Unit of competency Outline
Date retreived
22/07/2026 1:49 PM AWST
22/07/2026 1:49 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Distribute meals and refreshments to clients
Distribute meals and refreshments to clients
Unit of competency
National Code
HLTFS201D
HLTFS201D
State Code
WD149
WD149
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
19/07/2012
Field of Education
110111 - Food Hygiene
Original Release Date
19/07/2012
Nominal Hours
30
Description
DescriptorThis unit of competency describes the skills and knowledge required to receive, transport and store food in a safe and hygienic manner according to enterprise and statutory requirementsThis unit is based on the commercial catering competency standards (199X) unit of competency transport and store food in a safe and hygienic manner (BCAT3)
Notes
Elements and Performance Criteria
1. Receive and check food deliveries
- 1.1 Receive and check food deliveries against order and delivery forms for quality and quantity
- 1.2 Check the temperature of delivered goods to ensure that it is within specified food regulations
- 1.3 Report defects to designated person(s)
2. Transport food safely and hygienically
- 2.1 Package, load, restrain and unload food appropriately
- 2.2 Observe hygienic work practices, manual handling and WHS practices and regulations
- 2.3 Maintain appropriate records of food transportation, including time and temperature
3. Apply safe food hygiene practices
- 3.1 Select food storage environments that are appropriate to specific food type
- 3.2 Maintain appropriate environmental conditions for specific food types
- 3.3 Keep food storage area free from contaminants
- 3.4 Use appropriate food practices, WHS guidelines and requirements
- 3.5 Optimise nutritional quality
4. Deliver meals and/or beverages
- 4.1 Check each meal against appropriate documentation prior to meal delivery
- 4.2 Reheat meals, if required, according to food regulations
- 4.3 Complete and check meal tray assembly for accuracy according to established routines and procedures
- 4.4 Prepare beverage utensils for use
- 4.5 Leave trolley or tray in a convenient and appropriate location for meal delivery
- 4.6 Deliver meals and/or beverages to client and leave in an appropriate place within the designated timeframe
- 4.7 Replace missing or incorrect meals and/or beverages with appropriate meals and beverages
- 4.8 Refill water jugs according to specific client requirements and established policy and procedure
- 4.9 Check room numbers, bed numbers and client name against appropriate documentation
- 4.10 Assist client to sit up if required, under direction, and when this is in keeping with organisation policy and procedures
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 and stack on trolley safely
- 5.3 Return dirty beverage utensils for cleaning
- 5.4 Maintain a stock of clean drinking utensils
- 5.5 Collect empty water jugs
- 5.6 Report insufficient food or fluid intake to the appropriate person(s) according to enterprise procedures, when this is within the scope of the work role
- 5.7 Seek client feedback on general acceptance/satisfaction with meals and report to appropriate person(s) according to enterprise procedures
RANGE STATEMENT
The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.
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
Rethermalisation trolley
Client/staff take away food packs
Chilled and frozen food
Excursion/recreation activities
Staff shopping for food
Transporting food in private motor vehicle
Refrigerated vehicle
Food transport records include:
Time
Temperature
Environmental food conditions relate to:
Temperature
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 area including cold storage
Kitchen
Chemical storage areas
Food service and dining areas
Foreign objects may include:
Medical supplies
Syringes
Personal items of the client
Beverage utensils may include:
Water jugs and glasses
Utensils for prescribed fluids
Appropriate documentation may include:
Menu
Meal ticket
Nourishment chart
Ward diet records
Care plan
Meal trays and beverages may include special diet menus and beverages and may include:
Specific diet therapies
Vegetarian
Cultural requirements
Religious beliefs
Individual preferences
The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.
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
Rethermalisation trolley
Client/staff take away food packs
Chilled and frozen food
Excursion/recreation activities
Staff shopping for food
Transporting food in private motor vehicle
Refrigerated vehicle
Food transport records include:
Time
Temperature
Environmental food conditions relate to:
Temperature
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 area including cold storage
Kitchen
Chemical storage areas
Food service and dining areas
Foreign objects may include:
Medical supplies
Syringes
Personal items of the client
Beverage utensils may include:
Water jugs and glasses
Utensils for prescribed fluids
Appropriate documentation may include:
Menu
Meal ticket
Nourishment chart
Ward diet records
Care plan
Meal trays and beverages may include special diet menus and beverages and may include:
Specific diet therapies
Vegetarian
Cultural requirements
Religious beliefs
Individual preferences
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate this competency unit:
The individual being assessed must provide evidence of specified essential knowledge as well as skills
Consistency of performance should be demonstrated over the required range of workplace situations
Context of and specific resources for assessment:
Assessment should replicate workplace conditions as far as possible
Simulations may be used to represent workplace conditions as closely as possible. Acceptable simulation requires:
Communication with clients
Receiving food, preparing for delivery and delivery to clients
Resources essential for assessment include:
Equipment normally used in the work context of this unit
WHS, cultural diversity, food safety and other relevant legislation
Work plans
Enterprise policies, mission statements, procedures and performance management systems
Method of assessment
Observation in the work place (if possible)
Written assignments/projects, eg food safety principles
Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice
Questioning
Role play simulation
Access and equity considerations:
All workers in the health industry should be aware of access and equity issues in relation to their own area of work
All workers should develop their ability to work in a culturally diverse environment
In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people
Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities
The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate this competency unit:
The individual being assessed must provide evidence of specified essential knowledge as well as skills
Consistency of performance should be demonstrated over the required range of workplace situations
Context of and specific resources for assessment:
Assessment should replicate workplace conditions as far as possible
Simulations may be used to represent workplace conditions as closely as possible. Acceptable simulation requires:
Communication with clients
Receiving food, preparing for delivery and delivery to clients
Resources essential for assessment include:
Equipment normally used in the work context of this unit
WHS, cultural diversity, food safety and other relevant legislation
Work plans
Enterprise policies, mission statements, procedures and performance management systems
Method of assessment
Observation in the work place (if possible)
Written assignments/projects, eg food safety principles
Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice
Questioning
Role play simulation
Access and equity considerations:
All workers in the health industry should be aware of access and equity issues in relation to their own area of work
All workers should develop their ability to work in a culturally diverse environment
In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people
Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8252 | HLTFS201C | Distribute meals and refreshments to clients | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVZ81 | HLTFSE002 | Provide ward or unit based food preparation and distribution services | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| AWJ0 | CHC34015 | Certificate III in Active Volunteering | Qualification |
| AWJ4 | HLT33115 | Certificate III in Health Services Assistance | Qualification |
| J052 | HLT21212 | Certificate II in Health Support Services | Qualification |