Elements and Performance Criteria

Foods include:
Chilled
Frozen
Fresh - planted, packaged or in bulk

Food types include:
Dairy
Fruit and vegetables
Dried goods and canned food
Meat
Fish
Soups

Transporting and storing may include:
Using hot boxes to deliver meals to clients/patients
Rethermalisation trolley
Client/patient/staff take-away food packs
Chilled and frozen food
Excursions/recreational activities
Staff shopping for food
Transporting food in private motor vehicle
Refrigerated vehicle

Food transportation records include time and temperature

Environmental food conditions relate to temperature and humidity

Delivery of food may involve:
Use of a specific delivery system
Completion of tray assembly

The food environment includes:
Food preparation areas
Food preparation tools and equipment
Walls
Floors
Work surfaces
Food storage areas including cold storage
Kitchen
Chemical storage areas
Food service and dining areas

Foreign objects may include:
Medial supplies
Syringes
Personal items of client/patient

Beverage utensils may include:
Water jugs and glasses
Utensils for prescribed fluids

Appropriate documentation may include:
Menu
Meal tickets
Nourishment chart
Ward diet reports
Care plan

Meal trays and beverages may include special diet meals and beverages and may include:
Specific diet therapies
Vegetarianism
Cultural requirements
Religious beliefs
Individual preference

Critical aspects of assessment must include:
Basic principles of nutrition
Safe food handling practices and principles of food handling hygiene
Communicating constructively with clients/patients and other staff to ensure best service

Concurrent assessment and relationship with other units:
This unit can be delivered and assessed independently, however it may be assessed in conjunction with:
HLTS2A Prepare foods suitable for a range of food service settings
HLTS3A Provide for nutritional needs

Essential knowledge required includes:
Storage requirements of specific food types
Need to follow menus correctly
Range of menus
Microbiological basis for food deterioration and food poisoning
Causes of food contamination, cross-contamination
Transfer of infectious diseases and infection control policy and procedures
Food poisoning organisms
Hygiene
Conditions leading to bacterial growth and to common causes of bacterial food poisoning
Food safety principles and regulations
OHS work practices relevant to the specific workplace and in accordance with relevant state/territory/national legislation
Hazard analysis and critical control point (HACCP) principles and stock control
Procedures for delivery of meals to potentially infectious patients
Common kitchen pests and principles for their control

Essential skills required include:
Cleaning, sterilisation, sanitation and infection control techniques for equipment and work areas
Numeracy skills - the ability to complete basic arithmetic calculations such as addition, subtraction, multiplication, division and recording numbers.
Reading and writing skills - literacy competence required to fulfil job roles in a safe manner and as specified by organisation. The level of skill may range from the ability to understand symbols used in OHS signs, to reading workplace safety pamphlets or procedure manuals, to reading labels and handling chemicals such as cleaning fluids. Literacy support available in the workplace may range from having access to support or assistance from expert/mentor/supervisor, to having no communication supports available. Literacy may be required in English or a community language.
Oral communication skills - language competence required to fulfil job roles in a safe manner and as specified by the organisation. Assessors should look for skills in asking questions, providing clear information, listening to and understanding workplace instructions, and clarifying workplace instructions when necessary. The organisation may require competence in English or a community language, depending on client group.

Resource implications:
Resource requirements include:
Equipment normally used in the work context of this unit
OHS, cultural diversity, food safety and other relevant legislation
Work plans
Enterprise policies, mission statements, procedures and performance management systems

Method of assessment
Assessment may include:
Observation of performance
Assessee's portfolio/CV
Supporting statement of supervisor(s)
Authenticated evidence of relevant work experience and/or formal/informal learning
Oral questioning on work plans
Case studies and scenarios as a basis for discussion of issues and strategies for food transportation, safety, hygiene, receiving and delivery to clients/patients

Context of assessment:
This unit of competency may be assessed on the job or in a simulated workplace and under the normal range of workplace conditions. Assessment may be conducted on more than one occasion to cover a variety of circumstances.
A diversity of assessment tasks is essential for holistic assessment.