Unit of competency Outline
Date retreived
23/07/2026 11:41 PM AWST
23/07/2026 11:41 PM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Receive and store floristry stock
Receive and store floristry stock
Unit of competency
National Code
SFLSOP203A
SFLSOP203A
State Code
D7689
D7689
TGA Status
Replaced
Replaced
DTWD Status
Replaced
Replaced
State Implementation and Classification
Approved Date
26/10/2011
Field of Education
080501 - Sales
Original Release Date
26/10/2011
Nominal Hours
10
Description
This unit describes the performance outcomes, skills and knowledge required to receive and store all types of floristry stock including flower and plant materials and both perishable and non-perishable ancillary merchandise. It requires the ability to maintain the cleanliness of all stock handling and storage areas, check and take delivery of floristry stock and to appropriately store and rotate all items. No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement. However, some floristry businesses supply foodstuffs, the handling and storage of which is regulated. Where this is the case, it is appropriate to select the hygiene and food safety units of competency as electives and assess them in combination with this unit.
Notes
Elements and Performance Criteria
1. Maintain cleanliness of stock handling and storage areas.
- 1.1. Clean and maintain all stock handling and storage areas to avoid spoilage of flower and plant materials.
- 1.2. Use energy, water and other resources efficiently when cleaning to reduce negative environmental impacts.
2. Take delivery of floristry stock.
- 2.1. Check incoming floristry stock against orders and delivery documentation according to the organisation's procedures.
- 2.2. Identify, record and report on variations according to the organisation's procedures.
- 2.3. Record any special details for incoming stock.
- 2.4. Handle and unpack flower and plant materials correctly to avoid personal health issues and spoilage of materials.
- 2.5. Inspect items for pests and diseases, damage, quality, use-by dates, breakages or discrepancies and apply selection criteria and record findings according to the organisation's procedures.
3. Store and document floristry stock.
- 3.1. Choose and prepare correct environmental conditions for the storage of flower and plant materials and other perishable merchandise.
- 3.2. Store stock in the appropriate location promptly, safely and according to the correct environmental conditions.
- 3.3. Use safe manual handling techniques when moving and storing stock to avoid any injury.
- 3.4. Date code all floristry stock to maximise use of all stock.
- 3.5. Keep accurate updated records of all stock levels according to the organisation's procedures and using appropriate technology.
4. Maintain, rotate and dispose of stock.
- 4.1. Regularly check and adjust the environmental conditions of all storage areas and equipment to ensure flower and plant materials and ancillary merchandise are maintained in optimum quality.
- 4.2. Rotate stored flower and plant materials for maximum use according to vase life, expiration dates and the organisation's procedures.
- 4.3. Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts.
- 4.4. Use stock controlsystems correctly and according to the organisation's speed and accuracy requirements.
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. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included.
Stock handling and storage areas may include:
dock
preparation tables and work benches
fixed or moveable shelves
refrigerators
cool rooms
food and liquor shelves, cabinets and refrigerators
administration or office area
areas where stock is displayed including:
floor space
windows
front of shop and other outdoor spaces
display fixtures, cabinets
bins, baskets and non permanent fixtures.
Spoilage of flower and plant materials may relate to:
contamination with cleaning agents
cross contamination of diseased or pest affected flowers and plant materials with healthy plants
incorrect application of humidity and temperature controls
incorrect exposure to environmental heating or air conditioning
incorrect handling and storage causing crushing or wilting
incorrect handling and storage of fruit and vegetables
discoloured or damaged buds, blooms or foliage
damaged stems
stock that is beyond its expiry date.
Flower and plant materials must include:
flowers including:
fresh (common, exotic and Australian wildflowers)
dry and preserved
artificial
plant materials including:
fresh (common, exotic and Australian foliage)
dry and preserved
artificial
potted plants.
Floristry stock may include:
flower and plant materials
ancillary items and merchandise including:
chocolates, fruit, nuts, alcohol
hampers
gift items of any type
novelties such as balloons and toys
horticulture lines
presentation materials including:
gift cards
corporate advertising of the business
corporate materials provided by the customer
cleaning agents
flower and plant material preservatives and conditioning agents
wrapping and packing materials including:
boxes
cylinders
polypropylene
paper
cellophane
bows
ribbons
raffia
construction items including:
baskets
decorative pots
buckets or decorative pails
containers (bowls, vases)
staple gun and staples
glue and glue gun
binding tape
heavy to fine gauge wire
new cutting tools including:
knives
scissors
rose de-thorner
secateurs
saws
guillotines
wire cutters.
Special details for incoming stock may involve:
grower or harvest licence number for suppliers licensed under state or territory environmental protection laws
special orders for customers
special orders of stock for use in special occasion or event construction.
Pests and diseases may include:
aphids
mites
leaf-miners
loopers
mealy bugs
light brown apple moth larvae
rust
white rust
botrytis
powdery mildew
nutrient deficiencies in the growing stage
malformations.
Selection criteria may include:
vivid colours
firm leaves
tight and firm buds
firm and clear petals
stage of maturity
absence of pests, disease and damage.
Environmental conditions must involve:
storing flowers and plant materials:
in cool rooms
in refrigerators
at room temperature
correct application of humidity and temperature controls
protecting flower and plant materials from exposure to:
heating or air conditioning
accidental damage through pedestrian traffic
winds and drafts
environmental heat and light.
Other perishable merchandise may include:
chocolates
fruit
vegetables
nuts
alcohol
cheese.
The appropriate location for storage of stock may involve:
storage of gift items in cabinets or shelves
storage of garden items and tools in racks or shelves
placement of flowers and plants in containers, bins, baskets, buckets or decorative pails and non permanent fixtures.
storage of flowers and any perishable food or liquor in cool rooms or refrigerators
placement of flowers away from heat sources or air conditioning.
placement of plants closer to windows.
Stock control systems may be:
manual
computerised.
The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. 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) may also be included.
Stock handling and storage areas may include:
dock
preparation tables and work benches
fixed or moveable shelves
refrigerators
cool rooms
food and liquor shelves, cabinets and refrigerators
administration or office area
areas where stock is displayed including:
floor space
windows
front of shop and other outdoor spaces
display fixtures, cabinets
bins, baskets and non permanent fixtures.
Spoilage of flower and plant materials may relate to:
contamination with cleaning agents
cross contamination of diseased or pest affected flowers and plant materials with healthy plants
incorrect application of humidity and temperature controls
incorrect exposure to environmental heating or air conditioning
incorrect handling and storage causing crushing or wilting
incorrect handling and storage of fruit and vegetables
discoloured or damaged buds, blooms or foliage
damaged stems
stock that is beyond its expiry date.
Flower and plant materials must include:
flowers including:
fresh (common, exotic and Australian wildflowers)
dry and preserved
artificial
plant materials including:
fresh (common, exotic and Australian foliage)
dry and preserved
artificial
potted plants.
Floristry stock may include:
flower and plant materials
ancillary items and merchandise including:
chocolates, fruit, nuts, alcohol
hampers
gift items of any type
novelties such as balloons and toys
horticulture lines
presentation materials including:
gift cards
corporate advertising of the business
corporate materials provided by the customer
cleaning agents
flower and plant material preservatives and conditioning agents
wrapping and packing materials including:
boxes
cylinders
polypropylene
paper
cellophane
bows
ribbons
raffia
construction items including:
baskets
decorative pots
buckets or decorative pails
containers (bowls, vases)
staple gun and staples
glue and glue gun
binding tape
heavy to fine gauge wire
new cutting tools including:
knives
scissors
rose de-thorner
secateurs
saws
guillotines
wire cutters.
Special details for incoming stock may involve:
grower or harvest licence number for suppliers licensed under state or territory environmental protection laws
special orders for customers
special orders of stock for use in special occasion or event construction.
Pests and diseases may include:
aphids
mites
leaf-miners
loopers
mealy bugs
light brown apple moth larvae
rust
white rust
botrytis
powdery mildew
nutrient deficiencies in the growing stage
malformations.
Selection criteria may include:
vivid colours
firm leaves
tight and firm buds
firm and clear petals
stage of maturity
absence of pests, disease and damage.
Environmental conditions must involve:
storing flowers and plant materials:
in cool rooms
in refrigerators
at room temperature
correct application of humidity and temperature controls
protecting flower and plant materials from exposure to:
heating or air conditioning
accidental damage through pedestrian traffic
winds and drafts
environmental heat and light.
Other perishable merchandise may include:
chocolates
fruit
vegetables
nuts
alcohol
cheese.
The appropriate location for storage of stock may involve:
storage of gift items in cabinets or shelves
storage of garden items and tools in racks or shelves
placement of flowers and plants in containers, bins, baskets, buckets or decorative pails and non permanent fixtures.
storage of flowers and any perishable food or liquor in cool rooms or refrigerators
placement of flowers away from heat sources or air conditioning.
placement of plants closer to windows.
Stock control systems may be:
manual
computerised.
EVIDENCE GUIDE
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
ability to safely handle, move and store floristry stock and hazardous substances
visual recognition and knowledge of the general storage requirements of a wide variety of flower and plant materials
ability to efficiently and safely receive, store and rotate multiple and diverse flower and plant materials, display items and ancillary merchandise.To ensure consistency of performance and ability to respond to different requirements, this must occur over a period of time and cover the handling and storage of perishable and non-perishable floristry stock.
completion of stock receipt and storage activities within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure:
receipt, storage and rotation of stock items within a floristry stock control and floristry product storage environment
a diverse, comprehensive and commercial range of equipment used for the receipt and storage of floristry stock e.g. knives, scissors, secateurs, containers and storage facilities with correct temperature and humidity conditions
access to software programs or manual documentation systems currently used in the floristry industry to assist the stock control function
a diverse, comprehensive and commercially realistic product range of flowers, plant materials, cleaning agents, preservatives, conditioning agents, construction, ancillary and presentation items that are received and stored
access to cleaning product instructions
access to stock control procedures and OHS procedures that relate to the receipt, movement and storage of floristry stock.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate receiving, storing and rotating floristry stock
project or work activities that allow for the receipt and storage of floristry stock for an event or special occasion so that a whole life cycle is covered
written and oral questioning or interview to test knowledge of the storage requirements of various flower and plant materials, pests and disease symptoms, and applications of various cleaning products
review of workplace reports and records related to stock control prepared by the candidate
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SFLSOP201A Source information on floristry products and services
SFLSOP202A Recognise flower and plant materials
SFLSOP205ADisplay and merchandise floristry products
SIRRFSA001AApply retail food safety practices
SIRXOHS001A Apply safe working practice
SIRXRSK001A Minimise theft.
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
ability to safely handle, move and store floristry stock and hazardous substances
visual recognition and knowledge of the general storage requirements of a wide variety of flower and plant materials
ability to efficiently and safely receive, store and rotate multiple and diverse flower and plant materials, display items and ancillary merchandise.To ensure consistency of performance and ability to respond to different requirements, this must occur over a period of time and cover the handling and storage of perishable and non-perishable floristry stock.
completion of stock receipt and storage activities within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure:
receipt, storage and rotation of stock items within a floristry stock control and floristry product storage environment
a diverse, comprehensive and commercial range of equipment used for the receipt and storage of floristry stock e.g. knives, scissors, secateurs, containers and storage facilities with correct temperature and humidity conditions
access to software programs or manual documentation systems currently used in the floristry industry to assist the stock control function
a diverse, comprehensive and commercially realistic product range of flowers, plant materials, cleaning agents, preservatives, conditioning agents, construction, ancillary and presentation items that are received and stored
access to cleaning product instructions
access to stock control procedures and OHS procedures that relate to the receipt, movement and storage of floristry stock.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate receiving, storing and rotating floristry stock
project or work activities that allow for the receipt and storage of floristry stock for an event or special occasion so that a whole life cycle is covered
written and oral questioning or interview to test knowledge of the storage requirements of various flower and plant materials, pests and disease symptoms, and applications of various cleaning products
review of workplace reports and records related to stock control prepared by the candidate
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SFLSOP201A Source information on floristry products and services
SFLSOP202A Recognise flower and plant materials
SFLSOP205ADisplay and merchandise floristry products
SIRRFSA001AApply retail food safety practices
SIRXOHS001A Apply safe working practice
SIRXRSK001A Minimise theft.
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| AVG49 | SFLSOP004 | Receive and store floristry stock | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| D545 | SFL30110 | Certificate III in Floristry | Qualification |
| D544 | SFL20110 | Certificate II in Floristry (Assistant) | Qualification |