SAQA

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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED QUALIFICATION:

Occupational Certificate: Perishable Goods Replenisher

SAQA QUAL ID	QUALIFICATION TITLE
118726	Occupational Certificate: Perishable Goods Replenisher
ORIGINATOR
Development Quality Partner - W&RSETA
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY			NQF SUB-FRAMEWORK
-			OQSF - Occupational Qualifications Sub-framework
QUALIFICATION TYPE	FIELD		SUBFIELD
Occupational Certificate	Field 11 - Services		Wholesale and Retail
ABET BAND	MINIMUM CREDITS	PRE-2009 NQF LEVEL	NQF LEVEL	QUAL CLASS
Undefined	25	Not Applicable	NQF Level 02	Regular-ELOAC
REGISTRATION STATUS		SAQA DECISION NUMBER	REGISTRATION START DATE	REGISTRATION END DATE
Registered		EXCO 0522/24	2022-02-03	2025-12-31
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2026-12-31		2029-12-31

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 qualification does not replace any other qualification and is not replaced by any other qualification.

PURPOSE AND RATIONALE OF THE QUALIFICATION

Purpose:
The purpose of this qualification is to prepare a learner to function as a Perishable Goods Replenisher.

A qualified learner will be able to:

Handle, move and display perishable goods according to produce requirements and maintain cold chain standards to minimise stock shrinkage

Prevent contamination and comply with safety and hygiene requirements in the perishable goods section

Rationale:
Cold chain principles and compliance with food safety requirements in the perishable goods department of wholesalers and retailers are becoming increasingly crucial to customer. Efficient food cold chain logistics improve the shelf life of food. Wholesale and Retail outlets undergo regular external audits to ensure compliance with legislation and international standards, and non-compliance has a detrimental effect on the profitability and existence of such outlets.

Within this context, it is critical for wholesale and retail staff, specifically the Perishable Goods Replenisher, to be well trained in cold chain principles and to acquire the knowledge and skills to achieve and maintain cold chain compliance ensuring that food safety requirements are consistently met and maintained. The stakeholders in various regions within wholesale and retail industry supported and endorsed development process of this qualification.

The typical learners to enrol for this qualification are Shelf Fillers in retail or wholesale and retail stores as well as other employees who worked in the sector without formal recognition of skills and competencies acquired through on the job training, as well as school leavers. This qualification presents an opportunity for the learner to acquire competencies and the ability to attend to food safety and cold chain compliance in support of customer satisfaction. The competencies will prepare the learner to gain access to Perishable Goods Department Coordinator position responsible for teams and management in a wholesale or retail outlet.

Qualified learners will be employed in the wholesale and retail sector at stores, which range from distribution centres, warehouse stores, supermarkets, speciality stores, department stores, spaza shops and convenience stores. The retail industry will benefit through skilled employees who are trained to maintain cold chain, improve food safety, shelf life of food product in a wholesale or retail outlet.

The industry motivated for a total credit value of 25 credits. The sector is characterised by high staff turnover that presents challenges to get Perishable Goods Replenishers work-ready in the shortest possible time. The perishable goods require adherence to strict time management therefore staff can only be released for scheduled training at suitable periods. The industry confirmed that the average learner can demonstrate competence in this period of time.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Recognition of Prior Learning (RPL):

Learners will gain access to the qualification through RPL for Access as provided for in the QCTO RPL Policy. RPL for access is conducted by accredited education institution, skills development provider or workplace accredited to offer that specific qualification/part qualification.

Learners who have acquired competencies of the modules of a qualification or part-qualification will be exempted from modules through RPL.

Learners will be awarded credits for or towards the qualification or part qualification through RPL as provided in the QCTO RPL Policy. RPL for credits provides for the formal award of credits for, or towards a qualification or part-qualification registered on the NQF.

RPL for access to the external integrated summative assessment:
Accredited providers and approved workplaces must apply the internal assessment criteria specified in the related curriculum document to establish and confirm prior learning. Accredited providers and workplaces must confirm prior learning by issuing a statement of result or certifying a work experience record.

Entry Requirements:
The minimum entry requirement for this qualification is:

NQF Level 2 qualification.

RECOGNISE PREVIOUS LEARNING?

QUALIFICATION RULES

This qualification is made up of compulsory Knowledge, Practical Skill and Work Experience Modules:

Knowledge Modules

522301-003-00-KM-01, Perishable Goods, Level 2, 2 Credits.

522301-003-00-KM-02, Cold Chain Principles and Technology, Level 2, 2 Credits.

522301-003-00-KM-03, Perishable Goods Replenishment, Level 2, 1 Credit.

522301-003-00-KM-04, Compliance with Food Safety and Legal Requirements, Level 2, 3 Credits.

Total number of credits for Knowledge Modules: 8

Practical Skill Modules

522301-003-00-PM-01, Handle and Move Perishable Goods and Replenish Shelves According to Cold Chain Requirements, Level 2, 4 Credits.

522301-003-00-PM-02, Prevent Contamination and Comply with Safety and Hygiene Requirements in the Perishable Goods Section, Level 2, 2 Credits.

Total number of credits for Practical Skill Modules: 6

Work Experience Modules

522301-003-00-WM-01, Perishable Goods Department Replenishing, Level 2, 8 Credits.

522301-003-00-WM-02, Cold Chain Requirements Adherence, Level 2, 3 Credits.

Total number of credits for Work Experience Modules: 11

EXIT LEVEL OUTCOMES

1. Handle, move and display perishable goods according to produce requirements.
2. Maintain cold chain requirements and food safety standards to minimise stock shrinkage.
3. Comply with occupational health and safety requirements.

ASSOCIATED ASSESSMENT CRITERIA

Associated Assessment Criteria for Exit Level Outcome 1:

Handle and move perishable goods using methods to minimise damage and losses.

Apply stock rotation and replenishment principles and methods in the perishable goods department to maintain stock levels and quality.

Explain the importance of correct pricing on labels, stock counting, and prevention of stock shrinkage.

Deal with customer queries applying product information according to company procedure and policies.

Associated Assessment Criteria for Exit Level Outcome 2:

Apply cold chain requirements to maintain the quality of perishable goods and comply with legal requirements.

Prevent contamination and comply with food safety and hygiene requirements in the perishable goods section.

Dispose expired and damaged stock of in compliance with legislation and food safety requirements.

Understand and apply food safety principles to maintain a compliant perishable goods work area.

Associated Assessment Criteria for Exit Level Outcome 3:

Maintain the working area to be free from clutter and objects which can pose a risk to customers and fellow workers.

Maintain personal and work area hygiene compliance consistently.

Identify and wear personal protective clothing appropriately in compliance with safety regulations.

Integrated Assessment:
Integrated Formative Assessment
The Skills Development Providers will use the curriculum to guide them on the stipulated internal assessment criteria and weighting. They will also apply the scope of practical skills and applied knowledge as stipulated by the internal assessment criteria. This formative assessment leads to entrance into the integrated external summative assessment.

Integrated Summative Assessment:
An external integrated summative assessment, conducted through the relevant QCTO Assessment Quality Partner is required for the issuing of this qualification. The external integrated summative assessment will focus on the exit level outcomes and associated assessment criteria.

The external assessment will be conducted through a written assessment (paper or on-line) and the evaluation of practical tasks at a decentralised approved assessment sites by panel of assessors evaluated by assessor(s) registered with the AQP.

INTERNATIONAL COMPARABILITY

This qualification has been compared with similar qualifications in the New Zealand Qualifications Authority and City & Guilds in the United Kingdom.

New Zealand:
Several Level 2 New Zealand Qualifications Authority (NZQA) units were found to be applicable for international comparability which include practices specific to the perishable goods section in wholesale and retail stores.

Comparable units include:

Demonstrate knowledge of retail produce.

Demonstrate knowledge of handling, transport and storage requirements of retail produce.

Weigh, pack, and label produce.

Store retail produce.

Prepare, present, and maintain retail produce for sale.

Replenish perishable grocery items in a grocery outlet.

Maintain and take care of stock under supervision in a retail or distribution environment.

Aspects covered in the above units include:

Legislation applying to safe food handling.

Techniques to maintain quality of produce referring to assessing freshness.

Temperature and humidity, stacking, preventing damage, reducing disease and infestation.

Removing damaged produce, cleaning, sanitising, air circulation.

It also includes minimising hazards through the correct use of equipment, protective clothing, lifting, stacking and personal safety. Other aspects crucial to food safety include stock rotation, checking use by dates, preventing damage, reducing disease and infestation, removing substandard produce; packaging; stacking; drainage; temperature, humidity, ventilation, disposing of generated heat, recording wastage, and recording temperature. Health and safety considerations include lifting techniques, dealing with spillage, dealing with emergencies, cutting techniques, machinery use, storage, loads, and hygiene requirements.

United Kingdom:
The City & Guilds Level 2 National Vocational Qualification (NVQ) Certificate in Retail, on the Qualifications and Credit Framework (QCF) (City & Guilds Number: 7536) is broader than this qualification as it includes units relating to marketing, team leading, assisting customers obtaining finances and self-management. In terms of the wholesale and retail environment, the City & Guilds certificate comprises of units relating to this qualification. Relating units include:

Provide information and advice to customers in a retail environment.

Receive goods and materials into storage in a retail environment.

Maintain food safety while working with food in a retail environment.

Keep stock on sale at required levels in a retail environment.

Display stock to promote sales to customers in a retail environment.

Follow guidelines for planning and preparing visual merchandising displays.

Put visual merchandising displays together.

Give customers a positive impression of yourself and your organisation.

Help to maintain health and safety in a retail environment.

Audit stock levels and stock inventories in a retail environment.

Monitor and help improve food safety in a retail environment.

Contribute to food safety in a retail environment.

Conclusion:
Both the New Zealand and City & Guilds qualifications have a broader focus including other generic retail practices. This qualification compares well and is on par with the international qualifications.

ARTICULATION OPTIONS

This qualification provides opportunities for horizontal and vertical articulation options.

Horizontal Articulation:

Occupational Certificate: Store Person, NQF Level 2.

Vertical Articulation:

Occupational Certificate: Sales Assistant (General) (Retail Sales Advisor) NQF Level 3.

NOTES

Qualifying for External Assessment:
To qualify for an external assessment, learners must provide proof of completion of all required knowledge and practical modules by means of a statement of results and a record of completed work experience.

Additional Legal or Physical Entry Requirements:

None

Criteria for the accreditation of providers
Accreditation of providers will be done against the criteria as reflected in the relevant curriculum on the QCTO website.

The curriculum title and code are: Perishable Goods Replenisher: 522301-003-00-00.

Encompassed Trade:
This qualification encompasses the following trades as recorded on the NLRD:

None.

Assessment Quality Partner (AQP)

Wholesale and Retail Sector Education and Training Authority (W&RSETA).

Related Part-Qualification

None

LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION:

NONE

PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION:

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