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Evidence Guide: CHCAGE006 - Provide food services

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

 

CHCAGE006 - Provide food services

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

Elements define the essential outcomes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Comply with the food safety program

  1. Read and interpret the food safety program
  2. Ensure personal hygiene requirements are met and follow hygiene procedures
  3. Report health conditions and/or illness as required
  4. Wear clothing and footwear appropriate for food handling tasks
  5. Identify and report processes or practices which are not consistent with the program, taking corrective action within the level of responsibility
  6. Maintain the workplace in a clean and tidy order to meet workplace standards
  7. Identify opportunities to address waste minimisation, environmental responsibility and sustainable practice issues
Read and interpret the food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure personal hygiene requirements are met and follow hygiene procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report health conditions and/or illness as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wear clothing and footwear appropriate for food handling tasks

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Receive and store food deliveries

  1. Receive and check food deliveries against organisation records
  2. Handle food hygienically and in accordance with manual handling principles
  3. Ensure selected food storage environments are appropriate to specific food type
  4. Maintain appropriate environmental conditions for specific food types
  5. Ensure storage area is kept free from contaminants
Receive and check food deliveries against organisation records

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Handle food hygienically and in accordance with manual handling principles

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure selected food storage environments are appropriate to specific food type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain appropriate environmental conditions for specific food types

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure storage area is kept free from contaminants

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare foods as required

  1. Identify a range of foods to meet the nutritional needs of the client groups
  2. Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage
  3. Prepare appropriate meals for specific client groups in an appetising and attractive manner
  4. Modify food texture to meet the needs of client groups and to meet enterprise standards
  5. Serve and plate meals appropriate to the setting, using appropriate portion control equipment as required
  6. Evaluate meals against organisation standards
Identify a range of foods to meet the nutritional needs of the client groups

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Evaluate meals against organisation standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Distribute meals and refreshment to clients

  1. Check each meal against appropriate documentation prior to delivery
  2. Check room numbers, bed numbers and client name against appropriate documentation
  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. Refill water jugs to address specific client requirements according to established policy and procedure
  5. Prepare beverage utensils for use
  6. Reheat meals, if required, according to food regulations
  7. Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages
  8. Deliver meals and/or beverages and leave in the appropriate place for client within the designated timeframe
  9. Assist client to sit up if required, in accordance with role, organisation policy and under the direction of an appropriate health professional
Check each meal against appropriate documentation prior to delivery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare beverage utensils for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reheat meals, if required, according to food regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect utensils and meal trays

  1. Collect trays and all utensils after client has finished eating
  2. Check tray for foreign objects, report appropriately and stack tray safely on trolley
  3. Return dirty beverage utensils and empty water jugs for cleaning
  4. Maintain stock of clean beverage utensils
  5. Seek client feedback on general acceptance/satisfaction with meals and forward feedback to appropriate personnel according to enterprise procedures
  6. Report insufficient food or fluid intake to the appropriate personnel according to enterprise procedures and within scope of work role
Collect trays and all utensils after client has finished eating

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Return dirty beverage utensils and empty water jugs for cleaning

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain stock of clean beverage utensils

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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

Required Skills and Knowledge

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