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.
Elements and Performance Criteria
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3.2.Maintain optimum stock levels and replenish stock as required. 3.3.Identify damaged, deteriorated, spoiled or out of date food and reset or remove as required. 3.4.Monitor correct temperatures for food display as required and report temperature irregularities to appropriate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 Performance
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.
Evidence of Knowledge
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.
Assessment Conditions
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.
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. | |
SKILLS | DESCRIPTION |
Reading skills to: | interpret plain English documents that outline organisational procedures relevant to merchandising food. |
Numeracy skills to: | interpret temperature readings against requirements for food display. |
Sectors
Retail
Competency Field
Merchandising