Elements and Performance Criteria
- Elements define the essential outcomes
- The Performance criteria describe the performance needed to demonstrate achievement of the element.
- Distribute and collect general menus and/or meal orders for clients
- Distribute menus to clients, or use meal order systems, according to established routines and procedures
- Provide guidance to client, to ensure that meal choices are consistent with the individualised plan
- Provide assistance to client with specific cultural and/or religious requirements in accordance with organisation guidelines and report any problems meeting these needs to supervisor immediately
- Collect menus and/or meal orders and assist clients with placing orders and marking menus as appropriate in line with role
- Distribute and collect menus for clients receiving diet or nutrition care according to established routines and procedures
- Record and provide feedback regarding food preferences and consistently poor menu and/or meal choices to the appropriate person
- Implement nutrition support services
- Collate menus and meal orders, including orders for clients receiving diet therapy or nutrition support
- Provide information to support the delivery of menu items chosen by the client, according to established routines and procedures
- Check meal orders for accuracy against the individualised plan developed by a dietitian, or other health professional
- Tally, collate and report menu items
- Prepare and deliver nutrition supplements
- Prepare, supply and deliver nutrition supplements according to organisation procedures and dietitian’s instructions
- Discard out of date nutrition support items and information
- Report any significant wastage to the appropriate personnel in accordance with role and organisation requirements
- Maintain the workplace in a clean and tidy order to meet workplace standards
- Comply with personal hygiene standards and food safety program
- Prepare nutrition supplements and provide support services according to the food safety program
- Identify and report processes and practices that are not consistent with the food safety program
- Take corrective action according to the food safety program and within level of responsibility
- Comply with personal hygiene requirements of the food safety program
- Report health conditions and/or illness according to the food safety program
- Wear clothing and footwear appropriate for food handling tasks and according to the food safety plan
- Communicate changes in meal order, including meals for clients receiving diet therapy or nutrition support
- Monitor client satisfaction with food services