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Evidence Guide: HLTFS203C - Apply cook-freeze 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

 

HLTFS203C - Apply cook-freeze processes

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

Ensure goods are received and stored 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. Quickly move stock to freezer storage
  4. Do not leave freezer doors open for extended periods of time
  5. Check and record freezer temperatures according to health standard requirements
  6. Report departure from established standards concerning the receipt of goods, temperature checks and stack quality
  7. Rotate stock on a 'first in, first out' basis
  8. 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:

 

 

 

 

 

 

 

Quickly move stock to freezer storage

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Do not leave freezer doors open for extended periods of time

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and record freezer temperatures according to health standard requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rotate stock on a 'first in, first out' basis

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Discard expired stock

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and cook food to meet industry safety standards

  1. Check raw food and ingredients for potential deterioration prior to preparation
  2. Prepare and cook food according to quality control requirements and food standards for cook-freeze operations
  3. Portion and pack food or place in correct containers for freezing
Check raw food and ingredients for potential deterioration prior to preparation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Portion and pack food or place in correct containers for freezing

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Freeze cooked food

  1. Freeze food according to appropriate food safety standards
  2. Place additional product in freezing unit after the freezing cycle is complete
Freeze food according to appropriate food safety standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place additional product in freezing unit after the freezing cycle is complete

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store frozen food

  1. Safely relocate food items to a deep-freeze store
  2. Label frozen food items according to food standards and codes of practice
  3. Monitor storage temperatures
Safely relocate food items to a deep-freeze store

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Label frozen food items according to food standards and codes of practice

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor storage temperatures

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 c within 24 hours
  4. Safely transport or move 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 c within 24 hours

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Safely transport or move 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 re-heating
  3. Space trays to allow air flow
  4. Use re-heating 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 re-heating 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 re-heating

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Space trays to allow air flow

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use re-heating 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 re-heating of non-relaxed food in emergencies according to established procedures of the food service

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Serve re-heated food

  1. Transfer re-heated food to heated bain marie
  2. Maintain temperature at 70 degrees C
  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 re-heated food to heated bain marie

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain temperature at 70 degrees C

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

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

Required Skills and Knowledge

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

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. 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