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Evidence Guide: SIRRMER003A - Prepare and display fast food items

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

 

SIRRMER003A - Prepare and display fast food items

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

Prepare fast food items.

  1. Prepare and operate work stations according to legislative requirements and store policy and procedures.
  2. Identify, maintain and use equipment, utensils and implements required according to store procedures and legislative requirements.
  3. Identify and assemble ingredients for items according to standard store recipes and menu range.
  4. Identify preparation and handling requirements for individual food items according to legislative requirements and store procedures.
  5. Identify products to be sliced, or cut and slice, or cut according to product and legislative requirements.
  6. Use food preparation equipment safely and switch off after use, as required according to legislative requirements and store procedures.
  7. Clean and store equipment according to store procedures and legislative requirements.
  8. Identify, prepare and cook items according to legislative requirements and store procedures.
  9. Identify items to be heated and place in, and remove from, ovens according to legislative requirements and store procedures.
  10. Identify items to be defrosted and prepare according to legislative requirements and store procedures.
Prepare and operate work stations according to legislative requirements and store policy and procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify, maintain and use equipment, utensils and implements required according to store procedures and legislative requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and assemble ingredients for items according to standard store recipes and menu range.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify preparation and handling requirements for individual food items according to legislative requirements and store procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify products to be sliced, or cut and slice, or cut according to product and legislative requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use food preparation equipment safely and switch off after use, as required according to legislative requirements and store procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify, prepare and cook items according to legislative requirements and store procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify items to be heated and place in, and remove from, ovens according to legislative requirements and store procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Present food items.

  1. Package or plate food items according to store procedures and legislative requirements.
  2. Apply portion control to minimise wastage.
  3. Place food products in or on display and storage units in determined locations as required.
  4. Display food products to achieve a balanced fully stocked appearance and promote sales.
  5. Check stock for freshness prior to placement on display.
  6. Identify damaged, deteriorated, spoiled or out of date stock and take corrective action as required according to store procedures and legislative requirements.
  7. Display and store cooked and uncooked products separately to avoid cross contamination according to store policy and legislative requirements.
  8. Place individual products in separate containers or dividers to avoid spoilage.
  9. Place food product stock range according to fixtures, ticketing, prices or bar codes.
  10. Rotate food product stock according to shelf life, use by dates, store procedures and legislative requirements.
  11. Ensure food presentation complies with product handling requirements, techniques and legislative requirements.
Package or plate food items according to store procedures and legislative requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Apply portion control to minimise wastage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place food products in or on display and storage units in determined locations as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Display food products to achieve a balanced fully stocked appearance and promote sales.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Check stock for freshness 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 cooked and uncooked products separately to avoid cross contamination according to store policy and legislative requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place individual products in separate containers or dividers to avoid spoilage.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place food product stock range according to fixtures, ticketing, prices or bar codes.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Rotate food product stock according to shelf life, use by dates, store procedures and legislative requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Ensure food presentation complies with product handling requirements, techniques and legislative requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Prepare display labels and tickets.

  1. Prepare labels and tickets for window, wall or floor displays, display units or products according to store labelling and pricing policy.
  2. Date code stock as required.
  3. Identify soiled, damaged, illegible or incorrect labels and tickets and take corrective action.
  4. Identify late mark downs and reductions and ticket according to store policy.
  5. Use and maintain electronic ticketing equipment according to design specifications.
Prepare labels and tickets for window, wall or floor displays, display units or products according to store labelling and pricing 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 late mark downs and reductions and ticket according to store policy.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Use and maintain electronic ticketing equipment according to design specifications.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Place, arrange and display price labels and tickets.

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Replace labels and tickets according to store policy.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain food displays.

  1. Reset and dismantle special promotion areas.
  2. Select food items for display as required.
  3. Arrange products as directed and according to layout specifications, load-bearing and load limit capacity of fixtures and display or storage units.
  4. Identify, reset or remove unsuitable or out of date displays as directed.
  5. Identify optimum stock levels and replenish stock according to store policy.
  6. Maintain display areas in a clean and tidy manner.
  7. Remove excess packaging from display areas.
Reset and dismantle special promotion areas.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Select food items for display as required.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Arrange products as directed and according to layout specifications, load-bearing and load limit capacity of fixtures and 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 food items.

  1. Identify and use correct handling, storage and display techniques according to food characteristics and legislative requirements.
  2. Change food handling implements when handling different products according to legislative requirements and store procedures.
  3. Identify and use implements for handling products according to legislative requirements and store policy.
  4. Regularly change medium in which serving equipment is stored, to prevent contamination.
  5. Wrap and package products to prevent deterioration according to legislative requirements and store procedures.
  6. Identify fragile or expensive stock and handle with extra care to prevent damage or deterioration.
  7. Identify and maintain correct temperatures for menu items according to legislative requirements and store procedures.
  8. Maintain and clean work areas, storage areas and display units according to store procedures.
  9. Regularly check storage and display units to ensure products are kept at recommended temperatures.
  10. Report temperature irregularities to appropriate personnel without delay.
Identify and use correct handling, storage and display techniques according to food characteristics and legislative requirements.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Change food handling implements when handling different products 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:

 

 

 

 

 

 

 

Regularly change medium in which serving equipment is stored, to prevent contamination.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

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

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify fragile or expensive stock and handle with extra care to prevent damage or deterioration.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Identify and maintain correct temperatures for menu items according to legislative requirements and store procedures.

Completed
Date:

Teacher:		 Evidence:

 

 

 

 

 

 

 

Maintain and clean work areas, storage areas 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 personnel 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 preparation, cooking, arrangement, presentation, handling and storage of fast food items

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

WHS regulations

food safety practices.

Context of and specific resources for assessment

Assessment must ensure access to:

a retail work environment

food preparation equipment

ticketing equipment

products for preparation and display

display materials and props

cleaning equipment and materials

relevant documentation, such as:

store policy and procedures manuals

WHS

industry codes of practice and relevant legislation

manufacturer instructions or 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.

Guidance information for assessment

Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:

SIRRFSA001A Apply retail food safety practices.

Required Skills and Knowledge

This section describes the essential skills and knowledge and their level, required for this unit.

Required skills

interpersonal skills to:

report temperature irregularities to appropriate personnel through clear and direct communication

share information

use language and concepts appropriate to cultural differences

use and interpret non-verbal communication

technical skills to use and maintain:

food preparation tools and equipment

electronic labelling and ticketing equipment

food storage and display units

planning and organising skills to complete 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

Required knowledge

store policy and procedures in regard to:

merchandising, ticketing, pricing and storage of stock

store promotional themes, including 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

fast food menu range

food safety programs

shelf life of various products

pricing procedures, including GST requirements

placing and arranging fast food items and maintaining display

relevant Work Health and Safety (WHS) legislation and codes of practice

relevant legislation and statutory requirements, including food safety

Australian Consumer Law

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.

Legislative requirements may include:

food safety regulations

OHS

pricing procedures, including GST requirements

manual handling

waste disposal

environmental protection

industry codes of practice.

Store policy and procedures in regard to:

preparation, cooking, arrangement, presentation, handling and storage of fast food items

maintenance and cleaning of equipment and working areas.

Equipment, utensils and implements may include:

protective clothing

tongs, spoons and spatulas

knives and slicers

cooking equipment, such as deep fryers, ovens, grills and cooktops.

Store menu range may include:

salads

sandwiches

hamburgers, meat, poultry

delicatessen goods

pizzas

seafood

coated or battered items

drinks

desserts.

Handling requirements may vary according to stock characteristics, including:

perishable items

cooked or uncooked items

items requiring defrosting or freezing

separating items to enhance presentation and to prevent cross-contamination and spoiling

items requiring chilling or heating

wet or dry items.

Package may include:

plastic containers

polystyrene trays

plastic wrap

plastic bags

paper wraps and bags.

Display and storage units may include:

heaters

ovens

bain-maries

rotisseries

freezers

refrigerated units or coolrooms

display fixtures, bins and cabinets

self-serve.

Corrective action may include:

return to supplier

disposal

report to supervisor or manager.

Labels and tickets may be provided or produced:

electronically

manually.

Label and ticket details 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 labelling and pricing policy 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.

Deterioration of product may include:

contamination

product life or use-by date

crushing

over heating

drying out.

Appropriate personnel may include:

team leader

supervisor

manager.