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 nonverbal 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 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 TrainingPackage

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 outofdate 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

thirdparty reports from a supervisor

customer feedback

written or verbal questioning to assess knowledge and understanding

review of portfolios of evidence and thirdparty workplace reports of onthejob performance

Guidance information for assessment

Holistic assessment with other units relevant to the industry sector workplace and job role is recommended for example

SIRRFSAA Apply retail food safety practices

SIRRFSA001A Apply retail food safety practices.

Legislative requirements may include:

Store policy and procedures in regard to:

Equipment, utensils and implements may include:

Store menu range may include:

Handling requirements may vary according to stock characteristics, including:

Package may include:

Display and storage units may include:

Corrective action may include:

Labels and tickets may be provided or produced:

Label and ticket details may include:

Store labelling and pricing policy may include:

Load-bearing and load limit capacity may include:

Deterioration of product may include:

Appropriate personnel may include: