Unit of competency Outline
Date retreived
22/07/2026 3:01 PM AWST
22/07/2026 3:01 PM 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.
Pack and display meat products
Pack and display meat products
Unit of competency
National Code
SIRRMER002A
SIRRMER002A
State Code
S6061
S6061
TGA Status
Deleted
Deleted
DTWD Status
Deleted
Deleted
State Implementation and Classification
Approved Date
10/06/2008
Field of Education
030307 - Food Processing Technology
Original Release Date
10/06/2008
Nominal Hours
25
Description
This unit describes the performance outcomes, skills and knowledge required to prepare, arrange and present meat products within the store. It includes the setting up and maintenance of displays, labelling and pricing stock. It also includes the packing, handling and storage of meat products.
Notes
Elements and Performance Criteria
1. Prepare meat products.
- 1.1.Identify products to be trimmed or sliced, and trim or slice according to product and safety requirements.
- 1.2.Use trimming and slicing equipment safely and switch off after use, if applicable, according to legislative requirements and store policy and procedures.
- 1.3.Clean and store trimming and slicing equipment according to store procedures and legislative requirements.
- 1.4.Identify and prepare items to be defrosted according to legislative requirements and store procedures.
2. Wrap and package meat products.
- 2.1.Set up tubs, trays and supplies for packing meat according to store procedures.
- 2.2.Weigh and price products according to store procedures.
- 2.3.Wrap and package products to prevent deterioration or leakage according to legislative requirements and store procedures.
- 2.4.Wrap and package products for display or for customer according to store procedures.
3. Lay out products.
- 3.1.Unpack and remove meat stock from cooler according to store procedures and legislative requirements.
- 3.2.Place meat products in or on display units in determined locations.
- 3.3.Display and arrange meat products and replenish to achieve a balanced fully stocked appearance and promote sales.
- 3.4.Ensure layout reflects advertising and seasonal promotions.
- 3.5.Check meat products for freshness, quality and trimmed prior to placement on display.
- 3.6.Identify damaged, deteriorated, spoiled or out-of-date stock and take corrective action as required according to store procedures and legislative requirements.
- 3.7.Display and store meat products separately as required to avoid cross contamination according to store policy and legislative requirements.
- 3.8.Place meat product range according to display units, fixtures, ticketing, prices or bar codes.
- 3.9.Rotate meat products according to shelf life, use by dates, store procedures and legislative requirements.
- 3.10.Ensure presentation of meat products complies with product handling requirements, techniques and legislative requirements.
- 3.11.Actively support store promotions as required.
- 3.12.Identify ideas for store promotions and convey to appropriate personnel.
4. Prepare display labels and tickets.
- 4.1.Prepare labels and tickets for window, wall or floor displays, display units or products according to store policy.
- 4.2.Date code stock as required.
- 4.3.Identify soiled, damaged, illegible or incorrect labels and tickets and take corrective action.
- 4.4.Identify and ticket late mark downs and reductions according to store policy.
- 4.5.Use and maintain electronic ticketing equipment according to design specifications.
- 4.6.Maintain store ticketing equipment in a secure location.
5. Place, arrange and display price tickets and labels.
- 5.1.Ensure tickets and labels are visible and correctly placed on products according to legislative requirements and store procedures.
- 5.2.Replace labels and tickets according to store policy.
- 5.3.Maintain correct pricing and clear information on products according to store procedures and legislative requirements.
6. Maintain meat displays.
- 6.1.Reset and dismantle special promotion areas.
- 6.2.Select meat products for display.
- 6.3.Ensure products are arranged and faced up as directed and according to layout specifications and load-bearing and load limit capacity of fixtures, display or storage units.
- 6.4.Identify, reset or remove unsuitable or out of date displays as directed.
- 6.5.Identify optimum stock levels and replenish stock according to store policy.
- 6.6.Maintain display areas in a clean and tidy manner.
- 6.7.Remove excess packaging from display areas.
7. Protect meat products.
- 7.1.Identify and use correct handling, storage and display techniques according to stock characteristics and legislative requirements.
- 7.2.Identify protective clothing and equipment according to legislative requirements and store procedures.
- 7.3.Identify and use implements for handling products according to legislative requirements and store policy.
- 7.4.Identify and maintain correct temperatures for product range according to legislative requirements and store procedures.
- 7.5.Maintain and clean storage and display units according to store procedures.
- 7.6.Regularly check storage and display units to ensure products are kept at recommended temperatures.
- 7.7.Report temperature irregularities to appropriate people 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.
Safety requirements may include:
WHS
food safety.
Legislative requirements may include:
WHS
pricing procedures, including GST requirements
manual handling
consumer law
waste disposal
environmental protection
industry codes of practice
food safety regulations.
Store policy and procedures in regard to:
hygiene and sanitation practices and preparation, arrangement, presentation, handling and storage of meat products
maintenance and cleaning of equipment and working areas.
Supplies for packing meat may include:
polystyrene trays
soaker pads
clear plastic containers
plastic wrap
plastic bags
butcher paper.
Wrap and package may include:
pre-packaging
separating items to prevent cross-contamination
protection of items
covering to prevent deterioration of product.
Deterioration of product may include:
contamination
product life and use-by date
crushing
drying out.
Corrective action may include:
return to supplier
disposal
report to supervisor and manager.
Handling requirements may vary according to meat product characteristics, including:
perishable items
cooked and uncooked items
items requiring defrosting and freezing
separating items to enhance presentation and to prevent cross-contamination and spoiling
items requiring chilling and heating
wet and dry items.
Labels and tickets may be provided or produced electronically or manually, and 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 ticketing equipment 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.
Implements for handling products may include:
gloves
tongs
knives
slicers.
Store meat product 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.
Storage and display units may include:
window displays
freezers
refrigerated units and coolrooms
display fixtures, bins and cabinets
self-serve.
Safety requirements may include:
WHS
food safety.
Legislative requirements may include:
WHS
pricing procedures, including GST requirements
manual handling
consumer law
waste disposal
environmental protection
industry codes of practice
food safety regulations.
Store policy and procedures in regard to:
hygiene and sanitation practices and preparation, arrangement, presentation, handling and storage of meat products
maintenance and cleaning of equipment and working areas.
Supplies for packing meat may include:
polystyrene trays
soaker pads
clear plastic containers
plastic wrap
plastic bags
butcher paper.
Wrap and package may include:
pre-packaging
separating items to prevent cross-contamination
protection of items
covering to prevent deterioration of product.
Deterioration of product may include:
contamination
product life and use-by date
crushing
drying out.
Corrective action may include:
return to supplier
disposal
report to supervisor and manager.
Handling requirements may vary according to meat product characteristics, including:
perishable items
cooked and uncooked items
items requiring defrosting and freezing
separating items to enhance presentation and to prevent cross-contamination and spoiling
items requiring chilling and heating
wet and dry items.
Labels and tickets may be provided or produced electronically or manually, and 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 ticketing equipment 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.
Implements for handling products may include:
gloves
tongs
knives
slicers.
Store meat product 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.
Storage and display units may include:
window displays
freezers
refrigerated units and coolrooms
display fixtures, bins and cabinets
self-serve.
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 regard to hygiene and sanitation practices
consistently applies store policy and procedures in regard to preparation, arrangement, presentation, handling and storage of meat products
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
ticketing equipment
meat product preparation equipment
products for preparation and display
display materials and props
cleaning equipment and materials
relevant documentation such as:
store policy and procedure manuals
WHS
industry codes of practice and relevant legislation
manufacturer instructions and 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 regard to hygiene and sanitation practices
consistently applies store policy and procedures in regard to preparation, arrangement, presentation, handling and storage of meat products
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
ticketing equipment
meat product preparation equipment
products for preparation and display
display materials and props
cleaning equipment and materials
relevant documentation such as:
store policy and procedure manuals
WHS
industry codes of practice and relevant legislation
manufacturer instructions and 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 |
|---|---|---|---|
| N0678 | WRRFM2B | Pack and display meat products | Unit of competency |
| State Code | National Code | Title | Type |
|---|---|---|---|
| J144 | SIR20212 | Certificate II in Retail Services | Qualification |