CHCCN303A: Contribute to provision of nutritionally balanced food in a safe and hygienic manner

Descriptor: This unit describes the knowledge and skills required to ensure babies, children and young people are provided nutritionally balanced, safe and hygienically prepared food
Employability Skills: This unit contains Employability Skills
Application: This unit supports the implementation and application of national and state food safety legislation, regulations, infant feeding guidelines and dietary guidelines for children and adolescents in Australia

Element	Performance Criteria
Elements define the essential outcomes of a unit of competency.	The Performance Criteria specify the level of performance required to demonstrate achievement of the Element. Terms in italics are elaborated in the Range Statement.
1. Plan food and drink provision	1.1 Within scope of own work role, ensure children are provided with food and drink consistent with current relevant dietary guidelines for infants, children and/or young people 1.2 Ensure children’s individual needs are met to promote optimal growth and development, respecting cultural requirements, appetites and food and drink preferences 1.3 Encourage children to develop healthy eating habits 1.4 Ensure meals and snacks are nutritious, attractive and an appropriate serving size for children 1.5 Promote healthy eating through role modelling, positive food awareness and mealtime experiences 1.6 Provide education and support to families and children around healthy eating, including how to foster this 1.7 Plan and develop cycle menus of foods for each meal and/or snack to display for information of staff, parents and older children 1.8 Within scope of own work role, ensure nutrition policy includes identification, management and monitoring of special dietary needs related to food allergies and medical food conditions such as coeliac disease and diabetes
2. Maintain food safety while carrying out food handling activities	2.1 Within scope of own work role, carry out food handling, preparation and storage according to organisation guidelines, legislation and licensing requirements for food safety 2.2 Identify and remedy processes or practices which are not consistent with the guidelines according to local, state/territory legislation within scope of own work role 2.3 Address health conditions and/or illness that may impact on safe and healthy food handling 2.4 Wear clothing and footwear that is appropriate for the food handling task

Required Skills And Knowledge

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 perform task skills; task management skills; contingency management skills and job/role environment skills as outlined in elements and performance criteria of this unit.
These include knowledge of:

The importance of healthy eating and physical activity for the promotion of healthy growth, development and weight and reduced risk of lifestyle related diseases such as cardiovascular disease and diabetes
Recommendations for healthy eating – Dietary Guidelines for Children and Adolescents, Infant Feeding Guidelines (NHMRC) and the Australian Guide to Healthy Eating, including:
food groups and serving sizes as per current Australian dietary guidelines for children and adolescents and infant feeding guidelines (NHMRC)
the different types of fat found in food and the importance of dietary fats for children under 2 years of age and ability to identify which foods contain these fats
dietary requirements for infants and children according to age and developmental stage
Relationship between food and nutrition and oral health and hygiene
Infant feeding requirements, including:
importance and benefits of breast feeding
role of the service in supporting continued breast feeding
safe infant formula use
age-appropriate introduction of solids
Anaphylaxis and related food allergies
Specific risks to Aboriginal and Torres Strait Islander and other children who are at risk of underweight and nutrition deficiencies
Importance of addressing individual dietary needs (e.g. cultural and religious practices/ beliefs, allergies etc)
Recognised state/territory food preparation, cooking, handling and storage requirements
Understanding the importance of individual needs in provision of food

Essential skills:

It is critical that the candidate demonstrate the ability to:

Demonstrate that the provision of food (by parents/carers or service) is consistent with the current Dietary Guidelines for Children and Adolescents in Australia and the services nutrition policy
In particular to ensure that:
children are provided with food and beverages that are appropriate for the service type and are consistent with the current Dietary Guidelines for Children and Adolescents in Australia
children are provided a variety of foods (tastes, textures, colours, temperatures, cultures etc.) consistent with Dietary Guidelines for Children and Adolescents in Australia
food is prepared, presented and stored in accordance with the recognised state food safety and handling requirements
food is promoted through role modelling, food awareness experiences, and the provision of resources to children and families
food provided for babies:

breastfeeding is encouraged and supported
breast milk and formula are stored and prepared appropriately
food and milk is warmed and tested for temperature
solid food is introduced appropriately in accordance with the Australian dietary guidelines for children and adolescents

Explain and address dietary requirements for different ages and developmental stages
Contribute to menu planning and implementing healthy food and drink choices appropriate to the service type and that is consistent with the current Dietary Guidelines for Children and Adolescents in Australia and the services nutrition policy

In addition, the candidate must be able to demonstrate relevant task skills; task management skills; contingency management skills and job/role environment skills
These include the ability to:

Demonstrate application of skills in:
menu planning, cooking and preparation of appropriate food and drinks suitable for children and babies and that is consistent with the current Dietary Guidelines for Children and Adolescents in Australia and the services nutrition policy
safe food handling including the handling and storage of food and drink (including expressed breast milk) provided by parents and/or carers
label reading to identify nutritional value of foods and selection of healthier choices with respect to foods low in saturated fat and salt and high in fibre
Contribute to policy development on healthy eating and nutrition

Range Statement

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.

Planning for nutritional needs will include:	Provision of food and drinks consistent with the current dietary guidelines for children and adolescents in Australia and infant feeding guidelines Relevant to nutritional needs for age and developmental status
Health needs of children to be considered may include:	Medical advice and diet Allergies to certain foods Underweight (failure to thrive) and iron deficiency anaemia Overweight or obesity
Culturally based food requirements and preferences may include:	Religious observations Meal patterns Foods used Hot or cold meals Spices and flavourings used
Food and drink preferences will vary according to:	Age Culture Dietary requirements Religion Family patterns Individual tastes Stage of the day Appetite Food allergies
Menus relevant to each service and type may include:	Breakfast Lunch Dinner Snacks Drinks
Appetising food may consider:	Colour Shape Texture Variety
Maintain food safety includes:	Maintenance of clean and tidy areas for food handling, preparation and storage Compliance with personal hygiene standards Compliance with workplace measures to prevent pests entering food premises Identification and reporting of any indicators of pest presence Safe disposal of food according to food safety program requirements

Evidence Guide

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.