This 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. It contains Employability Skills This unit supports the implementation of national and state food safety legislation and regulations and is based on the national Food Safety Guideline Units of competency. Available on Amazon and Kindle. It will teach you to do the following; 1.1Carry out food handling according to the food safety program 1.2Identify and report processes or practices which are not consistent with the food safety program 1.3Take corrective action within the level of responsibility, according to the food safety program 1.4Maintain the workplace in a clean and tidy order to meet workplace standards 2.1Ensure personal hygiene meets the requirements of the food safety program 2.2Report health conditions and/or illness as required by the food safety program 2.3Wear clothing and footwear appropriate for food handling task and to meet requirements of the food safety program 2.4Ensure storage area is kept free from contaminants 3.1Receive and check food deliveries against organisation records 3.2Transport food safely and hygienically 3.3Ensure selected food storage environments are appropriate to specific food type 3.4Maintain appropriate environmental conditions for specific food types 3.5Prior to meal delivery, check each meal against appropriate documentation 3.6Reheat meals, if required, according to food regulations 3.7Complete meal tray assembly and check for accuracy according to established routines and procedures 3.8Prepare beverage utensils for use 3.9Deliver meals and/or beverages and leave in the appropriate place for client within the designated timeframe 3.10Replace missing or incorrect meals and/or beverages with appropriate meals and/or beverages 3.11Refill water jugs to address specific client requirements according to established policy and procedure 3.12Check room numbers, bed numbers and client name against appropriate documentation 3.13Assist client to sit up if required, in accordance with organisation policy and under the direction of an appropriate health professional 4.1Collect trays and all utensils after client has finished eating 4.2Check tray for foreign objects and stack safely on trolley 4.3Return dirty beverage utensils for cleaning 4.4Maintain stock of clean beverage utensils 4.5Collect empty water jugs 4.6Depending upon the scope of the work role, report insufficient food or fluid intake to the appropriate personnel according to enterprise procedures 4.7Seek client feedback on general acceptance/ satisfaction with meals and report to appropriate personnel according to enterprise procedures 5.1Identify a range of foods to meet the nutritional needs of the client groups 5.2Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage 5.3Prepare appropriate meals for specific client groups in an appetising and attractive manner 5.4Modify food texture to meet the needs of client groups and to meet enterprise standards 5.5Serve/plate meals appropriate to the setting, using appropriate portion control equipment as required 5.6Evaluate meals against organisation standards You will learn about; The food safety requirements and procedures related to own work. These depend on the nature of food handled and food handling responsibilities Possible consequences of not following these procedures Legal responsibilities relating to personal hygiene practices and the reporting of illness as required by the food safety program Including restrictions on; Clothing & footwear Personal clothing maintenance, laundering and storage Appropriate bandages and dressings Suitable standard for materials, equipment Responsibilities for maintaining a work area Use and store cleaning equipment Waste collection