- HLTFS201C - Distribute meals and refreshments to clients
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners
HLTFS201C Mapping and Delivery Guide
Distribute meals and refreshments to clients
Version 1.0
Issue Date: April 2024
| Qualification | - |
Unit of Competency | HLTFS201C - Distribute meals and refreshments to clients |
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| Description | This unit of competency describes the skills and knowledge required to receive, transport and store food in a safe and hygienic manner according to enterprise and statutory requirementsThis unit is based on the commercial catering competency standards (199X) unit of competency transport and store food in a safe and hygienic manner (BCAT3) | ||
| Employability Skills | This unit contains Employability Skills | ||
| Learning Outcomes and Application | The application of knowledge and skills described in this competency unit relates to the receipt and distribution of food and refreshments to clients, as well as collection of trays, utensils and other equipmentThe application and knowledge described in this competency unit could take place in a range of health settings, including hospitals and specialist sterilisation facilitiesThe application of knowledge and skills takes place with reference to safe food handling requirements | ||
| Duration and Setting | X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting. |
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| Prerequisites/co-requisites | Pre-requisite unitThis unit must be assessed after successful achievement of pre-requisite:HLTFS207C Follow basic food safety practices | ||
| Competency Field | |||
| Development and validation strategy and guide for assessors and learners | Student Learning Resources | Handouts Activities |
Slides PPT |
Assessment 1 | Assessment 2 | Assessment 3 | Assessment 4 | |
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| Elements of Competency | Performance Criteria | |||||||
| Element: Receive and check food deliveries |
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| Element: Transport food safely and hygienically |
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| Element: Apply safe food hygiene practices |
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| Element: Deliver meals and/or beverages |
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| Element: Collect utensils and meal trays |
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Evidence Required
List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.
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 assignments/projects, 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 and/or Torres Strait Islander clients and communities |
Submission Requirements
List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, checklist) and due date here
Assessment task 1: [title] Due date:
(add new lines for each of the assessment tasks)
Assessment Tasks
Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.
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 state/territory/national 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 person(s) about client safety Communicate with clients to ensure correct delivery Communicate with relevant person(s) 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 Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts. | |
Foods include: | Chilled Frozen Fresh - planted, packaged or in bulk |
Food types include:: | Dairy Fruit and vegetables Dried goods and canned food Meat Fish Soups |
Transporting and storing may include: | Using hot boxes to deliver meals to clients Rethermalisation trolley Client/staff take away food packs Chilled and frozen food Excursion/recreation activities Staff shopping for food Transporting food in private motor vehicle Refrigerated vehicle |
Food transport records include: | Time Temperature |
Environmental food conditions relate to: | Temperature Humidity |
Delivery of food may involve: | Use of a specific delivery system Completion of tray assembly |
The food environment includes: | Food preparation areas Food preparation tools and equipment Walls Floors Work surfaces Food storage area including cold storage Kitchen Chemical storage areas Food service and dining areas |
Foreign objects may include: | Medical supplies Syringes Personal items of the client |
Beverage utensils may include: | Water jugs and glasses Utensils for prescribed fluids |
Appropriate documentation may include: | Menu Meal ticket Nourishment chart Ward diet records Care plan |
Meal trays and beverages may include special diet menus and beverages and may include: | Specific diet therapies Vegetarian Cultural requirements Religious beliefs Individual preferences |
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.
Observation Checklist
| Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice | Yes | No | Comments/feedback |
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| Receive and check food deliveries against order and delivery forms for quality and quantity | |||
| Check the temperature of delivered goods to ensure that it is within specified food regulations | |||
| Report defects to designated person(s) | |||
| Package, load, restrain and unload food appropriately | |||
| Observe hygienic work practices, manual handling and OHS practices and regulations | |||
| Maintain appropriate records of food transportation, including time and temperature | |||
| Select food storage environments that are appropriate to specific food type | |||
| Maintain appropriate environmental conditions for specific food types | |||
| Keep food storage area free from contaminants | |||
| Use appropriate food practices, OHS guidelines and requirements | |||
| Optimise nutritional quality | |||
| Check each meal against appropriate documentation prior to meal delivery | |||
| Reheat meals, if required, according to food regulations | |||
| Complete and check meal tray assembly for accuracy according to established routines and procedures | |||
| Prepare beverage utensils for use | |||
| Leave trolley or tray in a convenient and appropriate location for meal delivery | |||
| Deliver meals and/or beverages to client and leave in an appropriate place within the designated timeframe | |||
| Replace missing or incorrect meals and/or beverages with appropriate meals and beverages | |||
| Refill water jugs according to specific client requirements and established policy and procedure | |||
| Check room numbers, bed numbers and client name against appropriate documentation | |||
| Assist client to sit up if required, under direction, and when this is in keeping with organisation policy and procedures | |||
| Collect trays and all utensils after client has finished eating | |||
| Check tray for foreign objects and stack on trolley safely | |||
| Return dirty beverage utensils for cleaning | |||
| Maintain a stock of clean drinking utensils | |||
| Collect empty water jugs | |||
| Report insufficient food or fluid intake to the appropriate person(s) according to enterprise procedures, when this is within the scope of the work role | |||
| Seek client feedback on general acceptance/satisfaction with meals and report to appropriate person(s) according to enterprise procedures |
Forms
Assessment Cover Sheet
HLTFS201C - Distribute meals and refreshments to clients
Assessment task 1: [title]
Student name:
Student ID:
I declare that the assessment tasks submitted for this unit are my own work.
Student signature:
Result: Competent Not yet competent
Feedback to student
Assessor name:
Signature:
Date:
Assessment Record Sheet
HLTFS201C - Distribute meals and refreshments to clients
Student name:
Student ID:
Assessment task 1: [title] Result: Competent Not yet competent
(add lines for each task)
Feedback to student:
Overall assessment result: Competent Not yet competent
Assessor name:
Signature:
Date:
Student signature:
Date: