Elements and Performance Criteria
- Elements define the essential outcomes.
- Distribute and collect menus from clients according to established routines and procedures
- Distribute menus to clients receiving diet therapy or nutritional support
- Provide assistance to clients with appropriate menu selections, including clients with special needs
- Collect menus from clients receiving diet therapy or nutritional support
- Communicate client feedback and concerns in relation to menus or food choices in accordance with organisation policy
- Plate, heat and distribute meals and beverages
- Comply with safe food handling and hygiene practices and infection control procedures
- Plate meals from bulk food to organisation standards and requirements
- Implement portion control to minimise waste
- Rethermalise and/or reheat meals according to food standards and regulations
- Assemble meal trays and check for accuracy against documentation prior to delivery
- Prepare beverage utensils for use
- Leave trolley or tray in an appropriate location for meal delivery
- Deliver and leave meals and/or beverages in the appropriate place for clients and within the designated timeframe
- Replace missing or incorrect meals and/or beverages appropriately
- Replace or refill water jugs according to specific client requirements and established policy and procedure
- Check room numbers, bed numbers and client name against appropriate documentation
- Identify if the client needs assistance to sit up and report or provide required assistance in accordance with role and organisation policy and procedure
- Prepareminor meals, refreshments and snacks
- Collect and maintain clean stock of utensils and meal trays
- Seek client feedback on meals and beverages and report to appropriate person/s in accordance with organisation procedure
- Collect meal trays and all utensils after client has finished eating and return for cleaning
- Check tray for foreign objects or client belongings
- Maintain a stock of clean drinking utensils
- Report insufficient food or fluid intake to the appropriate person/s in accordance with organisation procedure
- Maintain good housekeeping