Assessor Resource

SITHCCC034A
Apply cook-freeze production processes

Assessment tool

Version 1.0
Issue Date: April 2024


This unit applies to all catering operations where a cook-freeze system is used, particularly to enterprise-based or centralised production, receiving and finishing kitchens in various institutions, including residential care facilities, hospitals, correctional centres, defence forces, restaurants, cafeterias, canteens, cafes, fast food shops, events or function catering enterprises, catering enterprises, meals-on-wheels services and in-flight and other transport catering. Those undertaking this role would usually be working as part of or supervising a team, or under limited supervision such as cooks and catering assistants.

This unit describes the performance outcomes, skills and knowledge required to apply the process of cook-freeze food production, and covers receipt of goods, cooking, freezing, storing, thawing and reheating food to ensure microbiological safety and palatability.

This unit is equivalent to the unit HLTFS3A Apply cook-freeze production processes, contained within the Health Training Package.

The unit may be customised to suit enterprise-specific production processes or centralised operations and to cover specific needs. For example, a food production kitchen may not freeze cooked food and its scope of operation may involve receiving precooked and frozen food for storage, preparation, plating and distribution.

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)

Prerequisites

This unit must be assessed after the following prerequisite units:

SITXFSA001A Implement food safety procedures

SITXOHS002A Follow workplace hygiene procedures.

Employability Skills

The required outcomes described in this unit of competency contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.



Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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.

Critical aspects for assessment and evidence required to demonstrate competency

Evidence of the following is essential:

a variety of food items must be produced

production of multiple cook-freeze food items to meet differing needs

observance of HACCP or other food safety program requirements during the entire cook-freeze cycle

ability to operate a cook-freeze system and equipment

ability to produce, package, store, re-thermalise and serve food items prepared within a cook-freeze system

OHS and food hygiene regulations

preparation of cook-freeze food items within typical work time constraints.

Context of and specific resources for assessment

Assessment must ensure demonstration of skills using industry-current cook-freeze equipment and authentic food items, including:

pasteurising equipment

packaging material

suitable refrigerated storage area

chilling equipment, such as blast chiller or ice slurry tumbler

vacuum sealing equipment

pH tester

thermocouple chilling equipment

commercial re-thermalisation equipment, such as combi-steamer

fixed and hand-held cooking equipment.

Methods of assessment

A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:

direct observation of the candidate preparing and cooking cook-freeze food items

sampling of food items prepared, processed, packaged, frozen and re-thermalised by the candidate

written or oral questions to test knowledge of suitable items for cook-freeze systems and hygiene issues related to cook-freeze systems

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SITXFSA003A Transport and store food in a safe and hygienic manner.

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

conducting temperature checks and recording data

using cook-freeze production equipment

problem-solving skills to deal with problems such as equipment failure or malfunction

literacy skills to read menus, recipes, task sheets and equipment manuals

numeracy skills to calculate portions and ingredients required, and to monitor temperatures.

The following knowledge must be assessed as part of this unit:

temperature specifications for the maintenance of food safety and quality

freezing and storage requirements, including preparation and packaging

principles and methods of food production

cook-freeze systems

OHS, food safety and hygiene regulations, including safe food-handling practices

hazard analysis and critical control points (HACCP) or other food safety program requirements for the entire cook-freeze production and delivery process.

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

Temperature checks must be conducted on a range of foods, including:

raw foods

ingredients

cold, frozen or reheated foods or ingredients.

Foods to be produced by cook-freeze methods may consist of entire meals or individual items according to enterprise requirements, including:

bulk foods

plated meals

sous-vide products

meals-on-wheels

takeaway meals.

Appropriate storage may include:

temperature

stock rotation

shelf life

food safety

impact on product quality

protection from contamination and spoilage.

Appropriate methods for thawing frozen food items may include use of:

chillers

coolrooms

refrigerators.

Appropriate methods for reheating may include:

low-heat convection

infra-red radiation

microwave

water bath

kettle

combi ovens.

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Check delivered goods to ensure correct quantities and acceptable use-by dates. 
Conduct temperature checks on delivered goods by using temperature measuring devices correctly and ensuring that they are within specified tolerances. 
Record temperature check results according to enterprise procedures. 
Move stock quickly to freezer storage, ensuring that freezer doors are not left open for extended periods of time. 
Check to ensure raw food and ingredients are not spoilt or contaminated prior to preparation. 
Prepare and cook foods according to quality control requirements and food standards for cook-freeze operations. 
Portion and package food following required procedures, including correct time and temperature and using correct containers for freezing where necessary. 
Freeze food according to appropriate food safety standards. 
Freeze food in batches, according to enterprise procedures, allowing each freezing cycle to be completed. 
Label frozen food items according to relevant food standards and codes of practice. 
Place food items in appropriate storage once the freezing cycle and labelling is complete. 
Monitor and record storage temperatures accurately. 
Remove required food items from the freezer and allow to thaw according to enterprise procedures and food safety requirements. 
Space trays to permit air circulation. 
Thaw product to 0-4 degrees Celsius within 24 hours. 
Transport food safely to the point of production and service, maintaining correct temperatures. 
Preheat oven to required temperature according to enterprise procedures and food safety standards. 
Prepare food product for reheating appropriately. 
Space reheating containers to allow air flow. 
Reheat using appropriate methods according to manufacturer recommendations, oven type, loading procedures and other established procedures of the enterprise and food safety standards. 
Check and record product temperature according to enterprise procedures and food safety standards. 
Clean thermometers between temperature checks of each food item. 
Reheat fully frozen food where required in emergencies, according to enterprise procedures and food safety standards. 
Transfer reheated food safely to heated bain marie. 
Maintain food temperature at 70 degrees Celsius. 
Minimise warm holdings. 
Follow portion control and serving procedures of the enterprise. 
Serve or deliver food items at temperatures that comply with food safety standards, enterprise policy and client preferences. 

Forms

Assessment Cover Sheet

SITHCCC034A - Apply cook-freeze production processes
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SITHCCC034A - Apply cook-freeze production processes

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: