Elements and Performance Criteria
- Ensure goods are received and stored in accordance with appropriate food hygiene and health standards
- Check delivered goods to ensure correct quantities, appropriate use-by dates and temperature
- Record temperature check results
- Quickly move stock to freezer storage
- Do not leave freezer doors open for extended periods of time
- Check and record freezer temperatures according to health standard requirements
- Report departure from established standards concerning the receipt of goods, temperature checks and stack quality
- Rotate stock on a 'first in, first out' basis
- Discard expired stock
- Prepare and cook food to meet industry safety standards
- Freeze cooked food
- Store frozen food
- Prepare frozen food for reheating
- Reheat food product
- Pre-heat oven to meet temperature standards
- Prepare product for re-heating
- Space trays to allow air flow
- Use re-heating times according to manufacturer's recommendations, oven type, loading procedures and other established procedures for the food service
- Check and record product temperature
- Clean thermometers between checking each item
- Undertake re-heating of non-relaxed food in emergencies according to established procedures of the food service
- Serve re-heated food