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: 

Accept and store food deliveries 
SAQA US ID UNIT STANDARD TITLE
7743  Accept and store food deliveries 
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 4  NQF Level 04 
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 
On completion of this unit, the learner will know the principles of receiving food deliveries and safe storage of such deliveries. The learner will be able to identify potential food hygiene hazards and react in the appropriate way to remedy such situations. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
None 

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. Stress the importance of checking temperatures of deliveries.

2. Describe the procedures to follow when deliveries do not meet quality requirements.

3. Explain the effects of incorrect storage conditions on various types of stock.

4. Stress the importance of being aware of lead times for suppliers.

5. State organisational requirements when accepting and storing food deliveries. 

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 must be assessed in a realistic working environment.
  • The unit standard can be assessed in isolation. 

  • 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, questioning and simulation.
  • Observation to cover a minimum of 7 foods, 4 food types and all types of packaging under correct storage conditions.
  • Questioning to cover the remaining range and unexpected situations. 
  • ASSESSMENT CRITERION RANGE 
  • Food: meat or poultry, fish, fruit or vegetables, eggs, bread items, cakes and biscuits, dairy items, dry goods.
  • Food types: ambient, chilled, frozen, cooked, uncooked, preserved.
  • Packaging: Cans, bottles or jars, packets or boxes, bags or sacks, plastic containers.
  • Storage conditions: lighting, ventilation, temperature, cleanliness.
  • Storage equipment: shelves, bins, containers, trolleys, scoops, buckets, crates.
  • Unexpected situations and problems: back injury, slipping on wet floors in fridges and freezers, temperatures of fridges and freezers inadequate, power failures, packaging torn, leaking packaging.
     

  • 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 
    6. Given a range of food and food types, check that food deliveries tally with order and delivery documentation according to weight, volume, number, and quality specifications.
    (Range of food: meat , poultry, fish, fruit , vegetables, eggs, bread items, cakes and biscuits, dairy items, dry goods) (Range of food types: ambient, chilled, frozen, cooked, uncooked, preserved)

    7. Check that food deliveries are undamaged and do not exceed the use-by-date.

    8. Check that the quality and/or temperature of food delivered is in accordance with hygiene standards.

    9. Check that the packaging and food remains undamaged during handling and transportation to storage areas.(Range of packaging: Cans, bottles or jars, packets or boxes, bags or sacks, plastic containers)

    10. Keep receiving and storage conditions/areas clean, tidy and secure.(Range of storage conditions: lighting, ventilation, temperature, cleanliness, humidity)

    11. Store food items under correct conditions.

    12. Follow stock rotation procedures and use stocks according to date order.

    13. Complete documentation and explain the importance of keeping accurate records.

    14. Issue food items correctly.

    15. Report low food stock levels immediately to the responsible person.

    16. Food items are handled with appropriate care and packaging remains undamaged.

    17. Storage equipment and areas and are kept clean, tidy and free from refuse.(Range of storage equipment: shelves, bins, containers, trolleys, scoops, buckets, crates)

    18. Given a range of unexpected situations and problems, a decision is made and reasons are given. (Range of unexpected situations and problems: back injury, slipping on wet floors in fridges and freezers, temperatures of fridges and freezers inadequate, power failures, packaging torn, leaking packaging)

    19. All work is prioritised, delegated as appropriate and completed in an organised and efficient manner according to 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 must be assessed in a realistic working environment.
  • The unit standard can be assessed in isolation. 

  • 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, questioning and simulation.
  • Observation to cover a minimum of 7 foods, 4 food types and all types of packaging under correct storage conditions.
  • Questioning to cover the remaining range and unexpected situations. 
  • ASSESSMENT CRITERION RANGE 
  • Food: meat or poultry, fish, fruit or vegetables, eggs, bread items, cakes and biscuits, dairy items, dry goods.
  • Food types: ambient, chilled, frozen, cooked, uncooked, preserved.
  • Packaging: Cans, bottles or jars, packets or boxes, bags or sacks, plastic containers.
  • Storage conditions: lighting, ventilation, temperature, cleanliness.
  • Storage equipment: shelves, bins, containers, trolleys, scoops, buckets, crates.
  • Unexpected situations and problems: back injury, slipping on wet floors in fridges and freezers, temperatures of fridges and freezers inadequate, power failures, packaging torn, leaking packaging.
     

  • 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 
    20. Describe how performance would be adapted when ordering, receiving and storing food in a kitchen with very limited fridge or freezer storage space. 

    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 must be assessed in a realistic working environment.
  • The unit standard can be assessed in isolation. 

  • 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, questioning and simulation.
  • Observation to cover a minimum of 7 foods, 4 food types and all types of packaging under correct storage conditions.
  • Questioning to cover the remaining range and unexpected situations. 
  • ASSESSMENT CRITERION RANGE 
  • Food: meat or poultry, fish, fruit or vegetables, eggs, bread items, cakes and biscuits, dairy items, dry goods.
  • Food types: ambient, chilled, frozen, cooked, uncooked, preserved.
  • Packaging: Cans, bottles or jars, packets or boxes, bags or sacks, plastic containers.
  • Storage conditions: lighting, ventilation, temperature, cleanliness.
  • Storage equipment: shelves, bins, containers, trolleys, scoops, buckets, crates.
  • Unexpected situations and problems: back injury, slipping on wet floors in fridges and freezers, temperatures of fridges and freezers inadequate, power failures, packaging torn, leaking packaging.
     

  • 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 categoriesa) 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 6,9,18,20) 

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems (Specific Outcome 1,2,3,6,7,9,10,20) 

    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.

    Recommendations and Exemplars for the design of:

    Learning/Curriculum
  • Learning can best be achieved by observing a well-established operation where successful receiving and storage procedures have been in use for a relatively long period.
  • Potential Projects: Audit and prepare a written report on a selected supplier's food safety systems.
  • Conduct an internal food safety audit of all systems in your food and beverage operation and prepare a written report.
  • Prepare a list of recommendations for improved food safety, based upon the report above.

    Performance systems
  • Ongoing measurement of the learner's ability to meet this standard is recommended.
  • A new employee should be able to achieve this unit standard within 3 months of being trained.
  • Outcomes of this standard can be used as indicators of performance slipping. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  14115   National Certificate: Fast Food Services  Level 3  NQF Level 03  Reregistered  2023-06-30  CATHSSETA 
    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.