Pack and display meat products Evidence Guide

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Evidence Guide: SIRRMER002A - Pack and display meat 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

SIRRMER002A - Pack and display meat products

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

Prepare meat products.

Identify products to be trimmed or sliced, and trim or slice according to product and safety requirements.
Use trimming and slicing equipment safely and switch off after use, if applicable, according to legislative requirements and store policy and procedures.
Clean and store trimming and slicing equipment according to store procedures and legislative requirements.
Identify and prepare items to be defrosted according to legislative requirements and store procedures.

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

Wrap and package meat products.

Set up tubs, trays and supplies for packing meat according to store procedures.
Weigh and price products according to store procedures.
Wrap and package products to prevent deterioration or leakage according to legislative requirements and store procedures.
Wrap and package products for display or for customer according to store procedures.

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

Completed
Date:

Teacher:

Evidence:

Weigh and price products according to store procedures.

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

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

Completed
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Teacher:

Evidence:

Lay out products.

Unpack and remove meat stock from cooler according to store procedures and legislative requirements.
Place meat products in or on display units in determined locations.
Display and arrange meat products and replenish to achieve a balanced fully stocked appearance and promote sales.
Ensure layout reflects advertising and seasonal promotions.
Check meat products for freshness, quality and trimmed prior to placement on display.
Identify damaged, deteriorated, spoiled or out-of-date stock and take corrective action as required according to store procedures and legislative requirements.
Display and store meat products separately as required to avoid cross-contamination according to store policy and legislative requirements.
Place meat product range according to display units, fixtures, ticketing, prices or bar codes.
Rotate meat products according to shelf life, use-by dates, store procedures and legislative requirements.
Ensure presentation of meat products complies with product handling requirements, techniques and legislative requirements.
Actively support store promotions as required.
Identify ideas for store promotions and convey to appropriate personnel.

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

Ensure layout reflects advertising and seasonal promotions.

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

Actively support store promotions as required.

Completed
Date:

Teacher:

Evidence:

Identify ideas for store promotions and convey to appropriate personnel.

Completed
Date:

Teacher:

Evidence:

Prepare display labels and tickets.

Prepare labels and tickets for window, wall or floor displays, display units or products according to store policy.
Date code stock as required.
Identify soiled, damaged, illegible or incorrect labels and tickets and take corrective action.
Identify and ticket late mark-downs and reductions according to store policy.
Use and maintain electronic ticketing equipment according to design specifications.
Maintain store ticketing equipment in a secure location.

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

Completed
Date:

Teacher:

Evidence:

Date code stock as required.

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

Use and maintain electronic ticketing equipment according to design specifications.

Completed
Date:

Teacher:

Evidence:

Maintain store ticketing equipment in a secure location.

Completed
Date:

Teacher:

Evidence:

Place, arrange and display price tickets and labels.

Ensure tickets and labels are visible and correctly placed on products according to legislative requirements and store procedures.
Replace labels and tickets according to store policy.
Maintain correct pricing and clear information on products according to store procedures and legislative requirements.

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

Completed
Date:

Teacher:

Evidence:

Replace labels and tickets according to store policy.

Completed
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Evidence:

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

Completed
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Evidence:

Maintain meat displays.

Reset and dismantle special promotion areas.
Select meat products for display.
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.
Identify, reset or remove unsuitable or out-of-date displays as directed.
Identify optimum stock levels and replenish stock according to store policy.
Maintain display areas in a clean and tidy manner.
Remove excess packaging from display areas.

Reset and dismantle special promotion areas.

Completed
Date:

Teacher:

Evidence:

Select meat products for display.

Completed
Date:

Teacher:

Evidence:

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.

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

Maintain display areas in a clean and tidy manner.

Completed
Date:

Teacher:

Evidence:

Remove excess packaging from display areas.

Completed
Date:

Teacher:

Evidence:

Protect meat products.

Identify and use correct handling, storage and display techniques according to stock characteristics and legislative requirements.
Identify protective clothing and equipment according to legislative requirements and store procedures.
Identify and use implements for handling products according to legislative requirements and store policy.
Identify and maintain correct temperatures for product range according to legislative requirements and store procedures.
Maintain and clean storage and display units according to store procedures.
Regularly check storage and display units to ensure products are kept at recommended temperatures.
Report temperature irregularities to appropriate people without delay.

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

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

Completed
Date:

Teacher:

Evidence:

Report temperature irregularities to appropriate people without delay.

Completed
Date:

Teacher:

Evidence:

Assessed

Teacher: ___________________________ Date: _

Signature: ________________________________________________

Comments:

Instructions to Assessors

Evidence Guide


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.

Required Skills and Knowledge

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.

Range Statement


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.

NTISthis.com

Evidence Guide: SIRRMER002A - Pack and display meat products

Student: __________________________________________________

Signature: _________________________________________________

Tips for gathering evidence to demonstrate your skills

SIRRMER002A - Pack and display meat products

Prepare meat products.

Wrap and package meat products.

Lay out products.

Prepare display labels and tickets.

Place, arrange and display price tickets and labels.

Maintain meat displays.

Protect meat products.

Assessed

Teacher: ___________________________________ Date: _________

Signature: ________________________________________________

Comments:

Instructions to Assessors

Teacher: ___________________________ Date: _