Merchandise food products

Formats and tools

Unit Description
Reconstruct the unit from the xml and display it as an HTML page.
Assessment Tool
an assessor resource that builds a framework for writing an assessment tool
Assessment Template
generate a spreadsheet for marking this unit in a classroom environment. Put student names in the top row and check them off as they demonstrate competenece for each of the unit's elements and performance criteria.
Assessment Matrix
a slightly different format than the assessment template. A spreadsheet with unit names, elements and performance criteria in separate columns. Put assessment names in column headings to track which performance criteria each one covers. Good for ensuring that you've covered every one of the performance criteria with your assessment instrument (all assessement tools together).
Wiki Markup
mark up the unit in a wiki markup codes, ready to copy and paste into a wiki page. The output will work in most wikis but is designed to work particularly well as a Wikiversity learning project.
Evidence Guide
create an evidence guide for workplace assessment and RPL applicants
Competency Mapping Template
Unit of Competency Mapping – Information for Teachers/Assessors – Information for Learners. A template for developing assessments for a unit, which will help you to create valid, fair and reliable assessments for the unit, ready to give to trainers and students
Observation Checklist
create an observation checklist for workplace assessment and RPL applicants. This is similar to the evidence guide above, but a little shorter and friendlier on your printer. You will also need to create a seperate Assessor Marking Guide for guidelines on gathering evidence and a list of key points for each activity observed using the unit's range statement, required skills and evidence required (see the unit's html page for details)

Self Assessment Survey
A form for students to assess thier current skill levels against each of the unit's performance criteria. Cut and paste into a web document or print and distribute in hard copy.
Moodle Outcomes
Create a csv file of the unit's performance criteria to import into a moodle course as outcomes, ready to associate with each of your assignments. Here's a quick 'how to' for importing these into moodle 2.x
Registered Training Organisations
Trying to find someone to train or assess you? This link lists all the RTOs that are currently registered to deliver SIRRMER001A, 'Merchandise food products'.
Google Links
links to google searches, with filtering in place to maximise the usefulness of the returned results
Books
Reference books for 'Merchandise food products' on fishpond.com.au. This online store has a huge range of books, pretty reasonable prices, free delivery in Australia *and* they give a small commission to ntisthis.com for every purchase, so go nuts :)


Elements and Performance Criteria

ELEMENT

PERFORMANCE CRITERIA

1

Prepare food stock.

1.1

Identify preparation and handling requirements for specific food products and apply according to legislative requirements and store policy and procedures.

1.2

Use food preparation tools and equipment according to approved OHS procedures.

1.3

Clean, maintain and store food preparation tools and equipment according to store procedures and legislative requirements.

1.4

Wrap or package food products as required according to store procedures and legislative requirements.

2

Place and arrange food stock.

2.1

Unpack food stock according to legislative requirements and store procedures.

2.2

Check food products for freshness and place in or on storage and display units in specified locations according to product handling and OHS requirements.

2.3

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

2.4

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

2.5

Display and store food products to avoid cross-contamination as indicated in store procedures and legislative requirements.

3

Prepare and display labels and tickets.

3.1

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

3.2

Date code stock as required.

3.3

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

3.4

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

3.5

Maintain and store ticketing equipment in a secure location.

3.6

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

4

Maintain food displays.

4.1

Reset and dismantle special promotion areas as required.

4.2

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

4.3

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

4.4

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

4.5

Maintain display areas in a clean and tidy manner with excess packaging removed.

5

Protect food stock.

5.1

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

5.2

Use and change food handling implements according to legislative requirements and store procedures.

5.3

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

5.4

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

5.5

Check, maintain and clean storage and display units according to store procedures.

5.6

Report temperature irregularities to appropriate personnel without delay.


Qualifications and Skillsets

SIRRMER001A appears in the following qualifications:

  • SFI20611 - Certificate II in Seafood Industry (Sales and Distribution)
  • SIR20207 - Certificate II in Retail