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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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Safety requirements may include: | OHSfood safety. |
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Legislative requirements may include: | OHSpricing procedures, including GST requirementsmanual handlingconsumer lawwaste disposalenvironmental protectionindustry codes of practicefood safety regulations. |
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Store policy and procedures in regard to: | hygiene and sanitation practices and preparation, arrangement, presentation, handling and storage of meat productsmaintenance and cleaning of equipment and working areas. |
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Supplies for packing meat may include: | polystyrene trayssoaker padsclear plastic containersplastic wrapplastic bagsbutcher paper. |
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Wrap and package may include: | pre-packagingseparating items to prevent cross-contaminationprotection of itemscovering to prevent deterioration of product. |
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Deterioration of product may include: | contaminationproduct life and use-by datecrushingdrying out. |
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Corrective action may include: | return to supplierdisposalreport to supervisor and manager. |
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Handling requirements may vary according to meat product characteristics, including: | perishable itemscooked and uncooked itemsitems requiring defrosting and freezing separating items to enhance presentation and to prevent cross-contamination and spoilingitems requiring chilling and heatingwet and dry items. |
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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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Store ticketing equipment may include: | pricing gunshelf ticketsshelf talkerswritten or electronically produced labelsbar codingprice boardsheader boards. |
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Load-bearing and load limit capacity may include: | weight-bearing capacitytemperature maintenance. |
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Implements for handling products may include: | glovestongsknivesslicers. |
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Store meat product range may include: | beeflambmuttonvealporkchickenvenison, kangaroo, emu and other gamespecial cutssmallgoodsmanufactured goodsvalue-added goods, e.g. ready-to-cook and marinatedindividual servesbarbecue spits. |
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Storage and display units may include: | window displaysfreezersrefrigerated units and coolroomsdisplay fixtures, bins and cabinetsself-serve. |