Unit of competency Outline

Date retreived
22/07/2026 8:20 AM AWST

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Provide ward or unit based food preparation and distribution services

Provide ward or unit based food preparation and distribution services

Unit of competency
National Code
HLTFSE002
State Code
AVZ81
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
08/12/2015
View on TGA
State Implementation and Classification
Approved Date
22/06/2016
Field of Education
110199 - Food And Hospitality, N.e.c.
Original Release Date
22/06/2016
Nominal Hours
30
Description
This unit describes the skills and knowledge required to distribute and collect menus, prepare minor meals and refreshments, plate meals, distribute meals and provide general housekeeping functions.This unit applies to workers who may have multi-functional or multi-skilled roles with duties which include food service work combined with a range of other duties (e.g. cleaning, portering, wardsperson, personal care, linen distribution and client transport).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. Distribute and collect menus from clients according to established routines and procedures
  • 1.1 Distribute menus to clients receiving diet therapy or nutritional support
  • 1.2 Provide assistance to clients with appropriate menu selections, including clients with special needs
  • 1.3 Collect menus from clients receiving diet therapy or nutritional support
  • 1.4 Communicate client feedback and concerns in relation to menus or food choices in accordance with organisation policy
2. Plate, heat and distribute meals and beverages
  • 2.1 Comply with safe food handling and hygiene practices and infection control procedures
  • 2.2 Plate meals from bulk food to organisation standards and requirements
  • 2.3 Implement portion control to minimise waste
  • 2.4 Rethermalise and/or reheat meals according to food standards and regulations
  • 2.5 Assemble meal trays and check for accuracy against documentation prior to delivery
  • 2.6 Prepare beverage utensils for use
  • 2.7 Leave trolley or tray in an appropriate location for meal delivery
  • 2.8 Deliver and leave meals and/or beverages in the appropriate place for clients and within the designated timeframe
  • 2.9 Replace missing or incorrect meals and/or beverages appropriately
  • 2.10 Replace or refill water jugs according to specific client requirements and established policy and procedure
  • 2.11 Check room numbers, bed numbers and client name against appropriate documentation
  • 2.12 Identify if the client needs assistance to sit up and report or provide required assistance in accordance with role and organisation policy and procedure
3. Prepareminor meals, refreshments and snacks
  • 3.1 Prepare minor meals, refreshments and snacks in an attractive manner
  • 3.2 Deliver minor meals according to schedule
4. Collect and maintain clean stock of utensils and meal trays
  • 4.1 Seek client feedback on meals and beverages and report to appropriate person/s in accordance with organisation procedure
  • 4.2 Collect meal trays and all utensils after client has finished eating and return for cleaning
  • 4.3 Check tray for foreign objects or client belongings
  • 4.4 Maintain a stock of clean drinking utensils
  • 4.5 Report insufficient food or fluid intake to the appropriate person/s in accordance with organisation procedure
5. Maintain good housekeeping
  • 5.1 Clean and maintain ward or unit food service area and equipment according to organisation standards and procedures
  • 5.2 Replenish food stocks, crockery and utensils
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