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

Enterprise food service system and standard operating procedures

Enterprise menu processing system

Factors that place client at nutritional risk

Food safety principles

Hazard Analysis and Critical Control Points HACCP principles

Meals distribution equipment and operational procedures

Microbiological basis for food deterioration and food poisoning

WHS work practices relevant to the specific stateterritorynational legislation

Procedures for delivery of meals to potentially infectious clients

Role and need for special diets and nutritional support

Essential skills

It is critical that the candidate demonstrate the ability to

Identify reasons for different and special diets and nutritional support

Apply principles of food handling hygiene

Comply with safe food handling and hygiene practices and infection control procedures

Communicate constructively with client 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

Accurately deliver food according to delivery schedules

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

Demonstrate cleaning techniques for equipment and work areas

Demonstrate food presentation

Demonstrate good housekeeping

Provide assistance to clients with appropriate menu selections especially for clients with special physical and medical needs

Take into account opportunities to address waste minimisation environmental responsibility and sustainable practice issues

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

Observation of workplace performance is essential for assessment of this unit

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

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

WHS cultural diversity food safety and other relevant legislation

Job description and performance management tools

Work plans

Enterprise policies mission statements procedures and performance management systems

Method of assessment

Observation in the work place if possible

Written assignmentsprojects

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

Questioning

Role play simulation

Supporting statement form supervisors

Authenticated evidence of relevant work experience and formal learning

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

Special needs of clients may include:

Food may include:

Food types include:

Minor meals, refreshments and snacks may include: