Modification History
HLT07 Version 4 |
HLT07 Version 5 |
Comments |
HLTFS203C Apply cook-freeze processes |
HLTFS203D Apply cook-freeze processes |
ISC upgrade changes to remove references to old OHS legislation and replace with references to new WHS legislation. No change to competency outcome. |
Unit Descriptor
Descriptor |
This unit of competency describes the skills and knowledge required for the planned process of food preparation - cooking, freezing, storing, thawing and re-heating food to ensure microbiological safety and palatability |
Application of the Unit
Application |
This competency unit may be adapted to suit enterprise-specific production processes, for example a food production kitchen may not freeze food and its scope of operation may involve receiving pre-cooked and frozen food for storage, preparation, plating and distribution Work is usually performed within a prescribed range of functions involving known routines and procedures |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Pre-requisite unit |
This unit must be assessed after successful achievement of pre-requisite:
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Employability Skills Information
Employability Skills |
This unit contains Employability Skills |
Elements and Performance Criteria Pre-Content
Elements define the essential outcomes of a unit of competency. |
The Performance Criteria specify the level of performance required to demonstrate achievement of the Element. Terms in italics are elaborated in the Range Statement. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Ensure goods are received and stored in accordance with appropriate food hygiene and health standards |
1.1 Check delivered goods to ensure correct quantities, appropriate use-by dates and temperature 1.2 Record temperature check results 1.3 Quickly move stock to freezer storage 1.4 Do not leave freezer doors open for extended periods of time 1.5 Check and record freezer temperatures according to health standard requirements 1.6 Report departure from established standards concerning the receipt of goods, temperature checks and stack quality 1.7 Rotate stock on a 'first in, first out' basis 1.8 Discard expired stock |
2. Prepare and cook food to meet industry safety standards |
2.1 Check raw food and ingredients for potential deterioration prior to preparation 2.2 Prepare and cook food according to quality control requirements and food standards for cook-freeze operations 2.3 Portion and pack food or place in correct containers for freezing |
3. Freeze cooked food |
3.1 Freeze food according to appropriate food safety standards 3.2 Place additional product in freezing unit after the freezing cycle is complete |
4. Store frozen food |
4.1 Safely relocate food items to a deep-freeze store 4.2 Label frozen food items according to food standards and codes of practice 4.3 Monitor storage temperatures |
5. Prepare frozen food for reheating |
5.1 Remove required items from freezer and place in chiller according to established procedures of the food service 5.2 Space trays to permit air circulation 5.3 Relax product to 0-4 degrees c within 24 hours 5.4 Safely transport or move to point of service while maintaining correct temperatures |
6. Reheat food product |
6.1 Pre-heat oven to meet temperature standards 6.2 Prepare product for re-heating 6.3 Space trays to allow air flow 6.4 Use re-heating times according to manufacturer's recommendations, oven type, loading procedures and other established procedures for the food service 6.5 Check and record product temperature 6.6 Clean thermometers between checking each item 6.7 Undertake re-heating of non-relaxed food in emergencies according to established procedures of the food service |
7. Serve re-heated food |
7.1 Transfer re-heated food to heated bain marie 7.2 Maintain temperature at 70 degrees C 7.3 Minimise warm holdings 7.4 Maintain portion control 7.5 Serve or deliver the meal at a temperature that complies with food safety standards and policy of the food service |
Required Skills and Knowledge
This describes the essential skills and knowledge and their level required for this unit. |
Essential knowledge: The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role This includes knowledge of:
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Essential skills: It is critical that the candidate demonstrate the ability to
In addition, the candidate must be able to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role This includes the ability to:
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Evidence Guide
EVIDENCE GUIDE |
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The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package. |
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Critical aspects for assessment and evidence required to demonstrate this competency unit: |
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Context of and specific resources for assessment: |
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Method of assessment |
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Access and equity considerations: |
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Range Statement
RANGE STATEMENT |
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The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts. |
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This unit applies to all catering operations where a cook-freeze system is used and includes production ad receiving/finishing kitchens in:: |
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Unit Sector(s)
Not Applicable