Elements and Performance Criteria
- Elements define the essential outcomes
- Comply with the food safety program
- Read and interpret the food safety program
- Ensure personal hygiene requirements are met and follow hygiene procedures
- Report health conditions and/or illness as required
- Wear clothing and footwear appropriate for food handling tasks
- Identify and report processes or practices which are not consistent with the program, taking corrective action within the level of responsibility
- Maintain the workplace in a clean and tidy order to meet workplace standards
- Identify opportunities to address waste minimisation, environmental responsibility and sustainable practice issues
- Receive and store food deliveries
- Receive and check food deliveries against organisation records
- Handle food hygienically and in accordance with manual handling principles
- Ensure selected food storage environments are appropriate to specific food type
- Maintain appropriate environmental conditions for specific food types
- Ensure storage area is kept free from contaminants
- Prepare foods as required
- 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 and plate meals appropriate to the setting, using appropriate portion control equipment as required
- Evaluate meals against organisation standards
- Distribute meals and refreshment to clients
- Check each meal against appropriate documentation prior to delivery
- Check room numbers, bed numbers and client name against appropriate documentation
- Consider the position of the food trolley to minimise handling, complete meal tray assembly and check for accuracy according to established routines and procedures
- Refill water jugs to address specific client requirements according to established policy and procedure
- Prepare beverage utensils for use
- Reheat meals, if required, according to food regulations
- Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages
- Deliver meals and/or beverages and leave in the appropriate place for client within the designated timeframe
- Assist client to sit up if required, in accordance with role, organisation policy and under the direction of an appropriate health professional
- Collect utensils and meal trays
- Collect trays and all utensils after client has finished eating
- Check tray for foreign objects, report appropriately and stack tray safely on trolley
- Return dirty beverage utensils and empty water jugs for cleaning
- Maintain stock of clean beverage utensils
- Seek client feedback on general acceptance/satisfaction with meals and forward feedback to appropriate personnel according to enterprise procedures
- Report insufficient food or fluid intake to the appropriate personnel according to enterprise procedures and within scope of work role