Application
The unit has application in the qualification for an Integrated Rating, i.e. Certificate III in Transport&Distribution(Maritime Operations - Integrated Rating). |
Prerequisites
Not applicable.
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA | ||||
. | . | ||||
1 | Preparemenus | a | Requirements for catering menus are identified in terms of the eating habits, cultural needs and nutritional requirements of the crew and the catering policies and procedures of the company | ||
b | Menus are constructed to meet identified personnel requirements and budgetary allocations | ||||
2 | Carry out stock control and ordering | a | Requirements for food and ingredients are estimated based on planned menus | ||
b | Stock is purchased, received, stored and transferred according to identified vessel/rig requirements and established procedures | ||||
c | Records of purchases, invoices and other documentation related to stock control and ordering are kept in accordance with established procedures | ||||
d | Effective stock control procedures are applied, including stock taking and reconciliation | ||||
e | Storage areas are maintained and stock transferred according to OH&S and health regulations |
TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG |
ELEMENT | PERFORMANCE CRITERIA | ||||||
3 | Handle and store food and ingredients | a | Ensure that equipment is clean before use, is the correct type and size and is safely assembled and ready for use | ||||
b | Food and ingredients are handled and stored in accordance with health regulations, OH&S requirements and established procedures | ||||||
c | Correct lifting and transporting methods are used when handling and moving food and ingredients | ||||||
4 | Prepare food using basic techniques | a | Ingredients are identified correctly, according to standard recipes | ||||
b | Ingredients of the correct quantity, type and quality and are assembled and prepared in required form and time frame | ||||||
c | Food is prepared according to weight, amount and/or required number of portions | ||||||
d | Vegetables and fruit are cleaned, peeled and/or prepared as required for menu items | ||||||
e | Dairy products are correctly handled and prepared as required for menu items | ||||||
f | Dry goods are measured, sifted where appropriate and used as required for menu items | ||||||
g | Meat is trimmed, minced or sliced and prepared in accordance with established procedures | ||||||
h | Fish and seafood is cleaned and prepared and/or filleted in accordance with established procedures | ||||||
i | Poultry is trimmed and prepared in accordance with established procedures | ||||||
j | Sandwiches, garnishes, batters and coatings and other general food items are prepared in accordance with established procedures | ||||||
k | Food is cooked and presented in accordance with menu, recipes and established procedures | ||||||
5 | Fulfil food hygiene regulations | a | Biological, physical and chemical hazards and risks to food safety are identified in accordance with established procedures | ||||
b | Critical control points in the food production system are identified and monitored | ||||||
c | Food is prepared to food safety specifications based on the HACCP method. | ||||||
d | Corrective action is taken in situations where it has been identified that hygiene regulations have not been fulfilled |
TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG |
ELEMENT | PERFORMANCE CRITERIA | ||||
5 | Fulfil food hygiene regulations (continued) | e | Internal and external checks and audits of food safety and hygiene procedures and precautions are undertaken in accordance with established procedures | ||
f | Appropriate records are maintained as required | ||||
6 | Follow safety and hazard control procedures | a | All required safety precautions and regulations are followed when carrying out food preparation and presentation in accordance with established procedures | ||
b | Safety hazards are identified and action is taken in conjunction with others to minimise or eliminate risk to personnel, vessel, rig and the environment | ||||
c | Emergency and contingency plans are followed in the event of a failure or emergency associated with rig shift and anchor handling operations |
TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG |
Required Skills
REQUIRED KNOWLEDGE | |
This describes the knowledge required for this unit. | |
1 | Relevant sections of Safe Working Code of Practice for the Australian Offshore Support Vessel Industry and maritime regulations |
2 | Relevant health, hygiene, OH&S and pollution control legislation and policies |
3 | HACCP principles and methods of food production, including record requirements as per regulatory standards |
4 | Microbiological hazards |
5 | Standard operating procedures related to food preparation, handling, storage, and stock control and ordering |
6 | Basic food products and types of menus suitable for food service on a rig or support vessel |
7 | Logical and time efficient work flow for food preparation and service |
8 | Principles of stock control |
9 | Common examples of stock control documentation |
10 | Safe lifting and handling procedures |
11 | Basic knowledge of stock required for food service on a rig or support vessel |
REQUIRED SKILLS | |
This describes the basic skills required for this unit. | |
1 | Use basic verbal communication skills required when carrying out basic food handling, preparation, stock control and storage on an off-shore support vessel or rig |
2 | Read, interpret and apply standard operating procedures, regulations and instructions related to carrying out basic food handling, preparation, stock control and storage on an off-shore support vessel or rig |
5 | Complete any required operational and maintenance records |
6 | Work safely and collaboratively with others when carrying out basic food handling, preparation, stock control and storage on an off-shore support vessel or rig |
7 | Select and use relevant equipment as per standard operating procedures |
8 | Recognise faulty equipment and take appropriate action as per operating instructions |
9 | Recognise routine problems when carrying out basic food handling, preparation, stock control and storage on an off-shore support vessel or rig and take appropriate action |
10 | Adapt to differences in vessels, catering systems, equipment and related standard operating procedures |
11 | Handle, prepare and store food in accordance with standard operating procedures and regulations |
Evidence Required
TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG |
The Evidence Guide provides advice on assessment and must be read in conjunction with the Performance Criteria, | |||||
1 | Critical aspects of evidence required to demonstrate competency in this unit | Assessment must confirm appropriate knowledge and skills to: | |||
a | Prepare menus | ||||
b | Carry out stock control and ordering of food and ingredients | ||||
c | Handle and store food and ingredients | ||||
d | Prepare food using basic techniques | ||||
e | Fulfil the requirements of food hygiene regulations | ||||
f | Follow safety and hazard control procedures during food preparation storage and service | ||||
2 | Evidence required for demonstration of consistent performance | a | Performance is demonstrated consistently over a period of time and in a suitable range of contexts | ||
b | Consistently applies underpinning knowledge and skills when: | ||||
1 | preparing menus | ||||
2 | carrying out stock control and ordering of food and ingredients | ||||
3 | handling and storing food and ingredients | ||||
4 | preparing food using basic techniques | ||||
5 | fulfilling the requirements of food hygiene regulations | ||||
6 | following safety and hazard control procedures during food preparation storage and service | ||||
c | Shows evidence of application of relevant workplace procedures, including: | ||||
1 | sections of relevant maritime regulations | ||||
2 | relevant health and hygiene regulations | ||||
3 | ISM Code and associated vessel's safety management system and procedures | ||||
4 | OH&S regulations and hazard prevention policies and procedures | ||||
5 | job procedures and work instructions | ||||
d | Action is taken promptly to report operational incidents and problems in accordance with regulations and shipboard procedures | ||||
e | Work is completed systematically with required attention to detail | ||||
f | Recognises and adapts appropriately to cultural differences in the workplace, including modes of behaviour and interactions between crew and others |
TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG |
3 | Context of assessment | a | Assessment of competency must comply with the assessment requirements of the relevant maritime regulations | ||||
b | Assessment of this unit must be undertaken within relevant marine authority approved and audited arrangements by a registered training organisation: | ||||||
1 | As a minimum, assessment of knowledge must be conducted through appropriate written/oral examinations, and | ||||||
2 | Appropriate practical assessment must occur: | ||||||
i | at the registered training organisation; and/or | ||||||
ii | on an appropriate working or training vessel | ||||||
4 | Specificresourcesrequired for assessment | Access is required to opportunities to: | |||||
a | demonstrate the ability to carry out basic food handling, preparation, stock control and storage on an off-shore support vessel or rig through appropriate case studies, practical exercises and simulated situations; and/or | ||||||
b | carry out basic food handling, preparation, stock control and storage on an operational off-shore support vessel or rig |
Range Statement
TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG |
The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. | |||||||
VARIABLE | SCOPE | ||||||
1. GENERAL CONTEXT | |||||||
a. | Work must be carried out: | 1 | in compliance with the Safe Working Code of Practice for the Australian Offshore Support Vessel Industry and relevant maritime and health regulations | ||||
b. | Work is performed: | 1 | within the limits of responsibility of an integrated rating in accordance with established procedures and recipes, with some accountability and responsibility for self and others in achieving the prescribed outcomes | ||||
c. | Work involves: | 1 | the application of basic principles and to the preparation, handling and storage of food | ||||
d. | Work requires: | 1 | the following of orders and instructions of senior officers | ||||
2. WORKSITE ENVIRONMENT | |||||||
a | Vessel may include: | 1 | a rig or a vessel servicing off-shore oil and gas rig operations | ||||
b | Food to be prepared and served may include: | 1 | hot dishes, including meats, seafood and poultry | ||||
2 | hot vegetables | ||||||
3 | salads | ||||||
4 | fresh fruit | ||||||
5 | desserts | ||||||
6 | sandwiches and cold collations | ||||||
7 | cake and biscuits | ||||||
8 | tea, coffee and cold drinks |
TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG |
VARIABLE | SCOPE | |||||
c | Critical control points in the food production system may include: | 1 | purchasing, delivery and storage | |||
2 | preparation and cooking | |||||
3 | cooling and storage holding or rethermalisation processes | |||||
d | Hazards to food safety may include: | 1 | bacteria | |||
2 | moulds and yeast | |||||
3 | broken glass or metal | |||||
4 | dangerous additives | |||||
5 | chemicals | |||||
6 | natural poisons | |||||
e | Personal protection clothing and equipment may include: | 1 | gloves, apron and boots | |||
f | Operational hazards may include: | 1 | knives and other sharp cooking and food preparation implements | |||
2 | unsecured cooking utensils, pots or equipment | |||||
3 | slippery or greasy deck | |||||
4 | moving and rotating kitchen equipment and machinery | |||||
5 | hot stove tops | |||||
6 | hot liquids in cooking pots and utensils | |||||
7 | poor housekeeping procedures | |||||
8 | non-compliance with safe working procedures | |||||
g | Documentation and recordsmay include | 1 | food preparation specifications and recipes | |||
2 | operating instructions provided by the manufacturers of the galley equipment | |||||
3 | vessel and company procedures for food preparation and service | |||||
4 | orders and instructions of the officer in charge of the watch | |||||
5 | relevant maritime and health regulations |
TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG |
VARIABLE | SCOPE | |||
g | Documentation and recordsmay include (continued) | 6 | Safe Working Code of Practice for the Australian Offshore Support Vessel Industry | |
7 | instructions of relevant maritime authorities | |||
h | Applicable legislation, regulations and codes may include: | 1 | Safe Working Code of Practice for the Australian Offshore Support Vessel Industry | |
2 | relevant sections of IMO Conventions and Codes and AMSA Marine Orders | |||
3 | relevant health and hygiene regulations | |||
4 | ISM Code | |||
5 | Marine Pollution Act (MARPOL) | |||
6 | Petroleum (Submerged Lands) Act | |||
7 | relevant international, Commonwealth, State and Territory OH&S legislation |
Sectors
Not applicable.
Employability Skills
Not applicable.
Licensing Information
Licensing/legislative requirements | The unit is consistent with the relevant sections of STCW 95 and Marine Orders under the Australian Navigation Act 1912, describing the specific requirements for Integrated Ratings. |