Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

HLTFSE009 Mapping and Delivery Guide
Apply cook-freeze and reheating processes

Version 1.0
Issue Date: April 2024


Qualification -
Unit of Competency HLTFSE009 - Apply cook-freeze and reheating processes
Description
Employability Skills
Learning Outcomes and Application This unit describes the skills and knowledge required to freeze, thaw and reheat food to ensure microbiological safety and palatability.This unit applies to food services staff who work under supervision. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:

use of suitable facilities equipment and resources, including:

food service and food safety program policies and procedures

food service facilities, equipment and utensils for handling, storing, freezing and reheating food

appropriate clothing and footwear

personal protective clothing and wound dressings

hand washing facilities and equipment

modelling of industry operating conditions.

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.
Prerequisites/co-requisites
Competency Field
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities 		Slides
PPT 		Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Elements define the essential outcomes.
       
Element: 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
       
Element: Prepare frozen food for reheating
  • Remove required items from freezer and place in chiller according to established procedures of the food service
  • Space trays to permit air circulation
  • Relax product to 0-4 degrees Celsius within 24 hours
  • Safely transport to point of service while maintaining correct temperatures
       
Element: 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
       
Element: Serve reheated food
  • Transfer reheated food to heated bain-marie
  • Maintain temperature at 70 degrees Celsius
  • Minimise warm holdings
  • Maintain portion control
  • Serve or deliver the meal at a temperature that complies with food safety standards and policy of the food service
       


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Receive and store goods in accordance with appropriate food hygiene and health standards

1.1 Check delivered goods to ensure correct quantities, appropriate use-by dates and temperature

1.2 Record temperature check results

1.3 Move stock to freezer storage

1.4 Check and record freezer temperatures according to requirements

1.5 Report departure from established standards concerning the receipt of goods, temperature checks and stock quality

1.6 Follow stock rotation procedures

1.7 Discard expired stock

2. Prepare frozen food for reheating

2.1 Remove required items from freezer and place in chiller according to established procedures of the food service

2.2 Space trays to permit air circulation

2.3 Relax product to 0-4 degrees Celsius within 24 hours

2.4 Safely transport to point of service while maintaining correct temperatures

3. Reheat food product

3.1 Pre-heat oven to meet temperature standards

3.2 Prepare product for reheating

3.3 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

3.5 Check and record product temperature

3.6 Clean thermometers between checking each item

3.7 Undertake reheating of non-relaxed food in emergencies according to established procedures of the food service

4. Serve reheated food

4.1 Transfer reheated food to heated bain-marie

4.2 Maintain temperature at 70 degrees Celsius

4.3 Minimise warm holdings

4.4 Maintain portion control

4.5 Serve or deliver the meal at a temperature that complies with food safety standards and policy of the food service

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be demonstrated evidence that the candidate has:

applied the correct procedures to handle 3 delivered food items, including:

receiving and storing goods

freezing and storing frozen food

relaxing frozen food

reheating food products

reheated 2 items of non-relaxed food to meet a supply emergency in accordance with established procedures.

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

food storage and packing requirements

hazard analysis and critical control points (HACCP)

workplace health and safety (WHS), infection control and hygiene regulations

temperature specifications for the maintenance of food safety and quality

essential cook-freeze and reheating equipment and purposes

characteristics and uses of different pre-cooked food types subject to chilling and freezing:

culinary terms and trade names

bulk foods

plated meals

sous-vide products

meals-on-wheels

takeaway meals

contents of stock date codes and rotation labels

stock rotation principles, including first in first out

indicators of spoilage and contamination of chilled and frozen food items in storage

food safety procedures and methods for handling and serving a variety of uncooked and pre-cooked food:

thawing

transferring

rethermalising

maintaining reheated food items

quality indicators for rethermalised food items:

appearance

colour

consistency

moisture content

shape

size

taste

texture.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Receive and store goods in accordance with appropriate food hygiene and health standards

1.1 Check delivered goods to ensure correct quantities, appropriate use-by dates and temperature

1.2 Record temperature check results

1.3 Move stock to freezer storage

1.4 Check and record freezer temperatures according to requirements

1.5 Report departure from established standards concerning the receipt of goods, temperature checks and stock quality

1.6 Follow stock rotation procedures

1.7 Discard expired stock

2. Prepare frozen food for reheating

2.1 Remove required items from freezer and place in chiller according to established procedures of the food service

2.2 Space trays to permit air circulation

2.3 Relax product to 0-4 degrees Celsius within 24 hours

2.4 Safely transport to point of service while maintaining correct temperatures

3. Reheat food product

3.1 Pre-heat oven to meet temperature standards

3.2 Prepare product for reheating

3.3 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

3.5 Check and record product temperature

3.6 Clean thermometers between checking each item

3.7 Undertake reheating of non-relaxed food in emergencies according to established procedures of the food service

4. Serve reheated food

4.1 Transfer reheated food to heated bain-marie

4.2 Maintain temperature at 70 degrees Celsius

4.3 Minimise warm holdings

4.4 Maintain portion control

4.5 Serve or deliver the meal at a temperature that complies with food safety standards and policy of the food service

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
 
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 
Remove required items from freezer and place in chiller according to established procedures of the food service 
Space trays to permit air circulation 
Relax product to 0-4 degrees Celsius within 24 hours 
Safely transport to point of service while maintaining correct temperatures 
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 
Transfer reheated food to heated bain-marie 
Maintain temperature at 70 degrees Celsius 
Minimise warm holdings 
Maintain portion control 
Serve or deliver the meal at a temperature that complies with food safety standards and policy of the food service 

Forms

Assessment Cover Sheet

HLTFSE009 - Apply cook-freeze and reheating processes
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

HLTFSE009 - Apply cook-freeze and reheating processes

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: