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Evidence Guide: FBPAUD5002 - Audit a cook chill process

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

FBPAUD5002 - Audit a cook chill process

What evidence can you provide to prove your understanding of each of the following citeria?

Identify and assess food safety hazards and related control options for cook chill processes

  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
  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
  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
  4. Identify cook chill process control requirements and methods to ensure that finished cook chill products meet food safety objectives
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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify cook chill process control requirements and methods to ensure that finished cook chill products meet food safety objectives

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Confirm that appropriate evidence supports validation of the cook chill process

  1. Review validation evidence and records to confirm that appropriate level of validation has occurred
  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
Review validation evidence and records to confirm that appropriate level of validation has occurred

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Verify the food safety program for a cook chill process

  1. Identify, collect and review system records required to support verification
  2. Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards
  3. Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, industry and business standards
Identify, collect and review system records required to support verification

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review business documentation and conduct inspections to confirm that facilities and equipment design and components comply with regulatory and business standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review business documentation and conduct inspections to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, industry and business standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Required Skills and Knowledge