ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1 | Prepare for catering activities | 1.1 | Confirm activity instructions with supervisor and apply, as required |
| | 1.2 | Check equipment and stores for completeness and serviceability in accordance with directions and manufacturer specifications |
| | 1.3 | Pack equipment and stores in accordance with directions |
| | 1.4 | Identify hazards, assess risks and implement control measures |
| | 1.5 | Obtain and follow food safety plan during operation activity |
| | 1.6 | Select and use personal protective equipment during field catering operations |
| | 1.7 | Identify, assess and implement environmentally sustainable work practices, as required |
2 | Conduct field catering operations | 2.1 | Safeguard equipment and stores against loss and damages |
| | 2.2 | Select, inspect and operate field catering equipment, and identify and rectify equipment faults |
| | 2.3 | Select and use appropriate safety equipment while operating catering equipment |
| | 2.4 | Follow emergency procedures when incidents/accidents occur |
3 | Maintain food safety and hygiene | 3.1 | Maintain personal hygiene when working in a field kitchen |
| | 3.2 | Store food appropriately to avoid spoilage and contamination in accordance with food safety procedures and standards |
| | 3.3 | Maintain cleanliness of field catering equipment and facilities in accordance with operational hygiene procedures |
| | 3.4 | Dispose of kitchen waste in accordance with operational procedures |
4 | Assist with waste management | 4.1 | Keep worksite clean and orderly during work operations |
| | 4.2 | Keep waste disposal containers covered and sanitised in accordance with food safety standards |
| | 4.3 | Dispose of waste and take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment |
5 | Cease field catering operations | 5.1 | Pack equipment and stores in accordance with operational procedures |
| | 5.2 | Dispose of unused foodstuffs in accordance with food safety standards |
| | 5.3 | Refurbish kitchen site and stores in accordance with organisational environmental policies and procedures |
| | 5.4 | Clean and maintain equipment in accordance with manufacturer instructions |