Assessor Resource

SFLSOP004
Receive and store floristry stock

Assessment tool

Version 1.0
Issue Date: May 2024


This unit describes the performance outcomes, skills and knowledge required to receive and store all types of floristry stock including flowers, plant materials, perishable and non-perishable ancillary merchandise. It requires the ability to maintain the cleanliness of stock handling and storage areas, check and take delivery of floristry stock and appropriately store, rotate and maintain the quality of stock items.

This unit applies to all floristry industry businesses including retail floristry shops, studio or online businesses and those that specialise in corporate or special events. It applies to operational personnel who work with very little independence and under close supervision. However, in a small floristry business senior florists also undertake this function.

No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.

You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)


Evidence Required

List the assessment methods to be used and the context and resources required for assessment. Copy and paste the relevant sections from the evidence guide below and then re-write these in plain English.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Maintain cleanliness of stock handling and storage areas.

1.1. Clean and maintain stock handling and storage areas to avoid spoilage of flowers, plant materials and ancillary merchandise.

1.2. Use hazardous substances safely and wear personal protective equipment when cleaning and handling stock.

1.3. Use energy and water resources efficiently to reduce negative environmental impacts.

2. Take delivery of floristry stock.

2.1. Check incoming floristry stock against orders and delivery documentation.

2.2. Identify, record and report discrepancies.

2.3. Record details for special orders and any licensed floristry stock.

2.4. Unpack and handle flower and plant materials carefully to avoid personal health issues and spoilage.

2.5. Inspect items for pests and diseases, damage, quality, use by dates, apply selection criteria and record spoilt materials

3. Store and record floristry stock.

3.1. Choose and prepare correct environmental conditions for storage of flower and plant materials and perishable merchandise.

3.2. Store stock promptly in appropriate location.

3.3. Use safe manual handling techniques when moving and storing stock to avoid personal injury.

3.4. Use appropriate technology and procedures to maintain accurate records of stock.

4. Maintain, rotate and dispose of stock.

4.1. Check and adjust environmental conditions of storage areas regularly to maintain floristry stock at optimum quality.

4.2. Rotate stored flower and plant materials and ancillary merchandise for maximum use according to vase life and expiration dates.

4.3. Dispose of excess and spoilt stock, hazardous and other waste safely to minimise negative environmental impacts.

4.4. Update stock control systems.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

receive, store and rotate these types of perishable and non-perishable floristry stock over 3 supply periods:

fresh and dry flower and plant materials:

non-Australian species whether they are grown in Australia or overseas

Australian species

gift cards

gifts

novelties

perishable food

potted plants

wrapping and packaging materials:

bows

boxes

cellophane

paper

polypropylene

raffia

ribbons

choose and prepare environmental conditions to:

store flowers, plant materials and perishable food items:

in cool rooms or refrigerators

at room temperature

protect flower and plant materials from exposure to:

accidental damage through pedestrian traffic

environmental heat and light

heating or air conditioning

winds and drafts.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

principles of stock control for perishable products:

rotation and replenishment

product life cycle and maximising the use of all stock

checking for slow moving items

segregation of food from non-food items that have potential to cross-contaminate

functions and features of stock control systems:

computerised systems

electronic equipment

documentation

floristry industry and organisational procedures for:

selection of quality incoming stock, including criteria

stock security

recording incoming stock

recording and reporting on discrepancies and quality deficiencies

recording stock levels

key features of a wide variety of fresh, dry and preserved flower and plant materials:

visual characteristics to identify, handle and store appropriately

handling techniques to avoid spoilage

general care requirements

optimum environmental storage conditions, including temperature, light and humidity controls

features of spoilt flower and plant materials

characteristics of common flower and plant pests and diseases:

visual symptoms

segregation methods to avoid cross contamination

disposal methods

optimum environmental storage conditions, including temperature, light and humidity controls, for perishable food commonly sold by the floristry industry

types and correct use of personal protection equipment for stock control activities

safe manual handling techniques for moving and storing floristry stock; those for bending, lifting and carrying heavy items

health issues and safe handling techniques for:

toxic flower and plant materials

flower and plant materials treated with toxic fungicides and pesticides

cleaning and disinfection products

cleaning techniques and uses of cleaning and disinfection products for floristry stock handling and storage areas

cleaning and disinfection products:

role, use and basic content of Safety Data Sheets (SDS) or plain English workplace documents or diagrams that interpret SDS content

safe practices for storing

environmentally sound disposal methods for hazardous waste

environmental impacts of cleaning stock handling and storage areas and practices for reducing water and energy use

environmentally sound disposal methods for floristry waste:

recyclable materials

spoiled and diseased flower and plant materials

flower and plant materials that have a propensity to propagate weeds

basic aspects of local state or territory environmental protection laws:

requirements for growers and harvesters to provide licence details to the floristry business

record keeping requirements for licensed products.

Skills must be demonstrated in a floristry preparation and product construction environment with stock control and storage facilities for perishable and non-perishable floristry stock. This can be:

an industry workplace

a simulated industry environment operated within a training organisation.

Assessment must ensure use of:

a cool room or refrigerator

fixed or moveable storage shelves

personal protective equipment

cleaning cloths

cleaning equipment

containers

cutting tools

a diverse, commercial range of floristry stock:

fresh and dry flower and plant materials:

non-Australian species whether they are grown in Australia or overseas

Australian species

gift cards

gifts

novelties

perishable food

potted plants

wrapping and packaging materials

a diverse, commercial range of cleaning products

instructions for cleaning product use

cleaning product Safety Data Sheets (SDS) or plain English workplace documents or diagrams that interpret SDS content

stock control documentation:

orders

delivery dockets

current plain English regulatory documents distributed by government regulators for managing licensed products

organisational procedures for:

selection of quality incoming stock, including criteria

stock security

recording incoming stock

recording and reporting on discrepancies and quality deficiencies

recording stock levels

assessment activities that allow the individual to work with commercial speed, timing and productivity to complete stock control activities within nominated deadlines.

Assessors must satisfy the Standards for Registered Training Organisation’s requirements for assessors, and:

hold a qualification or Statement of Attainment in Floristry which includes this unit of competency or equivalent; and

have worked as a florist in the industry for at least three years where they have applied this unit of competency or equivalent.

Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assingnment, checklist) and due date here

Assessment task 1: [title]      Due date:

(add new lines for each of the assessment tasks)

Assessment Tasks

Copy and paste from the following data to produce each assessment task. Write these in plain English and spell out how, when and where the task is to be carried out, under what conditions, and what resources are needed. Include guidelines about how well the candidate has to perform a task for it to be judged satisfactory.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Maintain cleanliness of stock handling and storage areas.

1.1. Clean and maintain stock handling and storage areas to avoid spoilage of flowers, plant materials and ancillary merchandise.

1.2. Use hazardous substances safely and wear personal protective equipment when cleaning and handling stock.

1.3. Use energy and water resources efficiently to reduce negative environmental impacts.

2. Take delivery of floristry stock.

2.1. Check incoming floristry stock against orders and delivery documentation.

2.2. Identify, record and report discrepancies.

2.3. Record details for special orders and any licensed floristry stock.

2.4. Unpack and handle flower and plant materials carefully to avoid personal health issues and spoilage.

2.5. Inspect items for pests and diseases, damage, quality, use by dates, apply selection criteria and record spoilt materials

3. Store and record floristry stock.

3.1. Choose and prepare correct environmental conditions for storage of flower and plant materials and perishable merchandise.

3.2. Store stock promptly in appropriate location.

3.3. Use safe manual handling techniques when moving and storing stock to avoid personal injury.

3.4. Use appropriate technology and procedures to maintain accurate records of stock.

4. Maintain, rotate and dispose of stock.

4.1. Check and adjust environmental conditions of storage areas regularly to maintain floristry stock at optimum quality.

4.2. Rotate stored flower and plant materials and ancillary merchandise for maximum use according to vase life and expiration dates.

4.3. Dispose of excess and spoilt stock, hazardous and other waste safely to minimise negative environmental impacts.

4.4. Update stock control systems.

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

receive, store and rotate these types of perishable and non-perishable floristry stock over 3 supply periods:

fresh and dry flower and plant materials:

non-Australian species whether they are grown in Australia or overseas

Australian species

gift cards

gifts

novelties

perishable food

potted plants

wrapping and packaging materials:

bows

boxes

cellophane

paper

polypropylene

raffia

ribbons

choose and prepare environmental conditions to:

store flowers, plant materials and perishable food items:

in cool rooms or refrigerators

at room temperature

protect flower and plant materials from exposure to:

accidental damage through pedestrian traffic

environmental heat and light

heating or air conditioning

winds and drafts.

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

principles of stock control for perishable products:

rotation and replenishment

product life cycle and maximising the use of all stock

checking for slow moving items

segregation of food from non-food items that have potential to cross-contaminate

functions and features of stock control systems:

computerised systems

electronic equipment

documentation

floristry industry and organisational procedures for:

selection of quality incoming stock, including criteria

stock security

recording incoming stock

recording and reporting on discrepancies and quality deficiencies

recording stock levels

key features of a wide variety of fresh, dry and preserved flower and plant materials:

visual characteristics to identify, handle and store appropriately

handling techniques to avoid spoilage

general care requirements

optimum environmental storage conditions, including temperature, light and humidity controls

features of spoilt flower and plant materials

characteristics of common flower and plant pests and diseases:

visual symptoms

segregation methods to avoid cross contamination

disposal methods

optimum environmental storage conditions, including temperature, light and humidity controls, for perishable food commonly sold by the floristry industry

types and correct use of personal protection equipment for stock control activities

safe manual handling techniques for moving and storing floristry stock; those for bending, lifting and carrying heavy items

health issues and safe handling techniques for:

toxic flower and plant materials

flower and plant materials treated with toxic fungicides and pesticides

cleaning and disinfection products

cleaning techniques and uses of cleaning and disinfection products for floristry stock handling and storage areas

cleaning and disinfection products:

role, use and basic content of Safety Data Sheets (SDS) or plain English workplace documents or diagrams that interpret SDS content

safe practices for storing

environmentally sound disposal methods for hazardous waste

environmental impacts of cleaning stock handling and storage areas and practices for reducing water and energy use

environmentally sound disposal methods for floristry waste:

recyclable materials

spoiled and diseased flower and plant materials

flower and plant materials that have a propensity to propagate weeds

basic aspects of local state or territory environmental protection laws:

requirements for growers and harvesters to provide licence details to the floristry business

record keeping requirements for licensed products.

Skills must be demonstrated in a floristry preparation and product construction environment with stock control and storage facilities for perishable and non-perishable floristry stock. This can be:

an industry workplace

a simulated industry environment operated within a training organisation.

Assessment must ensure use of:

a cool room or refrigerator

fixed or moveable storage shelves

personal protective equipment

cleaning cloths

cleaning equipment

containers

cutting tools

a diverse, commercial range of floristry stock:

fresh and dry flower and plant materials:

non-Australian species whether they are grown in Australia or overseas

Australian species

gift cards

gifts

novelties

perishable food

potted plants

wrapping and packaging materials

a diverse, commercial range of cleaning products

instructions for cleaning product use

cleaning product Safety Data Sheets (SDS) or plain English workplace documents or diagrams that interpret SDS content

stock control documentation:

orders

delivery dockets

current plain English regulatory documents distributed by government regulators for managing licensed products

organisational procedures for:

selection of quality incoming stock, including criteria

stock security

recording incoming stock

recording and reporting on discrepancies and quality deficiencies

recording stock levels

assessment activities that allow the individual to work with commercial speed, timing and productivity to complete stock control activities within nominated deadlines.

Assessors must satisfy the Standards for Registered Training Organisation’s requirements for assessors, and:

hold a qualification or Statement of Attainment in Floristry which includes this unit of competency or equivalent; and

have worked as a florist in the industry for at least three years where they have applied this unit of competency or equivalent.
Copy and paste from the following performance criteria to create an observation checklist for each task. When you have finished writing your assessment tool every one of these must have been addressed, preferably several times in a variety of contexts. To ensure this occurs download the assessment matrix for the unit; enter each assessment task as a column header and place check marks against each performance criteria that task addresses.

Observation Checklist

Tasks to be observed according to workplace/college/TAFE policy and procedures, relevant legislation and Codes of Practice Yes No Comments/feedback
Clean and maintain stock handling and storage areas to avoid spoilage of flowers, plant materials and ancillary merchandise. 
Use hazardous substances safely and wear personal protective equipment when cleaning and handling stock. 
Use energy and water resources efficiently to reduce negative environmental impacts. 
Check incoming floristry stock against orders and delivery documentation. 
Identify, record and report discrepancies. 
Record details for special orders and any licensed floristry stock. 
Unpack and handle flower and plant materials carefully to avoid personal health issues and spoilage. 
Inspect items for pests and diseases, damage, quality, use by dates, apply selection criteria and record spoilt materials 
Choose and prepare correct environmental conditions for storage of flower and plant materials and perishable merchandise. 
Store stock promptly in appropriate location. 
Use safe manual handling techniques when moving and storing stock to avoid personal injury. 
Use appropriate technology and procedures to maintain accurate records of stock. 
Check and adjust environmental conditions of storage areas regularly to maintain floristry stock at optimum quality. 
Rotate stored flower and plant materials and ancillary merchandise for maximum use according to vase life and expiration dates. 
Dispose of excess and spoilt stock, hazardous and other waste safely to minimise negative environmental impacts. 
Update stock control systems. 
Clean and maintain stock handling and storage areas to avoid spoilage of flowers, plant materials and ancillary merchandise. 
Use hazardous substances safely and wear personal protective equipment when cleaning and handling stock. 
Use energy and water resources efficiently to reduce negative environmental impacts. 
Check incoming floristry stock against orders and delivery documentation. 
Identify, record and report discrepancies. 
Record details for special orders and any licensed floristry stock. 
Unpack and handle flower and plant materials carefully to avoid personal health issues and spoilage. 
Inspect items for pests and diseases, damage, quality, use by dates, apply selection criteria and record spoilt materials 
Choose and prepare correct environmental conditions for storage of flower and plant materials and perishable merchandise. 
Store stock promptly in appropriate location. 
Use safe manual handling techniques when moving and storing stock to avoid personal injury. 
Use appropriate technology and procedures to maintain accurate records of stock. 
Check and adjust environmental conditions of storage areas regularly to maintain floristry stock at optimum quality. 
Rotate stored flower and plant materials and ancillary merchandise for maximum use according to vase life and expiration dates. 
Dispose of excess and spoilt stock, hazardous and other waste safely to minimise negative environmental impacts. 
Update stock control systems. 

Forms

Assessment Cover Sheet

SFLSOP004 - Receive and store floristry stock
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:

Assessment Record Sheet

SFLSOP004 - Receive and store floristry stock

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: