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Evidence Guide: HLTFS201C - Distribute meals and refreshments to clients

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

 

HLTFS201C - Distribute meals and refreshments to clients

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

Receive and check food deliveries

  1. Receive and check food deliveries against order and delivery forms for quality and quantity
  2. Check the temperature of delivered goods to ensure that it is within specified food regulations
  3. Report defects to designated person(s)
Receive and check food deliveries against order and delivery forms for quality and quantity

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check the temperature of delivered goods to ensure that it is within specified food regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report defects to designated person(s)

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Transport food safely and hygienically

  1. Package, load, restrain and unload food appropriately
  2. Observe hygienic work practices, manual handling and OHS practices and regulations
  3. Maintain appropriate records of food transportation, including time and temperature
Package, load, restrain and unload food appropriately

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Observe hygienic work practices, manual handling and OHS practices and regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain appropriate records of food transportation, including time and temperature

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply safe food hygiene practices

  1. Select food storage environments that are appropriate to specific food type
  2. Maintain appropriate environmental conditions for specific food types
  3. Keep food storage area free from contaminants
  4. Use appropriate food practices, OHS guidelines and requirements
  5. Optimise nutritional quality
Select food storage environments that are appropriate to specific food type

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain appropriate environmental conditions for specific food types

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Keep food storage area free from contaminants

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use appropriate food practices, OHS guidelines and requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Optimise nutritional quality

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Deliver meals and/or beverages

  1. Check each meal against appropriate documentation prior to meal delivery
  2. Reheat meals, if required, according to food regulations
  3. Complete and check meal tray assembly for accuracy according to established routines and procedures
  4. Prepare beverage utensils for use
  5. Leave trolley or tray in a convenient and appropriate location for meal delivery
  6. Deliver meals and/or beverages to client and leave in an appropriate place within the designated timeframe
  7. Replace missing or incorrect meals and/or beverages with appropriate meals and beverages
  8. Refill water jugs according to specific client requirements and established policy and procedure
  9. Check room numbers, bed numbers and client name against appropriate documentation
  10. Assist client to sit up if required, under direction, and when this is in keeping with organisation policy and procedures
Check each meal against appropriate documentation prior to meal delivery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Reheat meals, if required, according to food regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete and check meal tray assembly for accuracy according to established routines and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare beverage utensils for use

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Leave trolley or tray in a convenient and appropriate location for meal delivery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assist client to sit up if required, under direction, and when this is in keeping with organisation policy and procedures

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 and stack on trolley safely
  3. Return dirty beverage utensils for cleaning
  4. Maintain a stock of clean drinking utensils
  5. Collect empty water jugs
  6. Report insufficient food or fluid intake to the appropriate person(s) according to enterprise procedures, when this is within the scope of the work role
  7. Seek client feedback on general acceptance/satisfaction with meals and report to appropriate person(s) according to enterprise procedures
Collect trays and all utensils after client has finished eating

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check tray for foreign objects and stack on trolley safely

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Return dirty beverage utensils for cleaning

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain a stock of clean drinking utensils

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect empty water jugs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report insufficient food or fluid intake to the appropriate person(s) according to enterprise procedures, when this is within the scope of the work role

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Seek client feedback on general acceptance/satisfaction with meals and report to appropriate person(s) according to enterprise procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate this competency unit:

The individual being assessed must provide evidence of specified essential knowledge as well as skills

Consistency of performance should be demonstrated over the required range of workplace situations

Context of and specific resources for assessment:

Assessment should replicate workplace conditions as far as possible

Simulations may be used to represent workplace conditions as closely as possible. Acceptable simulation requires:

Communication with clients

Receiving food, preparing for delivery and delivery to clients

Resources essential for assessment include:

Equipment normally used in the work context of this unit

OHS, cultural diversity, food safety and other relevant legislation

Work plans

Enterprise policies, mission statements, procedures and performance management systems

Method of assessment

Observation in the work place (if possible)

Written assignments/projects, eg food safety principles

Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice

Questioning

Role play simulation

Access and equity considerations:

All workers in the health industry should be aware of access and equity issues in relation to their own area of work

All workers should develop their ability to work in a culturally diverse environment

In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people

Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities

Required Skills and Knowledge

This describes the essential skills and knowledge and their level required for this unit.

Essential knowledge:

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 identified work role

This includes knowledge of:

Causes of food contamination, cross contamination

Common kitchen pests and principles of their control

Conditions leading to bacterial growth and to common causes of bacterial food poisoning

Food poisoning organisms

Hazard analysis and critical control point (HACCP) principles and stock control

Hygiene requirements when handling food

Microbiological basis for food deterioration and food poisoning

Need to correctly follow menus

OHS work practices relevant to the specific workplace and in accordance with relevant state/territory/national legislation

Procedures for delivery of meals to potentially infectious clients

Range of menus

Safe food handling principles

Storage requirements of specified foods

Transfer of infectious diseases and infection control policy and procedures

Essential skills:

It is critical that the candidate demonstrate the ability to

Apply basic principles of nutrition

Consistently use safe food handling practices and principles of food handling hygiene

Communicate with clients and other staff to ensure best service and client safety

In addition, the candidate must be able 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 identified work role

This includes the ability to:

Apply cleaning, sterilisation, sanitation and infection control techniques for equipment and work areas

Apply problem solving skills - the ability to use available resources and prioritise workload

Communicate with appropriate person(s) about client safety

Communicate with clients to ensure correct delivery

Communicate with relevant person(s) about factors that compromise food safety

Demonstrate safe manual handling of food containers, food trays and trolleys

Use literacy, numeracy and oral communication skills required to fulfil the position in a safe manner as specified by the health care facility

Range Statement

The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.

Foods include:

Chilled

Frozen

Fresh - planted, packaged or in bulk

Food types include::

Dairy

Fruit and vegetables

Dried goods and canned food

Meat

Fish

Soups

Transporting and storing may include:

Using hot boxes to deliver meals to clients

Rethermalisation trolley

Client/staff take away food packs

Chilled and frozen food

Excursion/recreation activities

Staff shopping for food

Transporting food in private motor vehicle

Refrigerated vehicle

Food transport records include:

Time

Temperature

Environmental food conditions relate to:

Temperature

Humidity

Delivery of food may involve:

Use of a specific delivery system

Completion of tray assembly

The food environment includes:

Food preparation areas

Food preparation tools and equipment

Walls

Floors

Work surfaces

Food storage area including cold storage

Kitchen

Chemical storage areas

Food service and dining areas

Foreign objects may include:

Medical supplies

Syringes

Personal items of the client

Beverage utensils may include:

Water jugs and glasses

Utensils for prescribed fluids

Appropriate documentation may include:

Menu

Meal ticket

Nourishment chart

Ward diet records

Care plan

Meal trays and beverages may include special diet menus and beverages and may include:

Specific diet therapies

Vegetarian

Cultural requirements

Religious beliefs

Individual preferences