NTISthis.com

Evidence Guide: AVII3002 - Carry out food preparation and service on an aircraft

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

AVII3002 - Carry out food preparation and service on an aircraft

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare galley for service

  1. Galley equipment, bar carts and other applicable food service items are checked to ensure levels of stock and equipment are appropriate to level of service and sector requirements
  2. Menus are checked against catering supplied and are prepared for distribution as required
  3. Dry stores are checked for availability
  4. Tea and coffee making equipment and materials are prepared for service in accordance with regulatory requirements and workplace procedures and standards
Galley equipment, bar carts and other applicable food service items are checked to ensure levels of stock and equipment are appropriate to level of service and sector requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Menus are checked against catering supplied and are prepared for distribution as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dry stores are checked for availability

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Tea and coffee making equipment and materials are prepared for service in accordance with regulatory requirements and workplace procedures and standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Receive, check and store goods

  1. Food and equipment are checked against passenger load figures and checklists
  2. Defects and shortages are identified and reported to appropriate person/department in accordance with workplace procedures
  3. Non-exchange equipment is inspected for defects and appropriate action is taken as required
  4. Dry stores are received and stowed in accordance with regulatory requirements and workplace procedures
  5. Appropriate action is initiated/taken to minimise effect on service when problems with stock or equipment are identified
Food and equipment are checked against passenger load figures and checklists

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Defects and shortages are identified and reported to appropriate person/department in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Non-exchange equipment is inspected for defects and appropriate action is taken as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dry stores are received and stowed in accordance with regulatory requirements and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate action is initiated/taken to minimise effect on service when problems with stock or equipment are identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check and maintain galley

  1. Galley is inspected and maintained to ensure it is clean, well lit and at the correct temperature
  2. Defects and problems with galley equipment are identified and reported in accordance with workplace procedures
  3. Catering checklist is used with required levels of speed and accuracy
  4. Foods and goods are correctly issued in accordance with passenger requests
  5. Security in galley area is maintained in accordance with regulatory requirements and workplace procedures
  6. Familiarity with store area is maintained and used to enable smooth workflow
  7. Hazards are identified, risks are assessed and hazard management is implemented
  8. Identified galley equipment irregularities and defects are followed up with relevant personnel in accordance with workplace procedures
Galley is inspected and maintained to ensure it is clean, well lit and at the correct temperature

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Defects and problems with galley equipment are identified and reported in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Catering checklist is used with required levels of speed and accuracy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Foods and goods are correctly issued in accordance with passenger requests

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Security in galley area is maintained in accordance with regulatory requirements and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Familiarity with store area is maintained and used to enable smooth workflow

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Hazards are identified, risks are assessed and hazard management is implemented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identified galley equipment irregularities and defects are followed up with relevant personnel in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Respond to breakdown in galley or cabin equipment

  1. Breakdown in galley or cabin equipment is identified, recorded in equipment failure log and notified to a senior crew member in accordance with workplace procedures
  2. Appropriate strategy for dealing with breakdown is formulated in conjunction with the pilot in command (PIC) and/or other flight or cabin crew in accordance with workplace procedures
  3. Passengers are kept informed of the nature of the problem and action taken as required, in accordance with workplace procedures
  4. Alternative action is taken as appropriate to maintain cabin service in accordance with agreed strategy
Breakdown in galley or cabin equipment is identified, recorded in equipment failure log and notified to a senior crew member in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate strategy for dealing with breakdown is formulated in conjunction with the pilot in command (PIC) and/or other flight or cabin crew in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Passengers are kept informed of the nature of the problem and action taken as required, in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Alternative action is taken as appropriate to maintain cabin service in accordance with agreed strategy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare equipment for use

  1. Equipment needed for service is checked for cleanliness and is prepared for use in accordance with workplace procedures and regulatory requirements for safety and hygiene
  2. Carts and/or serving equipment are set up in accordance with workplace procedures for relevant menus
Equipment needed for service is checked for cleanliness and is prepared for use in accordance with workplace procedures and regulatory requirements for safety and hygiene

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carts and/or serving equipment are set up in accordance with workplace procedures for relevant menus

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and present food for service

  1. Food items are prepared in accordance with workplace procedures and recipes, and food hygiene regulatory requirements
  2. Food for menu items is correctly identified
  3. Oven temperatures are set at appropriate levels and food is transferred at appropriate times in accordance with workplace procedures and recipes, and food hygiene regulatory requirements
  4. Food is monitored to ensure food quality is in accordance with workplace procedures
  5. Sufficient supplies of clean, undamaged crockery are made available at temperatures appropriate to food being served
  6. Food is portioned in accordance with workplace procedures, recipes, product and service standards
  7. Food items are arranged and presented without drips or spills in accordance with regulatory requirements and workplace procedures
Food items are prepared in accordance with workplace procedures and recipes, and food hygiene regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food for menu items is correctly identified

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Oven temperatures are set at appropriate levels and food is transferred at appropriate times in accordance with workplace procedures and recipes, and food hygiene regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food is monitored to ensure food quality is in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Sufficient supplies of clean, undamaged crockery are made available at temperatures appropriate to food being served

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food is portioned in accordance with workplace procedures, recipes, product and service standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Food items are arranged and presented without drips or spills in accordance with regulatory requirements and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out galley service

  1. Crew are advised when meal service is due to commence
  2. Meal service operations are monitored and additional food is prepared as required
  3. Work is completed effectively in conjunction with other crew members to ensure timely, quality food service
  4. Quality of food items is regularly monitored in accordance with workplace procedures and appropriate action is taken as required
  5. Towels are prepared hygienically at appropriate times and forwarded as required to cabin staff for service in accordance with regulatory requirements and workplace procedures
  6. Galley operations are adjusted as required to meet service and operational requirements and contingencies in accordance with workplace procedures
Crew are advised when meal service is due to commence

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Meal service operations are monitored and additional food is prepared as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Work is completed effectively in conjunction with other crew members to ensure timely, quality food service

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Quality of food items is regularly monitored in accordance with workplace procedures and appropriate action is taken as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Towels are prepared hygienically at appropriate times and forwarded as required to cabin staff for service in accordance with regulatory requirements and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Galley operations are adjusted as required to meet service and operational requirements and contingencies in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean galley and equipment

  1. Unused food items are returned to correct storage area in accordance with workplace procedures
  2. Soiled and used linen and towels are collected, sorted and removed in accordance with workplace procedures and regulatory requirements
  3. Appropriate cleaning materials are identified and selected in accordance with workplace procedures and regulatory requirements
  4. Equipment is cleaned in accordance with workplace procedures, manufacturer instructions and regulatory requirements
  5. Cleaning materials and equipment are correctly and safely stored in accordance with regulatory requirements and workplace procedures
  6. Waste is identified and sorted in accordance with regulatory requirements and workplace procedures
Unused food items are returned to correct storage area in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Soiled and used linen and towels are collected, sorted and removed in accordance with workplace procedures and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate cleaning materials are identified and selected in accordance with workplace procedures and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Equipment is cleaned in accordance with workplace procedures, manufacturer instructions and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cleaning materials and equipment are correctly and safely stored in accordance with regulatory requirements and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Waste is identified and sorted in accordance with regulatory requirements and workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare galley for landing

  1. Galley facilities and equipment are checked and secured for landing in accordance with workplace procedures and regulatory requirements
  2. Stock levels are checked and additional stock is ordered as required to meet passenger load requirements for next sector
  3. Appropriate action is taken to ensure compliance with quarantine regulations is maintained
  4. Non-exchange items are sorted and stored in accordance with workplace procedures
  5. Feedback on galley service provided is sought from other crew members and problems that may have been experienced are appropriately documented
  6. Suggestions are made to supervisory personnel in accordance with workplace procedures on options for possible improvements to food service operations
  7. Galley administrative and feedback documentation is completed and stored in accordance with workplace procedures
Galley facilities and equipment are checked and secured for landing in accordance with workplace procedures and regulatory requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stock levels are checked and additional stock is ordered as required to meet passenger load requirements for next sector

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Appropriate action is taken to ensure compliance with quarantine regulations is maintained

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Non-exchange items are sorted and stored in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Feedback on galley service provided is sought from other crew members and problems that may have been experienced are appropriately documented

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Suggestions are made to supervisory personnel in accordance with workplace procedures on options for possible improvements to food service operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Galley administrative and feedback documentation is completed and stored in accordance with workplace procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1

Prepare galley for service

1.1

Galley equipment, bar carts and other applicable food service items are checked to ensure levels of stock and equipment are appropriate to level of service and sector requirements

1.2

Menus are checked against catering supplied and are prepared for distribution as required

1.3

Dry stores are checked for availability

1.4

Tea and coffee making equipment and materials are prepared for service in accordance with regulatory requirements and workplace procedures and standards

2

Receive, check and store goods

2.1

Food and equipment are checked against passenger load figures and checklists

2.2

Defects and shortages are identified and reported to appropriate person/department in accordance with workplace procedures

2.3

Non-exchange equipment is inspected for defects and appropriate action is taken as required

2.4

Dry stores are received and stowed in accordance with regulatory requirements and workplace procedures

2.5

Appropriate action is initiated/taken to minimise effect on service when problems with stock or equipment are identified

3

Check and maintain galley

3.1

Galley is inspected and maintained to ensure it is clean, well lit and at the correct temperature

3.2

Defects and problems with galley equipment are identified and reported in accordance with workplace procedures

3.3

Catering checklist is used with required levels of speed and accuracy

3.4

Foods and goods are correctly issued in accordance with passenger requests

3.5

Security in galley area is maintained in accordance with regulatory requirements and workplace procedures

3.6

Familiarity with store area is maintained and used to enable smooth workflow

3.7

Hazards are identified, risks are assessed and hazard management is implemented

3.8

Identified galley equipment irregularities and defects are followed up with relevant personnel in accordance with workplace procedures

4

Respond to breakdown in galley or cabin equipment

4.1

Breakdown in galley or cabin equipment is identified, recorded in equipment failure log and notified to a senior crew member in accordance with workplace procedures

4.2

Appropriate strategy for dealing with breakdown is formulated in conjunction with the pilot in command (PIC) and/or other flight or cabin crew in accordance with workplace procedures

4.3

Passengers are kept informed of the nature of the problem and action taken as required, in accordance with workplace procedures

4.4

Alternative action is taken as appropriate to maintain cabin service in accordance with agreed strategy

5

Prepare equipment for use

5.1

Equipment needed for service is checked for cleanliness and is prepared for use in accordance with workplace procedures and regulatory requirements for safety and hygiene

5.2

Carts and/or serving equipment are set up in accordance with workplace procedures for relevant menus

6

Prepare and present food for service

6.1

Food items are prepared in accordance with workplace procedures and recipes, and food hygiene regulatory requirements

6.2

Food for menu items is correctly identified

6.3

Oven temperatures are set at appropriate levels and food is transferred at appropriate times in accordance with workplace procedures and recipes, and food hygiene regulatory requirements

6.4

Food is monitored to ensure food quality is in accordance with workplace procedures

6.5

Sufficient supplies of clean, undamaged crockery are made available at temperatures appropriate to food being served

6.6

Food is portioned in accordance with workplace procedures, recipes, product and service standards

6.7

Food items are arranged and presented without drips or spills in accordance with regulatory requirements and workplace procedures

7

Carry out galley service

7.1

Crew are advised when meal service is due to commence

7.2

Meal service operations are monitored and additional food is prepared as required

7.3

Work is completed effectively in conjunction with other crew members to ensure timely, quality food service

7.4

Quality of food items is regularly monitored in accordance with workplace procedures and appropriate action is taken as required

7.5

Towels are prepared hygienically at appropriate times and forwarded as required to cabin staff for service in accordance with regulatory requirements and workplace procedures

7.6

Galley operations are adjusted as required to meet service and operational requirements and contingencies in accordance with workplace procedures

8

Clean galley and equipment

8.1

Unused food items are returned to correct storage area in accordance with workplace procedures

8.2

Soiled and used linen and towels are collected, sorted and removed in accordance with workplace procedures and regulatory requirements

8.3

Appropriate cleaning materials are identified and selected in accordance with workplace procedures and regulatory requirements

8.4

Equipment is cleaned in accordance with workplace procedures, manufacturer instructions and regulatory requirements

8.5

Cleaning materials and equipment are correctly and safely stored in accordance with regulatory requirements and workplace procedures

8.6

Waste is identified and sorted in accordance with regulatory requirements and workplace procedures

9

Prepare galley for landing

9.1

Galley facilities and equipment are checked and secured for landing in accordance with workplace procedures and regulatory requirements

9.2

Stock levels are checked and additional stock is ordered as required to meet passenger load requirements for next sector

9.3

Appropriate action is taken to ensure compliance with quarantine regulations is maintained

9.4

Non-exchange items are sorted and stored in accordance with workplace procedures

9.5

Feedback on galley service provided is sought from other crew members and problems that may have been experienced are appropriately documented

9.6

Suggestions are made to supervisory personnel in accordance with workplace procedures on options for possible improvements to food service operations

9.7

Galley administrative and feedback documentation is completed and stored in accordance with workplace procedures

Required Skills and Knowledge

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

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

1

Prepare galley for service

1.1

Galley equipment, bar carts and other applicable food service items are checked to ensure levels of stock and equipment are appropriate to level of service and sector requirements

1.2

Menus are checked against catering supplied and are prepared for distribution as required

1.3

Dry stores are checked for availability

1.4

Tea and coffee making equipment and materials are prepared for service in accordance with regulatory requirements and workplace procedures and standards

2

Receive, check and store goods

2.1

Food and equipment are checked against passenger load figures and checklists

2.2

Defects and shortages are identified and reported to appropriate person/department in accordance with workplace procedures

2.3

Non-exchange equipment is inspected for defects and appropriate action is taken as required

2.4

Dry stores are received and stowed in accordance with regulatory requirements and workplace procedures

2.5

Appropriate action is initiated/taken to minimise effect on service when problems with stock or equipment are identified

3

Check and maintain galley

3.1

Galley is inspected and maintained to ensure it is clean, well lit and at the correct temperature

3.2

Defects and problems with galley equipment are identified and reported in accordance with workplace procedures

3.3

Catering checklist is used with required levels of speed and accuracy

3.4

Foods and goods are correctly issued in accordance with passenger requests

3.5

Security in galley area is maintained in accordance with regulatory requirements and workplace procedures

3.6

Familiarity with store area is maintained and used to enable smooth workflow

3.7

Hazards are identified, risks are assessed and hazard management is implemented

3.8

Identified galley equipment irregularities and defects are followed up with relevant personnel in accordance with workplace procedures

4

Respond to breakdown in galley or cabin equipment

4.1

Breakdown in galley or cabin equipment is identified, recorded in equipment failure log and notified to a senior crew member in accordance with workplace procedures

4.2

Appropriate strategy for dealing with breakdown is formulated in conjunction with the pilot in command (PIC) and/or other flight or cabin crew in accordance with workplace procedures

4.3

Passengers are kept informed of the nature of the problem and action taken as required, in accordance with workplace procedures

4.4

Alternative action is taken as appropriate to maintain cabin service in accordance with agreed strategy

5

Prepare equipment for use

5.1

Equipment needed for service is checked for cleanliness and is prepared for use in accordance with workplace procedures and regulatory requirements for safety and hygiene

5.2

Carts and/or serving equipment are set up in accordance with workplace procedures for relevant menus

6

Prepare and present food for service

6.1

Food items are prepared in accordance with workplace procedures and recipes, and food hygiene regulatory requirements

6.2

Food for menu items is correctly identified

6.3

Oven temperatures are set at appropriate levels and food is transferred at appropriate times in accordance with workplace procedures and recipes, and food hygiene regulatory requirements

6.4

Food is monitored to ensure food quality is in accordance with workplace procedures

6.5

Sufficient supplies of clean, undamaged crockery are made available at temperatures appropriate to food being served

6.6

Food is portioned in accordance with workplace procedures, recipes, product and service standards

6.7

Food items are arranged and presented without drips or spills in accordance with regulatory requirements and workplace procedures

7

Carry out galley service

7.1

Crew are advised when meal service is due to commence

7.2

Meal service operations are monitored and additional food is prepared as required

7.3

Work is completed effectively in conjunction with other crew members to ensure timely, quality food service

7.4

Quality of food items is regularly monitored in accordance with workplace procedures and appropriate action is taken as required

7.5

Towels are prepared hygienically at appropriate times and forwarded as required to cabin staff for service in accordance with regulatory requirements and workplace procedures

7.6

Galley operations are adjusted as required to meet service and operational requirements and contingencies in accordance with workplace procedures

8

Clean galley and equipment

8.1

Unused food items are returned to correct storage area in accordance with workplace procedures

8.2

Soiled and used linen and towels are collected, sorted and removed in accordance with workplace procedures and regulatory requirements

8.3

Appropriate cleaning materials are identified and selected in accordance with workplace procedures and regulatory requirements

8.4

Equipment is cleaned in accordance with workplace procedures, manufacturer instructions and regulatory requirements

8.5

Cleaning materials and equipment are correctly and safely stored in accordance with regulatory requirements and workplace procedures

8.6

Waste is identified and sorted in accordance with regulatory requirements and workplace procedures

9

Prepare galley for landing

9.1

Galley facilities and equipment are checked and secured for landing in accordance with workplace procedures and regulatory requirements

9.2

Stock levels are checked and additional stock is ordered as required to meet passenger load requirements for next sector

9.3

Appropriate action is taken to ensure compliance with quarantine regulations is maintained

9.4

Non-exchange items are sorted and stored in accordance with workplace procedures

9.5

Feedback on galley service provided is sought from other crew members and problems that may have been experienced are appropriately documented

9.6

Suggestions are made to supervisory personnel in accordance with workplace procedures on options for possible improvements to food service operations

9.7

Galley administrative and feedback documentation is completed and stored in accordance with workplace procedures

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria on at least one occasion and include:

adapting to differences in equipment and operating environment in accordance with standard operating procedures

applying precautions and required action to minimise, control or eliminate identified hazards

applying relevant legislation and workplace procedures

communicating effectively with others

completing relevant documentation

identifying and correctly using relevant equipment

implementing contingency plans

implementing work health and safety (WHS)/occupational health and safety (OHS) procedures and relevant regulations

interpreting and following operational instructions and prioritising work

modifying activities depending on workplace contingencies, situations and environments

monitoring and anticipating operational problems and hazards and taking appropriate action

monitoring work activities in terms of planned schedule

operating electronic communications equipment to required protocol

reading, interpreting and following relevant regulations, instructions, procedures, information and signs

reporting and/or rectifying problems, faults or malfunctions promptly, in accordance with workplace procedures

selecting and using required personal protective equipment conforming to industry and WHS/OHS standards

working collaboratively with others

working systematically with required attention to detail without injury to self or others, or damage to goods or equipment.

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria and include knowledge of:

airline standards for food preparation and galley service

features of galley and equipment for various types of aircraft

galley service procedures

menus and food presentation requirements for various classes of air travel service offered by airlines

principles of food preparation and galley service

problems that may occur when carrying out food preparation and galley service and appropriate action that should be taken in each case

procedures for cleaning galley and equipment and disposing of waste

relevant airline administrative procedures and related documentation

relevant information/documents:

airline procedures, instructions and job specifications

checklist and procedures for pre-landing galley operations

food preparation and service standards

food preparation procedures

galley administrative and feedback documentation

galley service and cleaning checklists and procedures

galley equipment operational manuals

hygiene, quarantine and environmental procedures and regulations

manufacturer instructions for cleaning equipment and materials

meal menus

passenger manifests and checklists

pre-landing checklists and procedures

stock inventory and ordering documentation

risks that exist when carrying out food preparation and galley service and related risk control procedures and precautions.

Range Statement

Range is restricted to essential operating conditions and any other variables essential to the work environment.