Elements and Performance Criteria
- Elements define the essential outcomes.
- Receive and store goods 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
- Move stock to freezer storage
- Check and record freezer temperatures according to requirements
- Report departure from established standards concerning the receipt of goods, temperature checks and stock quality
- Follow stock rotation procedures
- Discard expired stock
- Prepare frozen food for reheating
- Reheat food product
- Pre-heat oven to meet temperature standards
- Prepare product for reheating
- Space trays to allow air flow
- 3.4 Use reheating 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 reheating of non-relaxed food in emergencies according to established procedures of the food service
- Serve reheated food