Elements and Performance Criteria

The Range Statement provide the range of applications of this unit of competency to allow for differences within enterprises and workplaces. It provides details of practices, knowledge and requirements referred to in the elements and performance criteria. The variables chosen in training and assessment will depend on the work contexts.

The following variables may include but are not limited to
Store policy and procedures in regard to:
hygiene and sanitation practices and the preparation, arrangement, presentation, handling and storage of meat products
maintenance and cleaning of equipment and working areas
Store meat product and service range may include:
beef
lamb
mutton
veal
pork
chicken
game, venison, kangaroo, emu
special cuts
smallgoods
manufactured goods
value added goods, eg. ready to cook, marinated
individual serves
BBQ spits
Handling techniques may vary according to meat product characteristics including:
perishable items
cooked/uncooked items
items requiring defrosting/freezing
wet/dry items
Food handling implements and equipment may include:
gloves
tongs
knives
slicers
Legislative requirements may include:
occupational health and safety
pricing procedures including Goods and Services Tax (GST) requirements
manual handling
consumer law
waste disposal
environmental protection
industry codes of practice
food safety regulations
Storage/display units may include:
window displays
freezers
refrigerated units/coolrooms
display fixtures, bins, cabinets
self serve
Load limits/load bearing capacity of storage/display units may include:
weight bearing capacity
temperature maintenance
Covering or wrapping of food may include:
pre-packaging
separating items to prevent cross-contamination
protection of items
covering to prevent deterioration of product
Packaging materials may include:
polystyrene trays
soaker pads
clear plastic containers
plastic wrap
plastic bags
butcher paper
Deterioration of product may include:
contamination
product life/use-by date
crushing
drying out
Store labelling and pricing procedures may include:
pricing gun
shelf tickets
shelf talkers
written or electronically produced labels
bar coding
price boards
header boards

The following components of the evidence guide relate directly to the performance criteria and the Range Statement for the unit of competency and provide guidance for assessment of the unit in the workplace and/or training program.
Critical Aspects of Evidence

Competency in this unit requires evidence that the candidate:

Consistently applies store policy and procedures in regard to hygiene and sanitation practices.
Consistently applies store policy and procedures in regard to the preparation, arrangement, presentation, handling and storage of meat products.
Consistently applies store policies and procedures in regard to displaying, merchandising, ticketing, pricing and storage of stock.
Displays merchandise on fixtures shelves/display areas, in determined locations, in accordance with special manual handling techniques and other safety requirements.
Prepares display labels and price tickets for merchandise with regard to store policies and procedures.

Operates, maintains and stores a range of electronic ticketing equipment according to:

store policy and procedures
industry codes of practice
manufacturers' instructions and design specifications.
Arranges correct pricing and information on merchandise according to store procedures, industry codes 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 in accordance with store procedures.

Performs correct manual handling, storage and display techniques according to:

stock characteristics
industry codes of practice
occupational health and safety regulations
hygiene and sanitation practices.

Underpinning Skills and Knowledge

Knowledge and skills are essential to apply this unit in the workplace, to transfer to other contexts and deal with unplanned events. The requirements for this unit of competency are listed below:


Knowledge of:


Store policies and procedures, in regard to:

the sale of food items
merchandising, ticketing and pricing
correct storage of stock
principles of display
store promotional themes, advertising, catalogues and special offers
location of display areas
availability and use of display materials
stock rotation
stock replenishment
scheduling for building and rotating displays
correct manual handling techniques for protection of self and merchandise
correct storage procedures for labelling/ticketing equipment and materials
Store meat product range
Pricing procedures including Goods and Services Tax (GST) requirements
Preparation of meat products for display
Placing and arranging meat products and maintaining displays
Elements and principles of design and trends in retail design
Relevant occupational health and safety legislation/regulations/codes of practice
Relevant legislation and statutory requirements
Trade Practices and Fair Trading Acts
Relevant industry codes of practice

Skills in:

Use and maintenance of electronic labelling/ticketing equipment
Completing tasks in set time frame

Literacy and numeracy skills in relation to:

reading and interpreting store procedures and guidelines
weighing and measuring of goods
machine or manual preparation of labels/tickets

Assessment Process
For valid and reliable assessment of this unit, evidence should be gathered through a range of methods to indicate consistent performance.
It can be gathered from assessment of the unit of competency alone, through an integrated assessment activity or through a combination of both.
Evidence should be gathered as part of the learning process.

Integrated Competency Assessment
Evidence is most relevant when provided through an integrated activity which combines the elements of competency for each unit, or a cluster of units of competency.

The candidate will be required to:

Apply knowledge and skills which underpin the process required to demonstrate competence, including appropriate key competencies.
Integrate knowledge and skills critical to demonstrating competence in this unit.

Unit WRRFM2B can be assessed with unit:

WRRLP6C Apply retail food safety practices

Evidence Gathering Methods

Evidence should include products, processes and procedures from the workplace context. Evidence might include:

Observation of the person in the workplace
Third party reports from a supervisor
Customer feedback
Answers to questions about specific skills and knowledge

Resources Required
A retail work environment
Ticketing equipment
Products for preparation and display
Display materials and props
Cleaning equipment and materials

Relevant documentation such as:

store policy and procedure manuals
occupational health and safety
industry codes of practice and relevant legislation
manufacturers instructions/operation manuals on electronic ticketing equipment

There are a number of processes that are learnt throughout work and life which are required in all jobs. They are fundamental processes and generally transferable to other work functions. Some of these are covered by the key competencies, although others may be added. The questions below highlight how these processes are applied in this unit of competency. Following each question a number indicates the level to which the key competency needs to be demonstrated where 0 = not required, 1 = perform the process, 2 = perform and administer the process, and 3 = perform, administer and design the process.
Communicating ideas and information
Ideas for store promotions need to be identified and conveyed to appropriate personnel. (1)

Collecting analysing and organising information
Information on product preparation needs to be collected, analysed and organised. (1)

Planning and organising activities
Displaying and maintaining products requires activities to be planned and organised. (1)

Working with others and in teams
Team work will be applied when supporting store promotions. (1)

Using mathematical ideas and techniques
Mathematical ideas and techniques will be required when weighing and pricing products. (2)

Solving problems
Problem solving skills will be applied when maintaining stock levels. (1)

Using technology
The use of technology will be required when using electronic ticketing equipment. (2)