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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||
|2 . Wrap and package meat products||
|3 . Lay out products||
|4 . Prepare display labels/tickets||
|5 . Place, arrange and display price tickets/labels||
|6 . Maintain meat displays||
|7 . Protect meat products||
|Key Competency||Examples of Application||Performance|
|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|
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:
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:
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
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
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
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
Answers to questions about specific skills and knowledge
A retail work environment
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