Unit of competency Outline
Date retreived
23/07/2026 11:28 PM AWST
23/07/2026 11:28 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 processes
Apply cook-freeze processes
Unit of competency
National Code
HLTFS203C
HLTFS203C
State Code
D8253
D8253
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
22/07/2011
Field of Education
110109 - Cookery
Original Release Date
22/07/2011
Nominal Hours
90
Description
DescriptorThis unit of competency describes the skills and knowledge required for the planned process of food preparation - cooking, freezing, storing, thawing and re-heating food to ensure microbiological safety and palatability
Notes
Elements and Performance Criteria
1. Ensure goods are received and stored 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 Quickly move stock to freezer storage
- 1.4 Do not leave freezer doors open for extended periods of time
- 1.5 Check and record freezer temperatures according to health standard requirements
- 1.6 Report departure from established standards concerning the receipt of goods, temperature checks and stack quality
- 1.7 Rotate stock on a 'first in, first out' basis
- 1.8 Discard expired stock
2. Prepare and cook food to meet industry safety standards
- 2.1 Check raw food and ingredients for potential deterioration prior to preparation
- 2.2 Prepare and cook food according to quality control requirements and food standards for cook-freeze operations
- 2.3 Portion and pack food or place in correct containers for freezing
3. Freeze cooked food
- 3.1 Freeze food according to appropriate food safety standards
- 3.2 Place additional product in freezing unit after the freezing cycle is complete
4. Store frozen food
- 4.1 Safely relocate food items to a deep-freeze store
- 4.2 Label frozen food items according to food standards and codes of practice
- 4.3 Monitor storage temperatures
5. Prepare frozen food for reheating
- 5.1 Remove required items from freezer and place in chiller according to established procedures of the food service
- 5.2 Space trays to permit air circulation
- 5.3 Relax product to 0-4 degrees c within 24 hours
- 5.4 Safely transport or move to point of service while maintaining correct temperatures
6. Reheat food product
- 6.1 Pre-heat oven to meet temperature standards
- 6.2 Prepare product for re-heating
- 6.3 Space trays to allow air flow
- 6.4 Use re-heating times according to manufacturer's recommendations, oven type, loading procedures and other established procedures for the food service
- 6.5 Check and record product temperature
- 6.6 Clean thermometers between checking each item
- 6.7 Undertake re-heating of non-relaxed food in emergencies according to established procedures of the food service
7. Serve re-heated food
- 7.1 Transfer re-heated food to heated bain marie
- 7.2 Maintain temperature at 70 degrees C
- 7.3 Minimise warm holdings
- 7.4 Maintain portion control
- 7.5 Serve or deliver the meal at a temperature that complies with food safety standards and policy of the food service
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. Add any 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.
This unit applies to all catering operations where a cook-freeze system is used and includes production ad receiving/finishing kitchens in::
Various institutions including residential care facilities and hospitals
Cafeteria/kiosks/canteens/cafes/and fast food shops
Events or function catering
Private catering
Meals-on-wheels
The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any 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.
This unit applies to all catering operations where a cook-freeze system is used and includes production ad receiving/finishing kitchens in::
Various institutions including residential care facilities and hospitals
Cafeteria/kiosks/canteens/cafes/and fast food shops
Events or function catering
Private catering
Meals-on-wheels
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 this competency unit:
The individual being assessed must provide evidence of specified essential knowledge as well as skills
Observation of workplace performance is essential for assessment of this unit
Consistency of performance should be demonstrated over the required range of workplace situations
Observance of food safety and Hazard Analysis and Critical Control Points (HACCP) requirements during entire cook-freeze production and delivery process
Context of and specific resources for assessment:
Assessment should replicate workplace conditions as far as possible
Simulations may be used to represent workplace conditions as closely as possible
Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible
Resources essential for assessment include:
procedure manuals of the food service operation
food safety and HACCP procedure manuals
manufacturer's manuals and recommendations for equipment used in kitchen
food packaging and storage requirements
Method of assessment
Observation in the work place (if possible)
Written assignments/projects
Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice
Questioning
Role play simulation
Formal appraisal systems
Supporting statement for supervisor(s)
Authenticated evidence of relevant work experience and/or formal training
Access and equity considerations:
All workers in the health industry should be aware of access and equity issues in relation to their own area of work
All workers should develop their ability to work in a culturally diverse environment
In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people
Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities
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 this competency unit:
The individual being assessed must provide evidence of specified essential knowledge as well as skills
Observation of workplace performance is essential for assessment of this unit
Consistency of performance should be demonstrated over the required range of workplace situations
Observance of food safety and Hazard Analysis and Critical Control Points (HACCP) requirements during entire cook-freeze production and delivery process
Context of and specific resources for assessment:
Assessment should replicate workplace conditions as far as possible
Simulations may be used to represent workplace conditions as closely as possible
Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible
Resources essential for assessment include:
procedure manuals of the food service operation
food safety and HACCP procedure manuals
manufacturer's manuals and recommendations for equipment used in kitchen
food packaging and storage requirements
Method of assessment
Observation in the work place (if possible)
Written assignments/projects
Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice
Questioning
Role play simulation
Formal appraisal systems
Supporting statement for supervisor(s)
Authenticated evidence of relevant work experience and/or formal training
Access and equity considerations:
All workers in the health industry should be aware of access and equity issues in relation to their own area of work
All workers should develop their ability to work in a culturally diverse environment
In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people
Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| C9259 | HLTFS203B | Apply cook-freeze processes | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| WD150 | HLTFS203D | Apply cook-freeze processes | Unit of competency |
