This unit describes a fundamental operational function for the floristry industry and applies to the full range of industry sectors and environments. The floristry business could be a retail, studio or online business.
Stock control systems might be manual; however, stock control is increasingly computerised. This unit covers any type of stock.
The receipt and storage of stock, including maintaining clean premises to avoid stock spoilage, is usually undertaken by frontline operational personnel who work under close supervision and with guidance from others. They apply little discretion and judgement as they follow predefined organisational procedures, reporting any stock-related discrepancies to a higher level staff member for action. However, in a small floristry business experienced florists and owner-operators also undertake this function.
Elements and Performance Criteria
1. Maintain cleanliness of stock handling and storage areas.
1.1. Clean and maintain all stock handling and storage areas to avoid spoilage of flower and plant materials.
1.2. Use energy, water and other resources efficiently when cleaning to reduce negative environmental impacts.
2. Take delivery of floristry stock.
2.1. Check incoming floristry stock against orders and delivery documentation according to the organisation's procedures.
2.2. Identify, record and report on variations according to the organisation's procedures.
2.3. Record any special details for incoming stock.
2.4. Handle and unpack flower and plant materials correctly to avoid personal health issues and spoilage of materials.
2.5. Inspect items for pests and diseases, damage, quality, use-by dates, breakages or discrepancies and apply selection criteria and record findings according to the organisation's procedures.
3. Store and document floristry stock.
3.1. Choose and prepare correct environmental conditions for the storage of flower and plant materials and other perishable merchandise.
3.2. Store stock in the appropriate location promptly, safely and according to the correct environmental conditions.
3.3. Use safe manual handling techniques when moving and storing stock to avoid any injury.
3.4. Date code all floristry stock to maximise use of all stock.
3.5. Keep accurate updated records of all stock levels according to the organisation's procedures and using appropriate technology.
4. Maintain, rotate and dispose of stock.
4.1. Regularly check and adjust the environmental conditions of all storage areas and equipment to ensure flower and plant materials and ancillary merchandise are maintained in optimum quality.
4.2. Rotate stored flower and plant materials for maximum use according to vase life, expiration dates and the organisation's procedures.
4.3. Safely dispose of all excess or spoilt stock and waste, especially hazardous substances, to minimise negative environmental impacts.
4.4. Use stock controlsystems correctly and according to the organisation's speed and accuracy requirements.
safe manual handling techniques
correct use of personal protective equipment
recognition of spoilt flowers and plant materials
cleaning techniques for floristry stock handling and storage areas
safe handling techniques for toxic flower and plant materials and those treated with toxic substances such as fungicides and pesticides
correct handling techniques for a wide variety of flower and plant materials to avoid spoilage of floristry stock
organisational skills to conduct stock activities as a logical and time-efficient work flow
literacy skills to check incoming stock against basic order and delivery documentation, to read and comprehend use-by dates, stock labelsand organisational procedures
writing skills to record basic details of incoming stock, to use the basic features of computerised stock control systems or to complete basic manual documents to record stock-related issues including stock discrepancies
communication skills to make accurate verbal reports on stock discrepancies including the reporting of pests and diseases that could threaten other stock
numeracy skills to count incoming, stored and rotated stock items, to check supplier's costs, to calculate numerical discrepancies and to calculate the dilution requirements for cleaning products.
health issues related to the handling of toxic plants and those treated with toxic substances
the general characteristics of common flower and plant pests and diseases, recognition of the symptoms and segregation and disposal methods
the organisation's criteria for selection of quality stock
the visual recognition and general care requirements of a wide variety of flower and plant materials in order to identify incoming stock and to store stock in the appropriate location
correct environmental conditions, including temperature, light and humidity controls, for the storage of a wide variety of flower and plant materials and any perishable foodstuffs and alcohol commonly used by the floristry industry and the organisation in particular
applications of different types of cleaning products
principles of stock control for perishable products, including:
rotation and replenishment
product life cycle and maximising the use of all stock
checking for slow moving items
types of stock control documentation and systems that are used by the floristry industry and the organisation in particular
stock security systems and procedures
the existence and basic aspects of state and territory environmental protection laws. This would include the requirements for growers and harvesters to provide licence details to the floristry business and for that business to record it.
the essential features of and safe practices for using and storing common hazardous substances used by the floristry industry and in particular substances used by the organisation e.g. cleaning, conditioning, pest and disease control products and preservatives
the environmental impacts of cleaning storage areas and minimal impact practices to reduce these especially those that relate to resource, water and energy use
correct and environmentally sound disposal methods for all types of waste and in particular for hazardous substances, spoiled and diseased flower and plant materials and those that have a propensity to propagate weeds.
The Evidence Guide provides advice on assessment and must be read in conjunction with the performance criteria, required skills and knowledge, range statement and the Assessment Guidelines for the Training Package.
Overview of assessment
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
ability to safely handle, move and store floristry stock and hazardous substances
visual recognition and knowledge of the general storage requirements of a wide variety of flower and plant materials
ability to efficiently and safely receive, store and rotate multiple and diverse flower and plant materials, display items and ancillary merchandise.To ensure consistency of performance and ability to respond to different requirements, this must occur over a period of time and cover the handling and storage of perishable and non-perishable floristry stock.
completion of stock receipt and storage activities within commercial time constraints.
Context of and specific resources for assessment
Assessment must ensure:
receipt, storage and rotation of stock items within a floristry stock control and floristry product storage environment
a diverse, comprehensive and commercial range of equipment used for the receipt and storage of floristry stock e.g. knives, scissors, secateurs, containers and storage facilities with correct temperature and humidity conditions
access to software programs or manual documentation systems currently used in the floristry industry to assist the stock control function
a diverse, comprehensive and commercially realistic product range of flowers, plant materials, cleaning agents, preservatives, conditioning agents, construction, ancillary and presentation items that are received and stored
access to cleaning product instructions
access to stock control procedures and OHS procedures that relate to the receipt, movement and storage of floristry stock.
Method of assessment
A range of assessment methods should be used to assess practical skills and knowledge. The following examples are appropriate for this unit:
direct observation of the candidate receiving, storing and rotating floristry stock
project or work activities that allow for the receipt and storage of floristry stock for an event or special occasion so that a whole life cycle is covered
written and oral questioning or interview to test knowledge of the storage requirements of various flower and plant materials, pests and disease symptoms, and applications of various cleaning products
review of workplace reports and records related to stock control prepared by the candidate
review of portfolios of evidence and third-party workplace reports of on-the-job performance by the candidate.
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SFLSOP201A Source information on floristry products and services
SFLSOP202A Recognise flower and plant materials
SFLSOP205A Display and merchandise floristry products
SIRRFSA001A Apply retail food safety practices
SIRXOHS001A Apply safe working practice
SIRXRSK001A Minimise theft.
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, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Stock handling and storage areas may include:
preparation tables and work benches
fixed or moveable shelves
food and liquor shelves, cabinets and refrigerators
administration or office area
areas where stock is displayed including:
front of shop and other outdoor spaces
display fixtures, cabinets
bins, baskets and non permanent fixtures.
Spoilage of flower and plant materials may relate to:
contamination with cleaning agents
cross contamination of diseased or pest affected flowers and plant materials with healthy plants
incorrect application of humidity and temperature controls
incorrect exposure to environmental heating or air conditioning
incorrect handling and storage causing crushing or wilting
incorrect handling and storage of fruit and vegetables
discoloured or damaged buds, blooms or foliage
stock that is beyond its expiry date.
Flower and plant materials must include:
fresh (common, exotic and Australian wildflowers)
dry and preserved
plant materials including:
fresh (common, exotic and Australian foliage)
dry and preserved
Floristry stock may include:
flower and plant materials
ancillary items and merchandise including:
chocolates, fruit, nuts, alcohol
gift items of any type
novelties such as balloons and toys
presentation materials including:
corporate advertising of the business
corporate materials provided by the customer
flower and plant material preservatives and conditioning agents
wrapping and packing materials including:
construction items including:
buckets or decorative pails
containers (bowls, vases)
staple gun and staples
glue and glue gun
heavy to fine gauge wire
new cutting tools including:
Special details for incoming stock may involve:
grower or harvest licence number for suppliers licensed under state or territory environmental protection laws
special orders for customers
special orders of stock for use in special occasion or event construction.
Pests and diseases may include:
light brown apple moth larvae
nutrient deficiencies in the growing stage
Selection criteria may include:
tight and firm buds
firm and clear petals
stage of maturity
absence of pests, disease and damage.
Environmental conditions must involve:
storing flowers and plant materials:
in cool rooms
at room temperature
correct application of humidity and temperature controls
protecting flower and plant materials from exposure to:
heating or air conditioning
accidental damage through pedestrian traffic
winds and drafts
environmental heat and light.
Other perishable merchandise may include:
The appropriate location for storage of stock may involve:
storage of gift items in cabinets or shelves
storage of garden items and tools in racks or shelves
placement of flowers and plants in containers, bins, baskets, buckets or decorative pails and non permanent fixtures.
storage of flowers and any perishable food or liquor in cool rooms or refrigerators
placement of flowers away from heat sources or air conditioning.
placement of plants closer to windows.
Stock control systems may be:
Floristry Sales and Operations
This unit contains Employability Skills.