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

Causes of food contamination cross contamination

Common kitchen pests and principles of their control

Conditions leading to bacterial growth and to common causes of bacterial food poisoning

Food poisoning organisms

Hazard analysis and critical control point HACCP principles and stock control

Hygiene requirements when handling food

Microbiological basis for food deterioration and food poisoning

Need to correctly follow menus

OHS work practices relevant to the specific workplace and in accordance with relevant stateterritorynational legislation

Procedures for delivery of meals to potentially infectious clients

Range of menus

Safe food handling principles

Storage requirements of specified foods

Transfer of infectious diseases and infection control policy and procedures

Essential skills

It is critical that the candidate demonstrate the ability to

Apply basic principles of nutrition

Consistently use safe food handling practices and principles of food handling hygiene

Communicate with clients and other staff to ensure best service and client safety

In addition the candidate must be able 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 the ability to

Apply cleaning sterilisation sanitation and infection control techniques for equipment and work areas

Apply problem solving skills the ability to use available resources and prioritise workload

Communicate with appropriate persons about client safety

Communicate with clients to ensure correct delivery

Communicate with relevant persons about factors that compromise food safety

Demonstrate safe manual handling of food containers food trays and trolleys

Use literacy numeracy and oral communication skills required to fulfil the position in a safe manner as specified by the health care facility

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 skills

Consistency of performance should be demonstrated over the required range of workplace situations

Context of and specific resources for assessment

Assessment should replicate workplace conditions as far as possible

Simulations may be used to represent workplace conditions as closely as possible Acceptable simulation requires

Communication with clients

Receiving food preparing for delivery and delivery to clients

Resources essential for assessment include

Equipment normally used in the work context of this unit

OHS cultural diversity food safety and other relevant legislation

Work plans

Enterprise policies mission statements procedures and performance management systems

Method of assessment

Observation in the work place if possible

Written assignmentsprojects eg food safety principles

Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice

Questioning

Role play simulation

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

Foods include:

Food types include::

Transporting and storing may include:

Food transport records include:

Environmental food conditions relate to:

Delivery of food may involve:

The food environment includes:

Foreign objects may include:

Beverage utensils may include:

Appropriate documentation may include:

Meal trays and beverages may include special diet menus and beverages and may include: