Elements and Performance Criteria
- Plan and prepare for field catering operations
- Situation is analysed to determine catering requirements and a catering plan is developed.
- Personnel, stores and equipment required to complete task are calculated and organised.
- Catering team is briefed in accordance with workplace procedures.
- Tasking is issued to team members in accordance with workplace procedures.
- Personnel are familiarised in the correct operation of field catering equipment in accordance with manufacturers’ instructions and workplace procedures.
- Work health and safety (WHS) requirements and recognised safety precautions are applied throughout the operation in accordance with standard procedures.
- Food safety plan is developed and provided to team members.
- Preparation of stores and equipment is coordinated to ensure they are operational, and are ready for use and deployment.
- Suitable transport is organised to move personnel and equipment to the catering activity.
- Dangerous cargo is transported in accordance with government regulations.
- Competence of team members is confirmed and monitored throughout the activity.
- Liaison is undertaken with outside agencies as required.
- Supervise the establishment of a field kitchen
- Field kitchen is sited in accordance with workplace and environmental procedures.
- Staff are tasked to establish field catering facilities and progress is monitored to ensure it complies with the catering plan.
- Setting up of catering stores and equipment is coordinated to ensure the facility is operational and ready for use.
- Problems with the establishment are identified and rectified as they occur to ensure the activity is in accordance with the catering plan.
- Support from outside agencies is organised and directed.
- Safety equipment is set up prior to commencing catering operations.
- All unexpected situations that require a quick and decisive response are recognised and responded to in accordance with operational requirements and standard procedures.
- Maintain field catering operations
- Personnel and resources are allocated to meet task requirements.
- Resources required to operate the facility are calculated.
- Resupply is conducted in order to maintain operations.
- Food safety and field hygiene procedures are implemented in accordance with the food safety plan to prevent illness and contamination.
- Field catering operations are monitored to ensure effective catering processes.
- Equipment is maintained in accordance with manufacturers’ procedures and workplace procedures.
- Defective performance, incorrect processes and procedures are identified, corrected and responded to in accordance with organisational guidelines.
- Reports and returns are compiled and issued in accordance with workplace policies and procedures.
- Control waste management
- Method of waste disposal and waste disposal facilities are established in accordance with government regulations, environmental regulations and workplace procedures.
- Team members are briefed on waste disposal procedures.
- Worksite is kept clean and tidy during work operations.
- Waste disposal containers are kept covered and sanitised in accordance with workplace procedures.
- Waste is disposed of in accordance with government regulations, environmental regulations and workplace procedures.
- Precautions are taken to ensure spilt fuel, lubricants and chemicals do not pollute the environment.
- Cease and pack up field catering operations
- Staff are tasked to pack up field catering facilities.
- Pack up is supervised to ensure the operation is conducted in accordance with the catering plan.
- Stocktake of equipment is conducted.
- Loading of stores and equipment is coordinated to ensure that transportation is suitable for the task.
- Site is refurbished in accordance with workplace environmental procedures.
- Debriefing/evaluation of the activity is facilitated to improve future activities.