This unit applies to frontline service personnel. It involves the development of product knowledge and its application to provide advice to customers with regard to fresh, frozen and live seafood products according to store policy and product range. | |
SIRRFSA001A Apply retail food safety practices | |
ELEMENT | PERFORMANCE CRITERIA | ||
1 | Develop product knowledge. | 1.1 | Develop product knowledge by accessing relevant sources of information. |
1.2 | Research and apply comparisons between products. | ||
1.3 | Convey product information to other staff members as required. | ||
2 | Identify seafood products. | 2.1 | Identify store seafood product range according to product information. |
2.2 | Identify seasonal availability according to store information. | ||
3 | Recommend seafood products. | 3.1 | Evaluate seafood products and services according to customer requirements. |
3.2 | Discuss features and benefits of seafood products with customer to create a buying environment. | ||
3.3 | Recommend complementary products, specials, new lines and seasonal promotions to customers according to store policy and procedures. | ||
3.4 | Provide advice on seafood products for customers on request. | ||
3.5 | Offer customer alternative product or service or advice when requested item is not available. | ||
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: ability to interpret store and industry manuals and documentation (paper-based or computerised) interpersonal communication skills to: apply product knowledge by providing information and advice to customers and staff make recommendations and advise on services through clear and direct communication ask questions to identify and confirm requirements use language and concepts appropriate to cultural differences use and interpret non-verbal communication literacy skills in regard to: reading and understanding product information reading and understanding store policy and procedures recording information numeracy skills in regard to pricing, estimating and weighing quantities. |
The following knowledge must be assessed as part of this unit: store policy and procedures in regard to: the store food safety program the sale of seafood products quality policy to customers and suppliers allocated duties and responsibilities current retail seafood products and services available to customers specialist product knowledge, including: specialised products and services corresponding benefits, features and use of various species and products shelf life, use-by dates and storage requirements ingredients contained in products, including basic dietary and nutritional aspects and food additives flavour of various species and types of seafood uses, preparation methods, cooking tips for various species and types of seafood basic production or harvesting methods corresponding or complementary products and services stock availability seasonal availability store and industry manuals and documentation (paper-based or computerised) procedures for taking customer orders buying and ordering procedures pricing procedures, including GST requirements other relevant policy and procedures relevant legislation and statutory requirements relevant OHS legislation and codes of practice 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, which comply with consumer law and legislative requirements regarding the sale of seafood products consistently applies product knowledge to advise on and sell seafood products and services consistently applies store policy and procedures and industry codes of practice in regard to customer service and selling products and services develops, maintains and conveys product knowledge to other staff as required consistently applies detailed and specialised product knowledge to provide accurate advice according to customer requirements. |
Context of and specific resources for assessment | Assessment must ensure access to: a retail work environment sources of product information suitable merchandise relevant documentation, such as: store policy and procedures manuals OHS requirements. |
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. | |
Product knowledge may include: | seafood product identification use preparation cooking methods, recipes and ingredients sauces and accompaniments composition of seafood shrinkage after cooking quantities required nutritional aspects country of origin seasonal availability handling and storage. |
Relevant sources of information may include: | store or supplier product manuals videos demonstrations labels internet other staff. |
Comparisons between products may include: | product varieties nutritional and dietary aspects flavour texture ingredients shelf life cooking requirements price. |
Product information may include: | seafood product identification correct marketing name harvest, fishing area, country of origin legal length prohibited species use and preparation cooking methods and recipes nutritional aspects seasonal availability variety quality quantities price range taste preferences storage conditions, shelf life and potential food safety hazards. |
Other staff members may include: | new or existing staff people with varying levels of language and literacy people from a range of cultural, social and ethnic backgrounds. |
Product range may include: | various fish species crustacean species molluscan species fresh, frozen or live products seasonal varieties exotic and unusual lines. |
Services may include: | value-added goods, e.g. pre-cooked or marinated individual serves special occasion catering food delivery services. |
Customer requirements may vary according to: | dietary requirements allergies preferences health factors cultural group. |
Customers may include: | new or repeat contacts external and internal contacts business customers or individuals customers with routine or special requests people from a range of social, cultural and ethnic backgrounds and with varying physical and mental abilities. |
Store policy and procedures in regard to: | selling seafood products interaction with customers quality assurance food safety ordering seafood products processing customer orders. |
Sector | Retail |
Product Knowledge | |
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. | |
Not applicable.