This competency unit refers to an understanding of enterprise food service delivery, menu distribution and collection, preparation of minor means and refreshments, plating of meals, distribution of meals and general housekeeping functions This competency unit is provided as a "composite unit" for workers who may have multi-functional or multi-skilled roles with duties which include food service work combined with a range of other duties |
Pre-requisite unit | This unit must be assessed after successful achievement of pre-requisite: HLTFS207C Follow basic food safety practices |
ELEMENT | PERFORMANCE CRITERIA |
1. Distribute and collect menus from clients | 1.1 Distribute menus to clients receiving diet therapy or nutritional support according to established routines and procedures 1.2 Collect menus from clients receiving diet therapy or nutritional support according to established routines and procedures |
2. Plate, heat and distribute meals and beverages | 2.1 Plate meals from bulk food to a standard determined by the enterprise 2.2 Implement portion control to minimise waste 2.3 Rethermalise meals (applicable to cook-chill systems) or reheat if required, according to food standards and regulations 2.4 Check each meal against documentation, prior to meal delivery 2.5 Complete meals tray assembly and check for accuracy according to established routines and procedures 2.6 Prepare beverage utensils for use 2.7 Leave trolley or tray in an appropriate location for meal delivery 2.8 Deliver and leave meals and/or beverages in the appropriate place for clients, within the designated timeframe 2.9 Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages 2.10 Replace or refill water jugs according to specific client requirements according to established policy and procedure 2.11 Check room numbers, bed numbers and client name against appropriate documentation 2.12 Report the need of a client for assistance to sit up, or assist the client to sit up, according to organisation policies and procedures |
3. Prepare minor meals, refreshments and snacks | 3.1 Prepare minor meals, refreshments and snacks in an attractive manner 3.2 Prepare and deliver mid meals according to schedule |
4. Collect utensils and meal trays | 4.1 Collect trays and all utensils after the client has finished eating 4.2 Check tray for foreign objects 4.3 Stack trays on trolley in a safe manner 4.4 Collect empty water jugs at designated times 4.5 Return dirty beverage utensils for cleaning 4.6 Maintain a stock of clean beverage utensils 4.7 Report insufficient food or fluid intake to the appropriate person(s) according to enterprise procedures 4.8 Seek client feedback on general satisfaction and report to appropriate person(s) according to enterprise procedures |
5. Maintain good housekeeping | 5.1 Clean ward or unit food service area and equipment according to enterprise routines and standards 5.2 Maintain food service area in a clean, tidy and hygienic condition 5.3 Replenish food stocks, crockery and utensils as required |
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 state/territory/national 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. 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 assignments/projects 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 supervisor(s) 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 and/or Torres Strait Islander clients and communities |
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. | |
Special needs of clients may include: | Disabilities Eating difficulties Intellectual difficulties Frail and aged Confusion and dementia Nutrition risk factors Metabolic disorders Different cultural requirements Require diet supplements |
Food may include: | Chilled Frozen Fresh Cooked Bulk Packaged |
Food types include: | Dairy Fruit and vegetables Dried goods Packaged food Meat Fish Soups |
Minor meals, refreshments and snacks may include: | Early or light breakfast Min-meals Beverages eg tea, coffee, soft drink, juice, water, cocoa Biscuits, cakes Special functions |
Not Applicable
This unit contains Employability Skills |
Not Applicable