Unit of competency Outline

Date retreived
22/07/2026 3:03 PM AWST

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Apply cook-freeze and reheating processes

Apply cook-freeze and reheating processes

Unit of competency
National Code
HLTFSE009
State Code
AVZ74
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
08/12/2015
View on TGA
State Implementation and Classification
Approved Date
22/06/2016
Field of Education
110109 - Cookery
Original Release Date
22/06/2016
Nominal Hours
25
Description
This unit describes the skills and knowledge required to freeze, thaw and reheat food to ensure microbiological safety and palatability.This unit applies to food services staff who work under supervision. The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Notes
Elements and Performance Criteria
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
No information
No information
Replaces
State Code National Code Title Type
WD150 HLTFS203D Apply cook-freeze processes Unit of competency