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Elements and Performance Criteria

  1. Elements define the essential outcomes.
  2. Distribute and collect menus from clients according to established routines and procedures
  3. Plate, heat and distribute meals and beverages
  4. Prepareminor meals, refreshments and snacks
  5. Collect and maintain clean stock of utensils and meal trays
  6. Maintain good housekeeping

Performance Evidence

The candidate must show evidence of the ability to complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be demonstrated evidence that the candidate has:

followed established food safety, manual handling and other food services procedures when preparing food and distributing it to clients receiving diet therapy or nutritional support, including:

distributing and collecting menus from at least 2 clients

soliciting feedback from 2 clients and forwarded to appropriate person

plating, rethermalising or heating and distributing at least 3 main meals and beverages to clients

following appropriate procedures for at least 2 clients requiring assistance to sit

reporting the sufficiency or insufficiency of food intake of 2 clients to appropriate person and using organisational documentation and reporting technologies.


Knowledge Evidence

The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in the elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:

food safety principles

hazard analysis and critical control points (HACCP) principles

legislative requirements of food service role

causes of food contamination and cross-contamination

factors that place client at nutritional risk

customer service principles and techniques for encouraging meal choice and consumption

microbiological basis for food deterioration and food poisoning

role and need for special diets and nutritional support, including common types of special diets and nutritional supplements

client special needs, including:

disabilities

eating difficulties

intellectual difficulties

frail and aged

confusion and dementia

nutrition risk factors

metabolic disorders

different cultural requirements

require diet supplements

organisational procedures relating to food services, including:

food safety program

menu ordering and processing system

meals distribution equipment and operational procedures

manual handling and infection control

procedures for delivery of meals to potentially infectious clients

rethermalise and reheating procedures

reporting and documentation requirements, including client satisfaction and consumption

ordering, documentation and reporting technologies.