Unit of competency Outline

Date retreived
22/07/2026 3:01 PM AWST

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Support positive mealtime experiences

Support positive mealtime experiences

Unit of competency
National Code
CHCCCS043
State Code
OEH26
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
23/11/2022
View on TGA
State Implementation and Classification
Approved Date
19/05/2023
Field of Education
090599 - Human Welfare Studies And Services, N.e.c.
Original Release Date
19/05/2023
Nominal Hours
25
Description
This unit describes the performance outcomes, skills and knowledge required to support positive mealtime experiences for people receiving care or support. It includes using a person-centred approach to mealtime management and meal consumption to support the person’s wellbeing and quality of life.This unit applies to individuals who work with people in a range of community services and health contexts. Work performed requires some discretion and judgement and may be carried out under direct or indirect 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.
Notes
Elements and Performance Criteria
1. Provide positive mealtime experience.
  • 1.1. Consult and collaborate with the person to determine their needs and preferences in regard to the mealtime experience.
  • 1.2. Prepare dining environment to support a positive mealtime experience.
  • 1.3. Select utensils and equipment according to individualised plan and place in required position.
  • 1.4. Position the person for meal consumption.
  • 1.5. Present food to enhance mealtime experiences.
  • 1.6. Support people to eat and drink according to their needs and preferences and the individualised plan.
  • 1.7. Recognise and report changes in the person’s mealtime behaviour, according to organisational policies and procedures.
  • 1.8. Recognise mealtime issues outside scope of job role and refer to supervisor.
2. Improve mealtime experience.
  • 2.1. Observe and communicate with people to gather information about mealtime experience satisfaction.
  • 2.2. Recognise and report mealtime issues and opportunities for improvement, according to organisational reporting policies and procedures.
3. Implement food safety processes during mealtimes.
  • 3.1. Ensure personal hygiene and personal protective equipment (PPE) meet infection control requirements.
  • 3.2. Report personal health conditions that impact on food preparation and service and take action according to organisational policies and procedures.
  • 3.3. Recognise and report hygiene and food hazards that may negatively affect health and safety of self or others, according to organisational policies and procedures.
  • 3.4. Maintain mealtime areas in a hygienic condition and report cleaning, sanitising and maintenance requirements according to organisational policies and procedures and work health and safety standards.
  • 3.5. Handle food hygienically and in accordance with organisational and regulated food safety procedures.
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