Assessor Resource

HLTAHA020
Support food services in menu and meal order processing

Assessment tool

Version 1.0
Issue Date: May 2019


This unit describes the skills and knowledge required to implement meal order systems, distribute and process general and therapeutic menus and meal orders, distribute food and monitor client satisfaction.

This unit applies to allied health assistants and should be performed under the direction and supervision (direct, indirect or remote) of a dietitian. Individuals will take responsibility for their own outputs and may participate in work teams. A range of well developed skills and some discretion and judgement is required of workers.

The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.

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



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.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes

The Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Distribute and collect general menus and/or meal orders for clients

1.1 Distribute menus to clients, or use meal order systems, according to established routines and procedures

1.2 Provide guidance to client, to ensure that meal choices are consistent with the individualised plan

1.3 Provide assistance to client with specific cultural and/or religious requirements in accordance with organisation guidelines and report any problems meeting these needs to supervisor immediately

1.4 Collect menus and/or meal orders and assist clients with placing orders and marking menus as appropriate in line with role

1.5 Distribute and collect menus for clients receiving diet or nutrition care according to established routines and procedures

1.6 Record and provide feedback regarding food preferences and consistently poor menu and/or meal choices to the appropriate person

2. Implement nutrition support services

2.1 Collate menus and meal orders, including orders for clients receiving diet therapy or nutrition support

2.2 Provide information to support the delivery of menu items chosen by the client, according to established routines and procedures

2.3 Check meal orders for accuracy against the individualised plan developed by a dietitian, or other health professional

2.4 Tally, collate and report menu items

3. Prepare and deliver nutrition supplements

3.1 Prepare, supply and deliver nutrition supplements according to organisation procedures and dietitian’s instructions

3.2 Discard out of date nutrition support items and information

3.3 Report any significant wastage to the appropriate personnel in accordance with role and organisation requirements

3.4 Maintain the workplace in a clean and tidy order to meet workplace standards

4. Comply with personal hygiene standards and food safety program

4.1 Prepare nutrition supplements and provide support services according to the food safety program

4.2 Identify and report processes and practices that are not consistent with the food safety program

4.3 Take corrective action according to the food safety program and within level of responsibility

4.4 Comply with personal hygiene requirements of the food safety program

4.5 Report health conditions and/or illness according to the food safety program

4.6 Wear clothing and footwear appropriate for food handling tasks and according to the food safety plan

5. Communicate changes in meal order, including meals for clients receiving diet therapy or nutrition support

5.1 Maintain knowledge of client admissions, transfers and discharges

5.2 Process meal orders for food services

5.3 Provide information to support the delivery of chosen menu items to the food service within the required time frame

6. Monitor client satisfaction with food services

6.1 Collect client satisfaction, using standard and validated tools

6.2 Regularly monitor overall levels and changes in client satisfaction

6.3 Provide feedback regarding overall levels and changes in levels of satisfaction to the appropriate person

6.4 Use relevant feedback from clients to revise menus

The candidate must show evidence of the ability to complete tasks outlined in elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be demonstrated evidence that the candidate has (under the direction of a dietitian):

distributed menus or used other systems with clients to collect meal orders, processed therapeutic meal orders and delivered food orders to at least 3 clients, 1 in a simulated environment and 2 in the workplace

prepared different nutritional supplements for at least 3 clients, 1 in a simulated environment and 2 in the workplace

performed the activities outlined in the performance criteria of this unit during a period of at least 120 hours of work

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 work role. This includes knowledge of:

Australian dietary guidelines

organisation policy and procedures in relation to:

infection control as it relates to the allied health assistant’s role in assisting with food services and menu and meal planning

food, nutrition and special food guidelines

other specific organisation policies or procedures, including supervisory and reporting protocols

safe food handling

inter-relationships between food services and nutrition services, dietary departments concerning menu and meal order processing procedures, food production and delivery schedules

range of menus, and menu items and different types of menu management systems

various cultural requirements in relation to food, relevant to the profile of the community served by the organisation

feedback processes or systems used within the organisation

legal and ethical considerations relevant to allied health:

privacy, confidentiality and disclosure

work health and safety:

manual handling including identification and control of manual task risk factors

All aspects of the performance evidence must have been demonstrated using simulation prior to being demonstrated in the workplace under direction and supervision (direct, indirect, remote) as determined by the dietitian.

The following conditions must be met for this unit:

use of suitable facilities, equipment and resources, including:

food safety and standards and procedures

manufacturers’ manuals and recommendations for equipment

relevant clothing and footwear

individualised plans and any relevant equipment outlined in the plan

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.


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.

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes

The Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Distribute and collect general menus and/or meal orders for clients

1.1 Distribute menus to clients, or use meal order systems, according to established routines and procedures

1.2 Provide guidance to client, to ensure that meal choices are consistent with the individualised plan

1.3 Provide assistance to client with specific cultural and/or religious requirements in accordance with organisation guidelines and report any problems meeting these needs to supervisor immediately

1.4 Collect menus and/or meal orders and assist clients with placing orders and marking menus as appropriate in line with role

1.5 Distribute and collect menus for clients receiving diet or nutrition care according to established routines and procedures

1.6 Record and provide feedback regarding food preferences and consistently poor menu and/or meal choices to the appropriate person

2. Implement nutrition support services

2.1 Collate menus and meal orders, including orders for clients receiving diet therapy or nutrition support

2.2 Provide information to support the delivery of menu items chosen by the client, according to established routines and procedures

2.3 Check meal orders for accuracy against the individualised plan developed by a dietitian, or other health professional

2.4 Tally, collate and report menu items

3. Prepare and deliver nutrition supplements

3.1 Prepare, supply and deliver nutrition supplements according to organisation procedures and dietitian’s instructions

3.2 Discard out of date nutrition support items and information

3.3 Report any significant wastage to the appropriate personnel in accordance with role and organisation requirements

3.4 Maintain the workplace in a clean and tidy order to meet workplace standards

4. Comply with personal hygiene standards and food safety program

4.1 Prepare nutrition supplements and provide support services according to the food safety program

4.2 Identify and report processes and practices that are not consistent with the food safety program

4.3 Take corrective action according to the food safety program and within level of responsibility

4.4 Comply with personal hygiene requirements of the food safety program

4.5 Report health conditions and/or illness according to the food safety program

4.6 Wear clothing and footwear appropriate for food handling tasks and according to the food safety plan

5. Communicate changes in meal order, including meals for clients receiving diet therapy or nutrition support

5.1 Maintain knowledge of client admissions, transfers and discharges

5.2 Process meal orders for food services

5.3 Provide information to support the delivery of chosen menu items to the food service within the required time frame

6. Monitor client satisfaction with food services

6.1 Collect client satisfaction, using standard and validated tools

6.2 Regularly monitor overall levels and changes in client satisfaction

6.3 Provide feedback regarding overall levels and changes in levels of satisfaction to the appropriate person

6.4 Use relevant feedback from clients to revise menus

The candidate must show evidence of the ability to complete tasks outlined in elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be demonstrated evidence that the candidate has (under the direction of a dietitian):

distributed menus or used other systems with clients to collect meal orders, processed therapeutic meal orders and delivered food orders to at least 3 clients, 1 in a simulated environment and 2 in the workplace

prepared different nutritional supplements for at least 3 clients, 1 in a simulated environment and 2 in the workplace

performed the activities outlined in the performance criteria of this unit during a period of at least 120 hours of work

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 work role. This includes knowledge of:

Australian dietary guidelines

organisation policy and procedures in relation to:

infection control as it relates to the allied health assistant’s role in assisting with food services and menu and meal planning

food, nutrition and special food guidelines

other specific organisation policies or procedures, including supervisory and reporting protocols

safe food handling

inter-relationships between food services and nutrition services, dietary departments concerning menu and meal order processing procedures, food production and delivery schedules

range of menus, and menu items and different types of menu management systems

various cultural requirements in relation to food, relevant to the profile of the community served by the organisation

feedback processes or systems used within the organisation

legal and ethical considerations relevant to allied health:

privacy, confidentiality and disclosure

work health and safety:

manual handling including identification and control of manual task risk factors

All aspects of the performance evidence must have been demonstrated using simulation prior to being demonstrated in the workplace under direction and supervision (direct, indirect, remote) as determined by the dietitian.

The following conditions must be met for this unit:

use of suitable facilities, equipment and resources, including:

food safety and standards and procedures

manufacturers’ manuals and recommendations for equipment

relevant clothing and footwear

individualised plans and any relevant equipment outlined in the plan

Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.

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
 
 
Distribute menus to clients, or use meal order systems, according to established routines and procedures 
Provide guidance to client, to ensure that meal choices are consistent with the individualised plan 
Provide assistance to client with specific cultural and/or religious requirements in accordance with organisation guidelines and report any problems meeting these needs to supervisor immediately 
Collect menus and/or meal orders and assist clients with placing orders and marking menus as appropriate in line with role 
Distribute and collect menus for clients receiving diet or nutrition care according to established routines and procedures 
Record and provide feedback regarding food preferences and consistently poor menu and/or meal choices to the appropriate person 
Collate menus and meal orders, including orders for clients receiving diet therapy or nutrition support 
Provide information to support the delivery of menu items chosen by the client, according to established routines and procedures 
Check meal orders for accuracy against the individualised plan developed by a dietitian, or other health professional 
Tally, collate and report menu items 
Prepare, supply and deliver nutrition supplements according to organisation procedures and dietitian’s instructions 
Discard out of date nutrition support items and information 
Report any significant wastage to the appropriate personnel in accordance with role and organisation requirements 
Maintain the workplace in a clean and tidy order to meet workplace standards 
Prepare nutrition supplements and provide support services according to the food safety program 
Identify and report processes and practices that are not consistent with the food safety program 
Take corrective action according to the food safety program and within level of responsibility 
Comply with personal hygiene requirements of the food safety program 
Report health conditions and/or illness according to the food safety program 
Wear clothing and footwear appropriate for food handling tasks and according to the food safety plan 
Maintain knowledge of client admissions, transfers and discharges 
Process meal orders for food services 
Provide information to support the delivery of chosen menu items to the food service within the required time frame 
Collect client satisfaction, using standard and validated tools 
Regularly monitor overall levels and changes in client satisfaction 
Provide feedback regarding overall levels and changes in levels of satisfaction to the appropriate person 
Use relevant feedback from clients to revise menus 

Forms

Assessment Cover Sheet

HLTAHA020 - Support food services in menu and meal order processing
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

HLTAHA020 - Support food services in menu and meal order processing

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: