Work is usually performed within a prescribed range of functions involving known routines and procedures

Pre-requisite unit

This unit must be assessed after successful achievement of pre-requisite:

HLTFS207C Follow basic food safety practices

ELEMENT

PERFORMANCE CRITERIA

1. Prepare to wash dishes and associated items

1.1 Sort and stack dishes and items safely

1.2 Load dishwasher safely and correctly

1.3 Use correct amount of dishwashing liquid/powder

1.4 Set the correct cycle of the dishwasher

1.5 Dispose of waste hygienically

2. Wash and dry dishes

2.1 Wash dishes and other items safely and at the correct temperature

2.2 Use correct washing implements

2.3 Remove stains from pots and pans in the washing process

2.4 Follow temperature standards according to food regulations

2.5 Wash and disinfect dishes

2.6 Use correct drying method

3. Store dishes

3.1 Take dry dishes and other items to storage area and stack safely

3.2 Dispose of cracked, chipped or broken dishes appropriately

This describes the essential skills and knowledge and their level required for this unit.

Essential knowledge:

The candidate must be able to demonstrate essential knowledge required to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes knowledge of:

Infection control policy and procedures

OHS work practices relevant to the specific workplace and in accordance with relevant state/territory/national legislation

Temperature requirements for hand and machine washing, rinsing and drying

Essential skills:

It is critical that the candidate demonstrate the ability to

Wash, dry and store dishes according to organisation procedures

Operate dishwasher safely and in accordance with manufacturer's recommendations

In addition, the candidate must be able to effectively do the task outlined in elements and performance criteria of this unit, manage the task and manage contingencies in the context of the identified work role

This includes the ability to:

Apply problem solving skills - the ability to use available resources and prioritise workload

Demonstrate safe handling and chemical usage practices

Take into account opportunities to address waste minimisation, environmental responsibility and sustainable practice issues

Use equipment for dish washing

Use literacy, numeracy and oral communication skills required to fulfil the position in a safe manner as specified by the health care facility

The evidence guide provides advice on assessment and must be read in conjunction with the Performance Criteria, Required Skills and Knowledge, the Range Statement and the Assessment Guidelines for this Training Package.

Critical aspects for assessment and evidence required to demonstrate this competency unit:

The individual being assessed must provide evidence of specified essential knowledge as well as skills

Observation of workplace performance is essential for assessment of this unit

Consistency of performance should be demonstrated over the required range of workplace situations

Context of and specific resources for assessment:

Assessment should replicate workplace conditions as far as possible

Where, for reasons of safety, access to equipment and resources and space, assessment takes place away from the workplace, simulations should be used to represent workplace conditions as closely as possible

Resources essential for assessment include:

Relevant policies and procedures manuals

Other documentation relevant to the work context such as, instructions for the use of equipment, specific instructions for staff

Method of assessment

Observation in the work place (if possible)

Written assignments/projects

Case study and scenario as a basis for discussion of issues and strategies to contribute to best practice

Questioning

Role play simulation

Supporting statement of supervisor(s)

Authenticated evidence of relevant work experience and formal training

Access and equity considerations:

All workers in the health industry should be aware of access and equity issues in relation to their own area of work

All workers should develop their ability to work in a culturally diverse environment

In recognition of particular health issues facing Aboriginal and Torres Strait Islander communities, workers should be aware of cultural, historical and current issues impacting on health of Aboriginal and Torres Strait Islander people

Assessors and trainers must take into account relevant access and equity issues, in particular relating to factors impacting on health of Aboriginal and/or Torres Strait Islander clients and communities

The Range Statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Add any essential operating conditions that may be present with training and assessment depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts.

Kitchenware may include:

Crockery

Cutlery

Utensils

Pots and pans

Removing stains from pots and pans may require pots and pans to be scrubbed by hand, soaked and/o re-washed

Washing may be by hand or in a dishwashing machine

Standards of hygiene for washed and finished kitchenware will be determined by organisation policy and food regulations

This unit contains Employability Skills