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:

Implementing Food Handling Retail/Wholesale practices

SAQA US ID	UNIT STANDARD TITLE
8271	Implementing Food Handling Retail/Wholesale practices
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 4	NQF Level 04	20
REGISTRATION STATUS		REGISTRATION START DATE	REGISTRATION END DATE	SAQA DECISION NUMBER
Passed the End Date - Status was "Reregistered"		2003-12-03	2006-12-03	SAQA 1351/03
LAST DATE FOR ENROLMENT		LAST DATE FOR ACHIEVEMENT
2007-12-03		2010-12-03

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 is an elective standard towards the qualification National Certificate in Retail/Wholesale Sales and Service. It will provide progression into the specialised field of Food Handling Retail/Wholesale practices and encourage world best practice in this area.

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING

Written and spoken English to the equivalent of NQF 4Arithmetic skills to the equivalent of NQF 4

UNIT STANDARD RANGE

This standard is applicable across the full range of perishables including fresh, chilled and frozen, using the entire range of equipment associated with cold-chain environments

UNIT STANDARD OUTCOME HEADER

The demonstrated ability to make decisions and con

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

The demonstrated ability to make decisions and consider options when:

OUTCOME NOTES

Implementing stock controls and monitoring storage and preparation areas in food handling retail/wholesale outlets?

Implementing packaging specifications and monitoring packing operations ensuring correct packaging materials and techniques are applied?

Implementing quality standards and negotiating with suppliers when resolving quality problems with perishable food products and packaging in food handling retail/wholesale outlets?

Controlling temperatures of refrigerators and perishable food environments ensuring cold chain principles are adhered to in food handling retail/wholesale outlets?

Developing and controlling cleaning rosters ensuring hygiene standards are maintained?

Implementing and monitoring production schedules ensuring food preparation and recipes are adhered to in food handling retail/wholesale outlets?

Completing log books and checking accuracy of scales and other equipment in accordance with food handling equipment maintenance standards

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

The demonstrated ability to make decisions and consider options when:

ASSESSMENT CRITERION NOTES

UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS

The Retail/Wholesale SETA will accredit providers against this standard. Moderation will be provided by the FETQA

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE

The demonstrated understanding of:?

Principles of stock rotation for perishable foods and concept of "first-in, first out"? Principles of food storage and shelf life for different categories of perishable products?

Quality control standards for perishable food products?

Uses of refrigeration equipment and temperatures for perishable food environments?

Principles of maintaining hygiene and cleaning standards?

Methods for maintaining pest control in food handling outlets? Interpreting food preparation recipes?

Implementation of HACCP and Occupational Health and Safety Act regulations

Critical Cross-field Outcomes (CCFO):

UNIT STANDARD CCFO IDENTIFYING

Identify and solve problems when monitoring storage areas and stock levels so that appropriate measures can be taken to minimise contamination of perishable foods and to reduce stock shrinkages/excesses

UNIT STANDARD CCFO ORGANISING

Demonstrate an understanding of the world as a set of related systems where ongoing monitoring of hygiene standards for food preparation and maintenance of refrigeration equipment and temperatures is vital to ensuring fresh and uncontaminated supplies of perishable food products in food handling retail/wholesale outlets

UNIT STANDARD CCFO COLLECTING

Collect, analyse, organise and critically evaluate information when monitoring food handling operations so that appropriate measures can be implemented to ensure that food preparation is carried out in accordance with appropriate recipes and hygiene standards

UNIT STANDARD CCFO COMMUNICATING

Communicate effectively using visual and language skills when informing team members of new packaging and preparation techniques for perishable food products

UNIT STANDARD ASSESSOR CRITERIA

The ability to produce all of the following types of evidence:This evidence should be evaluated by a registered assessor:

Describe organisational procedures for implementing and monitoring production schedules for food preparation ?

Describe organisational standards for maintaining quality and cold-chain practices in food handling departments

Describe organisational procedures for returning poor quality perishable food products to suppliers?

Describe techniques for implementing pest control measures in food handling departments?

Demonstrate procedures for monitoring perishable stocks and storage and food preparation areas in food handling retail/wholesale outlets?

Demonstrate techniques for monitoring food preparation and packaging operations in food handling department of retail/wholesale outlet?

Perform techniques for checking weighing equipment and maintaining equipment log books ?

Demonstrate techniques for monitoring and adjusting temperatures of refrigeration equipment?

Produce evidence of completed cleaning rosters indicating hygiene standards maintained in accordance with requirements of food handling retail/wholesale outlet

QUALIFICATIONS UTILISING THIS UNIT STANDARD:

	ID	QUALIFICATION TITLE	PRE-2009 NQF LEVEL	NQF LEVEL	STATUS	END DATE	PRIMARY OR DELEGATED QA FUNCTIONARY
Elective	13719	National Certificate: Retail and Wholesale, Sales and Service Technology	Level 4	NQF Level 04	Passed the End Date - Status was "Reregistered"	2006-12-03	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.

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