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. | Performance criteria specify the level of performance needed to demonstrate achievement of the element. |
1. Distribute and collect menus from clients according to established routines and procedures | 1.1 Distribute menus to clients receiving diet therapy or nutritional support 1.2 Provide assistance to clients with appropriate menu selections, including clients with special needs 1.3 Collect menus from clients receiving diet therapy or nutritional support 1.4 Communicate client feedback and concerns in relation to menus or food choices in accordance with organisation policy |
2. Plate, heat and distribute meals and beverages | 2.1 Comply with safe food handling and hygiene practices and infection control procedures 2.2 Plate meals from bulk food to organisation standards and requirements 2.3 Implement portion control to minimise waste 2.4 Rethermalise and/or reheat meals according to food standards and regulations 2.5 Assemble meal trays and check for accuracy against documentation prior to delivery 2.6 Prepare beverage utensils for use 2.7 Leave trolley or tray in an appropriate location for meal delivery 2.8 Deliver and leave meals and/or beverages in the appropriate place for clients and within the designated timeframe 2.9 Replace missing or incorrect meals and/or beverages appropriately 2.10 Replace or refill water jugs according to specific client requirements and established policy and procedure 2.11 Check room numbers, bed numbers and client name against appropriate documentation 2.12 Identify if the client needs assistance to sit up and report or provide required assistance in accordance with role and organisation policy and procedure |
3. Prepareminor meals, refreshments and snacks | 3.1 Prepare minor meals, refreshments and snacks in an attractive manner 3.2 Deliver minor meals according to schedule |
4. Collect and maintain clean stock of utensils and meal trays | 4.1 Seek client feedback on meals and beverages and report to appropriate person/s in accordance with organisation procedure 4.2 Collect meal trays and all utensils after client has finished eating and return for cleaning 4.3 Check tray for foreign objects or client belongings 4.4 Maintain a stock of clean drinking utensils 4.5 Report insufficient food or fluid intake to the appropriate person/s in accordance with organisation procedure |
5. Maintain good housekeeping | 5.1 Clean and maintain ward or unit food service area and equipment according to organisation standards and procedures 5.2 Replenish food stocks, crockery and utensils |
The candidate must show evidence of the ability to complete tasks outlined in the 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:
followed established food safety, manual handling and other food services procedures when preparing food and distributing it to clients receiving diet therapy or nutritional support, including:
distributing and collecting menus from at least 2 clients
soliciting feedback from 2 clients and forwarded to appropriate person
plating, rethermalising or heating and distributing at least 3 main meals and beverages to clients
following appropriate procedures for at least 2 clients requiring assistance to sit
reporting the sufficiency or insufficiency of food intake of 2 clients to appropriate person and using organisational documentation and reporting technologies.
The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:
food safety principles
hazard analysis and critical control points (HACCP) principles
legislative requirements of food service role
causes of food contamination and cross-contamination
factors that place client at nutritional risk
customer service principles and techniques for encouraging meal choice and consumption
microbiological basis for food deterioration and food poisoning
role and need for special diets and nutritional support, including common types of special diets and nutritional supplements
client special needs, including:
disabilities
eating difficulties
intellectual difficulties
frail and aged
confusion and dementia
nutrition risk factors
metabolic disorders
different cultural requirements
require diet supplements
organisational procedures relating to food services, including:
food safety program
menu ordering and processing system
meals distribution equipment and operational procedures
manual handling and infection control
procedures for delivery of meals to potentially infectious clients
rethermalise and reheating procedures
reporting and documentation requirements, including client satisfaction and consumption
ordering, documentation and reporting technologies.
Skills must have been demonstrated in a workplace or a simulated environment that reflects workplace conditions. The following conditions must be met for this unit:
use of suitable facilities equipment and resources, including:
food service and food safety program policies and procedures
food service facilities, equipment and utensils for handling, preparing, storing, heating, transporting and disposing of food and beverages
ordering, documentation and reporting technologies
menus, recipes and associated ingredients
appropriate clothing and footwear
personal protective clothing and wound dressings
food and beverages
cleaning equipment
hand washing facilities and equipment
modelling of industry operating conditions.
Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.