Elements and Performance Criteria
- Identify and assess food safety hazards and related control options for cook chill processes
- Microbiological food safety hazards that could present a risk in cook chill products at the point of consumption are identified by type, origin and food association and assessed to determine the significance of the hazard
- Chemical food safety hazards that could present a risk in cook chill products at the point of consumption, including toxin presence, are identified by type and food association and assessed to determine risk level and control requirements
- Physical food safety hazards that could present a risk in the food at the point of consumption are identified and assessed to determine risk level and control requirements
- Cook chill process control requirements and methods are identified to ensure that finished, cook chill products meet food safety objectives
- Confirm that appropriate evidence supports validation of the cook chill process
- Verify the food safety program for a cook chill process
- System records required to support verification are identified, collected and reviewed
- Business documentation is reviewed and inspections are conducted to confirm that facilities and equipment design and components comply with regulatory and business standards
- Business documentation is reviewed and inspections are conducted to confirm that operational monitoring and testing procedures and frequency meet regulatory requirements, and industry and business standards