Elements and Performance Criteria
- Make logistical arrangements.
- Access local area knowledge and information, and use it to identify suitable temporary sites.
- Identify factors affecting site selection according to relevant legislation and organisational policiesand procedures.
- Access relevantsources to interpret detailed weather and environmental information.
- Identify hazards and potential human impact practices associated with the activity and apply risk minimisation as advised by the supervisor.
- Identify and plan food and water requirements according to principles of nutrition and the duration of the activity.
- Address perishability of various foods, packaging, cooking and storage considerations when menu planning.
- Identify and plan for emergency food and water requirements.
- Select equipment.
- Establish a shelter.
- Maintain a temporary site.
- Take measures to remove or avoid hazards and minimise risk at the temporary site.
- Identify the consequences of unhygienic practices and apply recommended procedures to mitigate potential health risks.
- Clean individual and shared utensils according to organisational policies and procedures.
- Identify and apply sanitation practices appropriate to the site to minimise health problems and environmental impact.
- Pack up and clean area when leaving according to relevant legislation and organisational policies and procedures.
- Evaluate the activity.