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Evidence Guide: DEFMIL148 - Assist with the establishment and operation of a field kitchen

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

 

DEFMIL148 - Assist with the establishment and operation of a field kitchen

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

Prepare for catering activities

  1. Confirm activity instructions with supervisor and apply, as required
  2. Check equipment and stores for completeness and serviceability in accordance with directions and manufacturer specifications
  3. Pack equipment and stores in accordance with directions
  4. Identify hazards, assess risks and implement control measures
  5. Obtain and follow food safety plan during operation activity
  6. Select and use personal protective equipment during field catering operations
  7. Identify, assess and implement environmentally sustainable work practices, as required
Confirm activity instructions with supervisor and apply, as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check equipment and stores for completeness and serviceability in accordance with directions and manufacturer specifications

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Pack equipment and stores in accordance with directions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify hazards, assess risks and implement control measures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Obtain and follow food safety plan during operation activity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and use personal protective equipment during field catering operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify, assess and implement environmentally sustainable work practices, as required

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Conduct field catering operations

  1. Safeguard equipment and stores against loss and damages
  2. Select, inspect and operate field catering equipment, and identify and rectify equipment faults
  3. Select and use appropriate safety equipment while operating catering equipment
  4. Follow emergency procedures when incidents/accidents occur
Safeguard equipment and stores against loss and damages

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select, inspect and operate field catering equipment, and identify and rectify equipment faults

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select and use appropriate safety equipment while operating catering equipment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow emergency procedures when incidents/accidents occur

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain food safety and hygiene

  1. Maintain personal hygiene when working in a field kitchen
  2. Store food appropriately to avoid spoilage and contamination in accordance with food safety procedures and standards
  3. Maintain cleanliness of field catering equipment and facilities in accordance with operational hygiene procedures
  4. Dispose of kitchen waste in accordance with operational procedures
Maintain personal hygiene when working in a field kitchen

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Store food appropriately to avoid spoilage and contamination in accordance with food safety procedures and standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain cleanliness of field catering equipment and facilities in accordance with operational hygiene procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of kitchen waste in accordance with operational procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assist with waste management

  1. Keep worksite clean and orderly during work operations
  2. Keep waste disposal containers covered and sanitised in accordance with food safety standards
  3. Dispose of waste and take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment
Keep worksite clean and orderly during work operations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Keep waste disposal containers covered and sanitised in accordance with food safety standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of waste and take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Cease field catering operations

  1. Pack equipment and stores in accordance with operational procedures
  2. Dispose of unused foodstuffs in accordance with food safety standards
  3. Refurbish kitchen site and stores in accordance with organisational environmental policies and procedures
  4. Clean and maintain equipment in accordance with manufacturer instructions
Pack equipment and stores in accordance with operational procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Dispose of unused foodstuffs in accordance with food safety standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Refurbish kitchen site and stores in accordance with organisational environmental policies and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and maintain equipment in accordance with manufacturer instructions

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 for catering activities

1.1

Confirm activity instructions with supervisor and apply, as required

1.2

Check equipment and stores for completeness and serviceability in accordance with directions and manufacturer specifications

1.3

Pack equipment and stores in accordance with directions

1.4

Identify hazards, assess risks and implement control measures

1.5

Obtain and follow food safety plan during operation activity

1.6

Select and use personal protective equipment during field catering operations

1.7

Identify, assess and implement environmentally sustainable work practices, as required

2

Conduct field catering operations

2.1

Safeguard equipment and stores against loss and damages

2.2

Select, inspect and operate field catering equipment, and identify and rectify equipment faults

2.3

Select and use appropriate safety equipment while operating catering equipment

2.4

Follow emergency procedures when incidents/accidents occur

3

Maintain food safety and hygiene

3.1

Maintain personal hygiene when working in a field kitchen

3.2

Store food appropriately to avoid spoilage and contamination in accordance with food safety procedures and standards

3.3

Maintain cleanliness of field catering equipment and facilities in accordance with operational hygiene procedures

3.4

Dispose of kitchen waste in accordance with operational procedures

4

Assist with waste management

4.1

Keep worksite clean and orderly during work operations

4.2

Keep waste disposal containers covered and sanitised in accordance with food safety standards

4.3

Dispose of waste and take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment

5

Cease field catering operations

5.1

Pack equipment and stores in accordance with operational procedures

5.2

Dispose of unused foodstuffs in accordance with food safety standards

5.3

Refurbish kitchen site and stores in accordance with organisational environmental policies and procedures

5.4

Clean and maintain equipment in accordance with manufacturer instructions

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 for catering activities

1.1

Confirm activity instructions with supervisor and apply, as required

1.2

Check equipment and stores for completeness and serviceability in accordance with directions and manufacturer specifications

1.3

Pack equipment and stores in accordance with directions

1.4

Identify hazards, assess risks and implement control measures

1.5

Obtain and follow food safety plan during operation activity

1.6

Select and use personal protective equipment during field catering operations

1.7

Identify, assess and implement environmentally sustainable work practices, as required

2

Conduct field catering operations

2.1

Safeguard equipment and stores against loss and damages

2.2

Select, inspect and operate field catering equipment, and identify and rectify equipment faults

2.3

Select and use appropriate safety equipment while operating catering equipment

2.4

Follow emergency procedures when incidents/accidents occur

3

Maintain food safety and hygiene

3.1

Maintain personal hygiene when working in a field kitchen

3.2

Store food appropriately to avoid spoilage and contamination in accordance with food safety procedures and standards

3.3

Maintain cleanliness of field catering equipment and facilities in accordance with operational hygiene procedures

3.4

Dispose of kitchen waste in accordance with operational procedures

4

Assist with waste management

4.1

Keep worksite clean and orderly during work operations

4.2

Keep waste disposal containers covered and sanitised in accordance with food safety standards

4.3

Dispose of waste and take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment

5

Cease field catering operations

5.1

Pack equipment and stores in accordance with operational procedures

5.2

Dispose of unused foodstuffs in accordance with food safety standards

5.3

Refurbish kitchen site and stores in accordance with organisational environmental policies and procedures

5.4

Clean and maintain equipment in accordance with manufacturer instructions

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:

applying relevant food safety standards

applying relevant legislation, and organisational policies and procedures

conducting scheduled and unscheduled maintenance

containing waste and byproducts (preventing spills)

identifying hazards, assessing risks and implementing control measures

operating at all stations in the field kitchen

responding to fire or other minor emergency

setting up in consideration of landscape and environment (on flat land – not near a river)

working in a team.

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:

composition of teams, and roles and responsibilities of team members

deployment procedures

equipment maintenance techniques

field kitchen equipment, layout and stations

food safety procedures and standards

maintenance procedures

operation of electrical, gas and fuel catering equipment

organisational work health and safety (WHS)/occupational health and safety (OHS) procedures

personal hygiene principles

relevant legislation, and organisational policies and procedures.

Range Statement

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

Non-essential conditions may be found in the Companion Volume Implementation Guide.