SAQA All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Handle and store food 
SAQA US ID UNIT STANDARD TITLE
14754  Handle and store food 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
The learner will be able to handle and store food hygienically and in accordance with organisational requirements and safety principles of the OHS act without endangering others. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner must have basic knowledge of hygiene principles. 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Demonstrated knowledge and understanding. 
OUTCOME NOTES 
1. Explain reasons for maintaining a constant stock of food items.

2. Explain reasons for securing storage areas from unauthorised access.

3. Explain reasons for storing food at the correct, safe temperature and the impact on the organisation of not doing so.

4. Explain the importance of storing thawing frozen food correctly.

5. Explain reasons for storing raw and cooked foods separately.

6. Explain the importance of lifting heavy or bulk items using approved safe methods.

7. State organisational requirements for handling and storage of food. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
ASSESSMENT CRITERION NOTES 
  • This unit standard may only be assessed in the workplace.
  • It is recommended that this unit standard be assessed in conjunction with other unit standards. 

  • ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by a combination of observation and written tests.
  • Observation to cover a minimum of 4 types of food, 3 types of food items and 3 types of packaging.
  • Test the learner on theory and dealing with unexpected situations. 
  • ASSESSMENT CRITERION RANGE 
  • Food items: meat, poultry, fish, fruit, vegetables, eggs, bread items, cakes and biscuits, dairy items, dry goods.
  • Types of food items: ambient, chilled, frozen, cooked, uncooked.
  • Packaging: cans, bottles or jars, packets, boxes, bags or sacks.
  • Unexpected situations: cuts, burns, injuries to back or other injuries, power cuts, equipment failure, insufficient or damaged stock, contaminated stock (pests, blood, foreign material), stock past 'use by' date, freezerburn.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 2 
    Demonstrated ability to make decisions about practice and to act accordingly. 
    OUTCOME NOTES 
    8. Given a range of food items and types of food items, select the correct conditions for storing at all times in accordance with OHS act specifications. (Range of food items: meat, poultry, fish, fruit, vegetables, eggs, bread items, cakes and biscuits, dairy items, dry goods) (Range of types of food items: ambient, chilled, frozen, cooked, uncooked)

    9. Given a range of packaging, take appropriate care when handling food items so that packaging remains undamaged. (Range of packaging: cans, bottles or jars, packets, boxes, bags or sacks)

    10. Store or thaw frozen food correctly in accordance with health specifications.

    11. Keep storage areas clean, tidy and free from refuse.

    12. Report low food stock levels to the appropriate person.

    13. Secure storage areas from unauthorised access.

    14. Given a range of unexpected situations, decide what action to take and give reasons for that choice. (Range of unexpected situations: cuts, burns, injuries to back or other injuries, power cuts, equipment failure, insufficient or damaged stock, contaminated stock [pests, blood, foreign material], stock past 'use by' date, freezerburn)

    15. Complete all work in an organised and efficient manner taking account of priorities and deadlines. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard may only be assessed in the workplace.
  • It is recommended that this unit standard be assessed in conjunction with other unit standards. 

  • ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by a combination of observation and written tests.
  • Observation to cover a minimum of 4 types of food, 3 types of food items and 3 types of packaging.
  • Test the learner on theory and dealing with unexpected situations. 
  • ASSESSMENT CRITERION RANGE 
  • Food items: meat, poultry, fish, fruit, vegetables, eggs, bread items, cakes and biscuits, dairy items, dry goods.
  • Types of food items: ambient, chilled, frozen, cooked, uncooked.
  • Packaging: cans, bottles or jars, packets, boxes, bags or sacks.
  • Unexpected situations: cuts, burns, injuries to back or other injuries, power cuts, equipment failure, insufficient or damaged stock, contaminated stock (pests, blood, foreign material), stock past 'use by' date, freezerburn.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 3 
    Demonstrated ability to learn from our actions and to adapt performance. 
    OUTCOME NOTES 
    16. Given a situation where the freezer has defrosted due to a power failure overnight, describe the actions to be taken in rescuing the meat (high value item) as it has now defrosted and should not be re-frozen.

    17. Given a situation where there has been an infestation of ants in the dry store, describe how to solve the problem. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard may only be assessed in the workplace.
  • It is recommended that this unit standard be assessed in conjunction with other unit standards. 

  • ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by a combination of observation and written tests.
  • Observation to cover a minimum of 4 types of food, 3 types of food items and 3 types of packaging.
  • Test the learner on theory and dealing with unexpected situations. 
  • ASSESSMENT CRITERION RANGE 
  • Food items: meat, poultry, fish, fruit, vegetables, eggs, bread items, cakes and biscuits, dairy items, dry goods.
  • Types of food items: ambient, chilled, frozen, cooked, uncooked.
  • Packaging: cans, bottles or jars, packets, boxes, bags or sacks.
  • Unexpected situations: cuts, burns, injuries to back or other injuries, power cuts, equipment failure, insufficient or damaged stock, contaminated stock (pests, blood, foreign material), stock past 'use by' date, freezerburn.
     

  • ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

    2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

    3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

    4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category. This has been done as it was deemed necessary to ensure holistic assessment occurred. The specific outcomes can be applied in a range of contexts. Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context. The specific outcomes are comparable to outcomes used internationally. We therefore structured outcomes using the format noun + verb + condition (modifying phrase)

    Specific outcomes have been split into three categories:
    a) knowledge and understanding (what the learner must know and understand)
    b) decision-making and acting (what the learner must do)
    c) adapting performance ( including reflexive competence)

    In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes. If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems (Specific Outcome 8,9,14,16,17) 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required. 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  CATHSSETA 
    Core  14109   National Diploma: Fast Food Services  Level 5  NQF Level 05  Reregistered  2023-06-30  CATHSSETA 
    Core  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Reregistered  2021-06-30  As per Learning Programmes recorded against this Qual 
    Core  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered" 
    2015-03-13  CATHSSETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.