Elements and Performance Criteria
- Receive and store goods according to appropriate food hygiene and health standards.
- 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.
- Prepare and cook food to meet industry safety standards.
- 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 cooked food.
- Store frozen food.
- Prepare frozen food for reheating.
- 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.
- Reheat food product.
- 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.
- Maintain and serve reheated food.
- 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.