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 THAT HAS PASSED THE END DATE: 

Ensure health and safety in the perishable produce export environment 
SAQA US ID UNIT STANDARD TITLE
243890  Ensure health and safety in the perishable produce export environment 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 01 - Agriculture and Nature Conservation Secondary Agriculture 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 4  NQF Level 04  5 
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
2026-06-30   2029-06-30  

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 
A person credited with this unit standard will be able to:
  • Identify and apply the relevant sections of the Occupational Health and Safety Act in the perishable produce industry.
  • Be aware of the various obligations that employers must fulfil to provide a safe working environment.
  • Take cognisance of the duties that employees must perform to ensure that a minimum of safety incidents occur.
  • Recognise the potential hazards in the workplace and the preventative precautions that must be observed to avoid a safety incident.
  • Institute and monitor health and safety standards to achieve an excellent safety track record. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are competent in Mathematical Literacy and Communication at NQF Level 3. 

    UNIT STANDARD RANGE 
    N/A 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Describe the provisions and regulations of the Occupational Health and Safety Act that affect the exportation of perishable produce. 
    OUTCOME RANGE 
    The provisions and regulations include but are not limited to:
  • Occupational Health and Safety Act 85 of 1993 (OHS), health and safety structures, safe working environment, personnel's health status, health and safety infrastructure, appointment of safety officers/representatives, fire and emergency evacuation, training, legal implications of non compliance. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The primary objectives of the OHS Act, with regard to the perishable produce exportation industry are outlined. 

    ASSESSMENT CRITERION 2 
    The health and safety structures that have to be instituted by a commercial concern, as per the provisions of the Act, are detailed. 

    ASSESSMENT CRITERION 3 
    The stipulations of the Act that refer to the provision of a safe working environment and the areas in which these are of particular importance to the perishable produce industry, are explained. 

    ASSESSMENT CRITERION 4 
    The provisions concerning monitoring of the health status of employees and the special requirements in the perishable produce industry are explained. 

    ASSESSMENT CRITERION 5 
    The equipment and infrastructure that must be provided to facilitate health and safety in the workplace is detailed. 

    ASSESSMENT CRITERION 6 
    The stipulations of the Act that refer to the appointment of safety officers/representatives and the processes that must be followed for their selection or appointment are described. 

    ASSESSMENT CRITERION 7 
    The minimal health and safety training that must be provided for employees is detailed. 

    ASSESSMENT CRITERION 8 
    The necessity of establishing fire and emergency evacuation plans and procedures is explained. 

    ASSESSMENT CRITERION 9 
    The legal implications of ignoring the various provisions of the Act, are indicated. 

    SPECIFIC OUTCOME 2 
    Outline the responsibilities of an employer to maintain a safe working environment. 
    OUTCOME RANGE 
    An employer's responsibilities include but are not limited to:
  • Safety signs, chemical store, PPC (Personal Protective Clothing), PPE (Personal Protective Equipment), machine guards, lock-out stops, records and statistics, health-care professional, chronic infectious illnesses. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The various safety signs that must be displayed in the workplace and the importance of positioning these to maximise their visibility is explained. 

    ASSESSMENT CRITERION 2 
    The necessity of providing a chemical store that is suitable for the safe storage of various post harvest and other chemicals used in the workplace, is explained. 

    ASSESSMENT CRITERION 3 
    The employer's responsibility to provide employees with clean PPC that is adequate and appropriate for the work assigned to them, is explained. 

    ASSESSMENT CRITERION 4 
    The employer's responsibility to provide the necessary PPE for the safe execution of the worker's various tasks, is related. 

    ASSESSMENT CRITERION 5 
    The employer's responsibility to install and maintain adequate machine guards to prevent injury to personnel is explained. 

    ASSESSMENT CRITERION 6 
    The necessity to provide lock out stops for all potentially dangerous machinery and the appropriate signage to indicate the location of these, is explained. 

    ASSESSMENT CRITERION 7 
    The employer's responsibility to maintain records and statistics of safety achievements and incidents, is indicated and the procedures for their analysis are described. 

    ASSESSMENT CRITERION 8 
    The necessity of acquiring the services of a health-care professional for the regular examination of the worker's health status, and the reasons why this is essential in the perishable produce industry, are explained. 

    ASSESSMENT CRITERION 9 
    The employer's responsibility to inform all personnel of the chronic infectious illnesses that are not permitted in the perishable produce environment and the relevant signage to reinforce this, is explained. 

    SPECIFIC OUTCOME 3 
    Indicate the health and safety responsibilities of employees in the perishable produce workplace. 
    OUTCOME RANGE 
    An employee's responsibilities include but are not limited to:
  • Adhere to safety practices, wearing the correct PPC, using the appropriate PPE, chronic infectious illnesses, lifting techniques, identifying any potential hazards, attending safety meetings, chemical handling precautions and procedures. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The necessity of all employees to adhere to the safety precautions, as per the company's SOP's and warning signage, is explained. 

    ASSESSMENT CRITERION 2 
    The importance of wearing the correct PPC and the care that must be taken of these is described. 

    ASSESSMENT CRITERION 3 
    The necessity of using the appropriate PPE in the performance of any potentially hazardous tasks is explained. 

    ASSESSMENT CRITERION 4 
    The lifting techniques that must be employed when any heavy object is to be raised and the possible consequences of not heeding these, are described. 

    ASSESSMENT CRITERION 5 
    The employees responsibility of reporting the presence of a defined chronic infectious illnesses, to prevent further transmittion to fellow workers and contamination of the produce, is explained. 

    ASSESSMENT CRITERION 6 
    The importance of identifying any potential hazards in the workplace and the necessity of reporting these, is explained. 

    ASSESSMENT CRITERION 7 
    The responsibility of attending safety meetings and training to keep abreast of practices to prevent safety incidents from occurring, is related. 

    ASSESSMENT CRITERION 8 
    The necessity of strict observance to chemical handling procedures when using dangerous chemicals, is explained. 

    SPECIFIC OUTCOME 4 
    Demonstrate an awareness of the hazards that are encountered in the perishable produce exporting environment. 
    OUTCOME RANGE 
    The range of hazards include but are not limited to:
  • Cold rooms, machine guards, conveyors, catwalk, slippery surfaces, allergies, laboratory procedures, noxious gases, dust, grain probes, tractors, trucks, forklifts. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The dangers of hypothermia and the necessity of following cold room working procedures, as per the company's SOP's is explained. 

    ASSESSMENT CRITERION 2 
    The function of machine guards and the procedures to ensure their effectiveness, according to the company's SOP's, are described. 

    ASSESSMENT CRITERION 3 
    The safety precautions and procedures that must be observed when using a conveyor, and the potential hazards that may be encountered, are described. 

    ASSESSMENT CRITERION 4 
    The safety precautions that must be observed when walking on a catwalk and the potential hazards that may be encountered, are described. 

    ASSESSMENT CRITERION 5 
    The care that must be exercised when walking on slippery surfaces and the procedures that must be adhered to, as per the company's SOP's are described. 

    ASSESSMENT CRITERION 6 
    The safety equipment and procedures that must be used when working with noxious gases are indicated and the possible dangers of exposure to these gases are explained. 

    ASSESSMENT CRITERION 7 
    The importance of identifying any allergies that may occur as a result of working with post harvest or any other chemical agents in the perishable produce environment, is explained. 

    ASSESSMENT CRITERION 8 
    The necessity of adhering to laboratory procedures when working in a laboratory environment is indicated. 

    ASSESSMENT CRITERION 9 
    The particular hazards that are encountered in a port environment and the essential safety precautions and procedures, as per the company's SOP's are detailed. 
    ASSESSMENT CRITERION RANGE 
    The port environment's hazards include but are not limited to:
  • Gangways, cranes, gratings, holds, catwalks.
     
    		•

    ASSESSMENT CRITERION 10 
    The safety equipment and procedures that must be used when working in a dust laden environment are explained. 

    ASSESSMENT CRITERION 11 
    The procedures that must be adhered to when working with grain probes, are indicated and the possible incidents that may occur, are explained. 

    ASSESSMENT CRITERION 12 
    The possible hazards that may occur when tractors, fork lifts and trucks are operating within the perishable produce environment and the safety precautions and procedures that must be observed, according to the company's SOP's, are described. 

    SPECIFIC OUTCOME 5 
    Indicate the principles and practices for the setting and maintaining of health and safety standards in the perishable produce environment. 
    OUTCOME RANGE 
    The principles and practices include but are not limited to:
  • Safety officer/representative's function, safety inspections, safety meetings, health and safety training, emergency plans and procedures, good housekeeping, documentation. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The safety officer/representative's function in the work environment is described and the responsibilities that are assigned to this position, as per the company's SOP's, are detailed. 

    ASSESSMENT CRITERION 2 
    The role of safety inspections is explained and the aspects of safety and housekeeping that must be checked and verified are listed. 

    ASSESSMENT CRITERION 3 
    The necessity of holding regular safety meetings and the issues that have to be addressed at these meetings are detailed. 

    ASSESSMENT CRITERION 4 
    The importance of scheduling regular health and safety training is indicated and the documentation of the areas/topics that have been addressed, as per the company's SOP's, are described. 

    ASSESSMENT CRITERION 5 
    The critical components of the various emergency plans and procedures, are detailed and the necessity of practicing these drills is explained. 
    ASSESSMENT CRITERION RANGE 
    The critical components include but are not limited to:
  • Location of fire extinguishers, location of first aid facilities, individual responsibilities, exit points, meeting points, medical emergency procedures, fire drills, evacuation drills.
     
    		•

    ASSESSMENT CRITERION 6 
    The positive role that good housekeeping plays in reducing safety incidents is explained and the standards that are required for the various areas in the workplace are detailed. 

    ASSESSMENT CRITERION 7 
    The documentation that is required for recording statistics and all safety related activities is detailed and the procedures for capturing and monitoring the relevant data, according to the company's SOPs, are described. 
    ASSESSMENT CRITERION RANGE 
    The documentation includes but is not limited to:
  • Minutes of safety meetings, incident reports, safety inspection reports, housekeeping reports, hazard analysis reports, training schedules, emergency drill schedules, safety statistics, health status statistics, incident free bulletins and signage.
     
    		•


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable achievement of this unit standard must be accredited as a provider through the relevant ETQA.
  • Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the relevant qualification and the agreed ETQA procedures. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected in the assessment criteria for each specific outcome and must be assed in its own right, through oral and written evidence. Observation cannot be the only assessment. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
  • Reflecting on and exploring a variety of strategies to learn more effectively.
  • Participating as responsible citizens in the life of local, national and global communities.
  • Being culturally and aesthetically sensitive across a range of social contexts.
  • Exploring education and career opportunities.
  • Developing entrepreneurial opportunities. 
    		•

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    The learner is able to identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been made by:
  • Ensuring that the appropriate personal protective equipment is used in the workplace. 
    		•

    UNIT STANDARD CCFO WORKING 
    The learner is able to work effectively with others as a member of a team, group, organisation or communities by:
  • Participating with others in the practicing of emergency and evacuation drills. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    The learner is able to organise and manage oneself and one's activities responsibly and effectively by:
  • Following the good housekeeping principles and practices. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    The learner is able to collect, organise and critically evaluate information by:
  • Recording statistics and all safety related activities and analyse the current trends to improve safety. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    The learner is able to communicate effectively using visual, mathematical and/or language skills in the modes of oral and/or written presentation by:
  • Compiling health and safety reports and statistics. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    The learner is able to use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Recognising the potential dangers of post harvest chemicals and the observance of safe handling procedures. 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    The learner is able to demonstrate an understanding of the world as a set of related systems by recognizing that problem-solving contexts do not exist in isolation.
  • Evident in all Specific Outcomes. 
    		•

    UNIT STANDARD CCFO CONTRIBUTING 
    The learner is able to contribute to the full personal development of themselves and the social and economic development of the society at large.
  • Evident in all Specific Outcomes. 
    		•

    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 
    The Learner:
  • Is expected to perform the specific outcomes reflected in this unit standard without direct supervision.
  • Should have access to work site procedures.
  • Should demonstrate an application of ethics and values.
  • Must apply basic principles of general safety and customer care.
  • Should demonstrate an awareness of the expectations and obligations of basic employee/employer relations including industrial relations principles.

    At this level the communication/reporting of issues arising in the workplace, is embedded in the specific outcomes and the related assessment criteria.

    It is understood that, due to the nature of the work environment and the skills level of the learner, that the aspects of teamwork form an integral part of the necessary specific outcomes and related assessment criteria.

    The points included under the notes, should be included when the qualifying learners are being assessed. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  58350   Further Education and Training Certificate: Perishable Produce Exportation  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  AgriSETA 
    Elective  96401   National Certificate: Export Administration  Level 5  Level TBA: Pre-2009 was L5  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  As per Learning Programmes recorded against this Qual 


    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.