Unit of competency Outline

Date retreived
22/07/2026 12:55 AM AWST

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Audit a cook chill process

Audit a cook chill process

Unit of competency
National Code
FBPAUD5002
State Code
OAN34
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
18/12/2018
View on TGA
State Implementation and Classification
Approved Date
18/04/2019
Field of Education
080317 - Quality Management
Original Release Date
18/04/2019
Nominal Hours
45
Description
This unit of competency describes the skills and knowledge required to support a food safety audit of food safety programs that include extended life cook chill processes and products, which are minimally heat-processed foods distributed as chilled products with defined shelf-life.This unit applies to individuals who are responsible for auditing extended and short shelf-life cook chill processes. Audit processes would typically occur within the context of auditing a food safety program that defines related prerequisite program requirements. This unit supports relevant legislation, including food standards included in the Australia New Zealand Food Standards Code, industry codes of practice relating to validation and verification of a food safety program, and the audit requirements detailed in the National Regulatory Food Safety Auditor Guideline and Policy, and should be read in conjunction with these documents.Both regulatory and commercial audit system owners may specify additional certification requirements of auditors eligible to audit food safety programs within their system.
Notes
Elements and Performance Criteria
1. Identify and assess food safety hazards and related control options for cook chill processes
  • 1.1 Identify microbiological food safety hazards that could present a risk in cook chill products at the point of consumption, by type, origin and food association, and assess to determine the significance of the hazard
  • 1.2 Identify chemical food safety hazards that could present a risk in cook chill products at the point of consumption, including toxin presence, by type and food association, and assess to determine risk level and control requirements
  • 1.3 Identify and assess physical food safety hazards that could present a risk in the food at the point of consumption to determine risk level and control requirements
  • 1.4 Identify cook chill process control requirements and methods to ensure that finished cook chill products meet food safety objectives
2. Confirm that appropriate evidence supports validation of the cook chill process
  • 2.1 Review validation evidence and records to confirm that appropriate level of validation has occurred
  • 2.2 Identify and assess evidence used by the business to validate the process to confirm that it is credible and adequate to achieve the food safety objective
3. Verify the food safety program for a cook chill process
  • 3.1 Identify, collect and review system records required to support verification
  • 3.2 Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards
  • 3.3 Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, industry and business standards
No information
No information
Replaces
State Code National Code Title Type
D4544 FDFAU4006A Audit a cook chill process Unit of competency
State Code National Code Title Type
BHA2 FBP50221 Diploma of Food Safety Auditing Qualification
BEE7 FBP50218 Diploma of Food Safety Auditing Qualification