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 cookfreeze production equipment

problemsolving 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

cookfreeze systems

OHS food safety and hygiene regulations including safe foodhandling practices

hazard analysis and critical control points HACCP or other food safety program requirements for the entire cookfreeze production and delivery process

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 cookfreeze food items to meet differing needs

observance of HACCP or other food safety program requirements during the entire cookfreeze cycle

ability to operate a cookfreeze system and equipment

ability to produce package store rethermalise and serve food items prepared within a cookfreeze system

OHS and food hygiene regulations

preparation of cookfreeze food items within typical work time constraints

Context of and specific resources for assessment

Assessment must ensure demonstration of skills using industrycurrent cookfreeze 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 rethermalisation equipment such as combisteamer

fixed and handheld 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 cookfreeze food items

sampling of food items prepared processed packaged frozen and rethermalised by the candidate

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

review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the candidate

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

SITXFSAA Transport and store food in a safe and hygienic manner

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

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

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

Appropriate storage may include:

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

Appropriate methods for reheating may include: