Name:
_______________________________________
Date:
_______________________________________
Location: _______________________________________
Trainer/ Assessor: __________________________________
Audit a Cook Chill Process
Assessment Workbook
FDFAU4006A
Name:
STUDENT ASSESSMENT DECLARATION:
Student Name:
Email
Telephone
Address
Post Code
Date:
Course Location
Unit(s) Code /Name
#
1.
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6.
FDFAU4006A Audit a Cook Chill Process
Assessment Tasks
Pre work Questions and answers- open book
Sous Vide Supplementary Practices Template
Question and Answer workbook- open book
Cook Chill Case study HACCP Table Review- open book
Test- Closed Book
Audit reports of Cook Chill Processes
- Audit reports to be submitted showing evidence of
auditing ( Minimum 2)
- extended life cook chill, and short shelf life cook chill
processes, using a variety of commercial equipment
Complete Workplace Application audit evidence checklist
, submit full documentation and evidence
Prerequisite Evidence
- evidence of food safety and auditing competence
such as NFSA units or Auditing certification
FINAL DUE DATE FOR ALL ASSESSMENTS
Completed:
Precourse
During
Completion of course
Completion of course
After course:
1 Month
After course:
1 Month
+ 1 Month=final date:
Student Declaration
Student
Signature
Date

Name:
5. WORKPLACE APPLICATION: - Audit Reports *
* Refer to Cook Chill Auditor requirements for Authorities career advice
Name:
____________________________________
Course Date:
To achieve your Statement of Attainment:
You need to submit workplace audit reports ( minimum 2) as evidence
that you have:
1. Participated in audits of HACCP-based food safety programs to
demonstrate ability and knowledge of technical aspects of extended and
short shelf life cook chill processes – audit scenarios must include :
 A. a five-day cook chill process
 B. a kettle or cook tank extended life cook chill process
2.The audit reports must cover a RANGE of cook chill products such as:



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long shelf-life refrigerated foods
short shelf-life refrigerated foods
heat-treated refrigerated foods (HTRF)packed for extended shelf-life
refrigerated processed foods of extended durability (REPFED)
Sous Vide foods (cooked in a bag)

Audits conducted for the purpose of assessment should be witnessed by an auditor competent to audit extended
and short shelf life cook chill processes.
Alternatively you must provide clear evidence that you conducted the audit at each work premise, including
photos, signed audit reports and workplace documents.
They should be recent and current within the last 3 years. Please submit your evidence in a organised,
labelled, clear manner.
Alternatively you could organise a witness audit for a facility that operates cook chill processes.
All audit reports wil be treated confidentially.
3.Audits reports must clearly detail the results of auditing the cook chill
process including proof or evidence that you are able to:
1. Review of documented systems for compliance to HACCP, Regulation and relevant cook chill
standards / guidelines
2. Review of facility, plant and equipment, specifically observations made [negative or positive] in
regard to actual physical observation of cook chill processes
3. Review of the Food Safety Plan, including associated records, specifically indicating suitability
of and compliance with the following:
a. Critical limit validation
b. Monitoring of critical limits
c. Corrective Action, and
d. Verification systems.
The audit reports must clearly identify your review of cook chill facilities and processes as detailed
above. Please use the workplace audit checklist for each audit report you submit, noting the
documentation that meets the unit requirement
5.Workplace Application audit evidence checklist- audit 1- Please complete details
Your audit reports and documents will be assessed against the evidence requirements for the unit of competence listed below. Ensure documentation
from each of your audit clearly shows information, records, photos etc show this evidence. Complete this checklist for each workplace audit report
A.Requirements
five-day cook chill process (short shelf life <5days)
kettle or cook tank cook chill process
extended life cook chill (+ 10 days)
sous vide cook chill process.
range of food types and equipment. (list)
B.Identify hazards
 Identify and assess food safety hazards and related control
options for cook chill processes
 Chemical
 Physical
 Identify the target micro-organisms to be controlled by the
cook chill process according to food type and cold chain
capacity
C.Interpret and apply standards
 Interpret and apply relevant legislation, standards, codes of
practice and technical specifications relating to heat
treatment of foods in a cook chill process.
 Confirm regulatory, industry and business standards are met
Workplace audit
Evidence?
Documentation?
(list )
Date of
audit
Satisfies
evidence
requirem
ents? Y/N
Assessor notes
Assessor notes. Satisfactory
Unsatisfactory
Evidence
Name:
D.Identify & assess controls
 Identify the Cook chill process control requirements and
methods to ensure that finished, cook chill products meet
food safety objectives.
 Apply principles of heat treatment and chilling to assess the
suitability of heating and chilling
 Determine the capacity of distribution chain to control ad
maintain temperature parameters.
 Identify foods and preparation methods that present a
particular risk to vulnerable populations, including crosscontamination risks associated with:
multi-tasking
pre processing material
sealing
Post processing packaging and handling
labelling
E. Confirm Validation data
Review, Confirm that appropriate evidence supports validation
of the cook chill process
F.Verify data and processes
Verify the food safety program for a cook chill process
Review records/ documentation
Review process monitoring
Review corrective action
Inspect facilities and equipment
Available in word doc from CTS website