Unit of competency Outline
Date retreived
23/07/2026 5:51 AM AWST
23/07/2026 5:51 AM 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.
Manage and monitor catering on deployed operations
Manage and monitor catering on deployed operations
Unit of competency
National Code
TLIX5045A
TLIX5045A
State Code
D5429
D5429
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
31/10/2014
Field of Education
089901 - Purchasing, Warehousing And Distribution
Original Release Date
31/10/2014
Nominal Hours
40
Description
This unit involves the skills and knowledge required to organise logistics catering operations in a field deployment context in support of organisational operations. Licensing, legislative, regulatory or certification requirements are applicable to this unit.
Notes
Elements and Performance Criteria
1Prepare for catering operations
- 1.1 Information is sourced and analysed to identify the catering factors to be considered in supporting operations
- 1.2 Logistic information management systems and planning tools are utilised in the scheduling and coordination of catering
- 1.3 The maintenance of catering equipment is scheduled within the constraints of delivering catering support to operations
- 1.4 The establishment of catering facilities is monitored to promote a functional and technically efficient catering operation
- 1.5 Instructions are prepared and delivered to implement and coordinate catering operations
- 1.6 Technical advice is provided to management and stakeholders
- 1.7 Occupational health and safety (OH&S) requirements and recognised safety precautions are applied throughout the operation in accordance with standard procedures
2Ensure compliance with food safety
- 2.1 Resources required to meet food safety requirements are accessed and made available
- 2.2 The observance of food safety programs is monitored
- 2.3 Corrective action in response to food safety non-compliance is taken in close consultation with the senior caterer
- 2.4 Food recall or quarantine notices are acted on to ensure food safety
3Manage food service
- 3.1 The catering team is supervised to ensure that linkages between receipt and storage of food, food preparation and food service are actively maintained to meet food standards and catering support requirements
- 3.2 Menu planning and preparation is monitored to ensure the menu complements the operational plan and provide sound nutritional balance to personnel
- 3.3 Staff rostering is monitored to ensure that it accurately reflects the catering support requirements and utilises staff efficiently and sustainably
- 3.4 Organisational policies and procedures relating to food service are implemented and monitored in the delivery of catering support
- 3.5 Consistent quality in service and food product is supervised to meet food standards and catering support requirements
- 3.6 Inventory management relating to the provisioning, procurement, supply, receipt and storage of food and food service material is supervised to meet food standards and catering support requirements
- 3.7 External stakeholders are lisised with in the ongoing monitoring of the catering support requirement
- 3.8 Processes and procedures relating to food usage and resource accounting are monitored
4Minimise waste and manage disposal of food and waste
- 4.1 Opportunities to reduce waste are identified and acted on within the catering facility
- 4.2 Cost control procedures are implemented to minimise waste within the catering facility and to use catering resources efficiently
- 4.3 The development and implementation of waste management arrangements are monitored to ensure waste management supports good field hygiene and protection of the environment
- 4.4 Waste management processes and procedures are monitored to ensure compliance with field hygiene and environmental standards
- 4.5 Agencies responsible for the removal of waste and the monitoring of field hygiene are liaised with to ensure compliance with field hygiene and environmental standards
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.
Catering support requirements may include:
provision of field catering facilities
semi-permanent kitchens
temporary kitchens
satellite kitchens
preparation of fresh rations
direct to dinner meals
individually packed meals
condiment boxes
Catering support planning tools may include:
ration plan
feeding matrix
staff roster
Catering support equipment may include:
kitchen washing-up facilities
pots, pans and cooking utensils
storage racks
eating utensils
refrigerators
water heating units
food storage racking
garbage bins
POL drums and containers
gas cylinders
fire fighting equipment
mobile kitchen
water storage drums and containers
power generators
tentage and flooring
lifting devices
Catering facilities may include:
semi-permanent kitchens
temporary kitchens
satellite kitchens
components of field kitchens may include:
kitchen area
messing area
kitchen washing-up facilities and pots, pans and utensil storage racks
eating utensil wash-up area
refrigeration
hot water facilities
food storage area with racking
garbage area
POL storage area
gas storage area
chemical storage area
fire fighting equipment area
preparation area
hand-washing area
water storage for kitchen and messing area
identified drop-off and pick-up area
generators and field power distribution system
sullage disposal system
Resources required to meet food safety requirements may include:
food safety program for the work area which identifies critical control points, control measures and corrective action
quality policy, system and procedures
work area or system in which quality and food safety practices and procedures are to be monitored
personal protective clothing and equipment as required
review/audit arrangements
reporting and monitoring systems
Food safety programs may include:
a written document that specifies how a business will control all food safety hazards that may be reasonably expected to occur in all food handling operations of the food business
related procedures must comply with legal requirements of the Food Safety Standards and must be communicated to all food handlers
food safety requirements may be specified in general operating procedures
Corrective action may include:
immediate actions to correct or control the non-conformance by the employment of risk management strategies for food
preventative actions to stop the non-conformance from occurring again, for example:
checking and repairing equipment
amending standard operating procedures/work instructions
retraining staff
Catering team may include:
catering supervisors
cooks
stewards
food service assistants
Organisational policies and procedures may include:
standard operating procedures
doctrine
codes of practice
orders
instructions
operating manuals
relevant Australian Standards
relevant Commonwealth Acts
Opportunities to reduce waste may include:
rotating and documenting stock accurately
storing food correctly and securely
using reusable by-products of food preparation
use recyclable products
Cost control procedures may include:
portion control
following recipes accurately
ordering suitable quantities of stock
Storage of food may include:
dry goods storage
refrigeration
utensil storage
Waste may include:
wet waste
dry waste
grey water waste
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance.
Catering support requirements may include:
provision of field catering facilities
semi-permanent kitchens
temporary kitchens
satellite kitchens
preparation of fresh rations
direct to dinner meals
individually packed meals
condiment boxes
Catering support planning tools may include:
ration plan
feeding matrix
staff roster
Catering support equipment may include:
kitchen washing-up facilities
pots, pans and cooking utensils
storage racks
eating utensils
refrigerators
water heating units
food storage racking
garbage bins
POL drums and containers
gas cylinders
fire fighting equipment
mobile kitchen
water storage drums and containers
power generators
tentage and flooring
lifting devices
Catering facilities may include:
semi-permanent kitchens
temporary kitchens
satellite kitchens
components of field kitchens may include:
kitchen area
messing area
kitchen washing-up facilities and pots, pans and utensil storage racks
eating utensil wash-up area
refrigeration
hot water facilities
food storage area with racking
garbage area
POL storage area
gas storage area
chemical storage area
fire fighting equipment area
preparation area
hand-washing area
water storage for kitchen and messing area
identified drop-off and pick-up area
generators and field power distribution system
sullage disposal system
Resources required to meet food safety requirements may include:
food safety program for the work area which identifies critical control points, control measures and corrective action
quality policy, system and procedures
work area or system in which quality and food safety practices and procedures are to be monitored
personal protective clothing and equipment as required
review/audit arrangements
reporting and monitoring systems
Food safety programs may include:
a written document that specifies how a business will control all food safety hazards that may be reasonably expected to occur in all food handling operations of the food business
related procedures must comply with legal requirements of the Food Safety Standards and must be communicated to all food handlers
food safety requirements may be specified in general operating procedures
Corrective action may include:
immediate actions to correct or control the non-conformance by the employment of risk management strategies for food
preventative actions to stop the non-conformance from occurring again, for example:
checking and repairing equipment
amending standard operating procedures/work instructions
retraining staff
Catering team may include:
catering supervisors
cooks
stewards
food service assistants
Organisational policies and procedures may include:
standard operating procedures
doctrine
codes of practice
orders
instructions
operating manuals
relevant Australian Standards
relevant Commonwealth Acts
Opportunities to reduce waste may include:
rotating and documenting stock accurately
storing food correctly and securely
using reusable by-products of food preparation
use recyclable products
Cost control procedures may include:
portion control
following recipes accurately
ordering suitable quantities of stock
Storage of food may include:
dry goods storage
refrigeration
utensil storage
Waste may include:
wet waste
dry waste
grey water waste
EVIDENCE GUIDE
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required knowledge and skills, the range statement and the assessment guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria of this unit
Context of and specific resources for assessment
Competency should be demonstrated on at least one occasion covering the scope of the unit of competence
Resources for assessment include:
a range of relevant exercises, case studies and/or other simulated practical and knowledge assessment, and/or
access to an appropriate range of relevant operational situations in the workplace
In both real and simulated environments, access is required to:
relevant and appropriate materials and equipment, and
applicable documentation including workplace procedures, regulations, codes of practice and operation manuals
Method of assessment
Assessment of this unit must be undertaken by a registered training organisation
As a minimum, assessment of knowledge must be conducted through appropriate written/oral tests
Practical assessment must occur:
through activities in an appropriately simulated environment, and/or
in an appropriate range of situations in the workplace
The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required knowledge and skills, the range statement and the assessment guidelines for this Training Package.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
The evidence required to demonstrate competency in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria of this unit
Context of and specific resources for assessment
Competency should be demonstrated on at least one occasion covering the scope of the unit of competence
Resources for assessment include:
a range of relevant exercises, case studies and/or other simulated practical and knowledge assessment, and/or
access to an appropriate range of relevant operational situations in the workplace
In both real and simulated environments, access is required to:
relevant and appropriate materials and equipment, and
applicable documentation including workplace procedures, regulations, codes of practice and operation manuals
Method of assessment
Assessment of this unit must be undertaken by a registered training organisation
As a minimum, assessment of knowledge must be conducted through appropriate written/oral tests
Practical assessment must occur:
through activities in an appropriately simulated environment, and/or
in an appropriate range of situations in the workplace
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVG81 | TLIX5045 | Manage and monitor catering on deployed operations | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W943 | TLI50510 | Diploma of Deployment Logistics | Qualification |