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Evidence Guide: HLTFSE009 - Apply cook-freeze and reheating processes

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

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HLTFSE009 - Apply cook-freeze and reheating processes

What evidence can you provide to prove your understanding of each of the following citeria?

Elements define the essential outcomes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

  1. Check delivered goods to ensure correct quantities, appropriate use-by dates and temperature
  2. Record temperature check results
  3. Move stock to freezer storage
  4. Check and record freezer temperatures according to requirements
  5. Report departure from established standards concerning the receipt of goods, temperature checks and stock quality
  6. Follow stock rotation procedures
  7. Discard expired stock
Check delivered goods to ensure correct quantities, appropriate use-by dates and temperature

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record temperature check results

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Move stock to freezer storage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and record freezer temperatures according to requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow stock rotation procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Discard expired stock

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare frozen food for reheating

  1. Remove required items from freezer and place in chiller according to established procedures of the food service
  2. Space trays to permit air circulation
  3. Relax product to 0-4 degrees Celsius within 24 hours
  4. Safely transport to point of service while maintaining correct temperatures
Remove required items from freezer and place in chiller according to established procedures of the food service

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Space trays to permit air circulation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Relax product to 0-4 degrees Celsius within 24 hours

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely transport to point of service while maintaining correct temperatures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reheat food product

  1. Pre-heat oven to meet temperature standards
  2. Prepare product for reheating
  3. Space trays to allow air flow
  4. 3.4 Use reheating times according to manufacturer's recommendations, oven type, loading procedures and other established procedures for the food service
  5. Check and record product temperature
  6. Clean thermometers between checking each item
  7. Undertake reheating of non-relaxed food in emergencies according to established procedures of the food service
Pre-heat oven to meet temperature standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare product for reheating

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Space trays to allow air flow

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

3.4 Use reheating times according to manufacturer's recommendations, oven type, loading procedures and other established procedures for the food service

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and record product temperature

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean thermometers between checking each item

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve reheated food

  1. Transfer reheated food to heated bain-marie
  2. Maintain temperature at 70 degrees Celsius
  3. Minimise warm holdings
  4. Maintain portion control
  5. Serve or deliver the meal at a temperature that complies with food safety standards and policy of the food service
Transfer reheated food to heated bain-marie

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain temperature at 70 degrees Celsius

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise warm holdings

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain portion control

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Required Skills and Knowledge

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.