Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners

SIRRMER002 Mapping and Delivery Guide
Merchandise food products

Version 1.0
Issue Date: March 2024


Qualification -
Unit of Competency SIRRMER002 - Merchandise food products
Description
Employability Skills
Learning Outcomes and Application This unit describes the performance outcomes, skills and knowledge required to prepare and maintain the display of food products. It applies to individuals working in frontline operational roles in a diverse range of retail industry sectors and business contexts that sell food products. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Duration and Setting X weeks, nominally xx hours, delivered in a classroom/online/blended learning setting.

Skills must be demonstrated in a retail environment. This can be:

an industry workplace

a simulated industry environment.

Assessment must ensure access to:

food products for display as selected in the Performance Evidence

display areas

display equipment and props for:

cleaning equipment and materials

food preparation and handling

personal protective equipment and clothing

product labels and price tickets

ticketing and pricing equipment

organisational food display guidelines

relevant documentation:

organisational policies and procedures as listed in the Knowledge Evidence

food safety guidelines as applicable to specific food products.

Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors.

Prerequisites/co-requisites
Competency Field Merchandising
Development and validation strategy and guide for assessors and learners Student Learning Resources Handouts
Activities
Slides
PPT
Assessment 1 Assessment 2 Assessment 3 Assessment 4
Elements of Competency Performance Criteria              
Element: Prepare to produce food display.
       
Element: Review organisational food display guidelines for display of food products, and seek clarification as required.
       
Element: Clean and sanitise food display equipment, and check for defects including irregularities in temperature as required.
       
Element: Use personal protective equipment and correct equipment for handling food products as required.
       
Element: Follow manufacturer instructions to ensure correct handling and display of food.
       
Element: 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.
       
Element: Prepare product labels and price tickets for food display according to organisational policies and procedures.
       
Element: Wrap, package or plate food items as required.
       
Element: Display food products.
       
Element: Produce food display following organisational display guidelines for the display of food products.
       
Element: Identify and use correct handling and display techniques according to food characteristics and organisational policies and procedures.
       
Element: Ensure correct pricing and labelling of food displays.
       
Element: Promptly return excess stock to storage area, and store in accordance with organisational policies and procedures.
       
Element: Maintain food display.
       
Element: Maintain cleanliness of display areas ensuring products are displayed neatly and excess packaging is removed.
       
Element: Maintain optimum stock levels and replenish stock as required.
       
Element: Identify damaged, deteriorated, spoiled or out of date food and reset or remove as required.
       
Element: Monitor correct temperatures for food display as required and report temperature irregularities to appropriate personnel without delay.
       
Element: 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.
       
Element: 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.
       
Element: 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.
       


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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare to produce food display.

1.1.Review organisational food display guidelines for display of food products, and seek clarification as required.

1.2.Clean and sanitise food display equipment, and check for defects including irregularities in temperature as required.

1.3.Use personal protective equipment and correct equipment for handling food products as required.

1.4.Follow manufacturer instructions to ensure correct handling and display of food.

1.5.Follow food safety requirements to ensure food safety at all times of handling and display.

1.6. Unpack food and check it is fit for purchase according to organisational policies and procedures.

1.7.Prepare product labels and price tickets for food display according to organisational policies and procedures.

1.8.Wrap, package or plate food items as required.

2. Display food products.

2.1.Produce food display following organisational display guidelines for the display of food products.

2.2.Identify and use correct handling and display techniques according to food characteristics and organisational policies and procedures.

2.3.Ensure correct pricing and labelling of food displays.

2.4.Promptly return excess stock to storage area, and store in accordance with organisational policies and procedures.

3. Maintain food display.

3.1.Maintain cleanliness of display areas ensuring products are displayed neatly and excess packaging is removed.

3.2.Maintain optimum stock levels and replenish stock as required.

3.3.Identify damaged, deteriorated, spoiled or out of date food and reset or remove as required.

3.4.Monitor correct temperatures for food display as required and report temperature irregularities to appropriate personnel without delay.

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.

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.


Submission Requirements

List each assessment task's title, type (eg project, observation/demonstration, essay, assignment, 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.

ELEMENTS

PERFORMANCE CRITERIA

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Prepare to produce food display.

1.1.Review organisational food display guidelines for display of food products, and seek clarification as required.

1.2.Clean and sanitise food display equipment, and check for defects including irregularities in temperature as required.

1.3.Use personal protective equipment and correct equipment for handling food products as required.

1.4.Follow manufacturer instructions to ensure correct handling and display of food.

1.5.Follow food safety requirements to ensure food safety at all times of handling and display.

1.6. Unpack food and check it is fit for purchase according to organisational policies and procedures.

1.7.Prepare product labels and price tickets for food display according to organisational policies and procedures.

1.8.Wrap, package or plate food items as required.

2. Display food products.

2.1.Produce food display following organisational display guidelines for the display of food products.

2.2.Identify and use correct handling and display techniques according to food characteristics and organisational policies and procedures.

2.3.Ensure correct pricing and labelling of food displays.

2.4.Promptly return excess stock to storage area, and store in accordance with organisational policies and procedures.

3. Maintain food display.

3.1.Maintain cleanliness of display areas ensuring products are displayed neatly and excess packaging is removed.

3.2.Maintain optimum stock levels and replenish stock as required.

3.3.Identify damaged, deteriorated, spoiled or out of date food and reset or remove as required.

3.4.Monitor correct temperatures for food display as required and report temperature irregularities to appropriate personnel without delay.

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
 
 
 
 
 
Unpack food and check it is fit for purchase according to organisational policies and procedures. 
 
 
 
 
 
 
 
 
 
 
 
 
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. 
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. 
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. 

Forms

Assessment Cover Sheet

SIRRMER002 - Merchandise food products
Assessment task 1: [title]

Student name:

Student ID:

I declare that the assessment tasks submitted for this unit are my own work.

Student signature:

Result: Competent Not yet competent

Feedback to student

 

 

 

 

 

 

 

 

Assessor name:

Signature:

Date:


Assessment Record Sheet

SIRRMER002 - Merchandise food products

Student name:

Student ID:

Assessment task 1: [title] Result: Competent Not yet competent

(add lines for each task)

Feedback to student:

 

 

 

 

 

 

 

 

Overall assessment result: Competent Not yet competent

Assessor name:

Signature:

Date:

Student signature:

Date: