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.
CHCAGE006 - Provide food services
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Modified @ Ranford College
Version 1.0

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.
CHCAGE006 - Provide food services
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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.
CHCAGE006 - Provide food services
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Version 1.0

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.
CHCAGE006 - Provide food services
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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)
CHCAGE006 - Provide food services
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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)
CHCAGE006 - Provide food services
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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.
CHCAGE006 - Provide food services
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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
CHCAGE006 - Provide food services
13 September 2018
Modified @ Ranford College
Version 1.0