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Evidence Guide: SITHCCC034A - Apply cook-freeze production 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!

From the Wiki University

 

SITHCCC034A - Apply cook-freeze production processes

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

Receive and store goods according to appropriate food hygiene and health standards.

  1. Check delivered goods to ensure correct quantities and acceptable use-by dates.
  2. Conduct temperature checks on delivered goods by using temperature measuring devices correctly and ensuring that they are within specified tolerances.
  3. Record temperature check results according to enterprise procedures.
  4. Move stock quickly to freezer storage, ensuring that freezer doors are not left open for extended periods of time.
Check delivered goods to ensure correct quantities and acceptable use-by dates.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct temperature checks on delivered goods by using temperature measuring devices correctly and ensuring that they are within specified tolerances.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record temperature check results according to enterprise procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Move stock quickly to freezer storage, ensuring that freezer doors are not left open for extended periods of time.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and cook food to meet industry safety standards.

  1. Check to ensure raw food and ingredients are not spoilt or contaminated prior to preparation.
  2. Prepare and cook foods according to quality control requirements and food standards for cook-freeze operations.
  3. Portion and package food following required procedures, including correct time and temperature and using correct containers for freezing where necessary.
Check to ensure raw food and ingredients are not spoilt or contaminated prior to preparation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and cook foods according to quality control requirements and food standards for cook-freeze operations.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and package food following required procedures, including correct time and temperature and using correct containers for freezing where necessary.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Freeze cooked food.

  1. Freeze food according to appropriate food safety standards.
  2. Freeze food in batches, according to enterprise procedures, allowing each freezing cycle to be completed.
Freeze food according to appropriate food safety standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Freeze food in batches, according to enterprise procedures, allowing each freezing cycle to be completed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store frozen food.

  1. Label frozen food items according to relevant food standards and codes of practice.
  2. Place food items in appropriate storage once the freezing cycle and labelling is complete.
  3. Monitor and record storage temperatures accurately.
Label frozen food items according to relevant food standards and codes of practice.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place food items in appropriate storage once the freezing cycle and labelling is complete.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor and record storage temperatures accurately.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare frozen food for reheating.

  1. Remove required food items from the freezer and allow to thaw according to enterprise procedures and food safety requirements.
  2. Space trays to permit air circulation.
  3. Thaw product to 0-4 degrees Celsius within 24 hours.
  4. Transport food safely to the point of production and service, maintaining correct temperatures.
Remove required food items from the freezer and allow to thaw according to enterprise procedures and food safety requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Space trays to permit air circulation.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Thaw product to 0-4 degrees Celsius within 24 hours.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transport food safely to the point of production and service, maintaining correct temperatures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reheat food product.

  1. Preheat oven to required temperature according to enterprise procedures and food safety standards.
  2. Prepare food product for reheating appropriately.
  3. Space reheating containers to allow air flow.
  4. Reheat using appropriate methods according to manufacturer recommendations, oven type, loading procedures and other established procedures of the enterprise and food safety standards.
  5. Check and record product temperature according to enterprise procedures and food safety standards.
  6. Clean thermometers between temperature checks of each food item.
  7. Reheat fully frozen food where required in emergencies, according to enterprise procedures and food safety standards.
Preheat oven to required temperature according to enterprise procedures and food safety standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare food product for reheating appropriately.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Space reheating containers to allow air flow.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reheat using appropriate methods according to manufacturer recommendations, oven type, loading procedures and other established procedures of the enterprise and food safety standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and record product temperature according to enterprise procedures and food safety standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean thermometers between temperature checks of each food item.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reheat fully frozen food where required in emergencies, according to enterprise procedures and food safety standards.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain and serve reheated food.

  1. Transfer reheated food safely to heated bain marie.
  2. Maintain food temperature at 70 degrees Celsius.
  3. Minimise warm holdings.
  4. Follow portion control and serving procedures of the enterprise.
  5. Serve or deliver food items at temperatures that comply with food safety standards, enterprise policy and client preferences.
Transfer reheated food safely to heated bain marie.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain food temperature at 70 degrees Celsius.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Minimise warm holdings.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow portion control and serving procedures of the enterprise.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve or deliver food items at temperatures that comply with food safety standards, enterprise policy and client preferences.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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 cook-freeze food items to meet differing needs

observance of HACCP or other food safety program requirements during the entire cook-freeze cycle

ability to operate a cook-freeze system and equipment

ability to produce, package, store, re-thermalise and serve food items prepared within a cook-freeze system

OHS and food hygiene regulations

preparation of cook-freeze food items within typical work time constraints.

Context of and specific resources for assessment

Assessment must ensure demonstration of skills using industry-current cook-freeze 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 re-thermalisation equipment, such as combi-steamer

fixed and hand-held 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 cook-freeze food items

sampling of food items prepared, processed, packaged, frozen and re-thermalised by the candidate

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

review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.

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

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.

Required Skills and Knowledge

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 cook-freeze production equipment

problem-solving 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

cook-freeze systems

OHS, food safety and hygiene regulations, including safe food-handling practices

hazard analysis and critical control points (HACCP) or other food safety program requirements for the entire cook-freeze production and delivery process.

Range Statement

The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording in the performance criteria is detailed below.

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

raw foods

ingredients

cold, frozen or reheated foods or ingredients.

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

bulk foods

plated meals

sous-vide products

meals-on-wheels

takeaway meals.

Appropriate storage may include:

temperature

stock rotation

shelf life

food safety

impact on product quality

protection from contamination and spoilage.

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

chillers

coolrooms

refrigerators.

Appropriate methods for reheating may include:

low-heat convection

infra-red radiation

microwave

water bath

kettle

combi ovens.