Application
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.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
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 |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Interpret food safety legislation and audit guidelines |
Navigate the world of work | Apply knowledge of regulations and policies relevant to food safety standards in the workplace Monitor adherence to legal and regulatory standards and responsibilities |
Get the work done | Use problem-solving skills to identify and analyse non-conformance |
Sectors
Food safety auditing (AUD)