- SIRRMER003A - Prepare and display fast food items
Assessor Resource
SIRRMER003A
Prepare and display fast food items
Assessment tool
Version 1.0
Issue Date: April 2024
This unit applies to frontline staff and supervisors who apply store policy and food safety procedures, including legislative requirements, in all aspects of handling, preparing, displaying, ticketing and storing fast food items in a retail environment.
This unit describes the performance outcomes, skills and knowledge required to prepare, cook, arrange and present fast food items in a retail environment. It includes the setting up and maintenance of displays and labelling or pricing stock. It also includes the handling, protection and storage of fast food products for display or sale.
You may want to include more information here about the target group and the purpose of the assessments (eg formative, summative, recognition)
Prerequisites
SIRRFSA001A Apply retail food safety practices
Employability Skills
This unit contains employability skills.
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.
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 in preparation, cooking, arrangement, presentation, handling and storage of fast food items consistently applies store policy and procedures 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 or 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. |
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.
This section describes the essential skills and knowledge and their level, required for this unit. |
Required skills |
interpersonal skills to: report temperature irregularities to appropriate personnel through clear and direct communication share information use language and concepts appropriate to cultural differences use and interpret non-verbal communication technical skills to use and maintain: food preparation tools and equipment electronic labelling and ticketing equipment food storage and display units planning and organising skills to complete tasks in set timeframe literacy and numeracy skills in relation to: reading and interpreting store procedures and guidelines weighing and measuring of goods machine or manual preparation of labels and tickets |
Required knowledge |
store policy and procedures in regard to: merchandising, ticketing, pricing and storage of stock store promotional themes, including advertising, catalogues and special offers location of display areas availability and use of display materials stock rotation stock replenishment scheduling for building and rotating displays correct manual handling techniques for protection of self and merchandise correct storage procedures for labelling and ticketing equipment and materials fast food menu range food safety programs shelf life of various products pricing procedures, including GST requirements placing and arranging fast food items and maintaining display relevant Work Health and Safety (WHS) legislation and codes of practice relevant legislation and statutory requirements, including food safety Australian Consumer Law relevant industry codes of practice |
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. | |
Legislative requirements may include: | food safety regulations OHS pricing procedures, including GST requirements manual handling waste disposal environmental protection industry codes of practice. |
Store policy and procedures in regard to: | preparation, cooking, arrangement, presentation, handling and storage of fast food items maintenance and cleaning of equipment and working areas. |
Equipment, utensils and implements may include: | protective clothing tongs, spoons and spatulas knives and slicers cooking equipment, such as deep fryers, ovens, grills and cooktops. |
Store menu range may include: | salads sandwiches hamburgers, meat, poultry delicatessen goods pizzas seafood coated or battered items drinks desserts. |
Handling requirements may vary according to stock characteristics, including: | perishable items cooked or uncooked items items requiring defrosting or freezing separating items to enhance presentation and to prevent cross-contamination and spoiling items requiring chilling or heating wet or dry items. |
Package may include: | plastic containers polystyrene trays plastic wrap plastic bags paper wraps and bags. |
Display and storage units may include: | heaters ovens bain-maries rotisseries freezers refrigerated units or 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 manually. |
Label and ticket 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. |
Store labelling and pricing policy may include: | pricing gun shelf tickets shelf talkers written or electronically produced labels bar coding price boards header boards. |
Load-bearing and load limit capacity may include: | weight-bearing capacity temperature maintenance. |
Deterioration of product may include: | contamination product life or use-by date crushing over heating drying out. |
Appropriate personnel may include: | team leader supervisor manager. |
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 |
|---|---|---|---|
| Prepare and operate work stations according to legislative requirements and store policy and procedures. | |||
| Identify, maintain and use equipment, utensils and implements required according to store procedures and legislative requirements. | |||
| Identify and assemble ingredients for items according to standard store recipes and menu range. | |||
| Identify preparation and handling requirements for individual food items according to legislative requirements and store procedures. | |||
| Identify products to be sliced, or cut and slice, or cut according to product and legislative requirements. | |||
| Use food preparation equipment safely and switch off after use, as required according to legislative requirements and store procedures. | |||
| Clean and store equipment according to store procedures and legislative requirements. | |||
| Identify, prepare and cook items according to legislative requirements and store procedures. | |||
| Identify items to be heated and place in, and remove from, ovens according to legislative requirements and store procedures. | |||
| Identify items to be defrosted and prepare according to legislative requirements and store procedures. | |||
| Package or plate food items according to store procedures and legislative requirements. | |||
| Apply portion control to minimise wastage. | |||
| Place food products in or on display and storage units in determined locations as required. | |||
| Display food products to achieve a balanced fully stocked appearance and promote sales. | |||
| Check stock for freshness prior to placement on display. | |||
| Identify damaged, deteriorated, spoiled or out of date stock and take corrective action as required according to store procedures and legislative requirements. | |||
| Display and store cooked and uncooked products separately to avoid cross contamination according to store policy and legislative requirements. | |||
| Place individual products in separate containers or dividers to avoid spoilage. | |||
| Place food product stock range according to fixtures, ticketing, prices or bar codes. | |||
| Rotate food product stock according to shelf life, use by dates, store procedures and legislative requirements. | |||
| Ensure food presentation complies with product handling requirements, techniques and legislative requirements. | |||
| Prepare labels and tickets for window, wall or floor displays, display units or products according to store labelling and pricing policy. | |||
| Date code stock as required. | |||
| Identify soiled, damaged, illegible or incorrect labels and tickets and take corrective action. | |||
| Identify late mark downs and reductions and ticket according to store policy. | |||
| Use and maintain electronic ticketing equipment according to design specifications. | |||
| Ensure labels and tickets are visible and correctly placed on merchandise according to legislative and store requirements. | |||
| Replace labels and tickets according to store policy. | |||
| Maintain correct pricing and clear information on products according to store procedures and legislative requirements. | |||
| Reset and dismantle special promotion areas. | |||
| Select food items for display as required. | |||
| Arrange products as directed and according to layout specifications, load-bearing and load limit capacity of fixtures and display or storage units. | |||
| Identify, reset or remove unsuitable or out of date displays as directed. | |||
| Identify optimum stock levels and replenish stock according to store policy. | |||
| Maintain display areas in a clean and tidy manner. | |||
| Remove excess packaging from display areas. | |||
| Identify and use correct handling, storage and display techniques according to food characteristics and legislative requirements. | |||
| Change food handling implements when handling different products according to legislative requirements and store procedures. | |||
| Identify and use implements for handling products according to legislative requirements and store policy. | |||
| Regularly change medium in which serving equipment is stored, to prevent contamination. | |||
| Wrap and package products to prevent deterioration according to legislative requirements and store procedures. | |||
| Identify fragile or expensive stock and handle with extra care to prevent damage or deterioration. | |||
| Identify and maintain correct temperatures for menu items according to legislative requirements and store procedures. | |||
| Maintain and clean work areas, storage areas and display units according to store procedures. | |||
| Regularly check storage and display units to ensure products are kept at recommended temperatures. | |||
| Report temperature irregularities to appropriate personnel without delay. |
Forms
Assessment Cover Sheet
SIRRMER003A - Prepare and display fast food items
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Assessment Record Sheet
SIRRMER003A - Prepare and display fast food items
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