This unit requires the team member to demonstrate concise knowledge and application of store policy and food safety procedures, including legislative requirements, in all aspects of handling, preparing, displaying, ticketing and storing food in a retail environment. Frontline staff and supervisors are responsible for this role.

SIRRFSA001A Apply retail food safety practices

ELEMENT

PERFORMANCE CRITERIA

1

Prepare food stock.

1.1

Identify preparation and handling requirements for specific food products and apply according to legislative requirements and store policy and procedures.

1.2

Use food preparation tools and equipment according to approved OHS procedures.

1.3

Clean, maintain and store food preparation tools and equipment according to store procedures and legislative requirements.

1.4

Wrap or package food products as required according to store procedures and legislative requirements.

2

Place and arrange food stock.

2.1

Unpack food stock according to legislative requirements and store procedures.

2.2

Check food products for freshness and place in or on storage and display units in specified locations according to product handling and OHS requirements.

2.3

Rotate food stock according to shelf life, use-by dates, store procedures and legislative requirements.

2.4

Identify damaged, deteriorated, spoiled or out-of-date stock and take corrective action according to store procedures and legislative requirements.

2.5

Display and store food products to avoid cross-contamination as indicated in store procedures and legislative requirements.

3

Prepare and display labels and tickets.

3.1

Prepare labels and tickets for window, wall or floor displays, display units or products according to store policy.

3.2

Date code stock as required.

3.3

Identify soiled, damaged, illegible or incorrect labels and tickets and take corrective action.

3.4

Identify and ticket late mark-downs and reductions according to store policy.

3.5

Maintain and store ticketing equipment in a secure location.

3.6

Ensure tickets and labels are visible, correctly priced and placed on merchandise according to store procedures and legislative requirements.

4

Maintain food displays.

4.1

Reset and dismantle special promotion areas as required.

4.2

Ensure food products are arranged and faced up as directed and according to layout specifications, load-bearing and load limit capacity of fixtures and display or storage units.

4.3

Identify unsuitable or out-of-date displays, and reset or remove as directed.

4.4

Identify optimum stock levels and replenish stock according to store procedures.

4.5

Maintain display areas in a clean and tidy manner with excess packaging removed.

5

Protect food stock.

5.1

Identify and use correct handling, storage and display techniques according to stock characteristics and legislative requirements.

5.2

Use and change food handling implements according to legislative requirements and store procedures.

5.3

Identify fragile or expensive stock and handle with extra care to prevent damage or deterioration.

5.4

Identify and maintain correct temperatures for product ranges according to legislative requirements and store procedures.

5.5

Check, maintain and clean storage and display units according to store procedures.

5.6

Report temperature irregularities to appropriate personnel without delay.

This section describes the essential skills and knowledge and their level, required for this unit.

The following skills must be assessed as part of this unit:

interpersonal communication 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 non-verbal communication

use and maintenance of:

food preparation tools and equipment

electronic labelling and ticketing equipment

food storage and display units

completing 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.

The following knowledge must be assessed as part of this unit:

store policy and procedures in regard to:

merchandising, ticketing and pricing

correct storage of stock

store promotional themes, including advertising, catalogues and special offers

location of display areas

principles of display

availability and use of display materials

stock rotation

stock replenishment

scheduling, building and rotating displays

correct manual handling techniques for protection of self and merchandise

correct storage procedures for labelling and ticketing equipment and materials

correct storage procedures for food preparation tools and equipment

preparation of food products for display

placing and arranging food stock and maintaining displays

labelling and ticketing items and displays

pricing procedures, including GST requirements

relevant legislation and statutory requirements, including food safety.

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 Training Package.

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 and legislative requirements in regard to hygiene and sanitation practices

consistently applies store policy and procedures and legislative requirements for preparation, arrangement, presentation, handling and storage of food products

consistently applies store policy and procedures and legislative requirements 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 out-of-date 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

OHS 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

OHS

industry codes of practice and relevant legislation

manufacturer instructions and 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

third-party reports from a supervisor

customer feedback

written or verbal questioning to assess knowledge and understanding.

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

SIRRFSA001A Apply retail food safety practices

Assessing employability skills

Employability skills are integral to effective performance in the workplace and are broadly consistent across industry sectors. How these skills are applied varies between occupations and qualifications due to the different work functions and contexts.

Employability skills embedded in this unit should be assessed holistically in the context of the job role and with other relevant units that make up the skill set or qualification.

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.

Preparation and handling requirements may vary according to food product characteristics, including:

perishable items

cooked and uncooked items

items requiring defrosting and freezing

separating items to enhance presentation and to prevent cross-contamination and spoiling

items requiring chilling and heating

wet and dry items.

Legislative requirements may include:

food safety regulations

OHS

pricing procedures, including GST requirements

manual handling

waste disposal

environmental protection

industry codes of practice.

Store policy and procedures in regard to:

preparation, arrangement, presentation, handling and storage of food stock

maintenance and cleaning of equipment and working areas.

Food preparation tools and equipment may include:

knives and slicers

boards

cookware, such as saucepans and baking trays

ovens and cooktops

appliances, such as mixers.

Materials and techniques used to wrap or package food may include:

pre-packaging

separating items to prevent cross-contamination

protection of items

covering to prevent deterioration of product

polystyrene trays

soaker pads

clear plastic containers

plastic wrap

plastic bags

butcher paper.

Storage and display units may include:

window displays

heaters, ovens, bain-maries and rotisseries

freezers

refrigerated units and coolrooms

display fixtures, bins and cabinets

self-serve.

Corrective action may include:

return to supplier

disposal

report to supervisor or manager.

Labels and tickets may be provided or produced electronically or manually, and may include:

Australian Product Number (APN)

name and address of vendor

description of product

price, ingredients, use-by date or shelf life and nominal weight

recommended storage procedures

recommended intended use

nutritional information.

Ticketing equipment may include:

pricing gun

shelf tickets

shelf talkers

written or electronically produced labels

bar coding equipment

price boards

header boards.

Load limits and load limit capacity may include:

weight-bearing capacity

temperature maintenance.

Food handling implements may include:

gloves

tongs

knives

spoons and scoops

slicers.

Deterioration of product may include:

contamination

product life and use-by date

crushing

drying out.

Product ranges may include:

seafood, chicken, meat

delicatessen goods

seasonal varieties

exotic and unusual lines

bakery items

dairy products

frozen foods

dried foods

canned foods

prepared salads and convenience foods.

Appropriate personnel may include:

team leader

supervisor

manager.

Sector

Retail

Merchandising

The required outcomes described in this unit contain applicable facets of employability skills. The Employability Skills Summary of the qualification in which this unit is packaged will assist in identifying employability skills requirements.