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Elements and Performance Criteria

1. Identify and assess food safety hazards and related control options for cook chill processes
   • 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
   • 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
   • 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
   • 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
   • Review validation evidence and records to confirm that appropriate level of validation has occurred
   • 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
   • Identify, collect and review system records required to support verification
   • Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards
   • Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, industry and business standards