Unit of competency details
CHCAGE012 - Provide food service (Release 1)
Summary
Usage recommendation:
Current
Releases:
| 1 1 (this release) |
23/Nov/2022 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Qualifications that include this unit
Skill sets that include this unit
Accredited courses that have this unit in the completion mapping
Classifications
Classification history
| ASCED Module/Unit of Competency Field of Education Identifier | 110103 | Food And Beverage Service | 08/Feb/2023 | |
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Unit of competency
Modification History
Not applicable.
Application
This unit describes the skills and knowledge required to apply basic food safety practices including personal hygiene and conduct and to prepare and distribute meals and beverages to diners.
This unit applies to workers providing service of food in residential, community care or home-care environments. Work may be carried out under direct, indirect or remote supervision.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian standards and industry codes of practice.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Pre-requisite Unit
Nil
Unit Sector
Aged Care
Elements and Performance Criteria
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ELEMENTS
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PERFORMANCE CRITERIA
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Elements describe the essential outcomes
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Performance criteria describe the performance needed to demonstrate achievement of the element.
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1. Distribute meals and refreshment.
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1.1. Check each meal against order documentation prior to delivery.
1.2. Check the diner’s name and other details against documentation.
1.3. Assemble food for delivery in a manner that minimises handling.
1.4. Complete meal component assembly and check for accuracy according to organisational policies and procedures.
1.5. Refill beverage receptacles and prepare required utensils according to organisational policies and procedures and the needs and preferences of the diner.
1.6. Reheat meals in accordance with food safety regulations.
1.7. Deliver meals and beverages within the designated timeframe and as agreed with the diner, in a manner that reflects the importance of the dining experience.
1.8. Replace missing and incorrect meals and beverages according to the needs of the diner.
1.9. Provide the diner with assistance as outlined in individualised plan, in accordance with scope of own job role and organisational policies and procedures.
1.10. Observe, document and report concerns and changes in dining behaviour according to organisational policies and procedures.
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2. Collect utensils and meal trays.
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2.1. Collect serving-ware and utensils after the diner has finished eating.
2.2. Maintain an environment and atmosphere conducive to enjoyment of the mealtime for all diners.
2.3. Check trays for foreign objects and report according to organisational policies and procedures.
2.4. Remove items safely and return dirty serving-ware, utensils, beverage utensils and receptacles for cleaning.
2.5. Maintain stock of clean beverage utensils.
2.6. Seek and report on diner feedback regarding satisfaction with meals according to organisational policies and procedures.
2.7. Report insufficient food or fluid intake to supervisor or health professional according to organisational policies and procedures and within scope of own job role.
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3. Comply with the food safety program.
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3.1. Read and follow the organisation’s food safety program.
3.2. Maintain clean clothing and personal protective equipment and ensure personal hygiene and infection control requirements are met.
3.3. Report personal health conditions that impact on food preparation and take action according to organisational policies and procedures.
3.4.Recognise and report hygiene and food hazards that may negatively affect health and safety of self or others, according to organisational policies and procedures.
3.5. Maintain the workplace in a hygienic condition and report cleaning, sanitising and maintenance requirements according to organisational policies and procedures.
3.6. Maintain hygienic storage and select environmental conditions that avoid contamination of food.
3.7. Handle food hygienically and in accordance with organisational manual handling procedures.
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Foundation Skills
Foundation skills essential to performance are explicit in the Performance Criteria of this unit of competency.
Unit Mapping Information
Supersedes and is not equivalent to CHCAGE006 Provide food services.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e0c25cc-3d9d-4b43-80d3-bd22cc4f1e53
Assessment requirements
Modification History
Not applicable.
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
- carry out work responsibilities to meet the requirements of the food safety program on at least three different occasions, one in a simulated environment and two in the workplace
- provide food service to six different diners including:
- assembling food and beverage to meet the diner’s requirements
- delivering within required timeframes
- replacing incorrect items
- assisting the diner as required by the individualised plan within the scope of own job role
- collecting trays and utensils and returning for cleaning
- observing dining behaviour, documenting and reporting issues and concerns including insufficient food or fluid intake, according to organisational policies and procedures.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
- basic aspects of commonwealth, state or territory food safety laws, standards and codes:
- meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards Code
- employee and employer responsibility to participate in hygienic practices
- role of local government regulators
- ramifications of failure to observe food safety law and organisational policies and procedures
- contents of organisational food safety program, including procedures and associated requirements
- health issues likely to cause a hygiene risk relevant to food safety:
- airborne diseases
- foodborne illnesses
- infectious diseases
- hygiene actions that must be undertaken to avoid foodborne illnesses
- hand washing procedures
- safe storage of food:
- storing heavier loads between knee and waist height to minimise manual task risk
- minimising double handling
- cleaning, sanitising and maintenance requirements relevant to food preparation and storage:
- dirt
- food waste
- grease
- pest waste removal
- eating and drinking utensils
- food contact surfaces
- use and storage of cleaning equipment required to carry out own work responsibilities
- personal health and hygiene practices
- procedures for reporting hygiene risks and unsafe work practices, including personal health issues
- clothing and footwear requirements for working in and moving between food handling areas:
- personal clothing maintenance
- laundering
- storage requirements
- possible consequences of not following these procedures
- suitable standards for materials, equipment and utensils used in the food handling area
- organisational policies and procedures for:
- recognising and reporting hygiene and food safety hazards
- maintaining a hygienic workplace
- meal tray assembly and preparation of utensils, including use of modified utensils
- providing assistance to diners
- seeking and reporting on diner feedback
- reporting instances of insufficient food or fluid intake.
Assessment Conditions
Skills must be demonstrated in the workplace, with the addition of simulations and scenarios where the full range of contexts and situations have not been provided in the workplace.
The following aspects of the performance evidence must have been demonstrated using simulation prior to being demonstrated in the workplace:
- carried out work responsibilities to meet the requirements of a food safety program.
Assessment must ensure access to:
- facilities, equipment and resources that reflect real working conditions and model industry operating conditions and contingencies
- organisational policies and procedures
- organisational food safety program
- individualised plans
- food trays and beverage utensils
- food preparation and reheating facilities and equipment
- food delivery equipment
- food storage equipment and facilities
- clothing and personal protective equipment for food handing
- cleaning equipment
- hand washing facilities.
Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=5e0c25cc-3d9d-4b43-80d3-bd22cc4f1e53
