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Elements and Performance Criteria

1. Prepare for catering activities
   • Confirm activity instructions with supervisor and apply, as required
   • Check equipment and stores for completeness and serviceability in accordance with directions and manufacturer specifications
   • Pack equipment and stores in accordance with directions
   • Identify hazards, assess risks and implement control measures
   • Obtain and follow food safety plan during operation activity
   • Select and use personal protective equipment during field catering operations
   • Identify, assess and implement environmentally sustainable work practices, as required
2. Conduct field catering operations
   • Safeguard equipment and stores against loss and damages
   • Select, inspect and operate field catering equipment, and identify and rectify equipment faults
   • Select and use appropriate safety equipment while operating catering equipment
   • Follow emergency procedures when incidents/accidents occur
3. Maintain food safety and hygiene
   • Maintain personal hygiene when working in a field kitchen
   • Store food appropriately to avoid spoilage and contamination in accordance with food safety procedures and standards
   • Maintain cleanliness of field catering equipment and facilities in accordance with operational hygiene procedures
   • Dispose of kitchen waste in accordance with operational procedures
4. Assist with waste management
   • Keep worksite clean and orderly during work operations
   • Keep waste disposal containers covered and sanitised in accordance with food safety standards
   • Dispose of waste and take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment
5. Cease field catering operations
   • Pack equipment and stores in accordance with operational procedures
   • Dispose of unused foodstuffs in accordance with food safety standards
   • Refurbish kitchen site and stores in accordance with organisational environmental policies and procedures
   • Clean and maintain equipment in accordance with manufacturer instructions

Range Statement

Range is restricted to essential operating conditions and any other variables essential to the work environment. Non-essential conditions may be found in the Companion Volume Implementation Guide.

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Performance Evidence

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria on at least one occasion and include: applying relevant food safety standards applying relevant legislation, and organisational policies and procedures conducting scheduled and unscheduled maintenance containing waste and byproducts (preventing spills) identifying hazards, assessing risks and implementing control measures operating at all stations in the field kitchen responding to fire or other minor emergency setting up in consideration of landscape and environment (on flat land – not near a river) working in a team.

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Knowledge Evidence

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria and include knowledge of: composition of teams, and roles and responsibilities of team members deployment procedures equipment maintenance techniques field kitchen equipment, layout and stations food safety procedures and standards maintenance procedures operation of electrical, gas and fuel catering equipment organisational work health and safety (WHS)/occupational health and safety (OHS) procedures personal hygiene principles relevant legislation, and organisational policies and procedures.

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