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Evidence Guide: HLTFSE002 - 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

 

HLTFSE002 - 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?

Elements define the essential outcomes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Distribute and collect menus from clients according to established routines and procedures

  1. Distribute menus to clients receiving diet therapy or nutritional support
  2. Provide assistance to clients with appropriate menu selections, including clients with special needs
  3. Collect menus from clients receiving diet therapy or nutritional support
  4. Communicate client feedback and concerns in relation to menus or food choices in accordance with organisation policy
Distribute menus to clients receiving diet therapy or nutritional support

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Provide assistance to clients with appropriate menu selections, including clients with special needs

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect menus from clients receiving diet therapy or nutritional support

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Communicate client feedback and concerns in relation to menus or food choices in accordance with organisation policy

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plate, heat and distribute meals and beverages

  1. Comply with safe food handling and hygiene practices and infection control procedures
  2. Plate meals from bulk food to organisation standards and requirements
  3. Implement portion control to minimise waste
  4. Rethermalise and/or reheat meals according to food standards and regulations
  5. Assemble meal trays and check for accuracy against documentation prior to delivery
  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 and within the designated timeframe
  9. Replace missing or incorrect meals and/or beverages appropriately
  10. Replace or refill water jugs according to specific client requirements and established policy and procedure
  11. Check room numbers, bed numbers and client name against appropriate documentation
  12. Identify if the client needs assistance to sit up and report or provide required assistance in accordance with role and organisation policy and procedure
Comply with safe food handling and hygiene practices and infection control procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Plate meals from bulk food to organisation standards and requirements

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Implement portion control to minimise waste

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rethermalise and/or reheat meals according to food standards and regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assemble meal trays and check for accuracy against documentation prior to delivery

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 and within the designated timeframe

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Replace missing or incorrect meals and/or beverages appropriately

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Replace or 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:

 

 

 

 

 

 

 

Identify if the client needs assistance to sit up and report or provide required assistance in accordance with role and organisation policy and procedure

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepareminor meals, refreshments and snacks

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Deliver minor meals according to schedule

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect and maintain clean stock of utensils and meal trays

  1. Seek client feedback on meals and beverages and report to appropriate person/s in accordance with organisation procedure
  2. Collect meal trays and all utensils after client has finished eating and return for cleaning
  3. Check tray for foreign objects or client belongings
  4. Maintain a stock of clean drinking utensils
  5. Report insufficient food or fluid intake to the appropriate person/s in accordance with organisation procedure
Seek client feedback on meals and beverages and report to appropriate person/s in accordance with organisation procedure

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Collect meal trays and all utensils after client has finished eating and return for cleaning

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check tray for foreign objects or client belongings

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain a stock of clean drinking utensils

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Report insufficient food or fluid intake to the appropriate person/s in accordance with organisation procedure

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain good housekeeping

  1. Clean and maintain ward or unit food service area and equipment according to organisation standards and procedures
  2. Replenish food stocks, crockery and utensils
Clean and maintain ward or unit food service area and equipment according to organisation standards and procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Replenish food stocks, crockery and utensils

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Distribute and collect menus from clients according to established routines and procedures

1.1 Distribute menus to clients receiving diet therapy or nutritional support

1.2 Provide assistance to clients with appropriate menu selections, including clients with special needs

1.3 Collect menus from clients receiving diet therapy or nutritional support

1.4 Communicate client feedback and concerns in relation to menus or food choices in accordance with organisation policy

2. Plate, heat and distribute meals and beverages

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

2.2 Plate meals from bulk food to organisation standards and requirements

2.3 Implement portion control to minimise waste

2.4 Rethermalise and/or reheat meals according to food standards and regulations

2.5 Assemble meal trays and check for accuracy against documentation prior to delivery

2.6 Prepare beverage utensils for use

2.7 Leave trolley or tray in an appropriate location for meal delivery

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

2.9 Replace missing or incorrect meals and/or beverages appropriately

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

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

2.12 Identify if the client needs assistance to sit up and report or provide required assistance in accordance with role and organisation policy and procedure

3. Prepareminor meals, refreshments and snacks

3.1 Prepare minor meals, refreshments and snacks in an attractive manner

3.2 Deliver minor meals according to schedule

4. Collect and maintain clean stock of utensils and meal trays

4.1 Seek client feedback on meals and beverages and report to appropriate person/s in accordance with organisation procedure

4.2 Collect meal trays and all utensils after client has finished eating and return for cleaning

4.3 Check tray for foreign objects or client belongings

4.4 Maintain a stock of clean drinking utensils

4.5 Report insufficient food or fluid intake to the appropriate person/s in accordance with organisation procedure

5. Maintain good housekeeping

5.1 Clean and maintain ward or unit food service area and equipment according to organisation standards and procedures

5.2 Replenish food stocks, crockery and utensils

Required Skills and Knowledge

ELEMENT

PERFORMANCE CRITERIA

Elements define the essential outcomes.

Performance criteria specify the level of performance needed to demonstrate achievement of the element.

1. Distribute and collect menus from clients according to established routines and procedures

1.1 Distribute menus to clients receiving diet therapy or nutritional support

1.2 Provide assistance to clients with appropriate menu selections, including clients with special needs

1.3 Collect menus from clients receiving diet therapy or nutritional support

1.4 Communicate client feedback and concerns in relation to menus or food choices in accordance with organisation policy

2. Plate, heat and distribute meals and beverages

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

2.2 Plate meals from bulk food to organisation standards and requirements

2.3 Implement portion control to minimise waste

2.4 Rethermalise and/or reheat meals according to food standards and regulations

2.5 Assemble meal trays and check for accuracy against documentation prior to delivery

2.6 Prepare beverage utensils for use

2.7 Leave trolley or tray in an appropriate location for meal delivery

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

2.9 Replace missing or incorrect meals and/or beverages appropriately

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

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

2.12 Identify if the client needs assistance to sit up and report or provide required assistance in accordance with role and organisation policy and procedure

3. Prepareminor meals, refreshments and snacks

3.1 Prepare minor meals, refreshments and snacks in an attractive manner

3.2 Deliver minor meals according to schedule

4. Collect and maintain clean stock of utensils and meal trays

4.1 Seek client feedback on meals and beverages and report to appropriate person/s in accordance with organisation procedure

4.2 Collect meal trays and all utensils after client has finished eating and return for cleaning

4.3 Check tray for foreign objects or client belongings

4.4 Maintain a stock of clean drinking utensils

4.5 Report insufficient food or fluid intake to the appropriate person/s in accordance with organisation procedure

5. Maintain good housekeeping

5.1 Clean and maintain ward or unit food service area and equipment according to organisation standards and procedures

5.2 Replenish food stocks, crockery and utensils

The candidate must show evidence of the ability to complete tasks outlined in the 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:

followed established food safety, manual handling and other food services procedures when preparing food and distributing it to clients receiving diet therapy or nutritional support, including:

distributing and collecting menus from at least 2 clients

soliciting feedback from 2 clients and forwarded to appropriate person

plating, rethermalising or heating and distributing at least 3 main meals and beverages to clients

following appropriate procedures for at least 2 clients requiring assistance to sit

reporting the sufficiency or insufficiency of food intake of 2 clients to appropriate person and using organisational documentation and reporting technologies.

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

food safety principles

hazard analysis and critical control points (HACCP) principles

legislative requirements of food service role

causes of food contamination and cross-contamination

factors that place client at nutritional risk

customer service principles and techniques for encouraging meal choice and consumption

microbiological basis for food deterioration and food poisoning

role and need for special diets and nutritional support, including common types of special diets and nutritional supplements

client special needs, including:

disabilities

eating difficulties

intellectual difficulties

frail and aged

confusion and dementia

nutrition risk factors

metabolic disorders

different cultural requirements

require diet supplements

organisational procedures relating to food services, including:

food safety program

menu ordering and processing system

meals distribution equipment and operational procedures

manual handling and infection control

procedures for delivery of meals to potentially infectious clients

rethermalise and reheating procedures

reporting and documentation requirements, including client satisfaction and consumption

ordering, documentation and reporting technologies.