Unit of competency Outline
Date retreived
22/07/2026 1:59 PM AWST
22/07/2026 1:59 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.
Provide food services
Provide food services
Unit of competency
National Code
CHCAC316D
CHCAC316D
State Code
WC789
WC789
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
15/07/2014
Field of Education
110111 - Food Hygiene
Original Release Date
15/07/2014
Nominal Hours
20
Description
DescriptorThis unit describes the knowledge and skills required by the worker to apply basic food safety practices including personal hygiene and conduct when working in a food service environment in a residential setting
Notes
Elements and Performance Criteria
1. Maintain food safety while carrying out food handling activities
- 1.1 Carry out food handling according to the food safety program
- 1.2 Identify and report processes or practices which are not consistent with the food safety program
- 1.3 Take corrective action within the level of responsibility, according to the food safety program
- 1.4 Maintain the workplace in a clean and tidy order to meet workplace standards
2. Comply with hygienic work practices and appropriate WHS guidelines
- 2.1 Ensure personal hygiene meets the requirements of the food safety program
- 2.2 Report health conditions and/or illness as required by the food safety program
- 2.3 Wear clothing and footwear appropriate for food handling task and to meet requirements of the food safety program
- 2.4 Ensure storage area is kept free from contaminants
3. Distribute meals and refreshment to clients
- 3.1 Receive and check food deliveries against organisation records
- 3.2 Transport food safely and hygienically
- 3.3 Ensure selected food storage environments are appropriate to specific food type
- 3.4 Maintain appropriate environmental conditions for specific food types
- 3.5 Prior to meal delivery, check each meal against appropriate documentation
- 3.6 Reheat meals, if required, according to food regulations
- 3.7 Complete meal tray assembly and check for accuracy according to established routines and procedures
- 3.8 Prepare beverage utensils for use
- 3.9 Deliver meals and/or beverages and leave in the appropriate place for client within the designated timeframe
- 3.10 Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages
- 3.11 Refill water jugs to address specific client requirements according to established policy and procedure
- 3.12 Check room numbers, bed numbers and client name against appropriate documentation
- 3.13 Assist client to sit up if required, in accordance with organisation policy and under the direction of an appropriate health professional
4. Collect utensils and meal trays
- 4.1 Collect trays and all utensils after client has finished eating
- 4.2 Check tray for foreign objects and stack safely on trolley
- 4.3 Return dirty beverage utensils for cleaning
- 4.4 Maintain stock of clean beverage utensils
- 4.5 Collect empty water jugs
- 4.6 Depending upon the scope of the work role, report insufficient food or fluid intake to the appropriate personnel according to enterprise procedures
- 4.7 Seek client feedback on general acceptance/ satisfaction with meals and report to appropriate personnel according to enterprise procedures
5. Prepare foods as required
- 5.1 Identify a range of foods to meet the nutritional needs of the client groups
- 5.2 Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage
- 5.3 Prepare appropriate meals for specific client groups in an appetising and attractive manner
- 5.4 Modify food texture to meet the needs of client groups and to meet enterprise standards
- 5.5 Serve/plate meals appropriate to the setting, using appropriate portion control equipment as required
- 5.6 Evaluate meals against organisation 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. 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.
This Range Statement provides further advice to interpret the scope and context of this unit of competencyIt assumes:
A food safety program systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food businessIt identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met and information to be recordedThe food safety program must comply with relevant national, state and industry legislation/regulationsFor the purpose of applying this guideline unit of competency in circumstances where formal food safety programs are not a legal requirement; the term can be understood to cover the same detail as would be covered by a food safety programWhere a business has not identified food safety hazards, determined where and how these hazards are to be controlled and how controls are to be monitored, this guideline unit of competency would not apply
Procedures outlining food safety responsibilities may be provided in formats to suit the workplace such as written, verbal, diagrams and electronic advice
Food handling refers to basic handling and inspection, preparation, cooking, cooling, processing, display, packaging, storage and transportation
Responsibility for maintaining food safety relates to own tasks and responsibilities and is based on implementing the food safety program as established for the workplace
Products/materials handled and stored can include raw materials, ingredients, consumables, part-processed product, finished product and cleaning materials
continued ...
Further advice to interpret the scope and context of this unit of competency (contd):
Minimum personal hygiene requirements are specified by the food safety programAt a minimum this must meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state legislation/regulations
Appropriate clothing and footwear depends on work requirementsIt should be designed to ensure that the body and clothing itself, does not contaminate food or surfaces likely to come into contact with foodExamples of clothing designed to prevent contamination by the body include hair nets, beard snoods and gloves
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.
This Range Statement provides further advice to interpret the scope and context of this unit of competencyIt assumes:
A food safety program systematically identifies the food safety hazards that may be reasonably expected to occur in all food handling operations of the food businessIt identifies where and how each hazard can be controlled, describes how these controls are to be monitored, the corrective action required if control conditions are not met and information to be recordedThe food safety program must comply with relevant national, state and industry legislation/regulationsFor the purpose of applying this guideline unit of competency in circumstances where formal food safety programs are not a legal requirement; the term can be understood to cover the same detail as would be covered by a food safety programWhere a business has not identified food safety hazards, determined where and how these hazards are to be controlled and how controls are to be monitored, this guideline unit of competency would not apply
Procedures outlining food safety responsibilities may be provided in formats to suit the workplace such as written, verbal, diagrams and electronic advice
Food handling refers to basic handling and inspection, preparation, cooking, cooling, processing, display, packaging, storage and transportation
Responsibility for maintaining food safety relates to own tasks and responsibilities and is based on implementing the food safety program as established for the workplace
Products/materials handled and stored can include raw materials, ingredients, consumables, part-processed product, finished product and cleaning materials
continued ...
Further advice to interpret the scope and context of this unit of competency (contd):
Minimum personal hygiene requirements are specified by the food safety programAt a minimum this must meet legal requirements as set out in the Food Safety Standard 3.2.2, Division 4:14 and/or state legislation/regulations
Appropriate clothing and footwear depends on work requirementsIt should be designed to ensure that the body and clothing itself, does not contaminate food or surfaces likely to come into contact with foodExamples of clothing designed to prevent contamination by the body include hair nets, beard snoods and gloves
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 unit of competency:
The individual being assessed must provide evidence of specified essential knowledge as well as skills
Assessment of this unit must occur in a real or simulated workplace
Such an environment must provide a typical range of food handling and related food safety requirements that would normally be found in a food handling business
The assessment process must provide the opportunity for the person being assessed to demonstrate basic food safety practices consistent with those required by the food safety program and/or procedures and consistent with food safety legislation/regulations
The specific assessment context will be defined by the workplace
Where, for reasons of safety, space, or access to equipment and resources, assessment takes place away from the workplace, the assessment environment should represent workplace conditions as closely as possible
The competencies described need to be assessed over time and events, under normal workplace conditions
Assessment should not require a higher level of communication competency than that required by work responsibilities
Access and equity considerations:
All workers in community services should be aware of access, equity and human rights 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 issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on 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 Aboriginal and/or Torres Strait Islander clients and communities
Context of and specific resources for assessment:
This unit can be assessed independently, however holistic assessment practice with other community services units of competency is encouraged
Resources required for assessment include access to:
appropriate workplace where assessment can take place
relevant organisation policy, protocols and procedures
equipment and resources normally used in the workplace
Method of assessment may include:
Observation in the workplace
Written assignments/projects
Case study and scenario analysis
Questioning
Role play simulation
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 unit of competency:
The individual being assessed must provide evidence of specified essential knowledge as well as skills
Assessment of this unit must occur in a real or simulated workplace
Such an environment must provide a typical range of food handling and related food safety requirements that would normally be found in a food handling business
The assessment process must provide the opportunity for the person being assessed to demonstrate basic food safety practices consistent with those required by the food safety program and/or procedures and consistent with food safety legislation/regulations
The specific assessment context will be defined by the workplace
Where, for reasons of safety, space, or access to equipment and resources, assessment takes place away from the workplace, the assessment environment should represent workplace conditions as closely as possible
The competencies described need to be assessed over time and events, under normal workplace conditions
Assessment should not require a higher level of communication competency than that required by work responsibilities
Access and equity considerations:
All workers in community services should be aware of access, equity and human rights 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 issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on 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 Aboriginal and/or Torres Strait Islander clients and communities
Context of and specific resources for assessment:
This unit can be assessed independently, however holistic assessment practice with other community services units of competency is encouraged
Resources required for assessment include access to:
appropriate workplace where assessment can take place
relevant organisation policy, protocols and procedures
equipment and resources normally used in the workplace
Method of assessment may include:
Observation in the workplace
Written assignments/projects
Case study and scenario analysis
Questioning
Role play simulation
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| D8540 | CHCAC316C | Provide food services | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVC86 | CHCAGE006 | Provide food services | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J008 | CHC30612 | Certificate III in Active Volunteering | Qualification |
| J005 | CHC30212 | Certificate III in Aged Care | Qualification |