ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Comply with the food safety program

1.1 Read and interpret the food safety program

1.2 Ensure personal hygiene requirements are met and follow hygiene procedures

1.3 Report health conditions and/or illness as required

1.4 Wear clothing and footwear appropriate for food handling tasks

1.5 Identify and report processes or practices which are not consistent with the program, taking corrective action within the level of responsibility

1.6 Maintain the workplace in a clean and tidy order to meet workplace standards

1.7 Identify opportunities to address waste minimisation, environmental responsibility and sustainable practice issues

2. Receive and store food deliveries

2.1 Receive and check food deliveries against organisation records

2.2 Handle food hygienically and in accordance with manual handling principles

2.3 Ensure selected food storage environments are appropriate to specific food type

2.4 Maintain appropriate environmental conditions for specific food types

2.5 Ensure storage area is kept free from contaminants

3. Prepare foods as required

3.1 Identify a range of foods to meet the nutritional needs of the client groups

3.2 Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage

3.3 Prepare appropriate meals for specific client groups in an appetising and attractive manner

3.4 Modify food texture to meet the needs of client groups and to meet enterprise standards

3.5 Serve and plate meals appropriate to the setting, using appropriate portion control equipment as required

3.6 Evaluate meals against organisation standards

4. Distribute meals and refreshment to clients

4.1 Check each meal against appropriate documentation prior to delivery

4.2 Check room numbers, bed numbers and client name against appropriate documentation

4.3 Consider the position of the food trolley to minimise handling, complete meal tray assembly and check for accuracy according to established routines and procedures

4.4 Refill water jugs to address specific client requirements according to established policy and procedure

4.5 Prepare beverage utensils for use

4.6 Reheat meals, if required, according to food regulations

4.7 Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages

4.8 Deliver meals and/or beverages and leave in the appropriate place for client within the designated timeframe

4.9 Assist client to sit up if required, in accordance with role, organisation policy and under the direction of an appropriate health professional

5. Collect utensils and meal trays

5.1 Collect trays and all utensils after client has finished eating

5.2 Check tray for foreign objects, report appropriately and stack tray safely on trolley

5.3 Return dirty beverage utensils and empty water jugs for cleaning

5.4 Maintain stock of clean beverage utensils

5.5 Seek client feedback on general acceptance/satisfaction with meals and forward feedback to appropriate personnel according to enterprise procedures

5.6 Report insufficient food or fluid intake to the appropriate personnel according to enterprise procedures and within scope of work role