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Evidence Guide: SIRRMER002 - Merchandise food products

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

The important thing to remember when gathering evidence is that the more evidence the better - that is, the more evidence you gather to demonstrate your skills, the more confident an assessor can be that you have learned the skills not just at one point in time, but are continuing to apply and develop those skills (as opposed to just learning for the test!). Furthermore, one piece of evidence that you collect will not usualy demonstrate all the required criteria for a unit of competency, whereas multiple overlapping pieces of evidence will usually do the trick!

From the Wiki University

 

SIRRMER002 - Merchandise food products

What evidence can you provide to prove your understanding of each of the following citeria?

Prepare to produce food display.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Review organisational food display guidelines for display of food products, and seek clarification as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and sanitise food display equipment, and check for defects including irregularities in temperature as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use personal protective equipment and correct equipment for handling food products as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow manufacturer instructions to ensure correct handling and display of food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow food safety requirements to ensure food safety at all times of handling and display.

  1. Unpack food and check it is fit for purchase according to organisational policies and procedures.
Unpack food and check it is fit for purchase according to organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare product labels and price tickets for food display according to organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wrap, package or plate food items as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display food products.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Produce food display following organisational display guidelines for the display of food products.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and use correct handling and display techniques according to food characteristics and organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure correct pricing and labelling of food displays.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promptly return excess stock to storage area, and store in accordance with organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain food display.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain cleanliness of display areas ensuring products are displayed neatly and excess packaging is removed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain optimum stock levels and replenish stock as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify damaged, deteriorated, spoiled or out of date food and reset or remove as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor correct temperatures for food display as required and report temperature irregularities to appropriate personnel without delay.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare to produce food display.

  1. Review organisational food display guidelines for display of food products, and seek clarification as required.
  2. Clean and sanitise food display equipment, and check for defects including irregularities in temperature as required.
  3. Use personal protective equipment and correct equipment for handling food products as required.
  4. Follow manufacturer instructions to ensure correct handling and display of food.
  5. Follow food safety requirements to ensure food safety at all times of handling and display.
  6. Unpack food and check it is fit for purchase according to organisational policies and procedures.
  7. Prepare product labels and price tickets for food display according to organisational policies and procedures.
  8. Wrap, package or plate food items as required.
Review organisational food display guidelines for display of food products, and seek clarification as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Clean and sanitise food display equipment, and check for defects including irregularities in temperature as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use personal protective equipment and correct equipment for handling food products as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow manufacturer instructions to ensure correct handling and display of food.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Follow food safety requirements to ensure food safety at all times of handling and display.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Unpack food and check it is fit for purchase according to organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare product labels and price tickets for food display according to organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Wrap, package or plate food items as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display food products.

  1. Produce food display following organisational display guidelines for the display of food products.
  2. Identify and use correct handling and display techniques according to food characteristics and organisational policies and procedures.
  3. Ensure correct pricing and labelling of food displays.
  4. Promptly return excess stock to storage area, and store in accordance with organisational policies and procedures.
Produce food display following organisational display guidelines for the display of food products.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and use correct handling and display techniques according to food characteristics and organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure correct pricing and labelling of food displays.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Promptly return excess stock to storage area, and store in accordance with organisational policies and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain food display.

  1. Maintain cleanliness of display areas ensuring products are displayed neatly and excess packaging is removed.
  2. Maintain optimum stock levels and replenish stock as required.
  3. Identify damaged, deteriorated, spoiled or out of date food and reset or remove as required.
  4. Monitor correct temperatures for food display as required and report temperature irregularities to appropriate personnel without delay.
Maintain cleanliness of display areas ensuring products are displayed neatly and excess packaging is removed.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain optimum stock levels and replenish stock as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify damaged, deteriorated, spoiled or out of date food and reset or remove as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Monitor correct temperatures for food display as required and report temperature irregularities to appropriate personnel without delay.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

 

 

 

 

 

 

 

 

Instructions to Assessors

Evidence Guide

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.

Required Skills and Knowledge

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 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.

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.