CHCAGE012 — Provide food service

1 Distribute meals and refreshment.

• 1.1Check each meal against order documentation prior to delivery.
• 1.2Check the diner’s name and other details against documentation.
• 1.3Assemble food for delivery in a manner that minimises handling.
• 1.4Complete meal component assembly and check for accuracy according to organisational policies and procedures.
• 1.5Refill beverage receptacles and prepare required utensils according to organisational policies and procedures and the needs and preferences of the diner.
• 1.6Reheat meals in accordance with food safety regulations.
• 1.7Deliver meals and beverages within the designated timeframe and as agreed with the diner, in a manner that reflects the importance of the dining experience.
• 1.8Replace missing and incorrect meals and beverages according to the needs of the diner.
• 1.9Provide the diner with assistance as outlined in individualised plan, in accordance with scope of own job role and organisational policies and procedures.
• 1.10Observe, document and report concerns and changes in dining behaviour according to organisational policies and procedures.

2 Collect utensils and meal trays.

• 2.1Collect serving-ware and utensils after the diner has finished eating.
• 2.2Maintain an environment and atmosphere conducive to enjoyment of the mealtime for all diners.
• 2.3Check trays for foreign objects and report according to organisational policies and procedures.
• 2.4Remove items safely and return dirty serving-ware, utensils, beverage utensils and receptacles for cleaning.
• 2.5Maintain stock of clean beverage utensils.
• 2.6Seek and report on diner feedback regarding satisfaction with meals according to organisational policies and procedures.
• 2.7Report insufficient food or fluid intake to supervisor or health professional according to organisational policies and procedures and within scope of own job role.

3 Comply with the food safety program.

• 3.1Read and follow the organisation’s food safety program.
• 3.2Maintain clean clothing and personal protective equipment and ensure personal hygiene and infection control requirements are met.
• 3.3Report personal health conditions that impact on food preparation and take action according to organisational policies and procedures.
• 3.4Recognise and report hygiene and food hazards that may negatively affect health and safety of self or others, according to organisational policies and procedures.
• 3.5Maintain the workplace in a hygienic condition and report cleaning, sanitising and maintenance requirements according to organisational policies and procedures.
• 3.6Maintain hygienic storage and select environmental conditions that avoid contamination of food.
• 3.7Handle food hygienically and in accordance with organisational manual handling procedures.

What does an assessment tool for CHCAGE012 need to cover?

To satisfy the Principles of Assessment and Rules of Evidence, an assessment for CHCAGE012 needs to address all 74 unit components: 3 elements with 24 performance criteria, 8 performance evidence requirements, 42 knowledge evidence requirements, and the foundation skills. A coverage matrix mapping each question and task to these components is what an auditor looks for.

How does Auditori generate an assessment tool for CHCAGE012?

Auditori pulls the current release of CHCAGE012 from training.gov.au and generates a complete package: candidate assessment, assessor guide with model answers and observation criteria, and a coverage matrix mapping every component. A suitably qualified person then reviews and approves the draft in a built-in workflow — consistent with ASQA's guidance on AI use in VET — before export as branded PDF and editable Word.

Is the first assessment tool really free?

Yes. Every new account includes one free credit — enough to generate the complete assessment tool for CHCAGE012 — with no card and no subscription required. After that it's pay-as-you-go per unit.

Can I check my existing CHCAGE012 assessment instead of generating a new one?

Yes — upload your existing assessment or learner guide and Auditori maps it against every element, performance criterion, PE and KE of CHCAGE012, showing exactly what's covered and what's missing. Mapping costs a quarter of a credit.