Individual Support, Ageing and Disability - Draft 1

CHCAGE012_Provide food services_Consultation Draft 1

Please scroll down to review the various sections of this document. You can leave a comment by clicking on .
You can choose to be notified when someone else comments by clicking on
You can unsubscribe from notifications by clicking on

Unit application and prerequisites

UNIT CODE

CHCAGE012

UNIT TITLE

Provide food services

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 in a food service environment.

 

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.

PREREQUISITE UNIT

Nil

COMPETENCY FIELD

Nil

UNIT SECTOR

Nil

2 Comments

Mealtime is not just about delivering food

"This unit of competency discusses in detail the food safety aspect of preparing and distributing meals, but having a pleasant meal experience is so much more. Perhaps this unit could touch more on the ‘customer service’ that the worker needs to be able to demonstrate for an older person to truly enjoy the experience. I note that the 2020 Skills IQ discussion paper re: Improving the Food, Nutrition and mealtime Experience in Aged Care could perhaps be used as a touchstone to enhance this unit. A dining area needs to have an ambience (perhaps light music), and needs to not only be clean, but also well put together. People want an appealing place to eat. Perhaps the importance of presentation, including the use of condiments, could be included. As senses diminish, many older people seek out stronger flavours, but staff often neglect to use condiments provided. This unit might also benefit from a part on the importance of the environment (Including lighting, appearance and noise) for those with dementia, and some strategies that may assist to encourage independence in the dining room for those with dementia. Weight loss is a major issue within aged care, and is set to be included in the coming Mandatory Quality Indicator Program. Personal carers having a better understanding of the ways to make meal time more enjoyable for those they are serving may assist with reducing this indicator. "

Jane Murphy 12.03.2021 04.32PM

You need to login to post a reply. or Register

Meal Time Experience

"This unit relates to food preparation and basic hygenie etc however there is no mention about the 'mealtime experience'. In home care, yes the support worker may be preparing meals e.g. reheating etc however the most important aspect of the mealtime is the experience. Giving choice, understanding the needs of the client in regards to time they need to finish their meal, the atmosphere and the importance of the social benefits of the meal time. There is also the 'dignity of risk' - allowing a client to have choices in their food. "

Rosalie Duke-Stanley 10.03.2021 10.35PM

You need to login to post a reply. or Register

Elements and performance criteria

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes

Performance criteria describe the performance needed to demonstrate achievement of the element.

  1. Comply with the food safety program.
    1. Read and follow the organisation’s food safety program.
    2. Maintain clean clothing and personal protective equipment and ensure personal hygiene and infection control requirements are met.
    3. Report personal health conditions that impact on food preparation and take action according to organisational policies and procedures.
    4. Identify and report hygiene and food hazards that may negatively affect health and safety of self or others, according to organisational policies and procedures.
    5. Maintain the workplace in a hygienic condition and report cleaning, sanitising and maintenance requirements according to organisational policies and procedures.
    6. Maintain hygienic storage and select environmental conditions that avoid contamination of food.
    7. Handle food hygienically and in accordance with organisational manual handling procedures.
  1. Distribute meals and refreshment.
    1. Check each meal against order documentation prior to delivery.
    2. Check diner’s name and other details against documentation.
    3. Assemble food for delivery in a manner that minimises handling.
    4. Complete meal tray assembly and check for accuracy according to organisational policies and procedures.
    5. Refill water receptacles and prepare beverage utensils according to organisational policies and procedures and the needs and preferences of the diner.
    6. Reheat meals in accordance with food safety regulations.
    7. Deliver meals and beverages within the designated timeframe and as agreed with the diner.
    8. Replace missing or incorrect meals and beverages according to the needs of the diner.
    9. Provide diner with assistance as outlined in individualised plan, in accordance with scope of own role, organisational policies and procedures.
    10. Observe, document and report concerns and changes in dining behaviour according to organisational policies and procedures.
  1. Collect utensils and meal trays.
    1. Collect trays and utensils after diner has finished eating.
    2. Maintain an environment and atmosphere conducive to enjoyment of the mealtime for all diners.
    3. Check trays for foreign objects and report according to organisational policies and procedures.
    4. Remove items safely and return dirty trays, beverage utensils and receptacles for cleaning.
    5. Maintain stock of clean beverage utensils.
    6. Seek and report on diner feedback regarding satisfaction with meals according to organisational policies and procedures.
    7. Report insufficient food or fluid intake to supervisor or health professional according to organisational policies and procedures and within scope of own work role.

3 Comments

comply with food safety program

"as we all know Food Safety is important however for the clientele undertaking this course, the level of detail is not required. the learnings need to be with food services and meal requirments."

Mary Whelan 10.03.2021 02.36PM

You need to login to post a reply. or Register

CHCAGE012_Provide food services_Consultation Draft 1

"Meals are more than preparation and delivery of food, we need to understand each individual will have specific needs and wants and they can change daily. To think one shoe fits all with a few variants is naive and goes against person centred approach. For some people who have a cognitive deficit and are ethnic or have specific dietary needs due to religious beliefs, culture etc we need to be catering to those needs. It has already been identified so many times healthy food and lack of ( quantity, quality and variety) are sadly lacking. People should be encouraged to prepare their own meals, be involved in menu selection and also have an enjoyable mealtime that facilitates socialisation. To be herded into the dining room, sat down at table with 6 or more people, get a semi warm plate of well you don't know what it is with staff hovering by ready to remove that plate and get the next course out (if you are lucky) is horrendous."

Cheryl Durston 18.02.2021 07.56PM

You need to login to post a reply. or Register

1 Reply

"Absolutely agree. I think being able to enhance the experience of mealtimes and ensure that its an enjoyable one not eating quickly before staff take plates away."

anne tierney 12.03.2021 11.10AM

You need to login to post a reply. or Register

Foundation skills

FOUNDATION SKILLS

Foundation skills essential to performance are explicit in the Performance Criteria of this unit of competency.

UNIT MAPPING INFORMATION

CHCAGE006 Provide food services.

LINKS

Companion Volume Implementation Guide

0 Comments

This section doesn't have any comments.

Performance evidence

TITLE

Assessment Requirements for CHCAGE012 Provide food services

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:

  • carried 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 any incorrect items if necessary
    • 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 and reporting issues and concerns including insufficient food or fluid intake according to organisational policies and procedures.

1 Comments

Performance Evidence

"food safety - this should be more around the importance of hand washing BEFORE commencing any food services- separate apron as well. the task of serving, setting meal trays, identifying actual meal, understanding the dietary needs etc are all extremely important and as such need to ensure the student has good understanding of this service. meal tray delivery/ noting meal consumed is also important."

Mary Whelan 11.03.2021 10.47AM

You need to login to post a reply. or Register

Knowledge evidence

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 as follows:
    • 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
    • food-borne diseases
    • infectious diseases
  • hygiene actions that must be adhered to in order to avoid food-borne illnesses
  • effective hand washing procedures
  • safe storage of food, including:
    • 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:
    • cleaning:
      • dirt
      • food waste
      • grease
      • pest waste removal
    • sanitising:
      • eating and drinking utensils
      • food contact surfaces
    • maintenance:
      • minor faults
  • use and storage of cleaning equipment as required to carry out own work responsibility
  • effective 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/or 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:
    • identifying 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.

1 Comments

Knowledge evidence

"yes Food Safety is important, however what is identified in this section is predominately for food services staff. this section needs to be condensed to place emphasis on the role of the student and identify what are the key factors that need to be taught, understood and followed."

Mary Whelan 11.03.2021 10.49AM

You need to login to post a reply. or Register

Assessment conditions

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
  • individual care plans
  • food trays and beverage utensils
  • food preparation and reheating facilities and equipment
  • food delivery equipment
  • food storage equipment and facilities
  • appropriate 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 Guide

1 Comments

assessment conditions

"simulators are very important - focus needs to be on meal tray setting, meal consumption, meal dining experience. food safety - hand washing and clean clothes before serving is critical"

Mary Whelan 11.03.2021 10.51AM

You need to login to post a reply. or Register