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Pack and display meat products

Unit Descriptor This unit encompasses the 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.

1 . Prepare meat products
  1. Products to be trimmed or sliced, identified and trimmed or sliced according to product and safety requirements.

  2. Trimming and slicing equipment used safely and switched off after use, if applicable, according to legislative requirements and store procedures.

  3. Trimming and slicing equipment cleaned and stored according to store procedures and legislative requirements.

  4. Items to be defrosted identified and prepared according to legislative requirements and store procedures.

2 . Wrap and package meat products

  1. Tubs, trays and supplies for packing meat set up according to store procedures.

  2. Products accurately weighed and priced according to store procedures.

  3. Products wrapped/packaged to prevent deterioration or leakage according to legislative requirements and store procedures.

  4. Products wrapped/packaged for display or for customer according to store procedures.

3 . Lay out products

  1. Meat stock unpacked/removed from cooler, in accordance with store procedures and legislative requirements.

  2. Meat products placed in/on display units in determined locations.

  3. Meat products displayed/arranged and replenished to achieve a balanced fully stocked appearance and promote sales.

  4. Layout reflects advertising and seasonal promotions.

  5. Meat products checked for freshness, quality and trimmed prior to placement on display.

  6. Damaged, deteriorated, spoiled or out of date stock identified and corrective action taken as required according to store procedures and legislative requirements.

  7. Meat products displayed and stored separately as required to avoid cross contamination according to store policy and legislative requirements.

  8. Meat product range placed to conform with display units, fixtures, ticketing, prices or bar codes.

  9. Meat products rotated according to shelf life, use-by dates, store procedures and legislative requirements.

  10. Presentation of meat products conforms to product handling requirements, techniques and legislative requirements.

  11. Store promotions actively supported as required.

  12. Ideas for store promotions identified and conveyed to appropriate personnel.

4 . Prepare display labels/tickets

  1. Labels/tickets for window, wall or floor displays, display units, or products prepared according to store policy.

  2. Stock is date coded as required.

  3. Soiled, damaged, illegible or incorrect labels/tickets identified and corrective action taken.

  4. Late mark-downs/reductions identified and ticketed according to store policy.

  5. Electronic ticketing equipment used and maintained according to design specifications.

  6. Ticketing equipment maintained and stored in a secure location.

5 . Place, arrange and display price tickets/labels

  1. Tickets/labels visible and correctly placed on products to conform with legislative requirements and store procedures.

  2. Labels/tickets replaced according to store policy.

  3. Correct pricing and clear information maintained on products according to store procedures and legislative requirements.

6 . Maintain meat displays

  1. Special promotion areas reset and dismantled.

  2. Meat products selected for display.

  3. Products arranged/faced up as directed and/or according to layout specifications, load bearing and load limit capacity of fixtures, display or storage units.

  4. Unsuitable or out-of-date displays identified, reset and/or removed as directed.

  5. Optimum stock levels identified and stock replenished according to store policy.

  6. Display areas maintained in a clean and tidy manner.

  7. Excess packaging removed from display areas.

7 . Protect meat products

  1. Correct handling, storage and display techniques identified and used according to stock characteristics and legislative requirements.

  2. Protective clothing/equipment identified according to legislative requirements and store procedures.

  3. Implements for handling products identified and used according to legislative requirements and store policy.

  4. Correct temperatures for product range identified and maintained according to legislative requirements and store procedures.

  5. Storage/display units maintained and cleaned according to store procedures.

  6. Storage/display units regularly checked to ensure products kept at recommended temperatures.

  7. Temperature irregularities reported to appropriate people without delay.

Key CompetencyExamples of ApplicationPerformance
How can information be collected, analysed and organised?Ideas for store promotions need to be identified and conveyed to appropriate personnel.1
How are ideas and information communicated within this competency?Information on product preparation needs to be collected, analysed and organised.1
How are activities planned and organised?Displaying and maintaining products requires activities to be planned and organised.1
How are problem solving skills applied?Team work will be applied when supporting store promotions.1
How are mathematical ideas and techniques used?Mathematical ideas and techniques will be required when weighing and pricing products.2
How is use of technology applied?Problem solving skills will be applied when maintaining stock levels.1
How is team work used within this competency?The use of technology will be required when using electronic ticketing equipment.2

Range Statement

Evidence Guide

Critical Aspects of Evidence

Competency in this unit requires evidence that the candidate:

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:

Skills in:

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:

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:

Resources Required