This unit is applicable to meat retailing operations.

Nil

ELEMENT

PERFORMANCE CRITERIA

1. Process transaction

1.1. Transaction is accurately processed.

1.2. Transaction accurately put through point of sale equipment.

1.3. Correct and accurate receipts are provided to customer.

1.4. Customer is thanked according to workplace requirements.

1.5. Correct hygiene is observed while handling cash transactions.

Required skills

Ability to:

identify point of sale equipment

process a range of sales transactions to meet customer requirements in accordance with workplace requirements

calculate total cost of sale

manually calculate change

provide correct and accurate receipts to customers in line with workplace requirements

demonstrate courteous and respectful customer relations

refer enquiries to more senior staff if appropriate

apply relevant Occupational Health and Safety (OH&S) requirements

use communication skills appropriate to customer and enterprise requirements

use mathematical skills relevant to the task

Required knowledge

Knowledge of:

procedures for using point of sale equipment

workplace requirements for dealing with customer enquiries

regulatory requirements related to weights and measures

relevant OH&S requirements

legal requirements and details necessary for acceptance of cheques

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.

Overview of assessment

The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.

These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.

Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.

All assessment must be conducted against Australian meat industry standards and regulations.

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Competency must be demonstrated over time and under typical operating conditions for the enterprise.

Context of, and specific resources for assessment

Assessment must occur in the workplace under normal operating conditions or in a simulated environment.

Method of assessment

Recommended methods of assessment include:

workplace demonstration

simulation

quiz of underpinning knowledge

workplace referee or third-party report of performance over time.

Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.

Guidance information for assessment

A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.

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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.

Transactions may involve:

application of sale to customer

cash

cash vouchers

cheques

credit or debit card

customer accounts

electronic funds transfer (EFTPOS, credit or debit card)

point of sale equipment

referral of enquiry to more senior staff

sale of product or service.

Workplace requirements may include:

enterprise-specific procedures

OH&S requirements

Quality Assurance (QA) requirements

Standard Operating Procedures (SOPs)

the ability to perform the task to production requirements

work instructions.

OH&S requirements may include:

enterprise OH&S policies, procedures and programs

OH&S legal requirements

Personal Protective Equipment (PPE) which may include:

coats and aprons

ear plugs or muffs

eye and facial protection

head-wear

lifting assistance

mesh aprons

protective boot covers

protective hand and arm covering

protective head and hair covering

uniforms

waterproof clothing

work, safety or waterproof footwear

requirements set out in standards and codes of practice.

Communication may:

be with people from a range of cultural, social and ethnic backgrounds

include the use of communications technology

involve listening and understanding

require speaking clearly and directly.

Mathematical skills may include:

following basic flow charts, mimic panels and numerically-sequenced tasks and procedures

reading and interpreting analogue and digital measures, including clocks, scales, pressure gauges, thermometers and cash registers

recognising out-of-specification, acceptable or unacceptable range on simple graphs and charts

recognition and accurate copying of numbers relating to temperature, time, volume, weight and quantity

routine simple calculations using specified fixed formulas and procedures

understanding and accurately using terms, such as hotter or cooler, heavier or lighter, slow or fast, increasing or decreasing, and lower or higher in own work

use of calculators.

Regulatory requirements may include:

Export Control Act

Federal, state and territory regulations regarding meat processing and food handling

hygiene and sanitation requirements

relevant Australian Standards

relevant regulations.

Unit sector

This unit contains employability skills.