Unit of competency details
SFLSOP004 - Receive and store floristry stock (Release 1)
Summary
Usage recommendation:
Current
Releases:
| 1 1 (this release) |
25/Sep/2015 |
Companion volumes:
Unit of competency
Assessment requirements
Training packages that include this unit
Qualifications that include this unit
Accredited courses that have this unit in the completion mapping
Classifications
Classification history
| ASCED Module/Unit of Competency Field of Education Identifier | 080501 | Sales | 07/Dec/2015 | |
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Unit of competency
Modification History
Not applicable.
Application
This unit describes the performance outcomes, skills and knowledge required to receive and store all types of floristry stock including flowers, plant materials, perishable and non-perishable ancillary merchandise. It requires the ability to maintain the cleanliness of stock handling and storage areas, check and take delivery of floristry stock and appropriately store, rotate and maintain the quality of stock items.
This unit applies to all floristry industry businesses including retail floristry shops, studio or online businesses and those that specialise in corporate or special events. It applies to operational personnel who work with very little independence and under close supervision. However, in a small floristry business senior florists also undertake this function.
No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication.
Pre-requisite Unit
Nil
Competency Field
Sales and Operations
Unit Sector
Floristry
Elements and Performance Criteria
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ELEMENTS
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PERFORMANCE CRITERIA
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Elements describe the essential outcomes.
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Performance criteria describe the performance needed to demonstrate achievement of the element.
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1. Maintain cleanliness of stock handling and storage areas.
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1.1. Clean and maintain stock handling and storage areas to avoid spoilage of flowers, plant materials and ancillary merchandise.
1.2. Use hazardous substances safely and wear personal protective equipment when cleaning and handling stock.
1.3. Use energy and water resources efficiently to reduce negative environmental impacts.
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2. Take delivery of floristry stock.
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2.1. Check incoming floristry stock against orders and delivery documentation.
2.2. Identify, record and report discrepancies.
2.3. Record details for special orders and any licensed floristry stock.
2.4. Unpack and handle flower and plant materials carefully to avoid personal health issues and spoilage.
2.5. Inspect items for pests and diseases, damage, quality, use by dates, apply selection criteria and record spoilt materials
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3. Store and record floristry stock.
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3.1. Choose and prepare correct environmental conditions for storage of flower and plant materials and perishable merchandise.
3.2. Store stock promptly in appropriate location.
3.3. Use safe manual handling techniques when moving and storing stock to avoid personal injury.
3.4. Use appropriate technology and procedures to maintain accurate records of stock.
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4. Maintain, rotate and dispose of stock.
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4.1. Check and adjust environmental conditions of storage areas regularly to maintain floristry stock at optimum quality.
4.2. Rotate stored flower and plant materials and ancillary merchandise for maximum use according to vase life and expiration dates.
4.3. Dispose of excess and spoilt stock, hazardous and other waste safely to minimise negative environmental impacts.
4.4. Update stock control systems.
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Foundation Skills
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Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed below:
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Skill
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Description
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Reading skills to:
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- basic order and delivery documentation, use by dates and stock labels
- detailed organisational procedures for stock control
- detailed selection criteria for acceptance of floristry stock.
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Writing skills to:
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- complete basic reports about stock discrepancies and quality issues.
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Oral communication skills to:
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- make accurate verbal reports on stock discrepancies and quality issues.
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Numeracy skills to:
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- count incoming, stored and rotated stock items
- calculate and record numerical discrepancies
- check supplier costs against order documents
- complete basic calculations involving ratios to dilute cleaning products.
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Planning and organising skills to:
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- complete stock control activities in a logical and time-efficient sequence.
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Technology skills to:
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- use electronic equipment to control stock.
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Unit Mapping Information
No equivalent unit.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=1fbe7a66-4c60-4b1c-8616-a3e693d9d8b9
Assessment requirements
Modification History
Not applicable.
Performance Evidence
Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
- receive, store and rotate these types of perishable and non-perishable floristry stock over 3 supply periods:
- fresh and dry flower and plant materials:
- non-Australian species whether they are grown in Australia or overseas
- Australian species
- gift cards
- gifts
- novelties
- perishable food
- potted plants
- wrapping and packaging materials:
- bows
- boxes
- cellophane
- paper
- polypropylene
- raffia
- ribbons
- choose and prepare environmental conditions to:
- store flowers, plant materials and perishable food items:
- in cool rooms or refrigerators
- at room temperature
- protect flower and plant materials from exposure to:
- accidental damage through pedestrian traffic
- environmental heat and light
- heating or air conditioning
- winds and drafts.
Knowledge Evidence
Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:
- principles of stock control for perishable products:
- rotation and replenishment
- product life cycle and maximising the use of all stock
- checking for slow moving items
- segregation of food from non-food items that have potential to cross-contaminate
- functions and features of stock control systems:
- computerised systems
- electronic equipment
- documentation
- floristry industry and organisational procedures for:
- selection of quality incoming stock, including criteria
- stock security
- recording incoming stock
- recording and reporting on discrepancies and quality deficiencies
- recording stock levels
- key features of a wide variety of fresh, dry and preserved flower and plant materials:
- visual characteristics to identify, handle and store appropriately
- handling techniques to avoid spoilage
- general care requirements
- optimum environmental storage conditions, including temperature, light and humidity controls
- features of spoilt flower and plant materials
- characteristics of common flower and plant pests and diseases:
- visual symptoms
- segregation methods to avoid cross contamination
- disposal methods
- optimum environmental storage conditions, including temperature, light and humidity controls, for perishable food commonly sold by the floristry industry
- types and correct use of personal protection equipment for stock control activities
- safe manual handling techniques for moving and storing floristry stock; those for bending, lifting and carrying heavy items
- health issues and safe handling techniques for:
- toxic flower and plant materials
- flower and plant materials treated with toxic fungicides and pesticides
- cleaning and disinfection products
- cleaning techniques and uses of cleaning and disinfection products for floristry stock handling and storage areas
- cleaning and disinfection products:
- role, use and basic content of Safety Data Sheets (SDS) or plain English workplace documents or diagrams that interpret SDS content
- safe practices for storing
- environmentally sound disposal methods for hazardous waste
- environmental impacts of cleaning stock handling and storage areas and practices for reducing water and energy use
- environmentally sound disposal methods for floristry waste:
- recyclable materials
- spoiled and diseased flower and plant materials
- flower and plant materials that have a propensity to propagate weeds
- basic aspects of local state or territory environmental protection laws:
- requirements for growers and harvesters to provide licence details to the floristry business
- record keeping requirements for licensed products.
Assessment Conditions
Skills must be demonstrated in a floristry preparation and product construction environment with stock control and storage facilities for perishable and non-perishable floristry stock. This can be:
- an industry workplace
- a simulated industry environment operated within a training organisation.
Assessment must ensure use of:
- a cool room or refrigerator
- fixed or moveable storage shelves
- personal protective equipment
- cleaning cloths
- cleaning equipment
- containers
- cutting tools
- a diverse, commercial range of floristry stock:
- fresh and dry flower and plant materials:
- non-Australian species whether they are grown in Australia or overseas
- Australian species
- gift cards
- gifts
- novelties
- perishable food
- potted plants
- wrapping and packaging materials
- a diverse, commercial range of cleaning products
- instructions for cleaning product use
- cleaning product Safety Data Sheets (SDS) or plain English workplace documents or diagrams that interpret SDS content
- stock control documentation:
- current plain English regulatory documents distributed by government regulators for managing licensed products
- organisational procedures for:
- selection of quality incoming stock, including criteria
- stock security
- recording incoming stock
- recording and reporting on discrepancies and quality deficiencies
- recording stock levels
- assessment activities that allow the individual to work with commercial speed, timing and productivity to complete stock control activities within nominated deadlines.
Assessors must satisfy the Standards for Registered Training Organisation’s requirements for assessors, and:
- hold a qualification or Statement of Attainment in Floristry which includes this unit of competency or equivalent; and
- have worked as a florist in the industry for at least three years where they have applied this unit of competency or equivalent.
Links
Companion Volume implementation guides are found in VETNet - https://vetnet.gov.au/Pages/TrainingDocs.aspx?q=1fbe7a66-4c60-4b1c-8616-a3e693d9d8b9
