 
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.
1602nsw_sous_vide.pdf
File Size: 287 kb
File Type: pdf
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3.3.1 Guidelines for food service to vulnerable persons. NSW Food Authority.

4/2/2016

 
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.
180701_guidelines_vulnerable_persons.pdf
File Size: 559 kb
File Type: pdf
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Sous Vide- Food Safety precautions for restaurants

2/2/2016

 
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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.
​

sous_vide_food_safety_precautions.pdf
File Size: 448 kb
File Type: pdf
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FBPAUD5002 Cook chill auditor career advice

2/2/2016

 
Information for prospective students undertaking FBPAUD5002 Audit a Cook Chill Process.
Ensure cook chill audit are witnessed by a qualified food safety auditor.
190620_career_advice_fbpaud5002_audit_a_cook_chill_process.pdf
File Size: 153 kb
File Type: pdf
Download File

Sous Vide Supplementary Practices Template. Victoria

11/1/2016

0 Comments

 
The Department of Health & Human Services has launched a new template supplement, for class 2 retail and food business who use Sous Vide practices as a method of cooking or cook chill high risk food. Food safety program template Supplementary practices section. Sous Vide.
This supplement is for use with the Food Safety Program template for class 2 retail and food service businesses, No.1 version 3.
The supplement outlines the requirements, and time and temperature parameters for businesses using sous vide cooking practices.
This supplement template informs industry standards for Sous Vide Cooking processes and controls.

​
This document is required reading for the CTS Audit a Cook Chill Process training program.
food-safety-program-template-supplementary-practices-section-sous_vide__1_.pdf
File Size: 2553 kb
File Type: pdf
Download File

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Thank you to CTS for their valuable time and expertise during the recent 2 days of training.  We greatly appreciate the time taken by CTS to come on site in order to better understand our facility and procedures in order to develop a tailored training program to best suit our needs.  The material was clear, interesting and fulfilled the objective.  Valuable knowledge was attained by all involved.  Stix Catering were very satisfied with the service and we would highly recommend CTS for training.

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