Assessor Resource

CHCAC316D
Provide food services

Assessment tool

Version 1.0
Issue Date: March 2024


This unit supports the implementation of national and state food safety legislation and regulations and is based on the national Food Safety Guideline Units of competency

This unit describes the knowledge and skills required by the worker to apply basic food safety practices including personal hygiene and conduct when working in a food service environment in a residential setting

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)

Prerequisites

Not Applicable


Employability Skills

This unit contains Employability Skills




Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

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 unit of competency:

The individual being assessed must provide evidence of specified essential knowledge as well as skills

Assessment of this unit must occur in a real or simulated workplace

Such an environment must provide a typical range of food handling and related food safety requirements that would normally be found in a food handling business

The assessment process must provide the opportunity for the person being assessed to demonstrate basic food safety practices consistent with those required by the food safety program and/or procedures and consistent with food safety legislation/regulations

The specific assessment context will be defined by the workplace

Where, for reasons of safety, space, or access to equipment and resources, assessment takes place away from the workplace, the assessment environment should represent workplace conditions as closely as possible

The competencies described need to be assessed over time and events, under normal workplace conditions

Assessment should not require a higher level of communication competency than that required by work responsibilities

Access and equity considerations:

All workers in community services should be aware of access, equity and human rights 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 issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on 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 Aboriginal and/or Torres Strait Islander clients and communities

Context of and specific resources for assessment:

This unit can be assessed independently, however holistic assessment practice with other community services units of competency is encouraged

Resources required for assessment include access to:

appropriate workplace where assessment can take place

relevant organisation policy, protocols and procedures

equipment and resources normally used in the workplace

Method of assessment may include:

Observation in the workplace

Written assignments/projects

Case study and scenario analysis

Questioning

Role play simulation


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)


Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

This describes the essential skills and knowledge and their level required for this unit.

Essential knowledge:

The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

These include knowledge of:

Appropriate bandages and dressings to be used when undertaking food handling

Clothing and footwear requirements for working in and/or moving between food handling areas

Legal responsibilities relating to personal hygiene practices and the reporting of illness as required by the food safety program
At a minimum this must meet the requirements of Food Safety Standard 3.2.2 and/or state legislation/regulations
It may also include restrictions on wearing of jewellery and other adornments such as nail polish

Personal clothing maintenance, laundering and storage requirements

Possible consequences of not following these procedures

Responsibilities for maintaining the work area in a clean and tidy state

Suitable standard for materials, equipment and utensils used in the food handling area

The food safety requirements and procedures related to own work. These depend on the nature of food handled and food handling responsibilities

Use and storage of cleaning equipment as required to carry out own work responsibility

Waste collection, recycling and handling procedures relevant to own work responsibilities

Essential skills:

It is critical that the candidate demonstrate the ability to:

Carry out work responsibilities to meet the requirements of the food safety program relating to own work

Handle and dispose of recalled or contaminated food, waste and recyclable material according to food safety program where this is part of work responsibility

Handle, clean and store equipment, utensils, packaging materials and similar items according to the requirements of the food safety program

Identify and correct or report situations or procedures that do not meet the requirements of the food safety program

Identify and report signs of pest infestation according to the food safety program

Locate and follow workplace information relating to food safety responsibilities

Maintain personal hygiene consistent with the food safety program

Maintain the work area in a clean and tidy state

Monitor own work and implement any controls as required by the food safety program

Report health conditions and illness as appropriate according to the food safety program

Take into account opportunities to address waste minimisation, environmental responsibility and sustainable practice issues

Take necessary precautions when moving around the workplace and/or from one task to another to maintain food safety

Wear and maintain appropriate clothing / footwear as required by work tasks and consistent with the requirements of the food safety program

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 Range Statement provides further advice to interpret the scope and context of this unit of competency
It assumes:

A food safety program systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food business
It identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met and information to be recorded
The food safety program must comply with relevant national, state and industry legislation/regulations
For the purpose of applying this guideline unit of competency in circumstances where formal food safety programs are not a legal requirement; the term can be understood to cover the same detail as would be covered by a food safety program
Where a business has not identified food safety hazards, determined where and how these hazards are to be controlled and how controls are to be monitored, this guideline unit of competency would not apply

Procedures outlining food safety responsibilities may be provided in formats to suit the workplace such as written, verbal, diagrams and electronic advice

Food handling refers to basic handling and inspection, preparation, cooking, cooling, processing, display, packaging, storage and transportation

Responsibility for maintaining food safety relates to own tasks and responsibilities and is based on implementing the food safety program as established for the workplace

Products/materials handled and stored can include raw materials, ingredients, consumables, part-processed product, finished product and cleaning materials

continued ...

Further advice to interpret the scope and context of this unit of competency (contd):

Minimum personal hygiene requirements are specified by the food safety program
At a minimum this must meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state legislation/regulations

Appropriate clothing and footwear depends on work requirements
It should be designed to ensure that the body and clothing itself, does not contaminate food or surfaces likely to come into contact with food
Examples of clothing designed to prevent contamination by the body include hair nets, beard snoods and gloves

Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Carry out food handling according to the food safety program 
Identify and report processes or practices which are not consistent with the food safety program 
Take corrective action within the level of responsibility, according to the food safety program 
Maintain the workplace in a clean and tidy order to meet workplace standards 
Ensure personal hygiene meets the requirements of the food safety program 
Report health conditions and/or illness as required by the food safety program 
Wear clothing and footwear appropriate for food handling task and to meet requirements of the food safety program 
Ensure storage area is kept free from contaminants 
Receive and check food deliveries against organisation records 
Transport food safely and hygienically 
Ensure selected food storage environments are appropriate to specific food type 
Maintain appropriate environmental conditions for specific food types 
Prior to meal delivery, check each meal against appropriate documentation 
Reheat meals, if required, according to food regulations 
Complete meal tray assembly and check for accuracy according to established routines and procedures 
Prepare beverage utensils for use 
Deliver meals and/or beverages and leave in the appropriate place for client within the designated timeframe 
Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages 
Refill water jugs to address specific client requirements according to established policy and procedure 
Check room numbers, bed numbers and client name against appropriate documentation 
Assist client to sit up if required, in accordance with organisation policy and under the direction of an appropriate health professional 
Collect trays and all utensils after client has finished eating 
Check tray for foreign objects and stack safely on trolley 
Return dirty beverage utensils for cleaning 
Maintain stock of clean beverage utensils 
Collect empty water jugs 
Depending upon the scope of the work role, report insufficient food or fluid intake to the appropriate personnel according to enterprise procedures 
Seek client feedback on general acceptance/ satisfaction with meals and report to appropriate personnel according to enterprise procedures 
Identify a range of foods to meet the nutritional needs of the client groups 
Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage 
Prepare appropriate meals for specific client groups in an appetising and attractive manner 
Modify food texture to meet the needs of client groups and to meet enterprise standards 
Serve/plate meals appropriate to the setting, using appropriate portion control equipment as required 
Evaluate meals against organisation standards 

Forms

Assessment Cover Sheet

CHCAC316D - Provide food services
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

CHCAC316D - Provide food services

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: