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