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Elements and Performance Criteria

Required Skills

This describes the essential skills and knowledge and their level required for this unit

Essential knowledge

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 identified work role

This includes knowledge of

Understanding of the importance of accurate formula preparation and needs for the correct formula

Understanding of the importance of aseptic conditions

Different formulas and their use including but not limited to

elemental

infant formulas

Infection control requirements for the preparation of nutritional products

Organisation referral procedures for nutritional products

Educational requirements of clientscarers

Organisation record keeping requirements

Essential skills

It is critical that the candidate demonstrate the ability to

Make up special formulas according to prescribed recipe and using precise measurement as per referral

Clean and maintain a formula roomarea to ensure appropriate aseptic conditions

Educate clientcarer in the preparation of formulas in aseptic conditions

Maintain record keeping requirements within organisation protocols

Evidence Required



The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria Required Skills and Knowledge the Range Statement and the Assessment Guidelines for this Training Package

Critical aspects for assessment and evidence required to demonstrate this competency unit	The individual being assessed must provide evidence of specified essential knowledge as well as practical skills Observation of workplace performance is essential for assessment of this unit Consistency of performance should be demonstrated over the required range of situations relevant to the workplace

Context of and specific resources for assessment	Assessment must be completed in the workplace Relevant guidelines standards and procedures Resources essential for assessment include Recipes and equipment for the preparation of formulas Infection control procedures Food Safety standards and procedures

Access and equity considerations	All workers in the health industry should be aware of access and equity issues in relation to their own area of work All workers should develop their ability to work in a culturally diverse environment In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities workers should be aware of cultural historical and current issues impacting on health of Aboriginal and Torres Strait Islander people Assessors and trainers must take into account relevant access and equity issues in particular relating to factors impacting on health of Aboriginal andor Torres Strait Islander clients and communities

Range Statement



The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.

Supervision refers to:	Instructing, advising, and monitoring another person in order to ensure safe and effective performance in carrying out the duties of their position The nature of supervision is flexible and may be conducted by various means including: in person and through use of electronic communications media such as telephone or video conferencing, where necessary Frequency of supervision will be determined by factors such as: the task maturity of the person in that position or clinical placement the need to review and assess client conditions and progress in order to establish or alter treatment plans in case of students and assistants the need to correct and develop non clinical aspects such as time management, organisation requirements, communication skills, and other factors supporting the provision of clinical care and working within a team A person under supervision does not require direct (immediate) and continuous personal interaction, but the method and frequency will be determined by factors outlined above

Referral sources may include	Dietitian Medical and nursing staff

Appropriate clothing may include:	Gown Mask Hair cover Gloves Covered shoes

Formula may include:	Elemental Semi-elemental Polymeric Formula for low birth weight infants Specialist Low lactose Lactose free Standard infant formula Nutritional additions to formula Specialised infant formula Enteral formula

Organisation protocols for communicating referral may include:	Formal referral Electronic referral Face to face communication