Elements and Performance Criteria
- Select product to cook
- Appropriate PPE is worn.
- Seafood to be cooked to order is identified and assessed for suitability and stored correctly until required.
- Fresh or thawed product selected to be cooked is handled with care to ensure it is not physically damaged.
- Product identified as unsuitable is set aside and reported to the appropriate person.
- Temperature of product awaiting cooking is maintained within the required range to ensure conformity with food safety regulations.
- Ingredients required for cooking are identified and stored correctly until required.
- Equipment and power sources are operated safety and effectively as required by the enterprise.
- Commercial cooking oil/fat is used safely and within approved temperature range.
- Pre-cook product
- Batters, crumbs and other seafood coatings are prepared and stored.
- Product is pre-cooked and stored at the appropriate temperature to ensure conformity with food regulations.
- Pre-cooked product is stored in cool rooms or refrigerated counter units in the appropriate place to ensure no cross-contamination occurs, and conformity with food regulations.
- Cook and sell product to order
- Clean facilities
- Cooking equipment and preparation area are kept clean during operation.
- When cooking operations are closed, cooking equipment is cleaned.
- Cleaning equipment and cleaning chemicals are used correctly.
- Cooking oil/fat is filtered to ensure conformity with food regulations, and disposal follows ESD procedures.