Modification History
CHC08 Version 3 |
CHC08 Version 4 |
Comments |
CHCAC316C Provide food services |
CHCAC316D Provide food services |
ISC upgrade changes to remove references to old OHS legislation and replace with references to new WHS legislation. No change to competency outcome. |
Unit Descriptor
Descriptor |
This unit describes the knowledge and skills required by the worker to apply basic food safety practices including personal hygiene and conduct when working in a food service environment in a residential setting |
Application of the Unit
Application |
This unit supports the implementation of national and state food safety legislation and regulations and is based on the national Food Safety Guideline Units of competency |
Licensing/Regulatory Information
Not Applicable
Pre-Requisites
Not Applicable
Employability Skills Information
Employability Skills |
This unit contains Employability Skills |
Elements and Performance Criteria Pre-Content
Elements define the essential outcomes of a unit of competency. |
The Performance Criteria specify the level of performance required to demonstrate achievement of the Element. Terms in italics are elaborated in the Range Statement. |
Elements and Performance Criteria
ELEMENT |
PERFORMANCE CRITERIA |
1. Maintain food safety while carrying out food handling activities |
1.1 Carry out food handling according to the food safety program 1.2 Identify and report processes or practices which are not consistent with the food safety program 1.3 Take corrective action within the level of responsibility, according to the food safety program 1.4 Maintain the workplace in a clean and tidy order to meet workplace standards |
2. Comply with hygienic work practices and appropriate WHS guidelines |
2.1 Ensure personal hygiene meets the requirements of the food safety program 2.2 Report health conditions and/or illness as required by the food safety program 2.3 Wear clothing and footwear appropriate for food handling task and to meet requirements of the food safety program 2.4 Ensure storage area is kept free from contaminants |
3. Distribute meals and refreshment to clients |
3.1 Receive and check food deliveries against organisation records 3.2 Transport food safely and hygienically 3.3 Ensure selected food storage environments are appropriate to specific food type 3.4 Maintain appropriate environmental conditions for specific food types 3.5 Prior to meal delivery, check each meal against appropriate documentation 3.6 Reheat meals, if required, according to food regulations 3.7 Complete meal tray assembly and check for accuracy according to established routines and procedures 3.8 Prepare beverage utensils for use 3.9 Deliver meals and/or beverages and leave in the appropriate place for client within the designated timeframe 3.10 Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages 3.11 Refill water jugs to address specific client requirements according to established policy and procedure 3.12 Check room numbers, bed numbers and client name against appropriate documentation 3.13 Assist client to sit up if required, in accordance with organisation policy and under the direction of an appropriate health professional |
4. Collect utensils and meal trays |
4.1 Collect trays and all utensils after client has finished eating 4.2 Check tray for foreign objects and stack safely on trolley 4.3 Return dirty beverage utensils for cleaning 4.4 Maintain stock of clean beverage utensils 4.5 Collect empty water jugs 4.6 Depending upon the scope of the work role, report insufficient food or fluid intake to the appropriate personnel according to enterprise procedures 4.7 Seek client feedback on general acceptance/ satisfaction with meals and report to appropriate personnel according to enterprise procedures |
5. Prepare foods as required |
5.1 Identify a range of foods to meet the nutritional needs of the client groups 5.2 Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage 5.3 Prepare appropriate meals for specific client groups in an appetising and attractive manner 5.4 Modify food texture to meet the needs of client groups and to meet enterprise standards 5.5 Serve/plate meals appropriate to the setting, using appropriate portion control equipment as required 5.6 Evaluate meals against organisation standards |
Required Skills and Knowledge
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 These include knowledge of:
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Essential skills: It is critical that the candidate demonstrate the ability to:
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Evidence Guide
EVIDENCE GUIDE |
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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. |
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Critical aspects for assessment and evidence required to demonstrate this unit of competency: |
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Access and equity considerations: |
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Context of and specific resources for assessment: |
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Method of assessment may include: |
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Range Statement
RANGE STATEMENT |
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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. |
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This Range Statement provides further advice to interpret the scope and context of this unit of competency |
continued ... |
Further advice to interpret the scope and context of this unit of competency (contd): |
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Unit Sector(s)
Not Applicable