Modification History
The version details of this endorsed unit are in the table below. The latest information is at the top.
Release |
Comments |
Second Release |
Editorial updates |
Unit Descriptor
This unit describes the performance outcomes, skills and knowledge required to prepare, arrange and present meat products within the store. It includes the setting up and maintenance of displays, labelling and pricing stock. It also includes the packing, handling and storage of meat products.
Application of the Unit
This unit describes the performance outcomes, skills and knowledge required to prepare, arrange and present meat products within the store. It includes the setting up and maintenance of displays, labelling and pricing stock. It also includes the packing, handling and storage of meat products.
Licensing/Regulatory Information
No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.
Pre-Requisites
SIRRFSA001A Apply retail food safety practices
Employability Skills Information
This unit contains employability skills.
Elements and Performance Criteria Pre-Content
Elements and Performance Criteria
Element |
Performance Criteria |
Elements describe the essential outcomes of a unit of competency. |
Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Prepare meat products. |
1.1.Identify products to be trimmed or sliced, and trim or slice according to product and safety requirements . 1.2.Use trimming and slicing equipment safely and switch off after use, if applicable, according to legislative requirements and store policy and procedures . 1.3.Clean and store trimming and slicing equipment according to store procedures and legislative requirements. 1.4.Identify and prepare items to be defrosted according to legislative requirements and store procedures. |
2. Wrap and package meat products. |
2.1.Set up tubs, trays and supplies for packing meat according to store procedures. 2.2.Weigh and price products according to store procedures. 2.3.Wrap and package products to prevent deterioration or leakage according to legislative requirements and store procedures. 2.4.Wrap and package products for display or for customer according to store procedures. |
3. Lay out products. |
3.1.Unpack and remove meat stock from cooler according to store procedures and legislative requirements. 3.2.Place meat products in or on display units in determined locations. 3.3.Display and arrange meat products and replenish to achieve a balanced fully stocked appearance and promote sales. 3.4.Ensure layout reflects advertising and seasonal promotions. 3.5.Check meat products for freshness, quality and trimmed prior to placement on display. 3.6.Identify damaged, deteriorated, spoiled or out-of-date stock and take corrective action as required according to store procedures and legislative requirements. 3.7.Display and store meat products separately as required to avoid cross contamination according to store policy and legislative requirements. 3.8.Place meat product range according to display units, fixtures, ticketing, prices or bar codes. 3.9.Rotate meat products according to shelf life, use by dates, store procedures and legislative requirements. 3.10.Ensure presentation of meat products complies with product handling requirements , techniques and legislative requirements. 3.11.Actively support store promotions as required. 3.12.Identify ideas for store promotions and convey to appropriate personnel. |
4. Prepare display labels and tickets. |
4.1.Prepare labels and tickets for window, wall or floor displays, display units or products according to store policy. 4.2.Date code stock as required. 4.3.Identify soiled, damaged, illegible or incorrect labels and tickets and take corrective action. 4.4.Identify and ticket late mark downs and reductions according to store policy. 4.5.Use and maintain electronic ticketing equipment according to design specifications. 4.6.Maintain store ticketing equipment in a secure location. |
5. Place, arrange and display price tickets and labels. |
5.1.Ensure tickets and labels are visible and correctly placed on products according to legislative requirements and store procedures. 5.2.Replace labels and tickets according to store policy. 5.3.Maintain correct pricing and clear information on products according to store procedures and legislative requirements. |
6. Maintain meat displays. |
6.1.Reset and dismantle special promotion areas. 6.2.Select meat products for display. 6.3.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. 6.4.Identify, reset or remove unsuitable or out of date displays as directed. 6.5.Identify optimum stock levels and replenish stock according to store policy. 6.6.Maintain display areas in a clean and tidy manner. 6.7.Remove excess packaging from display areas. |
7. Protect meat products. |
7.1.Identify and use correct handling, storage and display techniques according to stock characteristics and legislative requirements. 7.2.Identify protective clothing and equipment according to legislative requirements and store procedures. 7.3.Identify and use implements for handling products according to legislative requirements and store policy. 7.4.Identify and maintain correct temperatures for product range according to legislative requirements and store procedures. 7.5.Maintain and clean storage and display units according to store procedures. 7.6.Regularly check storage and display units to ensure products are kept at recommended temperatures. 7.7.Report temperature irregularities to appropriate people without delay. |
Required Skills and Knowledge
This section describes the essential skills and knowledge and their level, required for this unit. |
Required skills |
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Required knowledge |
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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. |
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Critical aspects for assessment and evidence required to demonstrate competency in this unit |
Evidence of the following is essential:
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Context of and specific resources for assessment |
Assessment must ensure access to:
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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:
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Guidance information for assessment |
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
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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. |
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Safety requirements may include: |
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Legislative requirements may include: |
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Store policy and procedures in regard to: |
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Supplies for packing meat may include: |
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Wrap and package may include: |
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Deterioration of product may include: |
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Corrective action may include: |
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Handling requirements may vary according to meat product characteristics, including: |
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Labels and tickets may be provided or produced electronically or manually, and may include: |
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Store ticketing equipment may include: |
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Load -bearing and load limit capacity may include: |
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Implements for handling products may include: |
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Store meat product range may include: |
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Storage and display units may include: |
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Unit Sector(s)
Retail
Competency field
Merchandising