National Healthy School Canteens

Trainer's Manual

Assessor Tool

Page last updated: 22 October 2013

Name of participant:
Job position:
School:
Name of assessor:
Date of assessment:

ElementPerformance
Criteria
EvidenceDisagree
Strongly disagree

NYC

Disagree
Strongly disagree

Competent

Comment
1. Identify the
dietary and cultural
requirements of
customers.
1.1 Identify the
dietary and cultural
requirements of
different target
groups through
consideration of all
appropriate factors
The results of a survey or other method used to gain information on the range and demand for special dietary or cultural needs. Needs
identified could include:

Special dietary needs:
  • Vegetarian
  • Vegan
  • Modified sodium or
  • potassium
  • Low-fat or low-cholesterol
  • Lacto-ovo
  • High-fibre
  • Gluten-free
  • High or low-energy
  • Diabetic
  • Modified texture
  • High or low-protein
  • Fluids
  • Exclusions for allergies and food intolerance

Cultural/religious needs:
  • Kosher
  • Halal
  • Vegetarian
1.2 Identify how
you took into
consideration
contemporary
dietary trends when
assessing dietary
requirements of
your customers
Proof of the process used to identify contemporary dietary
trends and the consultation to ensure where the trends are
compatible with the Guidelines for healthy foods and drinks supplied in school canteens.
1.3 Liaise with
dieticians, medical
specialists or
other relevant
people in order to
identify and confirm
requirements,
where appropriate
Evidence can include:
  • List of people/
organisations from whom advice and assistance was received
  • Records of meetings
  • Emails
  • Reports
2. Develop menus
and meal plans
to meet dietary
and cultural
requirements
2.1 Select a
variety of suitable
foods, meals and
menus for specific
requirements
taking account of
Dietary Guidelines
for Australians and
menu planning
principles
Evidence of the resources and tools used to determine
whether the menu and
recipe ingredients meet the requirements: for example, evidence of the use of a recipe
calculator to determine if a menu meets the requirements.
2.2 Develop menus
and meal plans
that promote good
health and reduce
the incidence of
diet-related health
problems, in
consultation with
the relevant people
and according to
job role
Evidence of the consultation process used to confirm that
the menus and meal plans developed will contribute to promoting
good health and reducing the incidence of diet-related health
problems can include :
  • List of people/
organisations from whom advice and assistance was received including
dieticians, medical
practitioners
  • Records of meetings
  • Emails
  • Reports
2.3 Prepare
cyclic menus
when required and
balance them in
terms of nutritional
requirements
and variety
Evidence that cyclic menus have been developed and that they retain the required
nutritional balance as well as providing variety.
2.4 Recommend
food preparation
and cooking
methods to
maximise nutritional
value of food
Evidence of changes in food preparation and cooking methods and how the changes
have improved the nutritional value of food available in the canteen.
2.5 Identify
appropriate
combinations of
food to meet macro
and micro nutrient
requirements
Evidence that the method used to assess whether the
menu and recipe combinations meet macro and micro nutrient requirements.
2.6 Take into
consideration
special needs
including texture,
composition and
portion size
Evidence that the menu and recipes developed for
the canteen also meet the required texture, composition and portion size for the profile of the canteen customers.
2.7 Incorporate
sufficient choice
of dishes into the
menus
Evidence of a range of choices of dishes that meet the dietary
and cultural requirements of
the canteen customers and provide sufficient choice and variety.
2.8 Cost menus to
comply with costing
constraints
Evidence of the costing calculations for the menu that meets the costing requirements for the canteen. The evidence can include both the costing guidelines and
actual costings of menu items.
2.9 Use correct
terminology in
menus and meal
plans
The terminology used in the Workplace Implementation Project report (including the
menu plans and nutrition guidelines) contains the correct terminology.
3. Evaluate meals
and menus
3.1 Evaluate meals
and menus to
ensure customer
satisfaction
Evidence of the tools used to measure customer satisfaction, the results of the evaluation and action
plan to make changes where required. The evidence should also include the policy and procedure for gathering evidence including consideration of privacy requirements.
3.2 Adjust menus as
required to ensure
dietary needs and
goals are met
Evidence of changes made to menus and recipes based on the findings of the evaluation. In addition,
the participant should also provide evidence of the methods used to ensure that the established menu
and recipe requirements in
relation to nutritional balance, special dietary and cultural
needs etc. are maintained following the changes.