2 Ensure that the equipment (including waste containers) is clean, (c) joints or whole birds appropriate for the task, undamaged, where it should be and switched (d) vegetables or fruits on ready for use (e) vegetable dishes 3 Check that the food meets the dish, food safety and your workplace (f) fish dishes standard regarding quality, quantity and cooking requirements (g) sauces or soups 4 Deal correctly with any food that does not meet requirements (h) egg dishes 5 Portion, pack and cover food correctly (i) pasta dishes 6 Blast-chill food, seal and label it correctly (j) desserts 7 Monitor and record food temperatures accurately and according to food safety and your workplace requirements Evidence for the you must remaining points under ‘what 8 Transport containers to the appropriate storage areas in a safe and may be assessed through questioning or witness cover’ hygienic manner testimony. Store cook-chill food In addition, there should be performance evidence to 9 Store cook-chill items at the correct temperature and condition demonstrate that the candidate can deal with the following: 10 Follow stock rotation procedures correctly and use stock in date order 11 Maintain accurate records of food items that are received, stored and (k) problems with equipment issued (l) problems with food 12 Handle food items correctly so that they remain undamaged (m) problems with packaging 13 Monitor and record food and storage area temperatures accurately 14 Secure storage areas against unauthorised access 15 Report any problems that you identify promptly to the proper person Unit PPL2PRD5 (HL0W 04) Cook-Chill Food Performance criteria Evidence Evidence description Date reference What you must do 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15
2 Ensure that the equipment (including waste containers) is clean, appropriate for the task, undamaged, where it should be and switched on ready for use 3 Check that the food meets the dish, food safety and your workplace standard regarding quality, quantity and cooking requirements 4 Deal correctly with any food that does not meet requirements 5 Portion, pack and cover food correctly 6 Blast-chill food, seal and label it correctly 7 Monitor and record food temperatures accurately and according to food safety and your workplace requirements 8 Transport containers to the appropriate storage areas in a safe and hygienic manner Store cook-chill food 9 Store cook-chill items at the correct temperature and condition 10 Follow stock rotation procedures correctly and use stock in date order 11 Maintain accurate records of food items that are received, stored and issued 12 Handle food items correctly so that they remain undamaged 13 Monitor and record food and storage area temperatures accurately 14 Secure storage areas against unauthorised access 15 Report any problems that you identify promptly to the proper person (c) joints or whole birds (d) vegetables or fruits (e) vegetable dishes (f) fish dishes (g) sauces or soups (h) egg dishes (i) pasta dishes (j) desserts Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. In addition, there should be performance evidence to demonstrate that the candidate can deal with the following: (k) problems with equipment (l) problems with food (m) problems with packaging Unit PPL2PRD5 (HL0W 04) Cook-Chill Food Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15