Elements and Performance Criteria

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 in the performance criteria is detailed below.
Preparation of bakery products may include:
baking
de-panning
decorating and finishing
creaming and icing
slicing
packaging.
Handling requirements may vary according to stock characteristics, including:
perishable items
cooked and uncooked, and hot and cold items
items requiring defrosting and freezing
wet and dry items.
soft or fragile items requiring careful handling, e.g. cream products
separating items to enhance presentation and to prevent cross-contamination and spoiling
items requiring chilling and heating.
Legislative requirements may include:
WHS
pricing procedures, including GST requirements
manual handling
food safety regulations
consumer law
waste disposal
environmental protection
industry codes of practice.
Store policy and procedures in regard to:
food safety practices and preparation, arrangement, presentation, handling and storage of bakery products
maintenance and cleaning of equipment and working areas.
Equipment may include:
tongs
knives and slicers
protective clothing
food handling tissues
paper towels
scrapers and mixers
ovens, proving cabinets and cold storage.
Packaging may include:
cardboard trays, foil trays, polystyrene trays
clear plastic containers
plastic wrap
plastic bags, foil bags and pre-heat bags
paper bags and cloth bags
cake trays and boxes.
Corrective action may include:
return to supplier
disposal
report to supervisor and manager.
Labels may be provided or produced:
electronically
manually.
Label details may include:
Australian Product Number (APN)
name and address of vendor
description of product
price, ingredients, use-by-date or shelf life and nominal weight
recommended storage procedures
recommended intended use
nutritional information.
Storage and display units may include:
window displays
freezers, refrigerated units and coolrooms
display fixtures, bins, cabinets, cases and self-serve units
food warmers and bain-maries.
Store ticketing equipment may include:
pricing gun
shelf tickets and shelf talkers
written or electronically produced labels
bar coding
price boards and header boards.
Layout and equipment specifications may include:
load limits and load-bearing capacity of fixtures, storage and display units
weight-bearing or volume capacity
temperature maintenance.
Personal protective clothing may include:
aprons
gloves
hair covering
protective eyewear
protective footwear.
Deterioration of product may include:
contamination and adulteration
product life, use-by date and staling
crushing and damage
drying out and sweating.
Product range may include:
bread lines
sweet yeast products (buns, scrolls, donuts)
pies and pizzas
cakes, e.g. plain, cream, custard and fruit
pastry lines, e.g. sweet, savoury, custard and fruit
hot or cold items
cooked or uncooked items
par-baked or frozen
iced and un-iced items.
Appropriate personnel may include:
team leader
supervisor
manager.

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.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
consistently follows, applies and implements food safety requirements and store policy and procedures in regard to preparation, arrangement, presentation, handling and storage of bakery products
consistently applies store policy and procedures in regard to displaying, merchandising, ticketing, pricing and storage of stock
consistently displays merchandise on fixtures, shelves and display areas in determined locations according to special manual handling techniques and other safety requirements
prepares display labels and price tickets for merchandise with regard to legislative requirements and store policy and procedures
operates, maintains and stores a range of electronic ticketing equipment according to:
store policy and procedures
industry codes of practice
manufacturer instructions and design specifications
consistently arranges correct pricing and information on merchandise according to store procedures, industry codes of practice and legislative requirements
consistently identifies damaged, contaminated or out-of-date stock and takes corrective action as required by food safety requirements and store procedures
consistently maintains display areas and replenishes stock as required according to store procedures
consistently performs correct manual handling, storage and display techniques, including at point-of-sale operation, according to:
stock characteristics
industry codes of practice
WHS regulations
food safety practices.
Context of and specific resources for assessment
Assessment must ensure access to:
a retail work environment
ticketing equipment
products for preparation and display
display materials and props
cleaning equipment and materials
relevant documentation such as:
store policy and procedure manuals
WHS
food safety requirements
industry codes of practice and relevant legislation
manufacturer instructions and operation manuals for electronic ticketing equipment.
Methods of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
observation of performance in the workplace
third-party reports from a supervisor
customer feedback
written or verbal questioning to assess knowledge and understanding
review of portfolios of evidence and third-party workplace reports of on-the-job performance.
Guidance information for assessment
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SIRRFSA001A Apply retail food safety practices.