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.
Relevant sources of information may include:
store or supplier product manuals
videos, DVDs and multimedia
product demonstrations
labels
store tours
internet.
Product range may include:
delicatessen goods
fresh produce
bakery items
seasonal varieties
exotic and unusual lines
dairy products
frozen foods
dried foods
canned foods
prepared salads
convenience foods.
Product range may be identified according to:
origin
price range
product variety
physical characteristics
seasonal availability.
Product information may include:
product types
varieties
features
price
ingredients
simple nutritional information
handling and storage
cooking tips from manufacturer data.
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.
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.
Food services may include:
special occasion catering
boardroom catering
convenience foods
food delivery services
cook to order services
seasonal promotions.
Customer requests may include:
preferences
health factors
culturally specific requirements.
Store policy and procedures in regard to:
selling food products and services
interaction with customers
quality assurance
ordering food 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 food items
consistently applies product information contained in store manuals and manufacturer product labels when providing advice to customers
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 knowledge
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.