Release: SIR Retail Services Training Package

Transcription

1 Release: SIR Retail Services Training Package

2 Contents Date this document was generated: 22 February 2016 CONTENTS SIR Retail Services Training Package... 5 SIR10116 Certificate I in Retail Services... 6 SIR20216 Certificate II in Retail Services... 8 SIR30216 Certificate III in Retail SIR30316 Certificate III in Business to Business Sales SIR40316 Certificate IV in Retail Management SIR50116 Diploma of Retail Leadership SIRRFSA001 Handle food safely in a retail environment Assessment Requirements for SIRRFSA001 Handle food safely in a retail environment.. 27 SIRRFSA002 Supervise a food safety program Assessment Requirements for SIRRFSA002 Supervise a food safety program SIRRINV002 Control stock Assessment Requirements for SIRRINV002 Control stock SIRRMER002 Merchandise food products Assessment Requirements for SIRRMER002 Merchandise food products SIRRMER003 Coordinate visual merchandising activities Assessment Requirements for SIRRMER003 Coordinate visual merchandising activities 51 SIRRMRM001 Plan merchandise buying strategy Assessment Requirements for SIRRMRM001 Plan merchandise buying strategy SIRRRTF001 Balance and secure point-of-sale terminal Assessment Requirements for SIRRRTF001 Balance and secure point-of-sale terminal SIRRRTF002 Monitor retail store financials Assessment Requirements for SIRRRTF002 Monitor retail store financials SIRRRTF003 Drive retail profitability Assessment Requirements for SIRRRTF003 Drive retail profitability SIRRSTR001 Undertake strategic planning in retail Assessment Requirements for SIRRSTR001 Undertake strategic planning in retail SIRRSTY001 Style the customer Assessment Requirements for SIRRSTY001 Style the customer SIRWFIN001 Complete debtor processes Assessment Requirements for SIRWFIN001 Complete debtor processes SIRWSLS001 Process product and service data Assessment Requirements for SIRWSLS001 Process product and service data SIRWSLS002 Analyse and achieve sales targets Assessment Requirements for SIRWSLS002 Analyse and achieve sales targets SIRWSLS003 Build sales of branded products Assessment Requirements for SIRWSLS003 Build sales of branded products SIRWSLS004 Optimise customer and territory coverage Assessment Requirements for SIRWSLS004 Optimise customer and territory coverage 112 SIRXCEG001 Engage the customer Assessment Requirements for SIRXCEG001 Engage the customer SIRXCEG002 Assist with customer difficulties Assessment Requirements for SIRXCEG002 Assist with customer difficulties SIRXCEG003 Build customer relationships and loyalty Assessment Requirements for SIRXCEG003 Build customer relationships and loyalty SIRXCEG004 Create a customer-centric culture Assessment Requirements for SIRXCEG004 Create a customer-centric culture SIRXCEG005 Maintain business to business relationships Assessment Requirements for SIRXCEG005 Maintain business to business relationships136 Error! Unknown document property name. Page 2 of 347

3 Contents Date this document was generated: 22 February 2016 SIRXCHA001 Facilitate the change process Assessment Requirements for SIRXCHA001 Facilitate the change process SIRXCHA002 Lead the change process Assessment Requirements for SIRXCHA002 Lead the change process SIRXCOM001 Communicate in the workplace to support team and customer outcomes150 Assessment Requirements for SIRXCOM001 Communicate in the workplace to support team and customer outcomes SIRXCOM002 Work effectively in a team Assessment Requirements for SIRXCOM002 Work effectively in a team SIRXCOM003 Promote team cohesion Assessment Requirements for SIRXCOM003 Promote team cohesion SIRXDLV001 Deliver food products Assessment Requirements for SIRXDLV001 Deliver food products SIRXHRM001 Recruit, select and induct team members Assessment Requirements for SIRXHRM001 Recruit, select and induct team members 173 SIRXHRM002 Maintain employee relations Assessment Requirements for SIRXHRM002 Maintain employee relations SIRXHWB001 Maintain personal health and wellbeing Assessment Requirements for SIRXHWB001 Maintain personal health and wellbeing SIRXHWB002 Promote workplace health and wellbeing Assessment Requirements for SIRXHWB002 Promote workplace health and wellbeing 189 SIRXIND001 Work effectively in a service environment Assessment Requirements for SIRXIND001 Work effectively in a service environment. 195 SIRXIND002 Organise and maintain the store environment Assessment Requirements for SIRXIND002 Organise and maintain the store environment200 SIRXIND004 Plan a career in the retail industry Assessment Requirements for SIRXIND004 Plan a career in the retail industry SIRXIND005 Develop personal productivity Assessment Requirements for SIRXIND005 Develop personal productivity SIRXMGT001 Supervise and support frontline team members Assessment Requirements for SIRXMGT001 Supervise and support frontline team members SIRXMGT002 Lead a frontline team Assessment Requirements for SIRXMGT002 Lead a frontline team SIRXMGT003 Provide leadership to others Assessment Requirements for SIRXMGT003 Provide leadership to others SIRXMGT004 Plan and manage retail projects Assessment Requirements for SIRXMGT004 Plan and manage retail projects SIRXMGT005 Lead the development of business opportunities Assessment Requirements for SIRXMGT005 Lead the development of business opportunities SIRXMKT001 Support marketing and promotional activities Assessment Requirements for SIRXMKT001 Support marketing and promotional activities SIRXMKT002 Use social media to engage customers Assessment Requirements for SIRXMKT002 Use social media to engage customers SIRXMKT003 Manage promotional activities Assessment Requirements for SIRXMKT003 Manage promotional activities SIRXMKT004 Undertake digital marketing activities Assessment Requirements for SIRXMKT004 Undertake digital marketing activities SIRXMKT005 Develop a marketing strategy Assessment Requirements for SIRXMKT005 Develop a marketing strategy SIRXPDK001 Advise on products and services Error! Unknown document property name. Page 3 of 347

4 Contents Date this document was generated: 22 February 2016 Assessment Requirements for SIRXPDK001 Advise on products and services SIRXPDK002 Advise on food products and services Assessment Requirements for SIRXPDK002 Advise on food products and services SIRXPDK003 Advise on health and nutritional products and services Assessment Requirements for SIRXPDK003 Advise on health and nutritional products and services SIRXRSK001 Identify and respond to security risks Assessment Requirements for SIRXRSK001 Identify and respond to security risks SIRXRSK002 Maintain store security Assessment Requirements for SIRXRSK002 Maintain store security SIRXRSK003 Manage risk in the retail environment Assessment Requirements for SIRXRSK003 Manage risk in the retail environment SIRXSLS002 Follow point-of-sale procedures Assessment Requirements for SIRXSLS002 Follow point-of-sale procedures SIRXSLS003 Achieve sales results Assessment Requirements for SIRXSLS003 Achieve sales results SIRXSLS004 Drive sales results Assessment Requirements for SIRXSLS004 Drive sales results SIRXTAD001 Train others in frontline tasks Assessment Requirements for SIRXTAD001 Train others in frontline tasks SIRXTAD002 Develop the retail frontline Assessment Requirements for SIRXTAD002 Develop the retail frontline SIRXTAD003 Coach others for success Assessment Requirements for SIRXTAD003 Coach others for success SIRXWHS001 Work safely Assessment Requirements for SIRXWHS001 Work safely SIRXWHS002 Contribute to workplace health and safety Assessment Requirements for SIRXWHS002 Contribute to workplace health and safety339 SIRXWHS003 Maintain workplace safety Assessment Requirements for SIRXWHS003 Maintain workplace safety Error! Unknown document property name. Page 4 of 347

5 SIR Retail Services Training Package Date this document was generated: 22 February 2016 SIR Retail Services Training Package Copyright Statement ##DraftYear## Commonwealth of Australia. With the exception of the Commonwealth Coat of Arms, the Department s logo, any material protected by a trade mark and where otherwise noted, all material presented in this document is provided under a Creative Commons Attribution-No Derivative Works 3.0 Australia licence. You are free: to copy, distribute, display, and perform the work to make commercial use of the work Under the following conditions: Attribution - You must give the original author credit. No Derivative Works - You may not alter, transform, or build upon this work. Special Conditions (Waiver) For the sake of clarity, where the license refers to "the work", in addition to meaning the work in its entirety this term shall also mean "extracts of the work". Extracts of the work carry with it the respective licence, and is thus partitioned. The details of the relevant licence conditions are available on the Creative Commons website ( as is the full legal code. The document must be attributed as the SIR Retail Services Training Package Release two. Disclaimer This work is the result of wide consultations with Australian industry participants. It is a collaborative view and does not necessarily represent the view of Department of Education and Training or any specific body. For the sake of brevity it may omit factors which could be pertinent in particular cases. While care has been taken in the preparation of this Training Package, Department of Education and Training and the original developer do not warrant that any licensing or registration requirements specified here are either complete or up-to-date for your State or Territory. Department of Education and Training and the original developer do not accept any liability for any damage or loss (including indirect and consequential loss) incurred by any person as a result of relying on the information contained in this Training Package. The Commonwealth, through the Department of Education and Training, does not accept any liability to any person for the information or advice (or the use of such information or advice) which is provided in this material or incorporated into it by reference. The information is provided on the basis that all persons accessing this material undertake responsibility for assessing the relevance and accuracy of its content. No liability is accepted for any information or services which may appear in any other format. No responsibility is taken for any information or services which may appear on any linked websites. Published by: Service Skills Australia Release Date: ##DraftDate## Error! Unknown document property name. Page 5 of 347

6 SIR10116 Certificate I in Retail Services Date this document was generated: 22 February 2016 Links Companion Volume Implementation Guide: - SIR10116 Certificate I in Retail Services Modification History Not applicable. Qualification Description This qualification reflects the role of individuals who complete a limited range of basic workplace tasks. These individuals possess a limited range of technical skills and knowledge. This qualification provides a pathway to work in a variety of industry sectors and business contexts. Individuals with this qualification are able to perform roles such as frontline team member. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication. Entry Requirements There are no entry requirements for this qualification. Error! Unknown document property name. Page 6 of 347

7 SIR10116 Certificate I in Retail Services Date this document was generated: 22 February 2016 Packaging Rules 5 units must be completed: 3 core units 2 elective units, consisting of: 1 unit from the list below 1 unit from the list below, elsewhere in SIR Retail Services Training Package, or any other current Training Package or accredited course. The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification. Core units SIRXCOM001 SIRXIND001 SIRXWHS001 Elective units Technology FSKDIG02 Working in Industry SIRXIND003 SIRXIND004 Communicate in the workplace to support team and customer outcomes Work effectively in a service environment Work safely Use digital technology for simple workplace tasks Organise personal work requirements Plan a career in the retail industry Qualification Mapping Information No equivalent qualification. Links Companion Volume Implementation Guide: - Error! Unknown document property name. Page 7 of 347

8 SIR20216 Certificate II in Retail Services Date this document was generated: 22 February 2016 SIR20216 Certificate II in Retail Services Modification History Not applicable. Qualification Description This qualification reflects the role of frontline retail team members who use a defined and limited range of operational skills to undertake workplace activities. They are involved in mainly routine and repetitive tasks and work under direct supervision of others. This qualification provides a pathway to work in a diverse range of retail settings including specialty retailers, supermarkets, department stores and quick service restaurants. Individuals with this qualification are able to perform roles such as frontline team member, customer service assistant and point-of-sale operator. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication. Entry Requirements There are no entry requirements for this qualification. Error! Unknown document property name. Page 8 of 347

9 SIR20216 Certificate II in Retail Services Date this document was generated: 22 February 2016 Packaging Rules 12 units must be completed: 7 core units 5 elective units, consisting of: 3 units from the list below 2 units from the list below, elsewhere in SIR Retail Services Training Package, or any other current Training Package or accredited course. The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification. Core units SIRXCEG001 SIRXCOM001 SIRXIND001 SIRXIND003 SIRXPDK001 SIRXRSK001 SIRXWHS002 Elective units Engage the customer Communicate in the workplace to support team and customer outcomes Work effectively in a service environment Organise personal work requirements Advise on products and services Identify and respond to security risks Contribute to workplace health and safety Food Safety SIRRFSA001 Inventory SIRRINV001 Handle food safely in a retail environment Receive and handle retail stock Merchandising SIRRMER001 Produce visual merchandise displays SIRRMER002 Merchandise food products Product Knowledge SIRXPDK002 Advise on food products and services Sales SIRXSLS002 Follow point-of-sale procedures Technology Error! Unknown document property name. Page 9 of 347

10 SIR20216 Certificate II in Retail Services Date this document was generated: 22 February 2016 BSBWOR204 Use business technology Working in Industry FSKLRG09 Use strategies to respond to routine workplace problems SIRXIND002 Organise and maintain the store environment SIRXIND004 Plan a career in the retail industry Qualification Mapping Information No equivalent qualification. Links Companion Volume Implementation Guide: - Error! Unknown document property name. Page 10 of 347

11 SIR30216 Certificate III in Retail Date this document was generated: 22 February 2016 SIR30216 Certificate III in Retail Modification History Not applicable. Qualification Description This qualification reflects the role of individuals who have the primary responsibility of engaging the customer, maintaining daily store operations and delivering on organisational expectations. They have sound knowledge of product and service offerings. These individuals possess a range of well-developed skills where discretion and judgement is required. They work with some independence under limited supervision. Some individuals working at this level are responsible for supervising other team members and monitoring day-to-day workplace operations. The qualification provides a pathway to work in a diverse range of retail settings including specialty retailers, supermarkets, department stores and quick service restaurants. Individuals with this qualification are able to perform roles such as frontline sales assistant, customer service representative, shop assistant, retail supervisor, team leader and senior sales assistant. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication. Entry Requirements There are no entry requirements for this qualification. Error! Unknown document property name. Page 11 of 347

12 SIR30216 Certificate III in Retail Date this document was generated: 22 February 2016 Packaging Rules 13 units must be completed: 8 core units 5 elective units, consisting of: 3 units from the list below 2 units from the list below, elsewhere in SIR Retail Services Training Package, or any other current Training Package or accredited course. The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification. Core units SIRXCEG001 SIRXCEG002 SIRXCEG003 SIRXCOM002 SIRXIND001 SIRXRSK001 SIRXSLS001 SIRXWHS002 Elective units Engage the customer Assist with customer difficulties Build customer relationships and loyalty Work effectively in a team Work effectively in a service environment Identify and respond to security risks Sell to the retail customer Contribute to workplace health and safety Communication and Teamwork CHCDIV001 SIRXCOM003 Delivery SIRXDLV001 Food and Beverage SITHFAB201 Food Safety SIRRFSA001 SIRRFSA002 Health and Wellbeing SIRXHWB001 Inventory SIRRINV001 Work with diverse people Promote team cohesion Deliver food products Provide responsible service of alcohol Handle food safely in a retail environment Supervise a food safety program Maintain personal health and wellbeing Receive and handle retail stock Error! Unknown document property name. Page 12 of 347

13 SIR30216 Certificate III in Retail Date this document was generated: 22 February 2016 SIRRINV002 Control stock Management and Leadership SIRXMGT001 Supervise and support frontline team members Marketing BSBMKG401 SIRXMKT001 Profile the market Support marketing and promotional activities Merchandising Produce visual merchandise displays SIRRMER001 SIRRMER002 Merchandise food products SIRRMER003 Coordinate visual merchandising activities Product Knowledge SIRXPDK002 Advise on food products and services SIRXPDK003 Advise on health and nutritional products and services Retail Financials SIRRRTF001 Balance and secure point-of-sale terminal Styling SIRRSTY001 Style the customer Training and Development SIRXTAD001 Train others in frontline tasks Wholesale SIRWSLS002 SIRWSLS003 Analyse and achieve sales targets Build sales of branded products Working in Industry SIRXIND002 Organise and maintain the store environment SIRXIND003 Organise personal work requirements SIRXIND005 Develop personal productivity Error! Unknown document property name. Page 13 of 347

14 SIR30216 Certificate III in Retail Date this document was generated: 22 February 2016 Qualification Mapping Information No equivalent qualification. Links Companion Volume Implementation Guide: - Error! Unknown document property name. Page 14 of 347

15 SIR30316 Certificate III in Business to Business Sales Date this document was generated: 22 February 2016 SIR30316 Certificate III in Business to Business Sales Modification History Not applicable. Qualification Description This qualification reflects the role of individuals who sell products to other businesses and build strong business to business relationships. These individuals possess a range of well-developed skills where discretion and judgement is required. They may provide support within a team. This qualification provides a pathway to work in businesses that supply products or services to other businesses such as wholesalers. Individuals with this qualification are able to perform roles such as business to business sales officer, sales representative and customer service officer. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication. Entry Requirements There are no entry requirements for this qualification. Error! Unknown document property name. Page 15 of 347

16 SIR30316 Certificate III in Business to Business Sales Date this document was generated: 22 February 2016 Packaging Rules 10 units must be completed: 5 core units 5 elective units, consisting of: 3 units from the list below 2 units from the list below, elsewhere in SIR Retail Services Training Package, or any other current Training Package or accredited course. The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification. Core units SIRWSLS004 SIRXCEG003 SIRXCEG005 SIRXIND001 SIRXWHS002 Elective units Customer Engagement SIRXCEG001 SIRXCEG002 Optimise customer and territory coverage Build customer relationships and loyalty Maintain business to business relationships Work effectively in a service environment Contribute to workplace health and safety Engage the customer Assist with customer difficulties Communication and Teamwork SIRXCOM002 SIRXCOM003 Work effectively in a team Promote team cohesion Computer Operations and ICT Management BSBCUE301 BSBCUE304 Use multiple information systems Provide sales solutions to customers Finance SIRWFIN001 Inventory SIRRINV001 SIRRINV002 Complete debtor processes Receive and handle retail stock Control stock Management and Leadership Error! Unknown document property name. Page 16 of 347

17 SIR30316 Certificate III in Business to Business Sales Date this document was generated: 22 February 2016 SIRXMGT001 Supervise and support frontline team members Merchandising SIRRMER003 Coordinate visual merchandising activities Risk Management and Security SIRXRSK001 Identify and respond to security risks Sales SIRWSLS001 SIRWSLS002 SIRWSLS003 SIRXSLS001 Process product and service data Analyse and achieve sales targets Build sales of branded products Sell to the retail customer Qualification Mapping Information No equivalent qualification. Links Companion Volume Implementation Guide: - Error! Unknown document property name. Page 17 of 347

18 SIR40316 Certificate IV in Retail Management Date this document was generated: 22 February 2016 SIR40316 Certificate IV in Retail Management Modification History Not applicable. Qualification Description This qualification reflects the role of individuals who lead a frontline team and manage day-to-day operations of a retail store or department to implement and deliver on organisational objectives and standards. These individuals possess a range of highly developed selling and customer engagement skills with sound knowledge of product and service offerings. They work with independence, taking responsibility for their own functions and outputs. This qualification provides a pathway to work in a diverse range of retail settings including speciality retailers, supermarkets, department stores, and quick service restaurants. Individuals with this qualification are able to perform roles such as store manager, department manager and assistant store manager. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication. Entry Requirements Entry to this qualification is open to individuals who: or have achieved a Certificate III in Retail have relevant industry employment experience in a job role that has involved the application of skills and knowledge described in core units of competency from the SIR30216 Certificate III in Retail. Error! Unknown document property name. Page 18 of 347

19 SIR40316 Certificate IV in Retail Management Date this document was generated: 22 February 2016 Packaging Rules 11 units must be completed: 7 core units 4 elective units, consisting of: 2 units from the list below 2 units from the list below, elsewhere in SIR Retail Services Training Package, or any other current Training Package or accredited course. The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification. Core units SIRRRTF002 SIRXCEG004 SIRXHRM002 SIRXMGT002 SIRXRSK002 SIRXSLS003 SIRXWHS003 Elective units Monitor retail store financials Create a customer centric culture Maintain employee relations Lead a frontline team Maintain store security Achieve sales results Maintain workplace safety Customer Engagement BSBCUS401 Coordinate implementation of customer service strategies Change Management SIRXCHA001 Facilitate the change process Communication and Teamwork CHCDIV001 Work with diverse people Food Safety SIRRFSA001 Handle food safely in a retail environment Supervise a food safety program SIRRFSA002 Health and Wellbeing SIRXHWB002 Promote workplace health and wellbeing Human Resource Management SIRXHRM001 SITXHRM401 Recruit, select and induct team members Roster staff Error! Unknown document property name. Page 19 of 347

20 SIR40316 Certificate IV in Retail Management Date this document was generated: 22 February 2016 Innovation BSBINN301 Promote innovation in a team environment Management and Leadership BSBMGT402 Implement operational plan Inventory SIRRINV002 Control stock Marketing BSBMKG401 Profile the market SIRXMKT002 Use social media to engage customers SIRXMKT003 Manage promotional activities Merchandising SIRRMER003 Coordinate visual merchandising activities Retail Financials BSBFIA302 Process payroll BSBSMB406 Manage small business finances Training and Development SIRXTAD002 Develop the retail frontline Working in Industry SIRXIND005 Develop personal productivity Qualification Mapping Information No equivalent qualification. Links Companion Volume Implementation Guide: - Error! Unknown document property name. Page 20 of 347

21 SIR50116 Diploma of Retail Leadership Date this document was generated: 22 February 2016 SIR50116 Diploma of Retail Leadership Modification History Not applicable. Qualification Description This qualification reflects the role of individuals who manage a retail business, multiple retail stores or departments, following a business strategy to deliver profitable results for the organisation. These individuals support senior management and provide leadership to retail teams. They plan and evaluate the work of self and others, operating with autonomy and responsibility for personal outputs. This qualification provides a pathway to work in a range of retail settings including speciality retailers, supermarkets, department stores, and quick service restaurants. Individuals with this qualification are able to perform roles such as area manager, state manager, senior store manager, cluster manager and small business owner. No occupational licensing, certification or specific legislative requirements apply to this qualification at the time of publication. Entry Requirements Entry to this qualification is open to individuals who: or have achieved a Certificate IV in Retail Management have relevant industry employment experience in a job role that has involved the application of skills and knowledge described in core units of competency from the SIR40316 Certificate IV in Retail Management. Error! Unknown document property name. Page 21 of 347

22 SIR50116 Diploma of Retail Leadership Date this document was generated: 22 February 2016 Packaging Rules 10 units must be completed: 4 core units 6 elective units, consisting of: 3 units from the list below 3 units from the list below, elsewhere in SIR Retail Services Training Package, or any other current Training Package or accredited course. The selection of electives must be guided by the job outcome sought, local industry requirements and the complexity of skills appropriate to the AQF level of this qualification. Core units SIRRSTR001 SIRXCHA002 SIRXMGT003 SIRRRTF003 Undertake strategic planning in retail Lead the change process Provide leadership to others Drive retail profitability Elective units Communication and Teamwork BSBLDR503 Communicate with influence Human Resource Management BSBHRM506 Manage recruitment selection and induction processes BSBHRM604 Manage employee relations Management and Leadership BSBLDR501 Develop and use emotional intelligence BSBLDR502 Lead and manage effective workplace relationships SIRXMGT004 Plan and manage retail projects SIRXMGT005 Lead the development of business opportunities Marketing SIRXMKT004 Undertake digital marketing activities SIRXMKT005 Develop a marketing strategy Merchandise Management SIRRMRM001 Plan merchandise buying strategy Risk Management and Security Error! Unknown document property name. Page 22 of 347

23 SIR50116 Diploma of Retail Leadership Date this document was generated: 22 February 2016 SIRXRSK003 Sales SIRXSLS004 Manage risk in the retail environment Drive sales results Training and Development BSBLED501 Develop a workplace learning environment SIRXTAD003 Coach others for success Work Health and Safety Ensure a safe workplace BSBWHS501 Working in Industry BSBWOR501 Manage personal work priorities and professional development Qualification Mapping Information No equivalent qualification. Links Companion Volume Implementation Guide: - Error! Unknown document property name. Page 23 of 347

24 SIRRFSA001 Handle food safely in a retail environment Date this document was generated: 22 February 2016 SIRRFSA001 Handle food safely in a retail environment Modification History Not applicable. Application This unit describes the performance outcomes, skills and knowledge required to handle food safely in the retail environment following organisational food safety procedures and relevant legislation and standard procedures. It applies to individuals working in roles that involve the handling of food. They operate with some independence under general supervision and guidance from others, and within established organisational policies and procedures and relevant legislative requirements. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards (ANZFS) Code (the Code). The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differ between State and Territory Governments. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. In some states and territories businesses are required to designate a food safety supervisor who is required to be certified as competent in this unit through a registered training organisation. Pre-requisite Unit Nil Competency Field Food Safety Unit Sector Retail Error! Unknown document property name. Page 24 of 347

25 SIRRFSA001 Handle food safely in a retail environment Date this document was generated: 22 February 2016 Elements and Performance Criteria ELEMENTS Elements describe the essential outcomes. 1. Follow food safety program. 2. Store and handle food safely. 3. Maintain personal hygiene standards. 4. Maintain equipment and work area. PERFORMANCE CRITERIA Performance criteria describe the performance needed to demonstrate achievement of the element. 1.1.Access information from food safety program to ensure food handling is completed safely. 1.2.Monitor food safety according to organisational processes and document as required. 1.3.Control identified food safety hazards relevant to operations. 1.4.Take corrective action within scope of job responsibility when non-compliance and food safety hazards are identified and report to relevant personnel as required. 1.5.Record food safety information, including equipment breakdowns, according to food safety program. 2.1.Receive and transport food supplies to appropriate storage areas promptly, safely and without damage. 2.2.Store and display food in environmental conditions that protect against contamination and maximise freshness, quality and appearance. 2.3.Store food at controlled temperatures and ensure that food items remain at correct temperature during storage and display. 2.4.Use cooling and heating processes that support microbiological safety of food Identify and take action to remove potentially unsafe food safety processes or situations. 2.6.Change or sanitise food-handling implements between handling different food products to avoid cross-contamination. 2.7.Mark and keep separate from other foodstuffs any food identified for disposal until disposal is complete. 2.8.Dispose of food promptly to avoid cross-contamination. 3.1.Follow hand washing procedures to minimise risk of contamination. 3.2.Wear appropriate clothing and footwear and maintain uniform cleanliness standards. 3.3.Secure hair and cover all open wounds to minimise risk to food safety. 3.4.Report any health issues or illness to appropriate personnel. 4.1.Clean and sanitise equipment, surfaces and utensils following organisational procedures. 4.2.Identify and report cleaning, sanitising and maintenance requirements. 4.3.Dispose of or report chipped, broken or cracked food handling utensils. 4.4.Take measures within scope of responsibility to ensure food-handling areas are free from insects, pests and vermin and report incidents of animal or pest infestation. Error! Unknown document property name. Page 25 of 347

26 SIRRFSA001 Handle food safely in a retail environment Date this document was generated: 22 February 2016 Foundation Skills Foundation skills essential to performance in this unit, but not explicit in the performance criteria are listed here, along with a brief context statement. SKILLS Reading skills to: Numeracy skills to: DESCRIPTION interpret plain English documents that outline organisational policies and procedures for food safety and hygiene and sanitation practices. calibrate and use a temperature probe and calculate timing appropriate to the preparation of food products follow simple dilution requirements for chemicals and cleaning products, and calculate ratios in order to make them up. Unit Mapping Information No equivalent unit. Links Companion Volume Implementation Guide: - Error! Unknown document property name. Page 26 of 347

27 Assessment Requirements for SIRRFSA001 Handle food safely in a retail environmentdate this document was generated: 22 February 2016 Assessment Requirements for SIRRFSA001 Handle food safely in a retail environment Modification History Not applicable. Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: demonstrate safe handling of food, following organisational policies and procedures and food safety program during three work shifts, by: using appropriate control measures to control food hazards at each of the following points: receiving storing preparing displaying disposing completing food safety documentation, recording and reporting maintaining personal hygiene standards maintaining food work area and equipment. Error! Unknown document property name. Page 27 of 347

28 Assessment Requirements for SIRRFSA001 Handle food safely in a retail environmentdate this document was generated: 22 February 2016 Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: key aspects of Commonwealth, state or territory and local food safety compliance requirements as relevant to job role: personal hygiene contents of national codes and standards that underpin regulatory requirements reasons for food safety programs and what they must contain local government food safety regulations and inspection regimes consequences of failure to observe food safety policies and procedures meaning of contaminant, contamination and potentially hazardous foods as defined by the Australia New Zealand Food Standards (ANZFS) Code (the Code) food handling and hygiene principles: organisational food safety program, its purpose and implications for own work own roles and responsibilities, and those of food safety personnel for food handling requirements from raw material to finished product techniques for minimising contamination and spoilage common sources and types of contamination and food safety hazards, including: conditions conducive to microbial growth known allergens associated with food handling and processing common types of physical, chemical and microbiological agents that can contaminate food conditions that can cause physical, chemical and microbiological contamination correct storage of food, including hot, cold, raw and cooked, and appropriate control measures causes of deterioration of food, contamination, cross-contamination procedures for identifying and reporting potential or actual sources of contamination food handling implements need for change of implements between products correct storage medium for serving implements shelf life of food products control measures for food hazards procedures for recording failures in the food safety program, including equipment breakdowns temperature control and the temperature danger zone correct temperature of storage and display units and how to maintain: load limits and effects of overloading effects of breaking temperature chain effects of blocking coils and air vents food storage requirements for: refrigeration freezers dry stores cleaning work areas: cleaning procedures and schedules for work areas and equipment (internal and external) Error! Unknown document property name. Page 28 of 347

29 Assessment Requirements for SIRRFSA001 Handle food safely in a retail environmentdate this document was generated: 22 February 2016 purpose and importance of cleaning and sanitation procedures safe use and storage of cleaning tools, equipment and chemicals, and insecticides and pesticides routine maintenance for work areas and equipment waste collection and disposal, recycling and handling procedures pest control procedures food handling practices for: food segregation food packaging for storage labelling of food stock rotation optimal maintenance of storage areas: cleanliness and sanitation ventilation lighting required temperature free from vermin or infestation free from defects correct disposal of damaged or spoiled supplies known allergens associated with food ingredients, food processing and handling application of workplace documentation for food handling: organisational food safety program organisational policies and procedures on hygiene and sanitation practices food safety incident reports safety data sheets for cleaning and sterilising products. Error! Unknown document property name. Page 29 of 347

30 Assessment Requirements for SIRRFSA001 Handle food safely in a retail environmentdate this document was generated: 22 February 2016 Assessment Conditions Skills must be demonstrated in a retail environment. This can be: an industry workplace a simulated industry environment. Assessment must ensure access to: relevant documentation: current plain English regulatory documents distributed by government regulators outlining key aspects Commonwealth, state or territory and local food safety compliance requirements as relevant to job role organisational food safety program organisational policies and procedures for food safety and hygiene and sanitation practices hazard control measures food safety incident report cleaning and maintenance schedules and safety data sheets for cleaning and sterilising products personal protective clothing and equipment: aprons and outerwear food handling gloves correct head and footwear cleaning and sanitation materials and chemicals a range a food products food handling implements food storage and display equipment. Assessors must satisfy the Standards for Registered Training Organisations requirements for assessors. Links Companion Volume Implementation Guide: - Error! Unknown document property name. Page 30 of 347

31 SIRRFSA002 Supervise a food safety program Date this document was generated: 22 February 2016 SIRRFSA002 Supervise a food safety program Modification History Not applicable. Application This unit describes the performance outcomes, skills and knowledge required to monitor implementation of, and adherence to, a food safety program by coordinating corrective action to ensure compliance with food safety standards; providing support and guidance to team members; and making contributions to the improvement of the food safety program. It applies to individuals working in roles responsible for the supervision of food handling practices and adherence to food safety programs. They operate with independence and under limited supervision and guidance from others, and within established organisational policies and procedures and relevant legislative requirements. Food handlers must comply with the requirements contained within the Australia New Zealand Food Standards (ANZFS) Code (the Code). The legislative requirement for a business to comply with the national standard for food safety practices, along with training and certification requirements, differ between State and Territory Governments. Those developing training to support this unit must consult the relevant state or territory food safety authority to determine any accreditation arrangements for courses, trainers and assessors. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. Pre-requisite Unit SIRRFSA001 Handle food safely in a retail environment Competency Field Food Safety Unit Sector Retail Error! Unknown document property name. Page 31 of 347

32 SIRRFSA002 Supervise a food safety program Date this document was generated: 22 February 2016 Elements and Performance Criteria ELEMENTS Elements describe the essential outcomes. 1. Monitor food safety program. 2. Respond to food safety non-compliance and hazards. 3. Contribute to continuous improvement of food safety program. PERFORMANCE CRITERIA Performance criteria describe the performance needed to demonstrate achievement of the element. 1.1.Communicate food safety requirements, procedures and individual responsibilities and impact of non-compliance to team members that handle food. 1.2.Monitor individual and team performance to ensure compliance with legislative requirements and organisational procedures for food safety. 1.3.Develop and maintain regular schedules for cleaning tasks and inspections. 1.4.Implement procedures for prompt waste removal. 1.5.Implement procedures for prompt eradication of insects, pests and vermin. 1.6.Coordinate safe storage of cleaning chemicals, insecticides and pesticides. 1.7.Monitor food receipt, storage, preparation and handling to ensure compliance with legislative requirements and organisational procedures for food safety. 1.8.Monitor food handler hygiene and use of personal protective equipment to ensure compliance with legislative requirements and organisational procedures for food safety. 1.9.Monitor use and cleanliness of food handling equipment and areas to prevent cross contamination. 2.1.Identify food safety hazards and promptly take corrective action to prevent occurrence of contamination and spoilage. 2.2.Implement product recall identification processes, and promptly withdraw products from public sale as required. 2.3.Implement procedures for dealing with non-compliance according to food safety program. 2.4.Report non-compliance as required. 3.1.Identify causes of non-compliance and implement control measures to prevent recurrence. 3.2.Identify opportunities to minimise food safety hazards and communicate opportunities to relevant personnel. 3.3.Coach individuals or teams to improve food safety awareness and compliance. 3.4.Record food safety information and report on performance. Foundation Skills Foundation skills essential to performance are explicit in the performance criteria of this unit of competency. Error! Unknown document property name. Page 32 of 347

33 SIRRFSA002 Supervise a food safety program Date this document was generated: 22 February 2016 Unit Mapping Information No equivalent unit. Links Companion Volume Implementation Guide: - Error! Unknown document property name. Page 33 of 347

34 Assessment Requirements for SIRRFSA002 Supervise a food safety program Date this document was generated: 22 February 2016 Assessment Requirements for SIRRFSA002 Supervise a food safety program Modification History Not applicable. Performance Evidence Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and: supervise a food safety program during three work shifts by: monitoring team performance and ensuring adherence to organisational policies and procedures, and legislative requirements modelling hygiene and sanitation practices for food safety conducting inspections of the following to monitor compliance with food safety programs: food receipt, storage, handling and preparation food handling equipment and areas use of personal protection equipment storage and use of chemicals food safety record keeping and reporting cleaning and maintenance of equipment and work area reporting on food safety compliance issues responding to occurrences of non compliance, promptly identifying and rectifying problems. Knowledge Evidence Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit: techniques for: identifying actual and potential contamination and cross-contamination hazards minimising contamination and spoilage organisation food safety policies, plans and responsibilities, including relationship between the quality system, the food safety program and audit requirements methods for the elimination, prevention and solution of contamination problems roles and responsibilities of food safety personnel for food handling requirements, from raw material to finished product storage requirements for cleaning chemicals, insecticides and pesticides techniques for coaching individuals and teams product recall procedures. Error! Unknown document property name. Page 34 of 347

35 Assessment Requirements for SIRRFSA002 Supervise a food safety program Date this document was generated: 22 February 2016 Assessment Conditions Skills must be demonstrated in a retail environment. This can be: an industry workplace a simulated retail work environment. Assessment must ensure access to: relevant documentation: food safety program organisational policies and procedures on hygiene and sanitation practices hazard control measures food safety incident report cleaning and maintenance schedules and safety data sheets for cleaning and sterilising products personal protective clothing and equipment: aprons and outerwear food handling gloves correct head and footwear cleaning and sanitation materials and chemicals food products food handling implements food handling equipment food storage and display equipment team members; these can be: individuals in an industry workplace, or individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment. Assessors must satisfy the Standards for Registered Training Organisations requirements for assessors. Links Companion Volume Implementation Guide: - Error! Unknown document property name. Page 35 of 347

36 SIRRINV002 Control stock Date this document was generated: 22 February 2016 SIRRINV002 Control stock Modification History Not applicable. Application This unit describes the performance outcomes, skills and knowledge required to process stock orders, maintain stock levels, minimise stock losses, manage stocktakes and maintain all documents that relate to the administration of any type of stock. This unit applies to individuals responsible for stock control. They work within organisational systems and procedures, but make decisions about stock administration and may have responsibility for others. No occupational licensing, certification or specific legislative requirements apply to this unit at the time of publication. Pre-requisite Unit Nil Competency Field Inventory Unit Sector Retail Error! Unknown document property name. Page 36 of 347

37 SIRRINV002 Control stock Date this document was generated: 22 February 2016 Elements and Performance Criteria ELEMENTS Elements describe the essential outcomes. 1. Monitor stock receipt and dispatch. 2. Maintain stock records. 3. Process and follow up orders. 4. Minimise stock losses. 5. Coordinate stocktake or cyclical count. PERFORMANCE CRITERIA Performance criteria describe the performance needed to demonstrate achievement of the element. 1.1.Implement organisational policies and procedures for receipt, dispatch and secure storage of stock. 1.2.Allocate tasks and monitor staff to ensure organisational procedures are followed, and documentation is completed correctly. 1.3.Confirm that stock quantity and quality inspections on receipt meet organisational standards. 1.4.Act on variations to quantity and quality of delivered stock. 1.5.Supervise safe stock handling and storage. 2.1.Monitor stock and maintain stock at required levels. 2.2.Maintain, monitor and adjust stock reorder cycles as required. 2.3.Provide clear information to team members about individual stock recording responsibilities. 2.4.Maintain stock storage and movement records. 2.5.Record and report stock discrepancies. 2.6.Monitor stock performance and identify and report fast and slow-selling items. 3.1.Process and raise stock orders according to organisational procedures. 3.2.Monitor delivery of stock to ensure agreed deadlines and inventory requirements are met. 3.3.Liaise with suppliers to ensure continuity of supply. 3.4.Resolve routine supply problems or refer to appropriate personnel for action. 3.5.Distribute stock within the organisation according to required allocations. 3.6.Handle routine supply problems or refer to management as required by store policy. 4.1.Regularly check storage of stock and ensure its protection. 4.2.Identify, record and report stock losses. 4.3.Identify avoidable losses and establish reasons for them. 4.4.Recommend solutions and implement procedures to prevent future losses. 5.1.Explain procedures for stocktake and cyclical counts to team members. 5.2.Allocate stocktaking tasks to individual team members ensuring effective use of staff resources to complete task. 5.3.Provide team members with clear directions for performance of each task. 5.4.Produce accurate reports for management on stocktake data, including discrepancies. Error! Unknown document property name. Page 37 of 347