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Elements and Performance Criteria

1. Prepare to produce food display.
2. Review organisational food display guidelines for display of food products, and seek clarification as required.
3. Clean and sanitise food display equipment, and check for defects including irregularities in temperature as required.
4. Use personal protective equipment and correct equipment for handling food products as required.
5. Follow manufacturer instructions to ensure correct handling and display of food.
6. Follow food safety requirements to ensure food safety at all times of handling and display.
   • Unpack food and check it is fit for purchase according to organisational policies and procedures.
7. Prepare product labels and price tickets for food display according to organisational policies and procedures.
8. Wrap, package or plate food items as required.
9. Display food products.
10. Produce food display following organisational display guidelines for the display of food products.
11. Identify and use correct handling and display techniques according to food characteristics and organisational policies and procedures.
12. Ensure correct pricing and labelling of food displays.
13. Promptly return excess stock to storage area, and store in accordance with organisational policies and procedures.
14. Maintain food display.
15. Maintain cleanliness of display areas ensuring products are displayed neatly and excess packaging is removed.
16. Maintain optimum stock levels and replenish stock as required.
17. Identify damaged, deteriorated, spoiled or out of date food and reset or remove as required.
18. Monitor correct temperatures for food display as required and report temperature irregularities to appropriate personnel without delay.
19. Prepare to produce food display.
    • Review organisational food display guidelines for display of food products, and seek clarification as required.
    • Clean and sanitise food display equipment, and check for defects including irregularities in temperature as required.
    • Use personal protective equipment and correct equipment for handling food products as required.
    • Follow manufacturer instructions to ensure correct handling and display of food.
    • Follow food safety requirements to ensure food safety at all times of handling and display.
    • Unpack food and check it is fit for purchase according to organisational policies and procedures.
    • Prepare product labels and price tickets for food display according to organisational policies and procedures.
    • Wrap, package or plate food items as required.
20. Display food products.
    • Produce food display following organisational display guidelines for the display of food products.
    • Identify and use correct handling and display techniques according to food characteristics and organisational policies and procedures.
    • Ensure correct pricing and labelling of food displays.
    • Promptly return excess stock to storage area, and store in accordance with organisational policies and procedures.
21. Maintain food display.
    • Maintain cleanliness of display areas ensuring products are displayed neatly and excess packaging is removed.
    • Maintain optimum stock levels and replenish stock as required.
    • Identify damaged, deteriorated, spoiled or out of date food and reset or remove as required.
    • Monitor correct temperatures for food display as required and report temperature irregularities to appropriate personnel without delay.

Performance Evidence

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

follow organisational food display guidelines to prepare and produce four different food displays of varying sizes and complexities

prepare and display two of the following food types for the above four displays:

fresh food produce

baked food items

general grocery items

food items requiring packaging

food items requiring specific temperature control.

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Knowledge Evidence

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

organisational policies and procedures for:

food safety

hygiene and sanitation

food display labelling and pricing

correct storage of stock

location of display areas

principles of display

availability and use of display materials

stock rotation

stock replenishment

damaged and out of date stock

scheduling, building and rotating displays

correct manual handling techniques for protection of self and merchandise

maintenance and cleaning of equipment and working areas

food safety monitoring:

storing food in appropriate timeframes

monitoring and recording food temperatures

monitoring and recording temperature of storage equipment

visually examining food for quality review

food safety requirements as specific to food products displayed

food product characteristics and required preparation and handling

techniques for creating visually appealing food displays that attract customers and maximise sales.

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