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 Workplace audit Date of Assessor notes audit Evidence? Satisfies Assessor notes. Satisfactory Documentation? evidence Unsatisfactory five-day cook process (short shelf life <5days) (list ) Evidence kettle or cook tank cook chill process Y/N 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 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
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 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) Workplace audit Date of audit Assessor notes Evidence? Documentation? (list ) Satisfies evidence Y/N Assessor notes. Satisfactory Unsatisfactory Evidence 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 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
170209_cook_chill_audit_assessment_document.docx