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Evidence Guide: HLTFS204D - Provide ward or unit based food preparation and distribution 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

 

HLTFS204D - Provide ward or unit based food preparation and distribution services

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

Distribute and collect menus from clients

  1. Distribute menus to clients receiving diet therapy or nutritional support according to established routines and procedures
  2. Collect menus from clients receiving diet therapy or nutritional support according to established routines and procedures
Distribute menus to clients receiving diet therapy or nutritional support according to established routines and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect menus from clients receiving diet therapy or nutritional support according to established routines and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plate, heat and distribute meals and beverages

  1. Plate meals from bulk food to a standard determined by the enterprise
  2. Implement portion control to minimise waste
  3. Rethermalise meals (applicable to cook-chill systems) or reheat if required, according to food standards and regulations
  4. Check each meal against documentation, prior to meal delivery
  5. Complete meals tray assembly and check for accuracy according to established routines and procedures
  6. Prepare beverage utensils for use
  7. Leave trolley or tray in an appropriate location for meal delivery
  8. Deliver and leave meals and/or beverages in the appropriate place for clients, within the designated timeframe
  9. Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages
  10. Replace or refill water jugs according to specific client requirements according to established policy and procedure
  11. Check room numbers, bed numbers and client name against appropriate documentation
  12. Report the need of a client for assistance to sit up, or assist the client to sit up, according to organisation policies and procedures
Plate meals from bulk food to a standard determined by the enterprise

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement portion control to minimise waste

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rethermalise meals (applicable to cook-chill systems) or reheat if required, according to food standards and regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check each meal against documentation, prior to meal delivery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Complete meals tray assembly and check 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 an appropriate location for meal delivery

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Replace or refill water jugs according to specific client requirements according to established policy and procedure

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report the need of a client for assistance to sit up, or assist the client to sit up, according to organisation policies and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare minor meals, refreshments and snacks

  1. Prepare minor meals, refreshments and snacks in an attractive manner
  2. Prepare and deliver mid meals according to schedule
Prepare minor meals, refreshments and snacks in an attractive manner

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare and deliver mid meals according to schedule

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect utensils and meal trays

  1. Collect trays and all utensils after the client has finished eating
  2. Check tray for foreign objects
  3. Stack trays on trolley in a safe manner
  4. Collect empty water jugs at designated times
  5. Return dirty beverage utensils for cleaning
  6. Maintain a stock of clean beverage utensils
  7. Report insufficient food or fluid intake to the appropriate person(s) according to enterprise procedures
  8. Seek client feedback on general satisfaction and report to appropriate person(s) according to enterprise procedures
Collect trays and all utensils after the client has finished eating

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check tray for foreign objects

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stack trays on trolley in a safe manner

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect empty water jugs at designated times

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Return dirty beverage utensils for cleaning

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain a stock of clean beverage utensils

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report insufficient food or fluid intake to the appropriate person(s) according to enterprise procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain good housekeeping

  1. Clean ward or unit food service area and equipment according to enterprise routines and standards
  2. Maintain food service area in a clean, tidy and hygienic condition
  3. Replenish food stocks, crockery and utensils as required
Clean ward or unit food service area and equipment according to enterprise routines and standards

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain food service area in a clean, tidy and hygienic condition

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Replenish food stocks, crockery and utensils as required

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

Observation of workplace performance is essential for assessment of this unit

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

WHS, cultural diversity, food safety and other relevant legislation

Job description and performance management tools

Work plans

Enterprise policies, mission statements, procedures and performance management systems

Method of assessment

Observation in the work place (if possible)

Written assignments/projects

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

Questioning

Role play simulation

Supporting statement form supervisor(s)

Authenticated evidence of relevant work experience and formal learning

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

Enterprise food service system and standard operating procedures

Enterprise menu processing system

Factors that place client at nutritional risk

Food safety principles

Hazard Analysis and Critical Control Points (HACCP) principles

Meals distribution equipment and operational procedures

Microbiological basis for food deterioration and food poisoning

WHS work practices relevant to the specific state/territory/national legislation

Procedures for delivery of meals to potentially infectious clients

Role and need for special diets and nutritional support

Essential skills:

It is critical that the candidate demonstrate the ability to

Identify reasons for different and special diets and nutritional support

Apply principles of food handling hygiene

Comply with safe food handling and hygiene practices and infection control procedures

Communicate constructively with client 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:

Accurately deliver food according to delivery schedules

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

Demonstrate cleaning techniques for equipment and work areas

Demonstrate food presentation

Demonstrate good housekeeping

Provide assistance to clients with appropriate menu selections, especially for clients with special physical and medical needs

Take into account opportunities to address waste minimisation, environmental responsibility and sustainable practice issues

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.

Special needs of clients may include:

Disabilities

Eating difficulties

Intellectual difficulties

Frail and aged

Confusion and dementia

Nutrition risk factors

Metabolic disorders

Different cultural requirements

Require diet supplements

Food may include:

Chilled

Frozen

Fresh

Cooked

Bulk

Packaged

Food types include:

Dairy

Fruit and vegetables

Dried goods

Packaged food

Meat

Fish

Soups

Minor meals, refreshments and snacks may include:

Early or light breakfast

Min-meals

Beverages eg tea, coffee, soft drink, juice, water, cocoa

Biscuits, cakes

Special functions