Elements and Performance Criteria

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.
Product knowledge may include:
meat product identification
use
preparation
cooking methods, recipes and ingredients
sauces and accompaniments
composition of meat
shrinkage after cooking
quantities required
nutritional aspects
country of origin
seasonal availability
handling and storage.
Relevant sources of information may include:
store suppliers or meat industry manuals
video, DVD and multimedia product demonstrations
labels.
Comparisons between products may include:
meat species
gradings
primals
cuts
cooking and preparation requirements
features
price.
Product information may include:
product types
varieties
features
price
ingredients
simple nutritional information
handling and storage
cooking tips.
Other staff members may include:
new or existing staff
people with varying levels of language and literacy
people from a range of cultural, social and ethnic backgrounds.
Store meat product and service range may include:
beef
lamb
mutton
veal
pork
chicken
venison, kangaroo, emu and other game
special cuts
smallgoods
manufactured goods
value-added goods, e.g. ready to cook and marinated
individual serves
barbecue spits.
Customer requirements may vary according to:
preferences
health factors
cultural group
dietary issues
price.
Customers may include:
new or repeat contacts
external and internal contacts
business customers or individuals
customers with routine or special requests
people from a range of social, cultural and ethnic backgrounds and with varying physical and mental abilities.
Store policy and procedures in regard to:
selling meat products
interaction with customers
quality assurance
food safety
ordering meat products
processing customer orders.

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.
Critical aspects for assessment and evidence required to demonstrate competency in this unit
Evidence of the following is essential:
consistently applies store policy and procedures, which comply with consumer law and legislative requirements regarding the sale of meat products
consistently applies product knowledge to advise on and sell meat products and services
consistently applies store policy and procedures and industry codes of practice in regard to customer service and selling products and services
develops, maintains and conveys product knowledge to other staff as required
applies detailed and specialised product knowledge to provide accurate advice according to customer requirements.
Context of and specific resources for assessment
Assessment must ensure access to:
a retail work environment
sources of product information
suitable merchandise
relevant documentation, such as:
store policy and procedures manuals
customer order forms.
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:
observation of performance in the workplace
third-party reports from a supervisor
customer feedback
written or verbal questioning to assess knowledge and understanding
review of portfolios of evidence and third-party workplace reports of on-the-job performance.
Guidance information for assessment
Holistic assessment with other units relevant to the industry sector, workplace and job role is recommended, for example:
SIRRFSA001A Apply retail food safety practices.