Elements and Performance Criteria
- Ensure goods received conform to appropriate food hygiene and health standards.
- Determine temperatures of delivered goods by using temperature measuring devices and ensure that they are within specified tolerances.
- Complete appropriate records according to enterprise practices and regulatory requirements.
- Receive and check meats, dairy and perishables against requisition docket for quality and freshness as per enterprise specifications.
- Prepare and cook food to safe industry standards.
- Chill cooked food.
- Store cooked food under refrigeration.
- Distribute cook-chill products.
- Where necessary, transport food from production kitchen to outlets by refrigerated transport or insulated containers.
- Maintain safe handling of food throughout the distribution cycle.
- Check and record temperature levels at dispatch and receiving.
- Observe requirements of hazard analysis and critical control points (HACCP) or other food safety program during the entire cook-chill cycle, including protecting food from the temperature danger zone.
- Re-thermalise (reheat) cook-chill food products.