critical control points in food production where food hazards must be controlled

Elements describe the essential outcomes of a unit of competency.

Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide.

1. Plan food production requirements.

1.1 Determine food production requirements .

1.2 Choose food production processes  to ensure nutritional value, quality and structure of foods.

1.3 Select the appropriate in-house food production system to meet food production requirements.

1.4 Select and collate standard recipes for use of food production personnel.

1.5 Prepare a work flow schedule and mise en place plan for food production  according to menu and food volume requirements.

1.6 Develop food preparation lists for use of food production personnel .

2. Organise availability of supplies for food production period.

2.1 Calculate required food supplies for the food production period .

2.2 Check stores for availability and quantity of required stocks.

2.3 Order or purchase  additional stock.

3. Coordinate kitchen operations.

3.1 Supervise food production processes to ensure food safety.

3.2 Oversee and adjust kitchen work flow to maximise teamwork and efficiency.

3.3 Control the production sequence of food items to enable smooth work flow and minimise delays.

4. Monitor the quality of kitchen outputs.

4.1 Monitor kitchen work processes at all stages of preparation and cooking to ensure the quality of food items.

4.2 Check  that items match recipes and menu descriptions.

4.3 Ensure that food items are of consistent quality  and meet organisational standards.

4.4 Conduct final check on food items before they are served, stored or despatched from the kitchen.

4.5 Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards.

4.6 Supervise the safe storage of food.

This section describes the skills and knowledge required for this unit.

Required skills 

• communication skills to provide clear written and verbal instructions to food production personnel
• critical thinking skills to analyse food production requirements and develop comprehensive operational plans to meet those needs
• literacy skills to:

• read and interpret recipes, menus and stock control documents
• write comprehensive yet easily accessible work flow schedules, mise en place plans and food preparation lists

• numeracy skills to:

• calculate required food supplies for the volume of food production
• determine timings for the production sequence of various food items

• planning and organising skills to efficiently sequence the stages of food preparation and production for a whole of kitchen operation
• problem-solving skills to:

• identify breakdowns in kitchen work flow and adjust to maximise efficiency
• recognise deficiencies in the quality of food and make adjustments to ensure a quality product

• self-management skills to take responsibility for kitchen management and quality outputs
• teamwork skills to coordinate a team of food production personnel and delegate work within a team
• technology skills to operate a food production system for commercial kitchens.

Required knowledge 

• for various types of hospitality and catering organisations and the organisation in particular:

• comprehensive details of all food production processes for:

• receiving
• mise en place
• preparing or cooking
• post-cooking storage
• reconstitution
• re-thermalisation
• serving

• critical control points in food production where food hazards must be controlled
• menus and recipes for different food items
• indicators of quality food products:

• appearance and eye appeal
• colour
• consistency
• moisture content
• mouth feel and eating properties
• plate presentation
• portion size
• shape
• taste
• texture
• use of designated, decorations, garnishes and sauces

• types of food production systems and their characteristics for different production methods:

• bulk cooking
• cook–chill
• cook–freeze
• fresh cook

• a range of formats for and inclusions of:

• kitchen workflow schedules
• mise en place plans
• food preparation lists.