Assessor Resource

HLTFS203C
Apply cook-freeze processes

Assessment tool

Version 1.0
Issue Date: May 2024


This competency unit may be adapted to suit enterprise-specific production processes, for example a food production kitchen may not freeze food and its scope of operation may involve receiving pre-cooked and frozen food for storage, preparation, plating and distribution

Work is usually performed within a prescribed range of functions involving known routines and procedures

This unit of competency describes the skills and knowledge required for the planned process of food preparation - cooking, freezing, storing, thawing and re-heating food to ensure microbiological safety and palatability

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Pre-requisite unit

This unit must be assessed after successful achievement of pre-requisite:

HLTFS207C Follow basic food safety practices

Employability Skills

This unit contains Employability Skills



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.

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 this competency unit:

The individual being assessed must provide evidence of specified essential knowledge as well as skills

Observation of workplace performance is essential for assessment of this unit

Consistency of performance should be demonstrated over the required range of workplace situations

Observance of food safety and Hazard Analysis and Critical Control Points (HACCP) requirements during entire cook-freeze production and delivery process

Context of and specific resources for assessment:

Assessment should replicate workplace conditions as far as possible

Simulations may be used to represent workplace conditions as closely as possible

Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible

Resources essential for assessment include:

procedure manuals of the food service operation

food safety and HACCP procedure manuals

manufacturer's manuals and recommendations for equipment used in kitchen

food packaging and storage requirements

Method of assessment

Observation in the work place (if possible)

Written assignments/projects

Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice

Questioning

Role play simulation

Formal appraisal systems

Supporting statement for supervisor(s)

Authenticated evidence of relevant work experience and/or formal training

Access and equity considerations:

All workers in the health industry should be aware of access and equity issues in relation to their own area of work

All workers should develop their ability to work in a culturally diverse environment

In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people

Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, 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.

This describes the essential skills and knowledge and their level required for this unit.

Essential knowledge:

The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes knowledge of:

Food storage and packing requirements

Hazard analysis and critical control points (HACCP) requirements must be observed during the entire cook-freeze cycle

OHS, infection control and hygiene regulations

Principles and methods of food preparation

Temperature specifications for the maintenance of food safety and quality

Use of cook-freeze production equipment

Essential skills:

It is critical that the candidate demonstrate the ability to

Demonstrate compliance with food safety and Hazard Analysis and Critical Control Points (HACCP) requirements during entire cook-freeze production and delivery process

In addition, the candidate must be able to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes the ability to:

Apply problem solving skills - the ability to use available resources and prioritise workload

Demonstrate manual handling of food

Follow detailed and specific food handling and production procedures

Perform temperature checks and recording

Use literacy, numeracy and oral communication skills required to fulfil the position in a safe manner as specified by the health care facility

The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.

This unit applies to all catering operations where a cook-freeze system is used and includes production ad receiving/finishing kitchens in::

Various institutions including residential care facilities and hospitals

Cafeteria/kiosks/canteens/cafes/and fast food shops

Events or function catering

Private catering

Meals-on-wheels

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 
Quickly move stock to freezer storage 
Do not leave freezer doors open for extended periods of time 
Check and record freezer temperatures according to health standard requirements 
Report departure from established standards concerning the receipt of goods, temperature checks and stack quality 
Rotate stock on a 'first in, first out' basis 
Discard expired stock 
Check raw food and ingredients for potential deterioration prior to preparation 
Prepare and cook food according to quality control requirements and food standards for cook-freeze operations 
Portion and pack food or place in correct containers for freezing 
Freeze food according to appropriate food safety standards 
Place additional product in freezing unit after the freezing cycle is complete 
Safely relocate food items to a deep-freeze store 
Label frozen food items according to food standards and codes of practice 
Monitor storage temperatures 
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 c within 24 hours 
Safely transport or move to point of service while maintaining correct temperatures 
Pre-heat oven to meet temperature standards 
Prepare product for re-heating 
Space trays to allow air flow 
Use re-heating 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 re-heating of non-relaxed food in emergencies according to established procedures of the food service 
Transfer re-heated food to heated bain marie 
Maintain temperature at 70 degrees C 
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

HLTFS203C - Apply cook-freeze 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

HLTFS203C - Apply cook-freeze 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: