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
What evidence can you provide to prove your understanding of each of the following citeria?
Maintain food safety while carrying out food handling activities
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Carry out food handling according to the food safety program Completed |
Evidence:
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Identify and report processes or practices which are not consistent with the food safety program Completed |
Evidence:
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Take corrective action within the level of responsibility, according to the food safety program Completed |
Evidence:
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Maintain the workplace in a clean and tidy order to meet workplace standards Completed |
Evidence:
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Comply with hygienic work practices and appropriate WHS guidelines
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Ensure personal hygiene meets the requirements of the food safety program Completed |
Evidence:
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Report health conditions and/or illness as required by the food safety program Completed |
Evidence:
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Wear clothing and footwear appropriate for food handling task and to meet requirements of the food safety program Completed |
Evidence:
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Ensure storage area is kept free from contaminants Completed |
Evidence:
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Distribute meals and refreshment to clients
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Receive and check food deliveries against organisation records Completed |
Evidence:
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Transport food safely and hygienically Completed |
Evidence:
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Ensure selected food storage environments are appropriate to specific food type Completed |
Evidence:
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Maintain appropriate environmental conditions for specific food types Completed |
Evidence:
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Prior to meal delivery, check each meal against appropriate documentation Completed |
Evidence:
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Reheat meals, if required, according to food regulations Completed |
Evidence:
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Complete meal tray assembly and check for accuracy according to established routines and procedures Completed |
Evidence:
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Prepare beverage utensils for use Completed |
Evidence:
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Deliver meals and/or beverages and leave in the appropriate place for client within the designated timeframe Completed |
Evidence:
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Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages Completed |
Evidence:
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Refill water jugs to address specific client requirements according to established policy and procedure Completed |
Evidence:
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Check room numbers, bed numbers and client name against appropriate documentation Completed |
Evidence:
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Assist client to sit up if required, in accordance with organisation policy and under the direction of an appropriate health professional Completed |
Evidence:
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Collect utensils and meal trays
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Collect trays and all utensils after client has finished eating Completed |
Evidence:
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Check tray for foreign objects and stack safely on trolley Completed |
Evidence:
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Return dirty beverage utensils for cleaning Completed |
Evidence:
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Maintain stock of clean beverage utensils Completed |
Evidence:
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Collect empty water jugs Completed |
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Depending upon the scope of the work role, report insufficient food or fluid intake to the appropriate personnel according to enterprise procedures Completed |
Evidence:
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Seek client feedback on general acceptance/ satisfaction with meals and report to appropriate personnel according to enterprise procedures Completed |
Evidence:
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Prepare foods as required
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Identify a range of foods to meet the nutritional needs of the client groups Completed |
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Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage Completed |
Evidence:
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Prepare appropriate meals for specific client groups in an appetising and attractive manner Completed |
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Modify food texture to meet the needs of client groups and to meet enterprise standards Completed |
Evidence:
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Serve/plate meals appropriate to the setting, using appropriate portion control equipment as required Completed |
Evidence:
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Evaluate meals against organisation standards Completed |
Evidence:
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