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 QUALIFICATION THAT HAS PASSED THE END DATE: 

National Certificate: Retail Perishable Food 
SAQA QUAL ID QUALIFICATION TITLE
49792  National Certificate: Retail Perishable Food 
ORIGINATOR ORIGINATING PROVIDER
SGB Retail and Wholesale   
QUALITY ASSURING BODY NQF SUB-FRAMEWORK
Was W&RSETA until Last Date for Achievement  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 11 - Services  Wholesale and Retail 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Level 3  NQF Level 03  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Registered" 
SAQA 0371/07  2007-06-27  2008-10-22 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2010-10-22   2013-10-22  

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 is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
63409  National Certificate: Wholesale and Retail Operations  Level 3  NQF Level 03  120  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
Purpose:

The National Certificate: Retail Perishable Food, Level 3 addresses the skills and competencies required to equip learners to understand and familiarize themselves with the underlying principles of a specialized area related to the Wholesale and Retail sector which is dealing with perishable food, including:
  • Cold foods.
  • Frozen foods.
  • Hot foods.
  • Fresh produce.

    Learners who successfully complete the qualification will be able to:
  • Understand the sector in which they operate.
  • Maintain safety, security and hygiene requirements in food retailing.
  • Handle Cold Chain processes.
  • Handle Food merchandising and perishable food sales.
  • Provide a high level of service to customers.

    The qualification enables further advancement and specialization as part of a career path within the Wholesale and Retail sector.

    Rationale:

    The Wholesale and Retail environment buys a wide range of products and stock from manufacturers and sells them to the end user/consumer. The retailing of perishable food within this environment requires specific operational know-how and skills due to the need to maintain particular health, safety and hygiene standards in this operational area.

    Ineffective knowledge and skills in the handling of food produce will impact negatively on operational profitability and could result in the potential loss of growth and job opportunities. In addition there could be a negative impact on the health and safety of consumers utilising retailing services for the procurement of perishable food items where legal and operational health and safety requirements are not met.

    The qualification addresses skills in food retailing which are applicable to a wide variety of organisations in the sector, including:
  • Spaza/house shops.
  • Independent stores specialising in food produce.
  • Chain stores involved in food retailing.
  • Small and large wholesalers specialising in food retailing.
  • Food distribution centres.
  • External contractors involved in food related produce.

    The National Certificate in Retail Perishable Food, is designed to meet the needs of learners who are either actively involved in the process of food sales and preparation within a Retail environment or individuals who desire to further develop their skills in order to access this area of operation. The skills, knowledge and understanding developed by the qualification will lead to improved operational performance resulting from the application of theoretical knowledge in the work environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learner accessing this Unit Standard is competent in the following:
  • Communication at NQF level 2.
  • Mathematical Literacy at NQF level 2.

    Recognition of Prior Learning:

    This Qualification can be achieved wholly or in part through the Recognition of Prior Learning and the Qualification may be granted to learners who have acquired the skills and knowledge without attending formal courses providing they can demonstrate competence in the outcomes of the individual Unit Standards as required by the Fundamental, Core and Elective areas stipulated in the Qualification and by the Exit Level Outcomes.

    An RPL process may also be used to credit learners with Unit Standards in which they have developed the necessary competency as a result of workplace and experiential learning.

    Learners submitting themselves for RPL should be thoroughly briefed prior to the assessment, and may be required to submit a Portfolio of Evidence in the prescribed format to be assessed for formal recognition. While this is primarily a workplace-based Qualification, evidence from other areas of endeavour may be introduced if pertinent to any of the exit level outcomes.

    Access to the Qualification:

    There is open access to any learner who is able to arrange for assessment of the competencies in the Qualification and its Unit Standards in either a Wholesale or Retail or simulated environment. 

  • RECOGNISE PREVIOUS LEARNING? 

    QUALIFICATION RULES 
    The qualification is made up of Fundamental, Core and Elective unit standards and a minimum of 120 Credits is required to complete the qualification.

    Fundamental component:
  • All unit standards totalling 36 Credits are compulsory.

    Core component:
  • All unit standards totalling 59 Credits are compulsory.

    Elective component:
  • Learners should select Elective unit standard to the value of 25 credits from the specialized areas of Food Handling or Administration.

    FOOD HANDLING ELECTIVE UNIT STANDARDS:
  • Prepare foods for sale.
  • Merchandise chillers & freezers.
  • Sort and handle raw seafood manually.
  • Fleck and Fillet fish manually.
  • Mince fish or meat using automatic mincing equipment.

    ADMINISTRATION ELECTIVE UNIT STANDARDS:
  • Record transactions.
  • Count stock for a stock-take.
  • Dispatch stock.
  • Process payment at a Point of Sales.
  • Receive stock.
  • Sell products to customers in a W&R outlet.
  • Implement promotional instructions.
  • Mark merchandise and maintain displays. 

  • EXIT LEVEL OUTCOMES 
    1. Apply core concepts of the Wholesale and Retail environment.

    2. Maintain safety and security in the workplace.

    3. Implement and maintain cold chain requirements.

    4. Promote sales in a perishable food department.

    5. Maintain Customer Service.

    Critical Cross-Field Outcomes supported by the Unit Standard:

    On completion of this qualification, the learner will be able to:
  • Solve problems.
  • Team work.
  • Organisation.
  • Information.
  • Communication.
  • Technology.
  • Related systems.
  • Personal development. 

  • ASSOCIATED ASSESSMENT CRITERIA 
    1.
  • The Wholesale and Retail business environment is explained focusing on wholesale and retail sub-sectors.
  • Operational requirements in the Wholesale and Retail environment are identified, explained and executed according to organisational requirements.
  • Personal and organization hygiene requirements are identified and maintained according to legislative requirements.
  • Oral and written communication in the workplace is carried out so that communication is understood by relevant parties.

    2.
  • Safety and security requirements in the Wholesale and Retail environment are identified and explained according to workplace requirements.
  • Roles and responsibilities in the event of a safety and security emergency situation are explained according to workplace requirements.
  • Safety and emergency interventions are explained and applied according to standard operational procedures.
  • Cold chain environment equipment is used safely according to manufacturers' and organisational requirements.

    3.
  • The concept of the cold chain is explained in term of products, flow and maintenance.
  • Cold chain products are prepared, handled and stored to reduce wastage in accordance with operational policies and procedures.
  • Chillers and freezers are monitored to ensure effective maintaining of cold chain requirements.
  • Premises and equipment is cleaned and maintained to promote health and hygiene according to cold chain requirements in the store.
  • Personal hygiene and hygiene standards are explained and maintained to prevent contamination of perishable foods.

    4.
  • Practical methods to promote sales at perishable food departments are identified as they apply to the industry in general.
  • Spoiled and expired perishable products are handled according to operational requirements.
  • Perishable products are prepared, displayed and replenished attractively to support the promotion of sales.
  • Accessories to enhance appeal and thus enhance sales are used practically.

    5.
  • The factors and standards impacting on customer service in the organization are identified and explained with practical examples.
  • Customer service in the organization is maintained to meet perishable food retailing requirements and standards.
  • Customer queries and interaction are maintained through the application of effective communication in accordance with the customer relations and service standards of the organization.
  • Customer service is maintained in order to promote and enhance sales in own area of operation.

    Integrated Assessment:

    Integrated assessment at this level will evaluate the learner's ability to combine actions and ideas across a range of activities and knowledge areas. The integrated assessment must specifically assess the learner's ability to:
  • Demonstrate competence by means of the practical application of the embedded knowledge in a manner that meets the required performance standards required.
  • Illustrate a clear understanding of the concepts, theory and principles that underpin the practical action taken.

    The assessment may require assessment methods, which take evidence generated during on-the job activities into account. Because assessment practices must be open, transparent, fair, valid and reliable; ensuring that no learner is disadvantaged in any way whatsoever, an integrated assessment approach is incorporated into the qualification.

    A variety of methods must be used in assessment and tools and activities must be appropriate to the context in which the learner is working or will work. Where it is not possible to assess the learner in the workplace simulations, case studies, role-plays and other similar techniques should be used to provide a context appropriate to the assessment.

    The term integrated assessment implies that theoretical and practical components should be assessed together. Whenever possible the assessment of knowledge, skills, attitudes and values shown in the Unit Standards should be integrated and, during integrated assessment, the assessor should make use of a range of formative and summative assessment tools and methods. Combinations of practical, applied, and foundational competencies should be assessed.

    Assessment should further ensure that all specific outcomes, embedded knowledge and critical cross-field outcomes are evaluated in an integrated way.

    Assessors must assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience as the assessment process is capable of being applied to RPL, subject to the rules and criteria of the relevant ETQA. 

  • INTERNATIONAL COMPARABILITY 
    International comparison for the National Certificate in Retail Perishable Food, Level 3 was conducted against best practices associated with cold chain and perishable food handling in the wholesale and retail environment in Commonwealth Countries. The Commonwealth countries were chosen as good practice in wholesaling and retailing and, in particular, in perishable food handling are evident there.

    Comparison was done with the following qualifications:
  • The Level 2 Certificate in Chilled Food Retail Skills (Code: 100/5978/7) UK.
  • The Level 2 Certificate in Fresh Food Retail Skills (Code: 100/5979/9) UK.
  • The Level 3 Certificate in Food Processing (Sales) (Code: FDF30903) Australia.

    The South African Qualification combines the skills for all perishable foods and does not differentiate in terms of competencies for fresh and chilled perishable foods as is done in the above qualification as practice in South African Qualification sees both types of foodstuff being handled by the same organization.

    Neither of the qualifications from the United Kingdom provided the depth of the South African qualification, as both consisted of only four specific unit standards differentiated only by a shift in terms of application focus namely:
  • Preparation and displaying of fresh/chilled food.
  • Maintain required stock levels of fresh/chilled food.
  • Maintain workplace cleanliness for fresh/chilled food.
  • Receive and store fresh/chilled food into storage.

    The South African Qualification contains the same competencies through the inclusion of the following areas of learning:
  • Mark and label foods.
  • Prepare foods for sale in a retail store.
  • Merchandise chillers and freezers in a retail store.
  • Implement requirements of cold chain.
  • Implement personal hygiene requirements.
  • Clean and maintain premises and equipment.
  • Count stock for a stock take.
  • Dispatch stock.
  • Receive stock.

    Specific product knowledge is provided in the South African qualification through electives focusing on areas of specialization such as seafood, the handling of fish and handling of meat.

    The qualification is regarded as addressing both international best practice as contained in the above qualification and specific needs within the South African perishable food retailing environment.

    Qualification FDF30903 provided opportunity for comparison in particular for the following areas contained in the National Certificate in Retail Perishable Food Sales, Level 3:
  • Retail Sales - represented in the NC Perishable Food Sales by standards include:
    > Sell products to customers in a W&R outlet.
    > Implement promotional instructions.
    > Mark merchandise and maintain displays.
    > Promote sales and reduce wastage at a perishable foods department.
  • Workplace Communication - represented in the fundamental component for communication of the NC Perishable Food Sales qualification.
  • Customer service - where the envisaged qualification aligns in terms of customer interaction.
  • Occupational Health and Safety as well as Food Safety where the maintaining of a safe and secure Wholesale and Retail environment and the cleaning of premises and equipment as well as the implementation of personal hygiene requirements benchmarked well.
  • Product knowledge - which again aligns adequately in the provision of standards for specialization in the handling of seafood and meat.

    Over and above the learning in the Australian qualification, the qualification includes mathematical literacy and an overview of the Wholesale and Retail environment.
    Use of equipment, recording of transactions and the handling of point of sales as elective components enables application in smaller food retail outlets. The inclusion of these additional areas of competency adds value within the South African skills development context.

    Qualification FDF30903 provided no focus on stock maintenance, nor the receiving or dispatching of goods which are included in the South African Qualification.

    Comparison on a unit standard basis furthermore supports good comparability in terms of best practices as international standards as listed below translate directly to the newly developed unit standards included in the National Certificate in Retail Perishable Food, Level 3:
  • South African Unit Standards:
    > International Comparison.
  • Implement requirements of the cold chain:
    > Work with temperature controlled stock (AUS FDFOPTTS3A).
  • Merchandise chillers & freezers in a retail store:
    > Apply basic food safety practices (AUS FDFCORFS1A).
  • Implement personal hygiene requirements:
    > Ensure Your Own Actions Reduce Risks to Health and Safety (SL B7WE 04).
    > Monitor and Maintain the Health, Safety and Security of Workers, Customers and Other Members of the Public (SL B9M6 04).
  • Promote sales and reduce wastage at a perishable foods department:
    > Apply point of sale handling procedures (AUS WRRCS2B).
    > Develop and Maintain Positive Working Relationships with Customers (SL B4TL 04).
  • Clean and maintain premises and equipment:
    > Clean and sanitize equipment (AUS FDFOPTHS2A).
    > Clean food production areas, equipment and utensils in a commercial kitchen (NZ 13284).
    > Deep Clean Equipment used in the Preparation, Processing and Storage of Food (SL D7KF 04).
  • Mark & label foods:
    > Label food and related product containers using automated labeling equipment (NZ 7653).
    > Wrap food or related products using automated equipment (NZ 7680).
  • Prepare foods for sale in a retail store:
    > Demonstrate knowledge of terminology used for food and recipes in commercial cookery (NZ 15892).

    Conclusion:

    Qualifications scrutinized from specific areas of best practice for the Wholesale and Retail industry as listed in this comparison indicate that the envisaged National Certificate: Perishable Food, Level 3 compares very well with international practices associated with the specific area of competence. The South African qualification provides a slightly broader operational focus but areas covered in international qualifications are clearly present and aligned in the South African Qualification. The extra competencies contained in the South African Qualification ensure that the qualification addresses the needs of the South African context. 

  • ARTICULATION OPTIONS 
    This Qualification provides the following articulation opportunities:

    Vertical articulation:
  • ID 58393: Further Education and Training Certificate: Food and Beverage Service, NQF Level 4.
  • National Certificate: Food and Beverage Control, NQF Level 4.
  • ID 49397: Further Education and Training Certificate: Wholesale and Retail Operations Supervision, NQF Level 4.

    Horizontal articulation:
  • ID 48764: National Certificate: Wholesale and Retail Sales Practice, NQF Level 3.
  • ID 14115: National Certificate: Fast Food Services, NQF Level 3. 

  • MODERATION OPTIONS 
  • Anyone assessing a learner, or moderating the assessment of a learner, against this Qualification must be registered as an assessor/moderator with the relevant ETQA, or with an ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that may enable the achievement of this Qualification must be accredited as a provider with the relevant ETQA, or with an ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment may be overseen by the relevant ETQA according to the policies and guidelines for assessment and moderation of that ETQA, in terms of agreements reached around assessment and moderation between various ETQAs (including professional bodies), and in terms of the moderation guideline detailed immediately below.
  • Moderation must include both internal and external moderation of assessments at all exit points of the Qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual Unit Standards as well as the integrated competence described in the Exit Level Outcomes of the Qualification.
  • Anyone wishing to be assessed against this Qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA, or with an ETQA that has a Memorandum of Understanding with the relevant ETQA.

    The options as listed above provide the opportunity to ensure that assessment and moderation can be transparent, affordable, valid, reliable and non-discriminatory. 

  • CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    For an applicant to register as an assessor or moderator of this Qualification the applicant needs:
  • To be registered as an assessor with the relevant ETQA.
  • To be in possession of a relevant Qualification a level higher than NQF Level 2. 

  • NOTES 
    This qualification has been replaced by qualification 63409, which is "National Certificate: Wholesale and Retail Operations", Level 3, 120 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  114895  Define the core concepts of the wholesale and retail environment  Level 2  NQF Level 02  10 
    Core  114903  Interact with customers  Level 2  NQF Level 02 
    Core  114912  Maintain a safe and secure wholesale and retail environment  Level 2  NQF Level 02  10 
    Core  119957  Clean and maintain premises and equipment  Level 3  NQF Level 03 
    Core  119961  Implement personal hygiene for perishable food stores  Level 3  NQF Level 03 
    Core  119958  Implement requirements of the cold chain  Level 3  NQF Level 03 
    Core  119962  Mark and label perishable foods  Level 3  NQF Level 03 
    Core  119956  Promote sales and reduce wastage at a perishable foods department  Level 3  NQF Level 03  15 
    Fundamental  119472  Accommodate audience and context needs in oral/signed communication  Level 3  NQF Level 03 
    Fundamental  9010  Demonstrate an understanding of the use of different number bases and measurement units and an awareness of error in the context of relevant calculations  Level 3  NQF Level 03 
    Fundamental  9013  Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts  Level 3  NQF Level 03 
    Fundamental  119457  Interpret and use information from texts  Level 3  NQF Level 03 
    Fundamental  9012  Investigate life and work related problems using data and probabilities  Level 3  NQF Level 03 
    Fundamental  119467  Use language and communication in occupational learning programmes  Level 3  NQF Level 03 
    Fundamental  7456  Use mathematics to investigate and monitor the financial aspects of personal, business and national issues  Level 3  NQF Level 03 
    Fundamental  119465  Write/present/sign texts for a range of communicative contexts  Level 3  NQF Level 03 
    Elective  114891  Count stock for a stock-take  Level 2  NQF Level 02 
    Elective  8944  Fleck and fillet fish manually  Level 2  NQF Level 02 
    Elective  114904  Implement promotional instructions  Level 2  NQF Level 02 
    Elective  114906  Mark merchandise and maintain displays  Level 2  NQF Level 02  10 
    Elective  114894  Process payment at a Point of Sales (POS)  Level 2  NQF Level 02  10 
    Elective  114889  Record transactions  Level 2  NQF Level 02 
    Elective  8942  Sort and handle raw seafood manually  Level 2  NQF Level 02 
    Elective  114892  Dispatch stock  Level 3  NQF Level 03  10 
    Elective  119960  Merchandise chillers and freezers in a retail store  Level 3  NQF Level 03 
    Elective  243018  Mince fish or meat using automated mincing equipment  Level 3  NQF Level 03 
    Elective  119959  Prepare food for sale  Level 3  NQF Level 03  16 
    Elective  114896  Receive stock  Level 3  NQF Level 03  12 
    Elective  114900  Sell products to customers in a Wholesale and Retail outlet  Level 3  NQF Level 03  12 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.
     
    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 Quality Assuring Bodies 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 Quality Assuring Body 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.