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Scenario · Supermarket Operations

Receive the Thursday fresh delivery and complete the temperature checks

You are a fresh department team member at the Frankston supermarket.

Entry2 to 3 hours8 tasks
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The situation

What has happened

The Thursday fresh delivery from Yarra Ridge Growers and Peninsula Poultry Co arrives between 6 and 7 am. Jasmine Ali will receive it with you. The purchase orders are in the stock register: strawberries are at low stock and chicken breast is on order. Last Tuesday the deli cabinet tripped and product had to be discarded, and the council environmental health officer is due in a fortnight, so every temperature record matters. The probe thermometer was calibrated on 1 September. The dock has a pallet of grocery cartons still waiting to be put away from the overnight delivery.

Your brief. Receive and check the delivery against the purchase orders, probe chilled product, accept or reject each line correctly, record the receipt and any variances in the stock register, store the product safely and complete the 7 am temperature checks in the food safety monitoring register.
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Tasks

Deliverables

  • Annotated delivery dockets with rejections and signatures
  • Stock register entries for the received lines and credit claims
  • Food safety monitoring register temperature records for 7 am
  • Incident and hazard report for the misting line

Documents to use

Systems to use

Stock and Inventory Register

Tracks products, stock on hand, reorder points, suppliers and counts across supermarket, fashion, pharmacy and online ranges.

WHS and Security Incident Register

Logs injuries, near misses, hazards, theft, aggressive customer events and food safety events with investigation and corrective actions.

For trainers and assessors

Units of competency

Current on training.gov.au for the Retail Services Training Package as at 10 September 2026.

SIRRINV001Receive and handle retail stock
SIRRINV002Control stock
SIRRFSA001Handle food safely in a retail environment
SIRXWHS001Work safely

Qualifications

SIR20216Certificate II in Retail Services
SIR30216Certificate III in Retail
Assessor notes

What to look for

Evidence guide

Check that every chilled line was probed and the reading recorded, that any product above 5 degrees was rejected rather than accepted, and that stock register quantities match the dockets. Observe manual handling with the pallet jack and storage of raw meat below ready-to-eat food. The temperature records must show the unit, reading, time and initials, and any out-of-limit reading must trigger the corrective action steps.

The student's evidence summary lists every record they created or changed in the systems named above, their notes and the tasks they ticked. Verify it against the deliverables and your own assessment tool.