Assessor Resource
SITHCCC026A
Establish and maintain quality control of food
Assessment tool
Version 1.0
Issue Date: May 2024
This unit applies to all catering operations where food and related services are provided.
This unit describes the performance outcomes, skills and knowledge required to ensure that high standards of food quality are established and maintained in a commercial kitchen environment. These tasks are generally undertaken by a qualified cook or chef who also has some supervisory responsibilities.
Quality procedures may be manual or computer-based.
Quality data may be collected over different timeframes, according to enterprise requirements and practice.
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)