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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. |
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Preparation and handling requirements may vary according to food product characteristics, including: | perishable itemscooked and uncooked itemsitems requiring defrosting and freezingseparating items to enhance presentation and to prevent cross-contamination and spoilingitems requiring chilling and heatingwet and dry items. |
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Legislative requirements may include: | food safety regulationsOHSpricing procedures, including GST requirementsmanual handlingwaste disposalenvironmental protectionindustry codes of practice. |
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Store policy and procedures in regard to: | preparation, arrangement, presentation, handling and storage of food stockmaintenance and cleaning of equipment and working areas. |
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Food preparation tools and equipment may include: | knives and slicersboardscookware, such as saucepans and baking traysovens and cooktopsappliances, such as mixers. |
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Materials and techniques used to wrap or package food may include: | pre-packagingseparating items to prevent cross-contaminationprotection of itemscovering to prevent deterioration of productpolystyrene trayssoaker padsclear plastic containersplastic wrapplastic bagsbutcher paper. |
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Storage and display units may include: | window displaysheaters, ovens, bain-maries and rotisseriesfreezersrefrigerated units and coolroomsdisplay fixtures, bins and cabinetsself-serve. |
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Corrective action may include: | return to supplierdisposalreport to supervisor or manager. |
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Labels and tickets may be provided or produced electronically or manually, and may include: | Australian Product Number (APN)name and address of vendordescription of productprice, ingredients, use-by date or shelf life and nominal weightrecommended storage proceduresrecommended intended usenutritional information. |
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Ticketing equipment may include: | pricing gunshelf ticketsshelf talkerswritten or electronically produced labelsbar coding equipmentprice boardsheader boards. |
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Load limits and load limit capacity may include: | weight-bearing capacitytemperature maintenance. |
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Food handling implements may include: | glovestongsknivesspoons and scoopsslicers. |
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Deterioration of product may include: | contaminationproduct life and use-by datecrushingdrying out. |
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Product ranges may include: | seafood, chicken, meatdelicatessen goodsseasonal varietiesexotic and unusual linesbakery itemsdairy productsfrozen foodsdried foodscanned foodsprepared salads and convenience foods. |
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Appropriate personnel may include: | team leadersupervisormanager. |