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Evidence Guide: HLTAHA020 - Support food services in menu and meal order processing

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

 

HLTAHA020 - Support food services in menu and meal order processing

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

Elements define the essential outcomes

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Distribute and collect general menus and/or meal orders for clients

  1. Distribute menus to clients, or use meal order systems, according to established routines and procedures
  2. Provide guidance to client, to ensure that meal choices are consistent with the individualised plan
  3. Provide assistance to client with specific cultural and/or religious requirements in accordance with organisation guidelines and report any problems meeting these needs to supervisor immediately
  4. Collect menus and/or meal orders and assist clients with placing orders and marking menus as appropriate in line with role
  5. Distribute and collect menus for clients receiving diet or nutrition care according to established routines and procedures
  6. Record and provide feedback regarding food preferences and consistently poor menu and/or meal choices to the appropriate person
Distribute menus to clients, or use meal order systems, according to established routines and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide guidance to client, to ensure that meal choices are consistent with the individualised plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide assistance to client with specific cultural and/or religious requirements in accordance with organisation guidelines and report any problems meeting these needs to supervisor immediately

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect menus and/or meal orders and assist clients with placing orders and marking menus as appropriate in line with role

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Distribute and collect menus for clients receiving diet or nutrition care according to established routines and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Record and provide feedback regarding food preferences and consistently poor menu and/or meal choices to the appropriate person

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement nutrition support services

  1. Collate menus and meal orders, including orders for clients receiving diet therapy or nutrition support
  2. Provide information to support the delivery of menu items chosen by the client, according to established routines and procedures
  3. Check meal orders for accuracy against the individualised plan developed by a dietitian, or other health professional
  4. Tally, collate and report menu items
Collate menus and meal orders, including orders for clients receiving diet therapy or nutrition support

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide information to support the delivery of menu items chosen by the client, according to established routines and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check meal orders for accuracy against the individualised plan developed by a dietitian, or other health professional

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Tally, collate and report menu items

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and deliver nutrition supplements

  1. Prepare, supply and deliver nutrition supplements according to organisation procedures and dietitian’s instructions
  2. Discard out of date nutrition support items and information
  3. Report any significant wastage to the appropriate personnel in accordance with role and organisation requirements
  4. Maintain the workplace in a clean and tidy order to meet workplace standards
Prepare, supply and deliver nutrition supplements according to organisation procedures and dietitian’s instructions

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Discard out of date nutrition support items and information

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report any significant wastage to the appropriate personnel in accordance with role and organisation requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Comply with personal hygiene standards and food safety program

  1. Prepare nutrition supplements and provide support services according to the food safety program
  2. Identify and report processes and practices that are not consistent with the food safety program
  3. Take corrective action according to the food safety program and within level of responsibility
  4. Comply with personal hygiene requirements of the food safety program
  5. Report health conditions and/or illness according to the food safety program
  6. Wear clothing and footwear appropriate for food handling tasks and according to the food safety plan
Prepare nutrition supplements and provide support services according to the food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and report processes and practices that are not consistent with the food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Take corrective action according to the food safety program and within level of responsibility

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Comply with personal hygiene requirements of the food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report health conditions and/or illness according to the food safety program

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wear clothing and footwear appropriate for food handling tasks and according to the food safety plan

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate changes in meal order, including meals for clients receiving diet therapy or nutrition support

  1. Maintain knowledge of client admissions, transfers and discharges
  2. Process meal orders for food services
  3. Provide information to support the delivery of chosen menu items to the food service within the required time frame
Maintain knowledge of client admissions, transfers and discharges

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Process meal orders for food services

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide information to support the delivery of chosen menu items to the food service within the required time frame

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor client satisfaction with food services

  1. Collect client satisfaction, using standard and validated tools
  2. Regularly monitor overall levels and changes in client satisfaction
  3. Provide feedback regarding overall levels and changes in levels of satisfaction to the appropriate person
  4. Use relevant feedback from clients to revise menus
Collect client satisfaction, using standard and validated tools

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Regularly monitor overall levels and changes in client satisfaction

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide feedback regarding overall levels and changes in levels of satisfaction to the appropriate person

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use relevant feedback from clients to revise menus

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes

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

1. Distribute and collect general menus and/or meal orders for clients

1.1 Distribute menus to clients, or use meal order systems, according to established routines and procedures

1.2 Provide guidance to client, to ensure that meal choices are consistent with the individualised plan

1.3 Provide assistance to client with specific cultural and/or religious requirements in accordance with organisation guidelines and report any problems meeting these needs to supervisor immediately

1.4 Collect menus and/or meal orders and assist clients with placing orders and marking menus as appropriate in line with role

1.5 Distribute and collect menus for clients receiving diet or nutrition care according to established routines and procedures

1.6 Record and provide feedback regarding food preferences and consistently poor menu and/or meal choices to the appropriate person

2. Implement nutrition support services

2.1 Collate menus and meal orders, including orders for clients receiving diet therapy or nutrition support

2.2 Provide information to support the delivery of menu items chosen by the client, according to established routines and procedures

2.3 Check meal orders for accuracy against the individualised plan developed by a dietitian, or other health professional

2.4 Tally, collate and report menu items

3. Prepare and deliver nutrition supplements

3.1 Prepare, supply and deliver nutrition supplements according to organisation procedures and dietitian’s instructions

3.2 Discard out of date nutrition support items and information

3.3 Report any significant wastage to the appropriate personnel in accordance with role and organisation requirements

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

4. Comply with personal hygiene standards and food safety program

4.1 Prepare nutrition supplements and provide support services according to the food safety program

4.2 Identify and report processes and practices that are not consistent with the food safety program

4.3 Take corrective action according to the food safety program and within level of responsibility

4.4 Comply with personal hygiene requirements of the food safety program

4.5 Report health conditions and/or illness according to the food safety program

4.6 Wear clothing and footwear appropriate for food handling tasks and according to the food safety plan

5. Communicate changes in meal order, including meals for clients receiving diet therapy or nutrition support

5.1 Maintain knowledge of client admissions, transfers and discharges

5.2 Process meal orders for food services

5.3 Provide information to support the delivery of chosen menu items to the food service within the required time frame

6. Monitor client satisfaction with food services

6.1 Collect client satisfaction, using standard and validated tools

6.2 Regularly monitor overall levels and changes in client satisfaction

6.3 Provide feedback regarding overall levels and changes in levels of satisfaction to the appropriate person

6.4 Use relevant feedback from clients to revise menus

Required Skills and Knowledge

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes

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

1. Distribute and collect general menus and/or meal orders for clients

1.1 Distribute menus to clients, or use meal order systems, according to established routines and procedures

1.2 Provide guidance to client, to ensure that meal choices are consistent with the individualised plan

1.3 Provide assistance to client with specific cultural and/or religious requirements in accordance with organisation guidelines and report any problems meeting these needs to supervisor immediately

1.4 Collect menus and/or meal orders and assist clients with placing orders and marking menus as appropriate in line with role

1.5 Distribute and collect menus for clients receiving diet or nutrition care according to established routines and procedures

1.6 Record and provide feedback regarding food preferences and consistently poor menu and/or meal choices to the appropriate person

2. Implement nutrition support services

2.1 Collate menus and meal orders, including orders for clients receiving diet therapy or nutrition support

2.2 Provide information to support the delivery of menu items chosen by the client, according to established routines and procedures

2.3 Check meal orders for accuracy against the individualised plan developed by a dietitian, or other health professional

2.4 Tally, collate and report menu items

3. Prepare and deliver nutrition supplements

3.1 Prepare, supply and deliver nutrition supplements according to organisation procedures and dietitian’s instructions

3.2 Discard out of date nutrition support items and information

3.3 Report any significant wastage to the appropriate personnel in accordance with role and organisation requirements

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

4. Comply with personal hygiene standards and food safety program

4.1 Prepare nutrition supplements and provide support services according to the food safety program

4.2 Identify and report processes and practices that are not consistent with the food safety program

4.3 Take corrective action according to the food safety program and within level of responsibility

4.4 Comply with personal hygiene requirements of the food safety program

4.5 Report health conditions and/or illness according to the food safety program

4.6 Wear clothing and footwear appropriate for food handling tasks and according to the food safety plan

5. Communicate changes in meal order, including meals for clients receiving diet therapy or nutrition support

5.1 Maintain knowledge of client admissions, transfers and discharges

5.2 Process meal orders for food services

5.3 Provide information to support the delivery of chosen menu items to the food service within the required time frame

6. Monitor client satisfaction with food services

6.1 Collect client satisfaction, using standard and validated tools

6.2 Regularly monitor overall levels and changes in client satisfaction

6.3 Provide feedback regarding overall levels and changes in levels of satisfaction to the appropriate person

6.4 Use relevant feedback from clients to revise menus

The candidate must show evidence of the ability to complete tasks outlined in elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be demonstrated evidence that the candidate has (under the direction of a dietitian):

distributed menus or used other systems with clients to collect meal orders, processed therapeutic meal orders and delivered food orders to at least 3 clients, 1 in a simulated environment and 2 in the workplace

prepared different nutritional supplements for at least 3 clients, 1 in a simulated environment and 2 in the workplace

performed the activities outlined in the performance criteria of this unit during a period of at least 120 hours of work

The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the work role. This includes knowledge of:

Australian dietary guidelines

organisation policy and procedures in relation to:

infection control as it relates to the allied health assistant’s role in assisting with food services and menu and meal planning

food, nutrition and special food guidelines

other specific organisation policies or procedures, including supervisory and reporting protocols

safe food handling

inter-relationships between food services and nutrition services, dietary departments concerning menu and meal order processing procedures, food production and delivery schedules

range of menus, and menu items and different types of menu management systems

various cultural requirements in relation to food, relevant to the profile of the community served by the organisation

feedback processes or systems used within the organisation

legal and ethical considerations relevant to allied health:

privacy, confidentiality and disclosure

work health and safety:

manual handling including identification and control of manual task risk factors