Unit of competency Outline

Date retreived
23/07/2026 4:47 AM AWST

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Provide food services

Provide food services

Unit of competency
National Code
CHCAGE006
State Code
AVC86
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
06/08/2015
View on TGA
State Implementation and Classification
Approved Date
22/01/2016
Field of Education
110111 - Food Hygiene
Original Release Date
22/01/2016
Nominal Hours
20
Description
This unit describes the skills and knowledge required to apply basic food safety practices including personal hygiene and conduct.This unit applies to workers in a food services environment.The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Notes
Elements and Performance Criteria
1. Comply with the food safety program
  • 1.1 Read and interpret the food safety program
  • 1.2 Ensure personal hygiene requirements are met and follow hygiene procedures
  • 1.3 Report health conditions and/or illness as required
  • 1.4 Wear clothing and footwear appropriate for food handling tasks
  • 1.5 Identify and report processes or practices which are not consistent with the program, taking corrective action within the level of responsibility
  • 1.6 Maintain the workplace in a clean and tidy order to meet workplace standards
  • 1.7 Identify opportunities to address waste minimisation, environmental responsibility and sustainable practice issues
2. Receive and store food deliveries
  • 2.1 Receive and check food deliveries against organisation records
  • 2.2 Handle food hygienically and in accordance with manual handling principles
  • 2.3 Ensure selected food storage environments are appropriate to specific food type
  • 2.4 Maintain appropriate environmental conditions for specific food types
  • 2.5 Ensure storage area is kept free from contaminants
3. Prepare foods as required
  • 3.1 Identify a range of foods to meet the nutritional needs of the client groups
  • 3.2 Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage
  • 3.3 Prepare appropriate meals for specific client groups in an appetising and attractive manner
  • 3.4 Modify food texture to meet the needs of client groups and to meet enterprise standards
  • 3.5 Serve and plate meals appropriate to the setting, using appropriate portion control equipment as required
  • 3.6 Evaluate meals against organisation standards
4. Distribute meals and refreshment to clients
  • 4.1 Check each meal against appropriate documentation prior to delivery
  • 4.2 Check room numbers, bed numbers and client name against appropriate documentation
  • 4.3 Consider the position of the food trolley to minimise handling, complete meal tray assembly and check for accuracy according to established routines and procedures
  • 4.4 Refill water jugs to address specific client requirements according to established policy and procedure
  • 4.5 Prepare beverage utensils for use
  • 4.6 Reheat meals, if required, according to food regulations
  • 4.7 Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages
  • 4.8 Deliver meals and/or beverages and leave in the appropriate place for client within the designated timeframe
  • 4.9 Assist client to sit up if required, in accordance with role, organisation policy and under the direction of an appropriate health professional
5. Collect utensils and meal trays
  • 5.1 Collect trays and all utensils after client has finished eating
  • 5.2 Check tray for foreign objects, report appropriately and stack tray safely on trolley
  • 5.3 Return dirty beverage utensils and empty water jugs for cleaning
  • 5.4 Maintain stock of clean beverage utensils
  • 5.5 Seek client feedback on general acceptance/satisfaction with meals and forward feedback to appropriate personnel according to enterprise procedures
  • 5.6 Report insufficient food or fluid intake to the appropriate personnel according to enterprise procedures and within scope of work role
No information
No information
Replaces
State Code National Code Title Type
WC789 CHCAC316D Provide food services Unit of competency
Replaced By
State Code National Code Title Type
OEH42 CHCAGE012 Provide food service Unit of competency
State Code National Code Title Type
AWM9 CHC43015 Certificate IV in Ageing Support Qualification
AWK6 CHC33015 Certificate III in Individual Support Qualification