22887 Supervise and monitor standards of catering ….doc

Supervise and monitor standards of catering operations and staff in food services Level 4 Credits 10 Purpose People credited with this unit standard are able to supervise and monitor: the quality of food production in food services; service of the food services catering operation; and staff in food services catering. Subfield Hospitality Domain Food Services Status Registered Status date 19 September 2008 Date version published 19 September 2008 Planned review date 31 December 2013 Entry information Open. Accreditation Evaluation of documentation and visit by NZQA and industry. Standard setting body (SSB) Hospitality Standards Institute Accreditation and Moderation Action Plan (AMAP) reference 0112 This AMAP can be accessed at t.nz/framework/search/index.do. Special notes 1 Legislation Legislation and regulations to be complied with include but are not limited to Food Hygiene Regulations 1974, Food (Safety) Regulations 2002, Food Act 1981, Health and Safety in Employment Act 1992. 2 Definitions establishment requirements refer to any policy, procedure, or agreed requirement, either written or oral, that is made known to the candidate prior to assessment against this unit standard; customer service experiences refer to all the activities that are required to provide customer satisfaction within establishment requirements; unexpected situations refer to any problems with staff, customers (residents), suppliers, and equipment; dietary requirements refer to requirements that apply to both normal and modified dietary needs and incorporate medical, physical, cultural, religious and age requirements. 3 Reference The appropriate Food and Nutrition Guidelines containing information relevant to this unit standard are available from the Ministry of Health’s website on: t.nz/. Examples include but are not limited to – Food and Nutrition Guidelines for Healthy Adults – A Background Paper and Food and Nutrition Guidelines for Healthy Older People – A Backgrou