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 and handling requirements may vary according to food product characteristics, including:
perishable items
cooked and uncooked items
items requiring defrosting and freezing
separating items to enhance presentation and to prevent cross-contamination and spoiling
items requiring chilling and heating
wet and dry items.
Legislative requirements may include:
food safety regulations
WHS
pricing procedures, including GST requirements
manual handling
waste disposal
environmental protection
industry codes of practice.
Store policy and procedures in regard to:
preparation, arrangement, presentation, handling and storage of food stock
maintenance and cleaning of equipment and working areas.
Food preparation tools and equipment may include:
knives and slicers
boards
cookware, such as saucepans and baking trays
ovens and cooktops
appliances, such as mixers.
Materials and techniques used to wrap or package food may include:
pre-packaging
separating items to prevent cross-contamination
protection of items
covering to prevent deterioration of product
polystyrene trays
soaker pads
clear plastic containers
plastic wrap
plastic bags
butcher paper.
Storage and display units may include:
window displays
heaters, ovens, bain-maries and rotisseries
freezers
refrigerated units and coolrooms
display fixtures, bins and cabinets
self-serve.
Corrective action may include:
return to supplier
disposal
report to supervisor or manager.
Labels and tickets may be provided or produced electronically or manually, and 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.
Ticketing equipment may include:
pricing gun
shelf tickets
shelf talkers
written or electronically produced labels
bar coding equipment
price boards
header boards.
Load limits and load limit capacity may include:
weight-bearing capacity
temperature maintenance.
Food handling implements may include:
gloves
tongs
knives
spoons and scoops
slicers.
Deterioration of product may include:
contamination
product life and use-by date
crushing
drying out.
Product ranges may include:
seafood, chicken, meat
delicatessen goods
seasonal varieties
exotic and unusual lines
bakery items
dairy products
frozen foods
dried foods
canned foods
prepared salads and convenience foods.
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 applies store policy and procedures and legislative requirements in regard to hygiene and sanitation practices
consistently applies store policy and procedures and legislative requirements for preparation, arrangement, presentation, handling and storage of food products
consistently applies store policy and procedures and legislative requirements in regard to displaying, merchandising, ticketing, pricing and storage of stock
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 according to 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
arranges correct pricing and information on merchandise according to store procedures, industry codes of practice and legislative requirements
identifies damaged, soiled or out-of-date stock and takes corrective action as required by store procedures
maintains display areas and replenishes stock as required according to store procedures
performs correct manual handling, storage and display techniques 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
food preparation equipment
ticketing equipment
products for preparation and display
display materials and props
cleaning equipment and materials
relevant documentation, such as:
store policy and procedures manuals
WHS
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.
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