Unit of competency Outline
Date retreived
21/07/2026 11:29 PM AWST
21/07/2026 11:29 PM 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-freeze production processes
Apply cook-freeze production processes
Unit of competency
National Code
SITHCCC034A
SITHCCC034A
State Code
S6375
S6375
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
90
Description
This unit describes the performance outcomes, skills and knowledge required to apply the process of cook-freeze food production, and covers receipt of goods, cooking, freezing, storing, thawing and reheating food to ensure microbiological safety and palatability. This unit is equivalent to the unit HLTFS3A Apply cook-freeze production processes, contained within the Health Training Package.The unit may be customised to suit enterprise-specific production processes or centralised operations and to cover specific needs. For example, a food production kitchen may not freeze cooked food and its scope of operation may involve receiving precooked and frozen food for storage, preparation, plating and distribution.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Notes
Elements and Performance Criteria
1 Receive and store goods according to appropriate food hygiene and health standards.
- 1.1 Check delivered goods to ensure correct quantities and acceptable use-by dates.
- 1.2 Conduct temperature checks on delivered goods by using temperature measuring devices correctly and ensuring that they are within specified tolerances.
- 1.3 Record temperature check results according to enterprise procedures.
- 1.4 Move stock quickly to freezer storage, ensuring that freezer doors are not left open for extended periods of time.
2 Prepare and cook food to meet industry safety standards.
- 2.1 Check to ensure raw food and ingredients are not spoilt or contaminated prior to preparation.
- 2.2 Prepare and cook foods according to quality control requirements and food standards for cook-freeze operations.
- 2.3 Portion and package food following required procedures, including correct time and temperature and using correct containers for freezing where necessary.
3 Freeze cooked food.
- 3.1 Freeze food according to appropriate food safety standards.
- 3.2 Freeze food in batches, according to enterprise procedures, allowing each freezing cycle to be completed.
4 Store frozen food.
- 4.1 Label frozen food items according to relevant food standards and codes of practice.
- 4.2 Place food items in appropriate storage once the freezing cycle and labelling is complete.
- 4.3 Monitor and record storage temperatures accurately.
5 Prepare frozen food for reheating.
- 5.1 Remove required food items from the freezer and allow to thaw according to enterprise procedures and food safety requirements.
- 5.2 Space trays to permit air circulation.
- 5.3 Thaw product to 0-4 degrees Celsius within 24 hours.
- 5.4 Transport food safely to the point of production and service, maintaining correct temperatures.
6 Reheat food product.
- 6.1 Preheat oven to required temperature according to enterprise procedures and food safety standards.
- 6.2 Prepare food product for reheating appropriately.
- 6.3 Space reheating containers to allow air flow.
- 6.4 Reheat using appropriate methods according to manufacturer recommendations, oven type, loading procedures and other established procedures of the enterprise and food safety standards.
- 6.5 Check and record product temperature according to enterprise procedures and food safety standards.
- 6.6 Clean thermometers between temperature checks of each food item.
- 6.7 Reheat fully frozen food where required in emergencies, according to enterprise procedures and food safety standards.
7 Maintain and serve reheated food.
- 7.1 Transfer reheated food safely to heated bain marie.
- 7.2 Maintain food temperature at 70 degrees Celsius.
- 7.3 Minimise warm holdings.
- 7.4 Follow portion control and serving procedures of the enterprise.
- 7.5 Serve or deliver food items at temperatures that comply with food safety standards, enterprise policy and client preferences.
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.
Temperature checks must be conducted on a range of foods, including:
raw foods
ingredients
cold, frozen or reheated foods or ingredients.
Foods to be produced by cook-freeze methods 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 storage may include:
temperature
stock rotation
shelf life
food safety
impact on product quality
protection from contamination and spoilage.
Appropriate methods for thawing frozen food items may include use of:
chillers
coolrooms
refrigerators.
Appropriate methods for reheating may include:
low-heat convection
infra-red radiation
microwave
water bath
kettle
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.
Temperature checks must be conducted on a range of foods, including:
raw foods
ingredients
cold, frozen or reheated foods or ingredients.
Foods to be produced by cook-freeze methods 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 storage may include:
temperature
stock rotation
shelf life
food safety
impact on product quality
protection from contamination and spoilage.
Appropriate methods for thawing frozen food items may include use of:
chillers
coolrooms
refrigerators.
Appropriate methods for reheating may include:
low-heat convection
infra-red radiation
microwave
water bath
kettle
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
production of multiple cook-freeze food items to meet differing needs
observance of HACCP or other food safety program requirements during the entire cook-freeze cycle
ability to operate a cook-freeze system and equipment
ability to produce, package, store, re-thermalise and serve food items prepared within a cook-freeze system
OHS and food hygiene regulations
preparation of cook-freeze food items within typical work time constraints.
Context of and specific resources for assessment
Assessment must ensure demonstration of skills using industry-current cook-freeze 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 preparing and cooking cook-freeze food items
sampling of food items prepared, processed, packaged, frozen and re-thermalised by the candidate
written or oral questions to test knowledge of suitable items for cook-freeze systems and hygiene issues related to cook-freeze systems
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
production of multiple cook-freeze food items to meet differing needs
observance of HACCP or other food safety program requirements during the entire cook-freeze cycle
ability to operate a cook-freeze system and equipment
ability to produce, package, store, re-thermalise and serve food items prepared within a cook-freeze system
OHS and food hygiene regulations
preparation of cook-freeze food items within typical work time constraints.
Context of and specific resources for assessment
Assessment must ensure demonstration of skills using industry-current cook-freeze 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 preparing and cooking cook-freeze food items
sampling of food items prepared, processed, packaged, frozen and re-thermalised by the candidate
written or oral questions to test knowledge of suitable items for cook-freeze systems and hygiene issues related to cook-freeze systems
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 |
|---|---|---|---|
| E2045 | THHBCAT07A | Apply cook-freeze production processes | Unit of competency |
