CHCAGE006 Food Services Assessment CHC43015 Ageing Support NSW

This document provides a comprehensive assessment solution for CHCAGE006 - Provide Food Services, part of the CHC43015 Certificate IV in Ageing Support offered at Ransford College. The assessment covers essential aspects of food safety and hygiene, including legislation, organizational policies, safe food storage, dietary requirements, and personal hygiene. It also addresses the importance of cleaning and sanitization procedures, proper storage of cleaning equipment, waste management, and specific dietary considerations for clients with conditions like diabetes and swallowing difficulties. The solutions provided offer detailed explanations and examples, emphasizing the importance of adhering to food safety standards and meeting individual client needs in a care setting. Desklib offers this document as a valuable resource for students seeking to understand and excel in their food services assessment.

CHCAGE006 - Provide food services
Assessment
CHC43015 - Certificate IV in Ageing Support

College Details
Ransford College Pty Ltd T/A AAAR Institute
of Business & Technology
230 Church Street
Parramatta NSW 2150
Australia
T: 1300 198 775
T: [phone]
www.ransford.edu.au
[e-mail]
ABN 86 606 260 404
ACN 606 260 404
CRICOS 03614A
RTO Number 45178
Your Workplace Health and Safety (WHS) at Ransford College
1. It is your duty to inform staff at Ransford College if you see, hear or come across any
incident, situation or hazard that might require immediate attention
2. In case of an emergency evacuation, you are required to follow the instructions
provided by your trainer. While exiting the building, keep calm and walk alongside the
hand rails.
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The Assessment Process
Why are assessment tasks important?
To complete your qualification, you are required to apply the ideas you have been learning from this
unit of competence.
The assessment activities are an important part of your training program as they provide an
opportunity to apply what you have been learning and they give both you and your trainer feedback
on your progress.
How will you be assessed?
You will be required to complete a variety of written and practical exercises. Instructions for how to
complete the assessments are provided within each assessment task in this booklet.
What is required for successful completion?
Please read this section carefully before commencing the assessment tasks. You must carefully
complete EVERY task in this booklet. You must achieve a ‘Satisfactory’ mark for all assessment tasks
to be deemed Competent for the unit. If you are assessed as Not Competent, you will be given some
suggestions for improvement and asked to redo your assessment.
At the successful completion of the assessment tasks, you will have demonstrated your competence
against all of the requirements of the unit.
Submission of assessments
Your trainer will advise you when to commence the assessments in this booklet.
You are required to complete the written assessments on a separate document. You have access to
computers which are equipped with 2010 Microsoft suite of products. You will also have access to
the internet at the College to assist with research and resources. Assessment responses should be
typed; however, handwritten submissions will be accepted if they are clear and legible.
On the document please include:
o Your name
o The date
o The Assessment Number and Task Number.
For example:
o John Smith
o 10 August 2015
o Assessment 1 - Question 1 (Record your answer).
Please note that some assessments require additional documentation, such as a form or a
procedure, which must be included with your submission.
Make sure you check your material before submission. You must keep a copy of all work submitted.
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Access and equity
A student’s access to the assessment process should not be affected by restrictions placed on the
location or context of assessment beyond the requirements specified in the training package.
Reasonable adjustments can be made to ensure equity in assessment for people with disabilities,
including language and literacy. Adjustments include any changes to the assessment process or
context that meet the individual needs of the person with a disability, but do not change
competency outcomes. If you believe you have a disability that may affect the completion of these
assessment tasks please speak to your trainer.
Assessment outcomes
Your assessment submission will be assessed and you will be given feedback. Each assessment task
will be marked as either Satisfactory or Unsatisfactory and once all assessments have been marked
you will be given an outcome of Competent or Not Competent for the unit of competence.
What can you do if you don’t agree with the assessment result?
If you do not think the assessment process is valid, disagree with the assessment outcome, or
believe that you have been treated unfairly, you can appeal.
The first step is to discuss the matter with your trainer. If you still do not agree, you are able to
request a re-assessment. It is possible to have your assessment submission assessed by a different
assessor.
If you remain dissatisfied after the re-assessment, you should contact your trainer. Full details of the
appeals process are contained in your Student Handbook.
Declaration of Authenticity
You are required to sign a Declaration of Authenticity for every written assessment submission. The
Declaration is a signed statement from you stating that the assessment submission is your own
work.
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Task 1
Question 1
Why should you have a working knowledge of legislation relating to hygiene and food
safety? (100–150 words)
We should have a working knowledge of legislation relating to hygiene and food safety
because it is directly related with the health of the individual and the knowledge of
legislation helps to provide them food quality and food safety as well. The legislation rules
and its procedures help to provide a secure environment related to food and hygiene. The
working knowledge on this field helps to prevent from food related problems like food
poisoning and food-borne illness. As the food safety legislation ensures that the food for
sales is suitable for human consumption. The food safety legislation is responsible for
enforcing and maintains standards of food as well as provides knowledge related to food
issues. It addresses the current food safety, contain up to date information for targeted of
foods and current food trends.
Question 2
List three sources of information about an organization’s food handling policies and
procedures.
The three sources of information about an organization’s food handling policies and
procedures are:
1. food service program
2. policies and procedures manual
3. supervising while handling the food
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Question 3
What procedures should you follow to safely store food that has been delivered? Provide at
least five examples
The procedures that I should follow to safely store food that has been delivered are as
follows:
1. Check out the delivered products including the manufactured and expiry
dates.
2. Receiving the products and keeping them in refrigerator at the required
temperature.
3. Organizing the foods in room temperature.
4. Maintaining the rooms or stores neat and clean properly.
5. Keeping foods in proper organized place so that is would be free from cross
contamination of chemicals.
Question 4
How can dieticians/ clinical dieticians help to ensure that clients’ dietary requirements and
nutritional needs are being met? (100–150 words)
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Clients get the advice and schedules of their diet plan by consulting the doctor. Dieticians
provide information related to the clients diet to the staff member and then they calculate it
and organize it by making the list of chosen diets as per requirement. Clients diet plan are
ensured by the dieticians according to the condition of their health. They assessed their
progress of nutritional needs by the maintained menu of the food or chosen diets so that
the nutritional needs meet. The dieticians make sure that the unhealthy foods have been
removed from their diet lists and the healthy balanced diets are added for the progress of
the client’s health. The dieticians make the routines for the client and they evaluate it on
the basis of their intake of foods and avoidance of unhealthy foods.
Question 5
Outline a typical diabetic diet. How might the food for people with swallowing difficulties be
modified? (40–60 words)
Diabetic diet is related with the maintenance of glucose level in the blood. As diabetes
affects body’s ability to produce or use insulin. Diabetic client are guided by the organized
schedules. Typical diabetic diet includes intake of foods high in fiber like vegetable, fruits,
nuts, whole-wheat flour and avoidance of flavoured coffee; sugar sweetened beverages
dried fruits etc.
Swallowing difficulties can be modified by the following ways:
 Avoidance of dry and hard diets.
 Change food in liquid forms.
 Food can be changed into small pieces
 Provide them the soft foods
Question 6
List and describe three items of clothing or footwear that should be used when working in
food handling areas and explain why they should be worn. (100–150 words)
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The three items are:
 Aprons/safety googles: Aprons worn over our jacket will add an extra layer
of protection against hot liquids, foods and equipment, as well as keeping
us looking professional. Safety googles are the best way to protect our
eyes from hot liquid or cleaning fluids.
 Footwear (safety shoes): Safety shoes are made to protect our toes or foots. It
protects us from slippery or wet floors. It prevents our foot from contact with
harmful chemicals. It provides safety from sharp objects.
 Gloves: gloves are used in the food handling areas for prevention of cross
contaminations of food. Oven gloves are used to protect from hot cookware while
we are using ovens or other equipment’s. Disposable gloves are used to protect the
hands or fingers from irritation while using the foods like hot chilies.
Question 7
Personal hygiene also plays a vital role in preventing the contamination of foods with food
poisoning bacteria. What personal hygiene rules should you follow? List at least 10
examples.
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The personal hygiene rules I should follow are as follows:
1. Wash and dry hands thoroughly before handling food and wash and dry them again
frequently during work.
2. Dry hands with a clean towel, disposable paper towel or under an air dryer.
3. Never smoke, spit, change handkerchiefs or eat in a food handling area.
4. Never cough or sneeze over food.
5. Tie back or cover long hair.
6. Change disposable gloves.
7. Keep fingernails short. Avoid nail polish as it can chip into the food.
8. Wear clean protective clothing such as apron.
9. completely
Question 8
What is the difference between cleaning and sanitization? What are standard operating
procedures (SOPs)? Why should organizations have SOPs relating to cleaning of equipment,
utensils and food handling areas? What things/ areas should be cleaned? Why should staff
be trained in cleaning procedures? (200–250 words)
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Question 9
Cleaning equipment must also be clean and properly stored. How should wet mops be
stored? How should cleaning chemicals be stored? (100–150 words)
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Wet mops should be rinsed with clean, warm water. Remove the large pieces of debris from
the mop head by hand as we rinse it out. It can be mixed or cleaned with the chemicals to
make it free from germs, bacteria contamination. After that squeeze it and let it dry on the
sunlight’s. It should not be stored wet in cupboards as it spreads more bacteria and produce
a bad smell too. Cleaning chemicals should be stored on the basis of their hazard class. The
dangerous chemicals should be stored in proper secure areas. The chemicals should not be
mixed with others and kept in original containers. Chemicals can be stored in cool, dry
cupboards. We must be sure that the cleaning chemicals are out of reach of children and
pets.
Question 10
What is waste? (30–50 words)
Simply waste is an unusable or unwanted substance or material. It is any substance which is
discarded like garbage, plastic, sewage, rubbish etc. after primary use or it worthless,
defective and of no use. Wastes can be of different types and categories like solid waste,
liquid waste, hazardous waste, non-hazardous waste. Wastes includes the examples like
glass products(bottles, broken glass) paper products (newspaper, cardboard boxes) plastics
(plastic bottles, grocery bags) and so on.
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Marking Guide – Task 1
Did the student: Yes No
Answer all the questions correctly and sufficiently?
Outcome S NYS
Is resubmission required Yes No
Trainer signature
Student signature
Comments
Declaration of Authenticity – Task 1
Student Name
Student ID Term
I declare that all work completed in this assessment is my own
Student Signature Date
Trainer/Assessor Name
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Task 2
Project 1
Part 1
Create a manual (2,000–2,500 words) that could be given to new employees who will be
working with food.
Part 2
You are about to undergo a performance review. Your supervisor has asked you to answer a
range of questions in writing and submit those answers before the review meeting takes
place.
Formulate and document your responses to these questions in half a page–one page each:
 How do you ensure the nutritional needs of clients are met, including clients with
diabetes?
Ensuring the client takes whole foods: Taking whole foods is the most ideal approach to
guarantee you're covering the larger part of your micronutrient issues. Normal, entire
sustenance have continued life on this planet since the beginning of time. It's an easy
decision that they should make up the majority of your nourishment consumption.
It is in every case best to purchase your nourishments new, nearby, and natural—both to
evacuate any conceivable debasement in supplement quality and to save season. The
equivalent goes for your meats. Inquire as to whether he knows any seekers, and
dependably endeavor to purchase wild-got diversion.
Determining the calorie requirements of the client: When choosing what number of calories
you require every day, a great principle guideline is to take your aggregate body weight in
pounds and attach a zero on to the back of it to decide your basal metabolic rate (BMR), or
what number of calories your body will consume very still
Balancing out the macros: While there are diverse schools of thought for hard-preparing
competitors, a general guideline is to devour 8 grams of sugars for each kilogram of body
weight and 2 grams of protein for every kilogram of body weight, with fat filling in the rest
to meet your caloric targets.
 Do you use standard recipes when preparing food? Why/ why not?
I use standardized recipes during food preparation for the following reasons:
Enable consistency in the quality of food
Generates predictable yield
Enhance customer satisfaction
Facilitates control of the cost of food
Enables control of labor
Reduces record keeping
Enhance efficient purchasing procedures
 When do you modify the texture of foods?
Texture-modified diets are intended to make biting and gulping more secure and less
demanding.
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Gulping challenges, known as dysphagia, can frequently happen among the elderly because
of various conditions, for example, stroke, head or neck damage, malignant growth, cerebral
paralysis, poor dentition, dementia and different sickness, or because of maturing.
Aspiring (breathing in) of nourishment into the lungs because of insufficient biting or gulping
is perceived as a noteworthy supporter of respiratory diseases and pneumonia. Individuals
with dysphagia frequently require surface changed suppers to guarantee they can keep on
expending dinners securely without suctioning. A discourse pathologist will survey
somebody with gulping troubles to figure out which of the four weight control plans will be
most appropriate to advance admission and safe gulping.
 How do you portion and plate meals and assemble trays?
Placing the easy and general dishes on the table for the guests to use in helping themselves
Having delicate, complicated and artistic food on the plates that are in the kitchen
Make a choice on the serving order
Passing the dishes from the left direction
Keeping the courses rolling
 What documentation do you check foods and beverages against prior to delivering
them? Why do you do this?
Suitability of the delivery vehicle to transport the food
Hygienic behavior of the personnel
Any evidence of infestation
Any damages on the packaging
Presence of any obvious contamination
These documentations are checked to ensure the food is healthy and fit for human
consumption
 What procedures do you follow when reheating food?
At the point when sustenance are set up ahead and afterward warmed, they should travel
through the peril zone as quickly as could be expected under the circumstances and be
warmed to at any rate 165°F/74°C for at least fifteen seconds. For whatever length of time
that all appropriate cooling and warming strategies are pursued each time, sustenance
might be cooled and warmed more than once.
Nourishment ought to be conveyed to the correct temperature over direct warmth (burner,
flattop, flame broil, or regular broiler) or in a microwave. A steam table will satisfactorily
hold warmed nourishments above 135°F/57°C, yet it won't bring sustenance out of the peril
zone rapidly enough. Moment read thermometer ought to dependably be utilized to check
temperatures.
 What do you do if meals are missing or incorrect?
When meals serving to clients are incorrect or missing, the served meals are withdrawn with
an apology. Clear up what the client says. There are two different ways to elucidate a client
objection so as to all the more likely comprehend and handle it. The primary path is to make
inquiries about the complaint. The second route is to rehash the client's grievance back to
them in various dialect.
For example, on the off chance that you've recently landed for your day of work and a client
is whining about the soup, you probably won't realize what soup the client is alluding to.
Make inquiries as required. You may ask, "Did you have the pea soup or the vegetable
noodle?" Don't expect which menu thing the client is discussing; dependably follow up by
requesting points of interest as they clarify their issue.
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When the client's protest has been clarified, rehash it back to them in various language.[5]
For example, the client may grumble that the sustenance was cool. You could, subsequent
to hearing the clarification, condense their concern by saying, "So your sustenance did not
land at the temperature you needed it to be at? Is that right?" If they concur, you've
listened well and can proceed onward to settling the issue and thereafter the right meal is
served within the shortest time possible.
 What procedures do you follow when delivering meals to clients (eg helping them to
sit up)?
In the event that a plate of mixed greens is to be served, the plate of mixed greens fork is
set to one side of the supper fork.
Take out the plate of mixed greens fork if no plate of mixed greens is served or put it to one
side of the supper fork to use as a sweet fork if proper. (The treat fork can likewise be
conveyed to the table when pastry is served.)
On the off chance that soup is served, set the bowl on the plate and a soup spoon to one
side of the drink spoon.
Serving of mixed greens or bread and butter plates go to one side of the forks. Position
margarine plates over the forks with the margarine spreader put over the plate.
Container and saucer run over the spoons with the handle toward the right. Wine or water
glasses can be situated to one side of the espresso mug.
 What procedures do you follow when collecting utensils and meal trays?
Lay down the protective layer
Remove the main dish
Collect the drinks
Remove the extras
Collect the cutlery
 Do you collect feedback about meals from clients? Why/ why not?
Yes, for reasons as outlined below:
Enhance the menu: Each eatery client study encourages you to comprehend if your menu is
satisfying your visitors or not. When you ask itemized criticism from your clients with
respect to the menu, you will have the capacity to evacuate or include things depending the
circumstance. All things considered, the achievement of an eatery relies upon its menu, and
how well the menu is upgraded to improve client encounter.
Gain insights into the behavior of customers: One of the greatest advantages of client
criticism is, you gain experiences into client conduct. Most tablet input frameworks are
incorporated with eatery POS and other programming apparatuses, which assist you with
predicting results, gain bits of knowledge into information and measurements, and use
examination to enhance client encounter. Information and investigation identified with
client conduct can likewise be utilized for promoting and deals crusades.
Nurture the customers both in the short term and long term: Criticism from clients is a
brilliant method to foresee which clients are likely going to come back to your eatery.
Support the clients who leave fantastic surveys, and enlist them in a reliability program.
Offer rewards, endowments, and treat them like they are uncommon, each time they have
something positive to state about your eatery. Eatery achievement absolutely relies upon
rehash clients, and inspiring clients to visit your eatery regularly is conceivable just when
you remunerate them for their reliability.
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Marking Guide – Task 2
Did the student: Yes No
Answer the questions correctly and sufficiently?
Outcome S NYS
Is resubmission required Yes No
Trainer signature
Student signature
Comments
Declaration of Authenticity – Task 2
Student Name
Student ID Term
I declare that all work completed in this assessment is my own
Student Signature Date
Trainer/Assessor Name
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Assessment Outcome
Student Name
Student ID Date
Student Signature
Tasks Satisfactory Not yet satisfactory Date
Task 1
Task 2
Result
Comments
I have been provided with feedback on the evidence I have submitted. I have been informed
of the assessment result and the reasons for the decision.
Student signature
The student has been provided with feedback and informed of the assessment result and
the reasons for the decision.
Trainer/Assessor signature Date
CHCAGE006 - Provide food services
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Modified @ Ranford College
Version 1.0