Elements and Performance Criteria

The unit may also be used for Food Service Workers if applicable.

Patients and clients may have special needs:
Disabilities
Eating difficulties
Intellectual difficulties
Frail and aged
Confusion and dementia
Nutrition risk factors
Metabolic disorders
Different cultural requirements
Require diet supplements

Foods include:
Chilled
Frozen
Fresh
Cooked
Bulk
Packaged

Food types include:
Dairy
Fruit and vegetables
Dried goods
Packaged food
Meat
Fish
Soups

Minor meals, refreshments and snacks may include:
Early or light breakfast
Mid-meals
Beverages eg tea, coffee, soft drink, juice, water, cocoa
Biscuits, cakes
Special functions

Equipment may include:
Using hot boxes to deliver meals to clients/patients
Rethermalisation trolley
Meal and other trolleys
Microwave oven
Hot water unit
Hot plate
Refrigerator
Hot water urn

Delivery of food may involve:
Use of a specific delivery system
Completion of tray assembly

The food environment includes:
Food preparation areas
Plating area
Pantry
Domestic-style kitchenette
Food storage areas
Detergent storage
Food service and dining areas
Servery

Foreign objects may include:
Medial supplies
Syringes
Personal items of client/patient

Beverage utensils may include:
Water jugs and glasses
Utensils for prescribed fluids

Appropriate documentation may include:
Menu
Meal tickets
Nourishment chart
Ward diet reports

Meal trays and beverages may include special diet meals and beverages and may include:
Specific diet therapies
Vegetarianism
Cultural requirements
Religious beliefs
Individual preference

Critical aspects of assessment:
Reasons for different and special diets and nutritional support
Principles of food handling hygiene
Compliance with safe food handling and hygiene practices and infection control procedures
Communicating constructively with clients/patients and other staff to ensure best service

Concurrent assessment and relationship with other units:
This unit can be delivered and assessed independently, however it may be assessed in conjunction with:
HLTFS1A Distribute meals and refreshments to clients
HLTS3A Provide for nutritional needs.

Essential knowledge required includes:
Enterprise food service system and standard operating procedures
Enterprise menu processing system
Role and need for special diets and nutritional support
Factors that place client/patient at nutritional risk
Meal distribution equipment and operational procedures
Food safety principles
Microbiological basis for food deterioration and food poisoning
Causes of food contamination, cross-contamination
Procedures for delivery of meals to potentially infectious patients
OHS work practices relevant to the specific workplace and in accordance with relevant state/territory/national legislation
Hazard Analysis and Critical Control Point (HACCP) principles

Essential skills required include:
Food presentation
Providing assistance to patients/clients with appropriate menu selections, especially for clients with special physical and medical needs
Accurate delivery of food in accordance with delivery schedules
Cleaning techniques for equipment and work areas
Good housekeeping
Numeracy skills - the ability to complete basic arithmetic calculations such as addition, subtraction, multiplication, division and recording numbers
Reading and writing skills - literacy competence required to fulfil job roles in a safe manner and as specified by organisation. The level of skill may range from the ability to understand symbols used in occupational health and safety signs, to reading workplace safety pamphlets or procedure manuals, to reading labels. Literacy support available in the workplace may range from having access to support or assistance from expert/mentor/supervisor, to having no communication supports available. Literacy may be required in English or a community language.
Oral communication skills - language competence required to fulfil job roles in a safe manner and as specified by the organisation. Assessors should look for skills in asking questions, providing clear information, listening to and understanding workplace instructions, and clarifying workplace instructions when necessary. The organisation may require competence in English or a community language, depending on client group.

Resource implications
Resource requirements include:
Equipment normally used in the work context of this unit
OHS, cultural diversity, food safety and other relevant legislation
Diversity of special dietary needs
Relevant enterprise policies and procedures eg operational policy, infection control, OHS, delivery schedules
Job description and performance management tools

Method of assessment:
The worker may not undertake all of the duties anticipated by the elements in this unit. In this case a flexible approach should be adopted in using this unit to match actual work roles with required competencies. For example, if a worker's role does not include plating of main meals, then the element Plate, heat and distribute meals and beverages should be applied to mid-meals, beverages and snacks.

Assessment may include:
Observation of performance
Assessee's prior learning and experience
Supporting statement of supervisor(s)
Authenticated evidence of relevant work experience and/or formal/informal learning
Oral questioning on work plans and practices
Case studies and scenarios as a basis for discussion of issues and strategies for food handling, safety, hygiene, receiving and delivery to clients/patients, equipment operation, special diets - therapeutic, cultural, etc

Context of assessment:
This unit of competency may be assessed on the job and/or in a simulated workplace and under the normal range of workplace conditions. Assessment may be conducted on more than one occasion to cover a variety of circumstances.
A diversity of assessment tasks is essential for holistic assessment.