Unit of competency Outline
Date retreived
23/07/2026 12:57 AM AWST
23/07/2026 12:57 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.
Prepare and display fast food items
Prepare and display fast food items
Unit of competency
National Code
SIRRMER003A
SIRRMER003A
State Code
S6062
S6062
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
20/06/2014
Field of Education
110111 - Food Hygiene
Original Release Date
20/06/2014
Nominal Hours
25
Description
This unit describes the performance outcomes, skills and knowledge required to prepare, cook, arrange and present fast food items in a retail environment. It includes the setting up and maintenance of displays and labelling or pricing stock. It also includes the handling, protection and storage of fast food products for display or sale.
Notes
Elements and Performance Criteria
1. Prepare fast food items.
- 1.1.Prepare and operate work stations according to legislative requirements and store policy and procedures.
- 1.2.Identify, maintain and use equipment, utensils and implements required according to store procedures and legislative requirements.
- 1.3.Identify and assemble ingredients for items according to standard store recipes and menu range.
- 1.4.Identify preparation and handling requirements for individual food items according to legislative requirements and store procedures.
- 1.5.Identify products to be sliced, or cut and slice, or cut according to product and legislative requirements.
- 1.6.Use food preparation equipment safely and switch off after use, as required according to legislative requirements and store procedures.
- 1.7.Clean and store equipment according to store procedures and legislative requirements.
- 1.8.Identify, prepare and cook items according to legislative requirements and store procedures.
- 1.9.Identify items to be heated and place in, and remove from, ovens according to legislative requirements and store procedures.
- 1.10.Identify items to be defrosted and prepare according to legislative requirements and store procedures.
2. Present food items.
- 2.1.Package or plate food items according to store procedures and legislative requirements.
- 2.2.Apply portion control to minimise wastage.
- 2.3.Place food products in or on display and storage units in determined locations as required.
- 2.4.Display food products to achieve a balanced fully stocked appearance and promote sales.
- 2.5.Check stock for freshness prior to placement on display.
- 2.6.Identify damaged, deteriorated, spoiled or out of date stock and take corrective action as required according to store procedures and legislative requirements.
- 2.7.Display and store cooked and uncooked products separately to avoid cross contamination according to store policy and legislative requirements.
- 2.8.Place individual products in separate containers or dividers to avoid spoilage.
- 2.9.Place food product stock range according to fixtures, ticketing, prices or bar codes.
- 2.10.Rotate food product stock according to shelf life, use by dates, store procedures and legislative requirements.
- 2.11.Ensure food presentation complies with product handling requirements, techniques and legislative requirements.
3. Prepare display labels and tickets.
- 3.1.Prepare labels and tickets for window, wall or floor displays, display units or products according to store labelling and pricing policy.
- 3.2.Date code stock as required.
- 3.3.Identify soiled, damaged, illegible or incorrect labels and tickets and take corrective action.
- 3.4.Identify late mark downs and reductions and ticket according to store policy.
- 3.5.Use and maintain electronic ticketing equipment according to design specifications.
4. Place, arrange and display price labels and tickets.
- 4.1.Ensure labels and tickets are visible and correctly placed on merchandise according to legislative and store requirements.
- 4.2.Replace labels and tickets according to store policy.
- 4.3.Maintain correct pricing and clear information on products according to store procedures and legislative requirements.
5. Maintain food displays.
- 5.1.Reset and dismantle special promotion areas.
- 5.2.Select food items for display as required.
- 5.3.Arrange products as directed and according to layout specifications, load-bearing and load limit capacity of fixtures and display or storage units.
- 5.4.Identify, reset or remove unsuitable or out of date displays as directed.
- 5.5.Identify optimum stock levels and replenish stock according to store policy.
- 5.6.Maintain display areas in a clean and tidy manner.
- 5.7.Remove excess packaging from display areas.
6. Protect food items.
- 6.1.Identify and use correct handling, storage and display techniques according to food characteristics and legislative requirements.
- 6.2.Change food handling implements when handling different products according to legislative requirements and store procedures.
- 6.3.Identify and use implements for handling products according to legislative requirements and store policy.
- 6.4.Regularly change medium in which serving equipment is stored, to prevent contamination.
- 6.5.Wrap and package products to prevent deterioration according to legislative requirements and store procedures.
- 6.6.Identify fragile or expensive stock and handle with extra care to prevent damage or deterioration.
- 6.7.Identify and maintain correct temperatures for menu items according to legislative requirements and store procedures.
- 6.8.Maintain and clean work areas, storage areas and display units according to store procedures.
- 6.9.Regularly check storage and display units to ensure products are kept at recommended temperatures.
- 6.10.Report temperature irregularities to appropriate personnel without delay.
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.
Legislative requirements may include:
food safety regulations
OHS
pricing procedures, including GST requirements
manual handling
waste disposal
environmental protection
industry codes of practice.
Store policy and procedures in regard to:
preparation, cooking, arrangement, presentation, handling and storage of fast food items
maintenance and cleaning of equipment and working areas.
Equipment, utensils and implements may include:
protective clothing
tongs, spoons and spatulas
knives and slicers
cooking equipment, such as deep fryers, ovens, grills and cooktops.
Store menu range may include:
salads
sandwiches
hamburgers, meat, poultry
delicatessen goods
pizzas
seafood
coated or battered items
drinks
desserts.
Handling requirements may vary according to stock characteristics, including:
perishable items
cooked or uncooked items
items requiring defrosting or freezing
separating items to enhance presentation and to prevent cross-contamination and spoiling
items requiring chilling or heating
wet or dry items.
Package may include:
plastic containers
polystyrene trays
plastic wrap
plastic bags
paper wraps and bags.
Display and storage units may include:
heaters
ovens
bain-maries
rotisseries
freezers
refrigerated units or coolrooms
display fixtures, bins and cabinets
self-serve.
Corrective action may include:
return to supplier
disposal
report to supervisor or manager.
Labels and tickets may be provided or produced:
electronically
manually.
Label and ticket details may include:
Australian Product Number (APN)
name and address of vendor
description of product
price, ingredients, use-by date or shelf life and nominal weight
recommended storage procedures
recommended intended use
nutritional information.
Store labelling and pricing policy may include:
pricing gun
shelf tickets
shelf talkers
written or electronically produced labels
bar coding
price boards
header boards.
Load-bearing and load limit capacity may include:
weight-bearing capacity
temperature maintenance.
Deterioration of product may include:
contamination
product life or use-by date
crushing
over heating
drying out.
Appropriate personnel may include:
team leader
supervisor
manager.
Legislative requirements may include:
food safety regulations
OHS
pricing procedures, including GST requirements
manual handling
waste disposal
environmental protection
industry codes of practice.
Store policy and procedures in regard to:
preparation, cooking, arrangement, presentation, handling and storage of fast food items
maintenance and cleaning of equipment and working areas.
Equipment, utensils and implements may include:
protective clothing
tongs, spoons and spatulas
knives and slicers
cooking equipment, such as deep fryers, ovens, grills and cooktops.
Store menu range may include:
salads
sandwiches
hamburgers, meat, poultry
delicatessen goods
pizzas
seafood
coated or battered items
drinks
desserts.
Handling requirements may vary according to stock characteristics, including:
perishable items
cooked or uncooked items
items requiring defrosting or freezing
separating items to enhance presentation and to prevent cross-contamination and spoiling
items requiring chilling or heating
wet or dry items.
Package may include:
plastic containers
polystyrene trays
plastic wrap
plastic bags
paper wraps and bags.
Display and storage units may include:
heaters
ovens
bain-maries
rotisseries
freezers
refrigerated units or coolrooms
display fixtures, bins and cabinets
self-serve.
Corrective action may include:
return to supplier
disposal
report to supervisor or manager.
Labels and tickets may be provided or produced:
electronically
manually.
Label and ticket details may include:
Australian Product Number (APN)
name and address of vendor
description of product
price, ingredients, use-by date or shelf life and nominal weight
recommended storage procedures
recommended intended use
nutritional information.
Store labelling and pricing policy may include:
pricing gun
shelf tickets
shelf talkers
written or electronically produced labels
bar coding
price boards
header boards.
Load-bearing and load limit capacity may include:
weight-bearing capacity
temperature maintenance.
Deterioration of product may include:
contamination
product life or use-by date
crushing
over heating
drying out.
Appropriate personnel may include:
team leader
supervisor
manager.
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 in preparation, cooking, arrangement, presentation, handling and storage of fast food items
consistently applies store policy and procedures in regard to displaying, merchandising, ticketing, pricing and storage of stock
displays merchandise on fixtures, shelves and display areas in determined locations according to special manual handling techniques and other safety requirements
prepares display labels and price tickets for merchandise according to store policy and procedures
operates, maintains and stores a range of electronic ticketing equipment according to:
store policy and procedures
industry codes of practice
manufacturer instructions and design specifications.
arranges correct pricing and information on merchandise according to store procedures, industry codes of practice and legislative requirements
identifies damaged, soiled or out-of-date stock and takes corrective action as required by store procedures
maintains display areas and replenishes stock as required according to store procedures
performs correct manual handling, storage and display techniques according to:
stock characteristics
industry codes of practice
WHS regulations
food safety practices.
Context of and specific resources for assessment
Assessment must ensure access to:
a retail work environment
food preparation equipment
ticketing equipment
products for preparation and display
display materials and props
cleaning equipment and materials
relevant documentation, such as:
store policy and procedures manuals
WHS
industry codes of practice and relevant legislation
manufacturer instructions or operation manuals for electronic ticketing equipment.
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.
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 in preparation, cooking, arrangement, presentation, handling and storage of fast food items
consistently applies store policy and procedures in regard to displaying, merchandising, ticketing, pricing and storage of stock
displays merchandise on fixtures, shelves and display areas in determined locations according to special manual handling techniques and other safety requirements
prepares display labels and price tickets for merchandise according to store policy and procedures
operates, maintains and stores a range of electronic ticketing equipment according to:
store policy and procedures
industry codes of practice
manufacturer instructions and design specifications.
arranges correct pricing and information on merchandise according to store procedures, industry codes of practice and legislative requirements
identifies damaged, soiled or out-of-date stock and takes corrective action as required by store procedures
maintains display areas and replenishes stock as required according to store procedures
performs correct manual handling, storage and display techniques according to:
stock characteristics
industry codes of practice
WHS regulations
food safety practices.
Context of and specific resources for assessment
Assessment must ensure access to:
a retail work environment
food preparation equipment
ticketing equipment
products for preparation and display
display materials and props
cleaning equipment and materials
relevant documentation, such as:
store policy and procedures manuals
WHS
industry codes of practice and relevant legislation
manufacturer instructions or operation manuals for electronic ticketing equipment.
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.
Replaces
| State Code | National Code | Title | Type |
|---|---|---|---|
| N0679 | WRRFM3B | Prepare and display fast food items | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J145 | SIR20312 | Certificate II in Retail Fast Food | Qualification |
| D620 | SFI20611 | Certificate II in Seafood Industry (Sales and Distribution) | Qualification |