Unit of competency Outline
Date retreived
23/07/2026 5:12 AM AWST
23/07/2026 5:12 AM AWST
Whilst all efforts are made to provide accurate and timely information from the relevant source/documentation, please be aware that the information supplied may not be the most current version. The accuracy of the detail has not been confirmed by the Department and therefore should not be relied upon without first confirming the contents.
Merchandise products and services
Merchandise products and services
Unit of competency
National Code
MTMR307B
MTMR307B
State Code
W6799
W6799
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
19/10/2007
Field of Education
080501 - Sales
Original Release Date
19/10/2007
Nominal Hours
12
Description
This unit covers the skills and knowledge required to arrange and present products and services within the workplace. It includes pricing, set-up of display cabinets, stock bins, product displays, signage, ticketing, wrapping of products and merchandising strategies.
Notes
Elements and Performance Criteria
1. Price and weigh products for display
- 1.1. Products are accurately weighed.
- 1.2. Products are priced accurately to workplace requirements.
- 1.3. Price tickets are placed on products in accordance with workplace requirements.
- 1.4. Prices are marked on pre-packaged trays.
2. Arrange meat for display
- 2.1. Meat is trimmed for display purposes in accordance with workplace, hygiene and regulatory requirements.
- 2.2. Meat is arranged on trays according to workplace, hygiene and regulatory requirements.
3. Layout cabinets to display products and services
- 3.1. Meat, trays and other products are displayed in window and cabinets in accordance with workplace, hygiene and regulatory requirements.
- 3.2. Trays are laid in window to take most advantage of colour and design and in accordance with workplace, hygiene and regulatory requirements.
- 3.3. Meat and other products are displayed to ensure maintenance of product quality and food safety.
- 3.4. Cabinets and windows are regularly replenished with stock to maintain presentation.
- 3.5. Trays are interspersed with other products and garnishing to provide attractive display in accordance with workplace requirements, hygiene and regulatory requirements.
- 3.6. Layout reflects advertising and seasonal promotions.
4. Maintain stock presentation
- 4.1. Meat and other products are displayed to ensure maintenance of product quality and safety.
- 4.2. Cabinets and windows are regularly replenished with stock to maintain presentation.
5. Position displays for impulse buying
- 5.1. Key positions to place displays for maximum sales effect are identified.
- 5.2. Local, cultural and ethnic needs, seasons or events are identified.
- 5.3. Displays are planned and prepared in accordance with workplace requirements.
6. Organise signs and tickets
- 6.1. Signage, labels and price tickets are displayed visibly and legibly, with accurate information.
- 6.2. Signage, labels and price tickets are correctly placed.
7. Wrap meat and other products for display
- 7.1. Meat is wrapped and/or packed for display in accordance with health and workplace requirements.
8. Contribute to the development of workplace marketing and merchandising strategy
- 8.1. Workplace promotional activities are participated in.
- 8.2. Promotional events and strategies to be conducted within the workplace are recommended to the manager.
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, 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.
Displays may:
be based on
customer preference, including cultural and ethnic needs
excess stock
national or local promotional campaigns
new product lines
supplier or shop specials
include
complementary product
condiments
dry products
fixed displays
fixtures
free standing displays and display bins
garnishes
ice
margarines and butter carvings
menu boards
signs
ticket
window displays.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Meat may be weighed on a variety of analogue and digital weighing machines.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state and territory regulations regarding meat processing.
Tray packing may include:
bulk packing
fat to left presentation
fat to right presentation
left and right presentation
pre-packing.
Maintainance of adequate display stock may include:
both wet and dry products
cabinets
temperature control to meet health regulations
temperature controlled displays
window cabinets.
Contribution to development of workplace marketing and merchandising strategy may include:
demonstrating promotional products and services
distributing pamphlets and menu ideas
idea generation
packaging.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Communication skills may include:
interacting with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties
speaking clearly and directly
the use of communications technology
own work and the wider work area
reading and interpreting workplace documentation.
Mathematical skills may include:
use of calculators and computer software packages may be used
estimation and calculation
use of familiar and unfamiliar complex formulas
product formulations and specifications
interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts
monitoring, adjusting and calibrating of formula, specifications, outputs and equipment
synthesis and analysis of mathematical information from more than one source.
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.
Displays may:
be based on
customer preference, including cultural and ethnic needs
excess stock
national or local promotional campaigns
new product lines
supplier or shop specials
include
complementary product
condiments
dry products
fixed displays
fixtures
free standing displays and display bins
garnishes
ice
margarines and butter carvings
menu boards
signs
ticket
window displays.
Workplace requirements may include:
enterprise-specific procedures
OH&S requirements
Quality Assurance (QA) requirements
Standard Operating Procedures (SOPs)
the ability to perform the task to production requirements
work instructions.
Meat may be weighed on a variety of analogue and digital weighing machines.
Regulatory requirements may include:
Export Control Act
hygiene and sanitation requirements
relevant Australian Standards
relevant regulations
requirements set out in AS 4696:2007 Australian Standard for Hygienic Production and Transportation of Meat and Meat Products for Human Consumption
state and territory regulations regarding meat processing.
Tray packing may include:
bulk packing
fat to left presentation
fat to right presentation
left and right presentation
pre-packing.
Maintainance of adequate display stock may include:
both wet and dry products
cabinets
temperature control to meet health regulations
temperature controlled displays
window cabinets.
Contribution to development of workplace marketing and merchandising strategy may include:
demonstrating promotional products and services
distributing pamphlets and menu ideas
idea generation
packaging.
OH&S requirements may include:
enterprise OH&S policies, procedures and programs
OH&S legal requirements
Personal Protective Equipment (PPE) which may include:
coats and aprons
ear plugs or muffs
eye and facial protection
head-wear
lifting assistance
mesh aprons
protective boot covers
protective hand and arm covering
protective head and hair covering
uniforms
waterproof clothing
work, safety or waterproof footwear
requirements set out in standards and codes of practice.
Communication skills may include:
interacting with people from a range of cultural, social and ethnic backgrounds and with colleagues, superiors, customers, clients and external parties
speaking clearly and directly
the use of communications technology
own work and the wider work area
reading and interpreting workplace documentation.
Mathematical skills may include:
use of calculators and computer software packages may be used
estimation and calculation
use of familiar and unfamiliar complex formulas
product formulations and specifications
interpreting and drawing conclusions from a range of simple and complex mathematical tables, charts, bar graphs and pie charts
monitoring, adjusting and calibrating of formula, specifications, outputs and equipment
synthesis and analysis of mathematical information from more than one source.
EVIDENCE GUIDE
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
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.
These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.
Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.
All assessment must be conducted against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency in this unit must be demonstrated over time and under typical operating conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
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
The meat industry has specific and clear requirements for evidence. A minimum of three forms of evidence is required to demonstrate competency in the meat industry. This is specifically designed to provide evidence that covers the demonstration in the workplace of all aspects of competency over time.
These requirements are in addition to the requirements for valid, current, authentic and sufficient evidence.
Three forms of evidence means three different kinds of evidence - not three pieces of the same kind. In practice it will mean that most of the unit is covered twice. This increases the legitimacy of the evidence.
All assessment must be conducted against Australian meat industry standards and regulations.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Competency in this unit must be demonstrated over time and under typical operating conditions for the enterprise.
Context of, and specific resources for assessment
Assessment must occur in the workplace under normal enterprise or production conditions or in a simulated environment.
Method of assessment
Recommended methods of assessment include:
quiz of underpinning knowledge
workplace demonstration
workplace referee or third-party report of performance over time.
Assessment practices should take into account any relevant language or cultural issues related to Aboriginality or Torres Strait Islander, gender, or language backgrounds other than English. Language and literacy demands of the assessment task should not be higher than those of the work role.
Guidance information for assessment
A current list of resources for this unit of competency is available from MINTRAC www.mintrac.com.au or telephone 1800 817 462.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| E1763 | MTMR307A | Merchandise products, services | Unit of competency |
Replaced By
| State Code | National Code | Title | Type |
|---|---|---|---|
| D9066 | MTMR307C | Merchandise products and services | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| W312 | MTM30807 | Certificate III in Meat Processing (Meat Retailing) | Qualification |