Unit of competency Outline
Date retreived
22/07/2026 1:27 AM AWST
22/07/2026 1:27 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Apply cook-chill production processes
Apply cook-chill production processes
Unit of competency
National Code
SITHCCC032A
SITHCCC032A
State Code
S6373
S6373
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
28/10/2008
Field of Education
110109 - Cookery
Original Release Date
28/10/2008
Nominal Hours
36
Description
This unit describes the performance outcomes, skills and knowledge required to apply the planned process of food preparation, cooking, chilling, storage and re-thermalisation of food by cook-chill. The unit applies to food production by cook-chill methods either in an enterprise workplace or in a centralised production kitchen.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Ensure goods received conform to appropriate food hygiene and health standards.
- 1.1 Determine temperatures of delivered goods by using temperature measuring devices and ensure that they are within specified tolerances.
- 1.2 Complete appropriate records according to enterprise practices and regulatory requirements.
- 1.3 Receive and check meats, dairy and perishables against requisition docket for quality and freshness as per enterprise specifications.
2 Prepare and cook food to safe industry standards.
- 2.1 Cook food to specified internal temperatures.
- 2.2 Keep microbiological and chemical changes within safe tolerances.
- 2.3 Maintain the quality of food consistently at the optimum level in terms of taste and appearance.
3 Chill cooked food.
- 3.1 Meet time and temperature standards for blast and water-bath chilling.
- 3.2 Ensure that food quality is maintained throughout the chilling process.
4 Store cooked food under refrigeration.
- 4.1 Meet time and temperature standards for storage.
- 4.2 Ensure that spoilage is minimised.
- 4.3 Store food dynamically (first in-first out).
- 4.4 Select appropriate containers for storage.
- 4.5 Ensure that labelling is correct and clear.
- 4.6 Monitor storage temperatures to ensure they are correct.
5 Distribute cook-chill products.
- 5.1 Where necessary, transport food from production kitchen to outlets by refrigerated transport or insulated containers.
- 5.2 Maintain safe handling of food throughout the distribution cycle.
- 5.3 Check and record temperature levels at dispatch and receiving.
- 5.4 Observe requirements of hazard analysis and critical control points (HACCP) or other food safety program during the entire cook-chill cycle, including protecting food from the temperature danger zone.
6 Re-thermalise (reheat) cook-chill food products.
- 6.1 Execute re-thermalisation of food to standard guidelines using appropriate methods.
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. Bold italicised wording in the performance criteria is detailed below.
Foods to be produced by cook-chill methods and re-thermalised may consist of entire meals or individual items according to enterprise requirements, including:
bulk foods
plated meals
sous-vide products
meals-on-wheels
takeaway meals.
Appropriate methodsfor re-thermalisation may include:
low-heat convection
infra-red radiation
microwaving
water bath
kettle heating
using combi ovens.
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 in the performance criteria is detailed below.
Foods to be produced by cook-chill methods and re-thermalised may consist of entire meals or individual items according to enterprise requirements, including:
bulk foods
plated meals
sous-vide products
meals-on-wheels
takeaway meals.
Appropriate methodsfor re-thermalisation may include:
low-heat convection
infra-red radiation
microwaving
water bath
kettle heating
using combi ovens.
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 competency
Evidence of the following is essential:
a variety of food items must be produced
observance of HACCP or other food safety program requirements during the entire cook-chill cycle
ability to operate a cook-chill system and equipment
ability to produce, package, label and store food items prepared
production of multiple cook-chill food items to meet differing needs
preparation of cook-chill food items within typical work time constraints
knowledge of OHS and food hygiene regulations.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills using suitable cook-chill equipment and authentic food items, including:
pasteurising equipment
packaging material
suitable refrigerated storage area
chilling equipment, such as blast chiller or ice slurry tumbler
vacuum sealing equipment
pH tester
thermocouple chilling equipment
commercial re-thermalisation equipment, such as combi-steamer
fixed and hand-held cooking equipment.
Methods 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 candidate using cook-chill equipment
sampling of cook-chill items prepared by the candidate
written or oral questions to test knowledge of suitable items for cook-chill systems, hygiene issues related to cook-chill systems and specifications and procedures for cook-chill
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITXFSA003A Transport and store food in a safe and hygienic manner.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
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 competency
Evidence of the following is essential:
a variety of food items must be produced
observance of HACCP or other food safety program requirements during the entire cook-chill cycle
ability to operate a cook-chill system and equipment
ability to produce, package, label and store food items prepared
production of multiple cook-chill food items to meet differing needs
preparation of cook-chill food items within typical work time constraints
knowledge of OHS and food hygiene regulations.
Context of and specific resources for assessment
Assessment must ensure:
demonstration of skills using suitable cook-chill equipment and authentic food items, including:
pasteurising equipment
packaging material
suitable refrigerated storage area
chilling equipment, such as blast chiller or ice slurry tumbler
vacuum sealing equipment
pH tester
thermocouple chilling equipment
commercial re-thermalisation equipment, such as combi-steamer
fixed and hand-held cooking equipment.
Methods 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 candidate using cook-chill equipment
sampling of cook-chill items prepared by the candidate
written or oral questions to test knowledge of suitable items for cook-chill systems, hygiene issues related to cook-chill systems and specifications and procedures for cook-chill
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SITXFSA003A Transport and store food in a safe and hygienic manner.
Assessing employability skills
Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.
Employability skills embedded in this unit should be assessed holistically with other relevant units that make up the skill set or qualification and in the context of the job role.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E2043 | THHBCAT05B | Apply cook-chill production processes | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J052 | HLT21212 | Certificate II in Health Support Services | Qualification |