Application
This unit describes the skills and knowledge required to make up infant formulas and educate parents and/or carers in preparation requirements.
This unit applies to allied health assistants and work will be performed under the direction and supervision (direct, indirect or remote) of a dietitian. Individuals will take responsibility for their own outputs and may participate in work teams. A range of well developed skills and some discretion and judgement is required of workers.
The skills in this unit must be applied in accordance with Commonwealth and State/Territory legislation, Australian/New Zealand standards and industry codes of practice.
Elements and Performance Criteria
ELEMENT | PERFORMANCE CRITERIA |
Elements define the essential outcomes | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Prepare infant formulas | 1.1 Identify appropriate recipe to meet infant requirements 1.2 Seek clarification from dietitian or referral source 1.3 Check measuring equipment for accuracy 1.4 Make up formula strictly according to the precise measurement requirements of the recipe 1.5 Comply with infection control requirements according to organisation protocols 1.6 Deliver the formula to the appropriate location |
2. Clean and store work area, materials and equipment | 2.1 Clean all surfaces and equipment with appropriate products as per food safety program, and according to organisation protocols and manufacturers requirements 2.2 Demonstrate work health and safety procedures for chemicals 2.3 Check all equipment for proper operation and report any faults or conditions to the appropriate person 2.4 Maintain the imprest stock system required in the formula area 2.5 Store equipment and formulas according to food safety program, manufacturer’s requirements and organisation protocols |
3. Educate client and/or carer in the preparation, use and storage of nutrition formulas | 3.1 Determine a time for the education of parent and/or carer 3.2 Gather all materials and products required for education and discharge 3.3 Prepare recipe instructions and details in a manner and style that will be practical for the home and understood by the parent and/or carer 3.4 Guide parent and/or carer through the preparation, use and storage of infant formulas 3.5 Check to ensure that the parent and/or carer understands the requirements 3.6 Organise any necessary follow up arrangements or feedback to the referrer |
4. Comply with supervisory requirements | 4.1 Seek parent and/or carer feedback about the infant formula 4.2 Provide parent and/or carer feedback to the dietitian 4.3 Implement variations under the direction of the dietitian |
5. Document client information | 5.1 Use accepted protocols to report information in line with organisation requirements 5.2 Use appropriate terminology to document information 5.3 Maintain client records according to organisation requirements |
Evidence of Performance
The candidate must show evidence of the ability to complete tasks outlined in elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the job role. There must be evidence that the candidate has (under the direction of a dietitian):
made up 3 infant formulas according to prescribed recipe and using precise measurement as per referral, 1 in a simulated environment and 2 in the workplace
performed the activities outlined in the performance criteria of this unit during a period of at least 120 hours of work
Evidence of Knowledge
The candidate must be able to demonstrate essential knowledge required to effectively complete tasks outlined in elements and performance criteria of this unit, manage tasks and manage contingencies in the context of the work role. This includes knowledge of:
the importance of:
accurate formula preparation and need for the correct formula
aseptic conditions
different infant formulas and their use, including but not limited to:
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semi-elemental
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organisation policy and procedures in relation to:
infection control and food safety program as they relate to assisting with meals, menus and dietary guidelines
other specific organisation policies or procedures, including supervisory and reporting protocols
legal and ethical considerations relevant to allied health:
privacy, confidentiality and disclosure
work health and safety:
manual handling including identification and control of manual task risk factors
Assessment Conditions
All aspects of the performance evidence must have been demonstrated using simulation prior to being demonstrated in the workplace under direction and supervision (direct, indirect, remote) as determined by the dietitian.
The following conditions must be met for this unit:
use of suitable facilities, equipment and resources, including:
recipes and equipment for the preparation of infant formulas
food safety standards and procedures
manufacturers’ manuals and recommendations for equipment
food safety program
Assessors must satisfy the Standards for Registered Training Organisations (RTOs) 2015/AQTF mandatory competency requirements for assessors.
Foundation Skills
The Foundation Skills describe those required skills (such as language, literacy, numeracy and employment skills) that are essential to performance.
Foundation skills essential to performance are explicit in the performance criteria of this unit of competency.