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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Implement food-handling practices in wholesale and retail outlet 
SAQA US ID UNIT STANDARD TITLE
114910  Implement food-handling practices in wholesale and retail outlet 
ORIGINATOR
SGB Retail and Wholesale 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Wholesale and Retail 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02  8 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "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 
This unit standard is intended for people in the Wholesale and Retail field where fresh, raw, prepared, hot, frozen and refrigerated foods are sold.

Persons credited with this unit standard will be able to maintain the required temperature when working with and storing different foods, will weighing and pricing food products and will know the requirements for the disposal of contaminated/spoiled foods. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
  • Numeracy and Literacy at the equivalent of ABET 4
  • A basic knowledge of the products sold at the applicable department
  • The W&R Unit Standard - Apply food safety practices in W&R outlets 
    		•

    UNIT STANDARD RANGE 
    N/A 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Implement temperature control processes. 
    OUTCOME RANGE 
    Temperature control includes but is not limited to the cold chain, hot food, ambient temperature. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The concept of the Cold Chain is explained in term of the flow of foods through the cold chain. 

    ASSESSMENT CRITERION 2 
    The effect of not maintaining correct temperatures of foods is explained in terms of the shelf life and characteristics of the product. 

    ASSESSMENT CRITERION 3 
    Food products that require temperature control are identified in terms of the characteristics of the product. 

    ASSESSMENT CRITERION 4 
    The storage, movement and displaying of products requiring temperature control meet temperature requirements in terms of the characteristics of the product. 

    ASSESSMENT CRITERION 5 
    Temperatures are monitored and problems reported to relevant parties where they 

    SPECIFIC OUTCOME 2 
    Weigh and price food products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Foods are packed according to the requirements of the item and organisation. 

    ASSESSMENT CRITERION 2 
    Foods are weighed and priced using the applicable equipment and in terms of applicable legislation and organisational requirements. 

    ASSESSMENT CRITERION 3 
    Weighing and pricing equipment is used according to manufacturer specifications and faults/damage reported to relevant parties according to organisational procedures. 

    SPECIFIC OUTCOME 3 
    Dispose of food products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The legal requirements for the disposal of food products are explained as it applies to the different products. 

    ASSESSMENT CRITERION 2 
    Methods of disposal are explained in terms of the organisation's policy and procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    Programmes leading to the award of credits from this unit standard will be accredited through the Wholesale and Retail SETA, in its ETQA role. Anyone assessing a learner against this unit standard must be registered as an assessor with the Wholesale and Retail SETA ETQA.

    Moderation of assessment will be overseen by the Wholesale and Retail SETA ETQA. According to the moderation guidelines in the relevant qualification and the agreed ETQA procedures. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    The demonstrated understanding of:
  • The concept of the Cold Chain
  • The effect of not maintaining correct temperatures
  • Food products that require temperature control
  • How to store, move and display temperature controlled foods
  • How to monitor temperatures and what to do when corrective action must be taken when problems arise
  • The legal requirements for the disposal of food products
  • Organisational methods of disposal
  • How to identify whether food products need to be disposed of
  • How to pack different kinds of foods
  • Use of weighing and pricing equipment 
    		•

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Solving problems

    Evident in the following specific outcomes and assessment criteria:

    Specific outcome:
  • Implement temperature control processes.
    Assessment criteria:
    The storage, movement and displaying of products requiring temperature control meet temperature requirements in terms of the characteristics of the product 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team

    Evident in the following specific outcomes and assessment criteria:

    Specific outcome:
  • Implement temperature control processes.
    Assessment criteria:
  • Temperatures are monitored and problems reported to relevant parties. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise oneself and ones activities

    Evident in the following specific outcomes and assessment criteria:

    Specific outcome:
  • Implement temperature control processes.
    Assessment criteria:
  • The storage, movement and displaying of products requiring temperature control meet temperature requirements in terms of the characteristics of the product.

    Specific outcome:
    Weigh and price food products
    Assessment criteria:
    All 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise, and critically evaluate information

    Evident in the following specific outcomes and assessment criteria:

    Specific outcome:
  • Implement temperature control processes.
    Assessment criteria:
  • Food products that require temperature control are identified in terms of the characteristics of the product. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively

    Evident in the following specific outcomes and assessment criteria:
    Specific outcome:
  • Implement temperature control processes.
    Assessment criteria:
  • Temperatures are monitored and problems reported to relevant parties. 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    Understand the world as a set of related systems

    Evident in the following specific outcomes and assessment criteria:

    Specific outcome:
  • Implement temperature control processes.
    Assessment criteria:
  • The effect of not maintaining correct temperatures of foods is explained in terms of the shelf life and characteristics of the product. 
    		•

    UNIT STANDARD CCFO CONTRIBUTING 
    Maintain the environment

    Evident in the following specific outcomes and assessment criteria:

    Specific outcome:
  • Dispose of food products.
    Assessment criteria:
    All 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

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

    UNIT STANDARD NOTES 
    N/A 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  50307   National Certificate: Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  48763   National Certificate: Retail Shop Floor Practices  Level 2  NQF Level 02  Passed the End Date -
    Status was "Registered"     		 2007-05-02  Was W&RSETA until Last Date for Achievement 
    Elective  49280   National Certificate: Wholesale and Retail Distribution  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  W&RSETA 
    Elective  58206   National Certificate: Wholesale and Retail Operations  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  W&RSETA 


    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.