NTISthis.com

Evidence Guide: TDMMR5007B - CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG

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

 

TDMMR5007B - CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG

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

Preparemenus

  1. Requirements for catering menus are identified in terms of the eating habits, cultural needs and nutritional requirements of the crew and the catering policies and procedures of the company
  2. Menus are constructed to meet identified personnel requirements and budgetary allocations
Requirements for catering menus are identified in terms of the eating habits, cultural needs and nutritional requirements of the crew and the catering policies and procedures of the company

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Menus are constructed to meet identified personnel requirements and budgetary allocations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Carry out stock control and ordering

  1. Requirements for food and ingredients are estimated based on planned menus
  2. Stock is purchased, received, stored and transferred according to identified vessel/rig requirements and established procedures
  3. Records of purchases, invoices and other documentation related to stock control and ordering are kept in accordance with established procedures
  4. Effective stock control procedures are applied, including stock taking and reconciliation
  5. Storage areas are maintained and stock transferred according to OH&S and health regulations
Requirements for food and ingredients are estimated based on planned menus

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Stock is purchased, received, stored and transferred according to identified vessel/rig requirements and established procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Records of purchases, invoices and other documentation related to stock control and ordering are kept in accordance with established procedures

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Effective stock control procedures are applied, including stock taking and reconciliation

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Storage areas are maintained and stock transferred according to OH&S and health regulations

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG

The Evidence Guide provides advice on assessment and must be read in conjunction with the Performance Criteria, , the Range Statement and the Assessment Guidelines for this Training Package.

1

Critical aspects of evidence required to demonstrate competency in this unit

Assessment must confirm appropriate knowledge and skills to:

a

Prepare menus

b

Carry out stock control and ordering of food and ingredients

c

Handle and store food and ingredients

d

Prepare food using basic techniques

e

Fulfil the requirements of food hygiene regulations

f

Follow safety and hazard control procedures during food preparation storage and service

2

Evidence required for demonstration of consistent performance

a

Performance is demonstrated consistently over a period of time and in a suitable range of contexts

b

Consistently applies underpinning knowledge and skills when:

1

preparing menus

2

carrying out stock control and ordering of food and ingredients

3

handling and storing food and ingredients

4

preparing food using basic techniques

5

fulfilling the requirements of food hygiene regulations

6

following safety and hazard control procedures during food preparation storage and service

c

Shows evidence of application of relevant workplace procedures, including:

1

sections of relevant maritime regulations

2

relevant health and hygiene regulations

3

ISM Code and associated vessel's safety management system and procedures

4

OH&S regulations and hazard prevention policies and procedures

5

job procedures and work instructions

d

Action is taken promptly to report operational incidents and problems in accordance with regulations and shipboard procedures

e

Work is completed systematically with required attention to detail

f

Recognises and adapts appropriately to cultural differences in the workplace, including modes of behaviour and interactions between crew and others

(continued)

TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG

3

Context of assessment

a

Assessment of competency must comply with the assessment requirements of the relevant maritime regulations

b

Assessment of this unit must be undertaken within relevant marine authority approved and audited arrangements by a registered training organisation:

1

As a minimum, assessment of knowledge must be conducted through appropriate written/oral examinations, and

2

Appropriate practical assessment must occur:

i

at the registered training organisation; and/or

ii

on an appropriate working or training vessel

4

Specificresourcesrequired for assessment

Access is required to opportunities to:

a

demonstrate the ability to carry out basic food handling, preparation, stock control and storage on an off-shore support vessel or rig through appropriate case studies, practical exercises and simulated situations; and/or

b

carry out basic food handling, preparation, stock control and storage on an operational off-shore support vessel or rig

Required Skills and Knowledge

REQUIRED KNOWLEDGE

This describes the knowledge required for this unit.

1

Relevant sections of Safe Working Code of Practice for the Australian Offshore Support Vessel Industry and maritime regulations

2

Relevant health, hygiene, OH&S and pollution control legislation and policies

3

HACCP principles and methods of food production, including record requirements as per regulatory standards

4

Microbiological hazards

5

Standard operating procedures related to food preparation, handling, storage, and stock control and ordering

6

Basic food products and types of menus suitable for food service on a rig or support vessel

7

Logical and time efficient work flow for food preparation and service

8

Principles of stock control

9

Common examples of stock control documentation

10

Safe lifting and handling procedures

11

Basic knowledge of stock required for food service on a rig or support vessel

REQUIRED SKILLS

This describes the basic skills required for this unit.

1

Use basic verbal communication skills required when carrying out basic food handling, preparation, stock control and storage on an off-shore support vessel or rig

2

Read, interpret and apply standard operating procedures, regulations and instructions related to carrying out basic food handling, preparation, stock control and storage on an off-shore support vessel or rig

5

Complete any required operational and maintenance records

6

Work safely and collaboratively with others when carrying out basic food handling, preparation, stock control and storage on an off-shore support vessel or rig

7

Select and use relevant equipment as per standard operating procedures

8

Recognise faulty equipment and take appropriate action as per operating instructions

9

Recognise routine problems when carrying out basic food handling, preparation, stock control and storage on an off-shore support vessel or rig and take appropriate action

10

Adapt to differences in vessels, catering systems, equipment and related standard operating procedures

11

Handle, prepare and store food in accordance with standard operating procedures and regulations

Range Statement

TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG

The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance.

VARIABLE

SCOPE

1. GENERAL CONTEXT

a.

Work must be carried out:

1

in compliance with the Safe Working Code of Practice for the Australian Offshore Support Vessel Industry and relevant maritime and health regulations

b.

Work is performed:

1

within the limits of responsibility of an integrated rating in accordance with established procedures and recipes, with some accountability and responsibility for self and others in achieving the prescribed outcomes

c.

Work involves:

1

the application of basic principles and to the preparation, handling and storage of food

d.

Work requires:

1

the following of orders and instructions of senior officers

2. WORKSITE ENVIRONMENT

a

Vessel may include:

1

a rig or a vessel servicing off-shore oil and gas rig operations

b

Food to be prepared and served may include:

1

hot dishes, including meats, seafood and poultry

2

hot vegetables

3

salads

4

fresh fruit

5

desserts

6

sandwiches and cold collations

7

cake and biscuits

8

tea, coffee and cold drinks

(continued)

TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG

VARIABLE

SCOPE

c

Critical control points in the food production system may include:

1

purchasing, delivery and storage

2

preparation and cooking

3

cooling and storage holding or rethermalisation processes

d

Hazards to food safety may include:

1

bacteria

2

moulds and yeast

3

broken glass or metal

4

dangerous additives

5

chemicals

6

natural poisons

e

Personal protection clothing and equipment may include:

1

gloves, apron and boots

f

Operational hazards may include:

1

knives and other sharp cooking and food preparation implements

2

unsecured cooking utensils, pots or equipment

3

slippery or greasy deck

4

moving and rotating kitchen equipment and machinery

5

hot stove tops

6

hot liquids in cooking pots and utensils

7

poor housekeeping procedures

8

non-compliance with safe working procedures

g

Documentation and recordsmay include

1

food preparation specifications and recipes

2

operating instructions provided by the manufacturers of the galley equipment

3

vessel and company procedures for food preparation and service

4

orders and instructions of the officer in charge of the watch

5

relevant maritime and health regulations

(continued)

TDMMR5007B CARRY OUT BASIC FOOD HANDLING, PREPARATION, STOCK CONTROL AND STORAGE ON AN OFF-SHORE SUPPORT VESSEL OR RIG

VARIABLE

SCOPE

g

Documentation and recordsmay include

(continued)

6

Safe Working Code of Practice for the Australian Offshore Support Vessel Industry

7

instructions of relevant maritime authorities

h

Applicable legislation, regulations and codes may include:

1

Safe Working Code of Practice for the Australian Offshore Support Vessel Industry

2

relevant sections of IMO Conventions and Codes and AMSA Marine Orders

3

relevant health and hygiene regulations

4

ISM Code

5

Marine Pollution Act (MARPOL)

6

Petroleum (Submerged Lands) Act

7

relevant international, Commonwealth, State and Territory OH&S legislation