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 meat products in a retail environment. Frontline staff and supervisors are responsible for this role.

SIRRFSA001A Apply retail food safety practices

ELEMENT

PERFORMANCE CRITERIA

1

Prepare meat products.

1.1

Identify products to be trimmed or sliced, and trim or slice according to product and safety requirements.

1.2

Use trimming and slicing equipment safely and switch off after use, if applicable, according to legislative requirements and store policy and procedures.

1.3

Clean and store trimming and slicing equipment according to store procedures and legislative requirements.

1.4

Identify and prepare items to be defrosted according to legislative requirements and store procedures.

2

Wrap and package meat products.

2.1

Set up tubs, trays and supplies for packing meat according to store procedures.

2.2

Weigh and price products according to store procedures.

2.3

Wrap and package products to prevent deterioration or leakage according to legislative requirements and store procedures.

2.4

Wrap and package products for display or for customer according to store procedures.

3

Lay out products.

3.1

Unpack and remove meat stock from cooler according to store procedures and legislative requirements.

3.2

Place meat products in or on display units in determined locations.

3.3

Display and arrange meat products and replenish to achieve a balanced fully stocked appearance and promote sales.

3.4

Ensure layout reflects advertising and seasonal promotions.

3.5

Check meat products for freshness, quality and trimmed prior to placement on display.

3.6

Identify damaged, deteriorated, spoiled or out-of-date stock and take corrective action as required according to store procedures and legislative requirements.

3.7

Display and store meat products separately as required to avoid cross-contamination according to store policy and legislative requirements.

3.8

Place meat product range according to display units, fixtures, ticketing, prices or bar codes.

3.9

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

3.10

Ensure presentation of meat products complies with product handling requirements, techniques and legislative requirements.

3.11

Actively support store promotions as required.

3.12

Identify ideas for store promotions and convey to appropriate personnel.

4

Prepare display labels and tickets.

4.1

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

4.2

Date code stock as required.

4.3

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

4.4

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

4.5

Use and maintain electronic ticketing equipment according to design specifications.

4.6

Maintain store ticketing equipment in a secure location.

5

Place, arrange and display price tickets and labels.

5.1

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

5.2

Replace labels and tickets according to store policy.

5.3

Maintain correct pricing and clear information on products according to store procedures and legislative requirements.

6

Maintain meat displays.

6.1

Reset and dismantle special promotion areas.

6.2

Select meat products for display.

6.3

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

6.4

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

6.5

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

6.6

Maintain display areas in a clean and tidy manner.

6.7

Remove excess packaging from display areas.

7

Protect meat products.

7.1

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

7.2

Identify protective clothing and equipment according to legislative requirements and store procedures.

7.3

Identify and use implements for handling products according to legislative requirements and store policy.

7.4

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

7.5

Maintain and clean storage and display units according to store procedures.

7.6

Regularly check storage and display units to ensure products are kept at recommended temperatures.

7.7

Report temperature irregularities to appropriate people 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 and convey ideas for store promotions 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:

the sale of food items

merchandising, ticketing and pricing

correct storage of stock

principles of display

store promotional themes, 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

store meat product range

pricing procedures, including GST requirements

preparation of meat products for display

placing and arranging meat products and maintaining displays

relevant OHS legislation and codes of practice

relevant legislation and statutory requirements, including food safety

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 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 in regard to hygiene and sanitation practices

consistently applies store policy and procedures in regard to preparation, arrangement, presentation, handling and storage of meat products

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 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

ticketing equipment

meat product preparation equipment

products for preparation and display

display materials and props

cleaning equipment and materials

relevant documentation such as:

store policy and procedure 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

review of portfolios of evidence and third-party workplace reports of on-the-job performance.

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.

Safety requirements may include:

OHS

food safety.

Legislative requirements may include:

OHS

pricing procedures, including GST requirements

manual handling

consumer law

waste disposal

environmental protection

industry codes of practice

food safety regulations.

Store policy and procedures in regard to:

hygiene and sanitation practices and preparation, arrangement, presentation, handling and storage of meat products

maintenance and cleaning of equipment and working areas.

Supplies for packing meat may include:

polystyrene trays

soaker pads

clear plastic containers

plastic wrap

plastic bags

butcher paper.

Wrap and package may include:

pre-packaging

separating items to prevent cross-contamination

protection of items

covering to prevent deterioration of product.

Deterioration of product may include:

contamination

product life and use-by date

crushing

drying out.

Corrective action may include:

return to supplier

disposal

report to supervisor and manager.

Handling requirements may vary according to meat 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.

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.

Store ticketing equipment may include:

pricing gun

shelf tickets

shelf talkers

written or electronically produced labels

bar coding

price boards

header boards.

Load-bearing and load limit capacity may include:

weight-bearing capacity

temperature maintenance.

Implements for handling products may include:

gloves

tongs

knives

slicers.

Store meat product range may include:

beef

lamb

mutton

veal

pork

chicken

venison, kangaroo, emu and other game

special cuts

smallgoods

manufactured goods

value-added goods, e.g. ready-to-cook and marinated

individual serves

barbecue spits.

Storage and display units may include:

window displays

freezers

refrigerated units and coolrooms

display fixtures, bins and cabinets

self-serve.

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.