Unit of competency Outline

Date retreived
24/07/2026 12:16 AM AWST

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Re-thermalise chilled and frozen foods

Re-thermalise chilled and frozen foods

Unit of competency
National Code
SITHCCC033
State Code
ODZ86
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
10/06/2022
View on TGA
State Implementation and Classification
Approved Date
18/10/2022
Field of Education
110111 - Food Hygiene
Original Release Date
18/10/2022
Nominal Hours
25
Description
This unit describes the performance outcomes, skills and knowledge required to safely re-thermalise bulk amounts of pre-cooked food which has been chilled or frozen. It requires the ability to select, thaw, reheat, and present pre-cooked food items according to food safety procedures and standards.Foods may be entire meals or individual items. This unit applies to workers in hospitality and catering organisations which prepare and serve pre-cooked food that has been chilled or frozen. These organisations include hotels, restaurants, educational institutions, correctional centres, health establishments, defence forces, cafeterias, kiosks, cafes, canteens, fast food outlets, residential caterers, meals-on-wheels services, in-flight and other transport caterers, and event and function caterers.The unit applies to individuals who work with very little independence and under close supervision and guidance of more senior chefs. They follow predefined organisational procedures and report any discrepancies to a higher level staff member for action. This includes catering assistants, fast food and other cooks.The skills in this qualification must be applied in accordance with Commonwealth and State or Territory legislation, Australian standards and industry codes of practice.No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1. Select frozen and chilled foods.
  • 1.1. Confirm food production requirements from food preparation list.
  • 1.2. Identify and select chilled and frozen food items from storage according to recipe needs and stock rotation requirements.
  • 1.3. Check pre-cooked foods for spoilage or contamination prior to preparation.
  • 1.4. Dispose of spoilt stock within scope of responsibility and report losses to supervisor.
2. Prepare chilled and frozen food for reheating.
  • 2.1. Use appropriate methods to thaw chilled and frozen foods according to food safety procedures and standards.
  • 2.2. Space trays and containers to allow air flow.
  • 2.3. Meet time and temperature standards when thawing products.
  • 2.4. Transfer food to the point of production and service, maintaining correct temperatures.
3. Reheat pre-cooked food items.
  • 3.1. Prepare kitchen equipment for reheating food items.
  • 3.2. Select and load trays and containers appropriate for the equipment type and loading procedures.
  • 3.3. Space reheating trays and containers to allow air flow.
  • 3.4. Use appropriate methods and equipment to reheat pre-cooked food items according to cooking instructions, food safety procedures and standards, and manufacturer instructions.
  • 3.5. Check and record food temperature according to food safety procedures and standards.
  • 3.6. Clean thermometers between temperature checks of each food item.
4. Maintain, portion, present and serve reheated food.
  • 4.1. Transfer reheated food safely to heated bain marie or service-ware.
  • 4.2. Maintain food temperature during preparation according to food safety requirements.
  • 4.3. Evaluate food items against quality indicators for re-thermalised food and adjust before serving as required.
  • 4.4. Portion food items to minimise waste and maximise yield and profitability.
  • 4.5. Plate food items with appropriate accompaniments and garnishes according to standard recipes.
  • 4.6. Visually evaluate dishes and adjust presentation.
  • 4.7. Serve or deliver food items at temperatures that comply with food safety procedures and standards.
  • 4.8. Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.
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Replaces
State Code National Code Title Type
AWR98 SITHCCC010 Re-thermalise chilled and frozen foods Unit of competency