Unit of competency Outline

Date retreived
22/07/2026 1:13 PM AWST

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Rethermalise chilled and frozen foods

Rethermalise chilled and frozen foods

Unit of competency
National Code
SITHCCC206
State Code
WF619
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
18/01/2013
View on TGA
State Implementation and Classification
Approved Date
31/05/2013
Field of Education
110109 - Cookery
Original Release Date
31/05/2013
Nominal Hours
20
Description
This unit describes the performance outcomes, skills and knowledge required to safely rethermalise bulk amounts of precooked food which has been chilled or frozen. It requires the ability to select, thaw, reheat, and present precooked food items according to food safety procedures and standards.
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 stock rotation requirements and labelling.
  • 1.3 Check precooked foods for spoilage or contamination prior to preparation.
  • 1.4 Safely dispose of spoilt stock within scope of responsibility and report losses to supervisors.
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 to permit air circulation.
  • 2.3 Thaw product to 0–4 degrees Celsius within 24 hours.
  • 2.4 Transfer food to the point of production and service, maintaining correct temperatures.
3. Reheat precooked food items.
  • 3.1 Preheat oven to required temperature food safety procedures and standards.
  • 3.2 Select and load cooking trays and containers appropriate for the oven type and loading procedures.
  • 3.3 Space reheating trays and containers to allow air flow.
  • 3.4 Use appropriate methods to reheat precooked food items according to cooking instructions, food safety procedures and standards.
  • 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.
  • 3.7 Reheat fully frozen food only in emergency supply shortage circumstances.
4. Maintain, portion, present and serve reheated food.
  • 4.1 Transfer reheated food safely to heated bain marie.
  • 4.2 Maintain food temperature at 70 degrees Celsius.
  • 4.3 Minimise warm holdings.
  • 4.4 Evaluate the food items against quality indicators for rethermalised food and make adjustments before serving.
  • 4.5 Portion food items to minimise waste and maximise yield and profitability of food.
  • 4.6 Plate food items with accompaniments and garnishes appropriate for the food item.
  • 4.7 Visually evaluate dishes and adjust presentation.
  • 4.8 Serve or deliver food items at temperatures that comply with food safety procedures and standards.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included.
Food production requirements may include:
deadlines
portion control
quantities to be produced
special customer requests
special dietary requirements
standard menu items.
Foods may include:
bulk foods
entire meals
individual food items
mealsonwheels
plated meals
sousvide products
takeaway meals.
Appropriate methods to thaw frozen food items may include use of:
chillers
coolrooms
refrigerators.
Appropriate methods to reheat precooked food items include:
combi ovens
combi-steamer
infrared radiation
kettle
lowheat convection
microwave
water bath.
Temperature checks are conducted on a range of foods, including:
raw foods
ingredients
cold, frozen or reheated foods or ingredients.
To adjust presentation may involve:
changing accompaniments and garnishes to maximise eye appeal:
balance
colour
contrast
changing plated food for practicality of:
customer consumption
service
wiping drips or spills.
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment

Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the ability to:
safely rethermalise bulk amounts of precooked food which has been chilled or frozen
prepare and rethermalise a variety of food items to meet multiple and diverse food service requirements
integrate knowledge of the:
food safety procedures for thawing, rethermalising and maintaining reheated food items
methods and temperature specifications for thawing, rethermalising and maintaining reheated food items
produce meals containing rethermalised food items for multiple customers within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure use of:
an operational commercial kitchen with the fixtures, large and small equipment and workplace documentation defined in the Assessment
Guidelines; this can be a:
real industry workplace
simulated industry environment such as a training kitchen servicing customers
industryrealistic ratios of kitchen staff to customers
food preparation lists
a variety of chilled and frozen precooked food items in bulk amounts.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the individual preparing for and rethermalising a range of precooked chilled or frozen food items
evaluation of the taste and visual appeal of dishes produced by the individual
projects that allow assessment of the individual’s ability to produce a bulk amount of rethermalised foods on a set menu for an event,
function or meeting within designated deadlines
written or oral questioning to assess knowledge of:
characteristics and uses of different precooked food types
food safety procedures
rethermalisation methods
temperature specifications
review of portfolios of evidence and thirdparty workplace reports of onthejob performance by the individual.
Guidance information for assessment
The assessor should design integrated assessment activities to holistically assess this unit with other units relevant to the industry sector, workplace and job role, for example:
BSBSUS201A Participate in environmentally sustainable work practices
BSBWOR202A Organise and complete daily work activities
BSBWOR203B Work effectively with others
SITHCCC307 Prepare food to meet special dietary requirements
SITXFSA201 Participate in safe food handling practices
SITXFSA202 Transport and store food
TLIE1005A Carry out basic workplace calculations.
Replaced By
State Code National Code Title Type
AWR98 SITHCCC010 Re-thermalise chilled and frozen foods Unit of competency