15969 version 2
28-Jun-16
1 of 4
RETAIL DELICATESSEN
Set up and maintain delicatessen
merchandising displays for prepackaged products
level:
2
credit:
4
planned review date:
February 2009
sub-field:
Retail, Distribution, and Sales
purpose:
People credited with this unit standard are able to set up and
maintain delicatessen merchandising displays for prepackaged products.
entry information:
Open.
accreditation option:
Evaluation of documentation by NZQA.
moderation option:
A centrally established national moderation system has been
set up by the ServiceIQ.
special notes:
1
The following unit standards may be considered
relevant to and/or supportive of this unit standard, but
are not prerequisite unit standards: Unit 167, Practise
food safety methods in a food business; Unit 15962,
Demonstrate knowledge of characteristics and uses of
delicatessen products; Unit 15963, Demonstrate
knowledge of handling and storage of delicatessen
products.
2
Legislation
Performance of the elements of this unit standard must
comply with the requirements of Food Hygiene
Regulations 1974, Food Act 1981, Health and Safety in
Employment Act 1992, Health and Safety in
Employment Regulations 1995, Consumer Guarantees
Act 1993, Fair Trading Act 1986, and their subsequent
amendments.
 New Zealand Qualifications Authority 2016
15969 version 2
28-Jun-16
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RETAIL DELICATESSEN
Set up and maintain delicatessen
merchandising displays for prepackaged products
3
Definitions
features refer to characteristics of the products, and
may include but are not limited to – category, price,
taste, texture, quality, uses, shelf life under different
conditions, country of origin, brand, manufacturer,
packaging;
merchandising display refers to a promotional display of
products that provides opportunity for customers to
access featured products;
agreed indicates a course of action that is agreed
between two or more people (including the candidate)
and which follows organisational procedures;
organisational procedures refer to instructions to staff
on policy and procedures which are formally
documented, or generally accepted within the
workplace.
4
Evidence is required for setting up and maintaining two
delicatessen merchandising displays for pre-packaged
products.
Elements and Performance Criteria
element 1
Set up delicatessen merchandising displays for pre-packaged products.
performance criteria
1.1
Reasons for promotion of delicatessen products are identified in accordance
with organisational procedures.
Range:
1.2
reasons for promotion may include but are not limited to – national
promotion, identified target market, new product, reduce
overstocked product, complementary product.
Features of delicatessen product to be displayed are identified in relation to
reasons for promotion.
 New Zealand Qualifications Authority 2016
15969 version 2
28-Jun-16
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RETAIL DELICATESSEN
Set up and maintain delicatessen
merchandising displays for prepackaged products
1.3
Position, fixtures and materials required for merchandising display are identified
and available.
Range:
may include but is not limited to – plans, display stands, display
cabinets, shelving, brackets, hangers, risers, signage, ticketing,
ticket holders, brochures.
1.4
Display complies with agreed plan and is set up within agreed timeframe.
1.5
Display meets food hygiene requirements and is safe for customers and staff.
Range:
safe – easily visible, no sharp surfaces, stable, not obstructing
traffic flow.
1.6
Tickets and signage are in correct format and location, and provide clear
information on price, weight and product in accordance with organisational
procedures.
1.7
Samples and complementary products (where required) are available in
sufficient quantities to meet anticipated demand.
element 2
Maintain delicatessen merchandising displays for pre-packaged products.
performance criteria
2.1
Delicatessen products are restocked, rotated and faced up to maintain
attractiveness of display in accordance with organisational procedures.
2.2
Substandard products are identified, replaced and disposed of promptly in
accordance with organisational procedures.
Range:
2.3
substandard products may include but are not limited to – spoiled,
contaminated, close to or past use-by date, not part of current
promotion, damaged packaging.
Stock control records are completed in accordance with organisational
procedures.
 New Zealand Qualifications Authority 2016
15969 version 2
28-Jun-16
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RETAIL DELICATESSEN
Set up and maintain delicatessen
merchandising displays for prepackaged products
2.4
Temperature records are completed and temperature variations that would
affect quality and safety of products are identified, reported, rectified and
recorded promptly in accordance with organisational procedures.
Comments on this unit standard
Please contact the ServiceIQ qualifications@serviceiq.org.nz if you wish to suggest
changes to the content of this unit standard.
Please Note
Providers must be accredited by the Qualifications Authority or a delegated interinstitutional body before they can register credits from assessment against unit standards
or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by the Qualifications Authority before
they can register credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for providers wishing to
develop education and training programmes, such as minimum qualifications for tutors and
assessors, and special resource requirements.
This unit standard is covered by AMAP 0225 which can be accessed at
http://www.nzqa.govt.nz/site/framework/search.html.
 New Zealand Qualifications Authority 2016