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: |
Further Education and Training Certificate: Perishable Produce Exportation |
SAQA QUAL ID | QUALIFICATION TITLE | |||
58350 | Further Education and Training Certificate: Perishable Produce Exportation | |||
ORIGINATOR | ||||
SGB Secondary Agriculture: Processing | ||||
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY | NQF SUB-FRAMEWORK | |||
AgriSETA - Agriculture SETA | OQSF - Occupational Qualifications Sub-framework | |||
QUALIFICATION TYPE | FIELD | SUBFIELD | ||
Further Ed and Training Cert | Field 01 - Agriculture and Nature Conservation | Secondary Agriculture | ||
ABET BAND | MINIMUM CREDITS | PRE-2009 NQF LEVEL | NQF LEVEL | QUAL CLASS |
Undefined | 147 | Level 4 | NQF Level 04 | Regular-Unit Stds Based |
REGISTRATION STATUS | SAQA DECISION NUMBER | REGISTRATION START DATE | REGISTRATION END DATE | |
Passed the End Date - Status was "Reregistered" |
SAQA 9999/99 | 2018-07-01 | 2023-06-30 | |
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 qualification does not replace any other qualification and is not replaced by any other qualification. |
PURPOSE AND RATIONALE OF THE QUALIFICATION |
Purpose:
The qualification will enable packhouse and farm workers with the opportunity to acquire the knowledge, skills and values that will enable them to engage in the full spectrum of activities in the perishable produce industry. Those learners that wish to gain employment in the distribution sector of the industry will be well equipped with knowledge of the international requirements for perishable produce and the administrative processes that are involved in the preparation for exportation. A learner acquiring this qualification will be able to: For those who are already employed in a perishable produce facility, the multi-skilling that the qualification offers will open up a career path in the export industry. The qualification will allow learners to progress to an assessor position in the perishable produce inspection sector, or to a management position in one of the ancillary sectors of the industry. Rationale: South Africa has a long and proud history of exporting perishable produce to overseas markets. With the emergence of other exporting countries, the competition to supply our traditional trading partners has increased exponentially. In addition, the markets have now adopted more stringent food safety requirements, for example chemical residual and phytosanitary limits. These factors make it essential that the industry utilises all forms of technology to ensure that South African suppliers conform to and, where possible, exceed, the international quality requirements. This qualification addresses the urgent need for the establishment of training to provide the knowledge and skills for the export industry. The attainment and implementation of these skills will have a positive impact on the efficiency and productivity of existing and emerging perishable produce exporters. Formerly, in house training was offered at a post graduate level to the inspection sector. This Qualification serves to disseminate the knowledge and skills to the full spectrum of the industry, from the producer (farmer) through to the packhouse and exporter. This will allow all to operate on a more professional basis. The qualification ascribes to the total quality concept and to this end, it embodies the international requirements for Good Agricultural Practices (GAP), Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP), which will ensure that South African producers and distributors will be able to export perishable produce to meet the stringent international standards. |
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.
Recognition of Previous Learning: The qualification may 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 competetence 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. |
RECOGNISE PREVIOUS LEARNING? |
Y |
QUALIFICATION RULES |
The Qualification consists of a Fundamental, a Core and an Elective Component.
To be awarded the Qualification, learners are required to obtain a minimum of 147 credits as detailed below. Fundamental Component: The Fundamental Component consists of Unit Standards in: It is compulsory therefore for learners to do Communication in two different South African languages, one at Level 4 and the other at Level 3. All Unit Standards in the Fundamental Component are compulsory. Core Component: The Core Component consists of Unit Standards to the value of 81 credits all of which are compulsory. Elective Component: Learners are to choose Unit Standards to the minimum of 10 credits. |
EXIT LEVEL OUTCOMES |
1. Demonstrate basic knowledge of the legislation and regulations that govern the exportation of perishable produce.
2. Identify the factors that influence the exportation of perishable produce from South Africa and describe the effects that these have on exports. 3. Indicate the essential role that the cold chain plays in ensuring the successful exportation of perishable products and describe the operation of the refrigeration equipment that is used to maintain the required temperature regimes. 4. Implement the relevant food safety practices in the perishable produce export environment to ensure that consumer health is not jeopardised. 5. Demonstrate knowledge of the operation of a total quality management system in a perishable produce export facility. 6. Provide customer care in the perishable produce environment to foster and improve the relationships with clients. 7. Prepare an export presentation for the inspection of a perishable produce consignment and complete the necessary administration for a perishable product export inspection. Critical Cross - Field Outcomes (CCFO`s): The unit standards in the qualification are structured to contain specific and cross-field outcomes. The integration of the latter is vital to the full development and social upliftment of the learner. The critical cross-field outcomes are intended to guide the providers in developing the learning material. The relevant CCFO`s include: > Providing customer care in the perishable produce environment. > Describing the operation of refrigeration and the practices that ensure the maintenance of the cold chain. > Describing the functions and operation of a total quality management system. > Providing customer care in the perishable produce environment. > Describing the functions and operation of a total quality management system. > Applying health and safety in the perishable produce environment. > Describing the operation of refrigeration and the practices that ensure the maintenance of the cold chain. > Describing the functions and operation of a total quality management system. |
ASSOCIATED ASSESSMENT CRITERIA |
Associated Assessment Criteria for Exit Level Outcome 1:
1.1 The factors that contributed to the promulgation of export legislation in South African are described to facilitated the development of the perishable produce exportation industry. 1.2 The positive benefits to the South African economy, that the exportation of perishable produce provides, are identified and the specific regulations are appraised for their contribution to the benefits. 1.3 The major role players in the perishable produce supply chain are indicated and their positions are defined with regard to the specific role that each has in the exportation processes. Associated Assessment Criteria for Exit Level Outcome 2: 2.1 The impact that global factors have on the exportation of perishable produce are described and appraised in terms of the particular influences that they have on exports. 2.2 The market forces that affect the exportation of perishable produce are indicated and these are examined within the context of determining the pressures that are made on producers and exporters. 2.3 The external factors that influence perishable produce exports are examined to evaluate the positive or negative implications that each may have on the export potential of South African produce. Associated Assessment Criteria for Exit Level Outcome 3: 3.1 The physiological changes that occur in perishable produce are described in terms of the necessity of utilising various refrigeration techniques. 3.2 The basic operation of the refrigeration process is described within the context of the functioning of the infrastructure and equipment necessary to maintain the cold chain. 3.3 The legislation that provides for the regulation of the cold chain is explained in terms of the necessary checks that must be conducted. Associated Assessment Criteria for Exit Level Outcome 4: 4.1 The major sources of micro biological contamination that occur in perishable produce are defined in the context of preventing their occurrence. 4.2 The adoption and utilisation of Good Agricultural Practices and Good Manufacturing Practices is explained in terms of their positive contribution to the prevention of contamination of perishable produce. 4.3 The principles and essential elements of a hygiene management system are explained in terms of the benefits that are derived from the maintenance of food safety. Associated Assessment Criteria for Exit Level Outcome 5: 5.1 The particular factors that necessitate the use of a quality management system in a perishable produce export facility are described with regard to the positive benefits that may be derived from the implementation of a management system. 5.2 The various functions of a total quality management system are described in terms of their application in the perishable produce export environment. 5.3 The benefits of monitoring and auditing a quality management system are explained in terms of their unique management analysis. Associated Assessment Criteria for Exit Level Outcome 6: 6.1 The appropriate communication skills to enhance customer service are described in terms of their applicability to specific situations. 6.2 The essential ethical standards that must be adhered to when interacting with clients are described within the context of achieving positive results from the appropriate usage. 6.3 The necessity of providing appropriate and timeous responses to a customer's query is explained in terms of the aims to retain and improve client relationships. Associated Assessment Criteria for Exit Level Outcome 7: 7.1 The prerequisite administration that must be concluded prior to a perishable produce inspection are explained within the context of the preparations and arrangements that must be made with all the relevant parties. 7.2 The monitoring and verification of the conditions of containers and packaging is described in terms of the required export standards and food safety regulations. 7.3 The preparation of the export inspection area is explained within the context of the perquisites that are required for the infrastructure and facilities. |
INTERNATIONAL COMPARABILITY |
Worldwide searches were conducted and no similar qualification appears to be offered in perishable produce exportation. Accordingly, no direct benchmarking is able to be completed on a similar qualification worldwide and it appears that this is a unique qualification.
The SADC countries are generally recipients of South African perishable product exports and in the case of Swaziland their sugar exports are routed via South Africa and are accordingly subject to the existing regulations. As a consequence no formal export qualifications or training is conducted in Swaziland. By and large, the international companies that import perishable produce insist on particular specifications for the quality, packing and marking of the produce that they import. These requirements are in addition to the international protocols that the exporters have to comply with. Consequently, individual exporters have to conduct "in house" training that is relevant to their customer's requirements. The overriding concern of international exporters to retain their customers has therefore taken precedence over the generation of specific perishable produce qualifications. Various international Unit standards with similar intent to the Unit Standards that comprise this qualification were sourced in examining these unit standards, the following have been used for comparison, although they do not necessarily address perishable products, they do contain aspects relevant to export processes that are similar to those used in South Africa. The following unit standards were selected for comparison with select components of this qualification. Australia: Australia's favourable geographic position affords their producers the opportunity to compete with South Africa in the exportation of "out of season" produce to the Northern hemisphere markets, hence the importance of comparing their Unit Standards against this qualification. The following were examined, and the notable similarities are: > This unit standard concerns the quality requirements of final products for exports. > The processes and procedures are comparable with those used for the quality assessment of perishable produce. > This unit standard concerns the logistical requirements for exportation. > The principles and practices are similar to those contained in the "Outline the legislations and regulations that control the exportation of perishable produce". > This unit standard concerns the legislative requirements for exportation. > The principles and practices are similar to those contained in the "Outline the legislations and regulations that control the exportation of perishable produce". > This unit standard concerns the logistical requirements for exportation. > The principles and practices are similar to those contained in the Outline the legislations and regulations that control the exportation of perishable produce". > This unit standard concerns the quality assurance requirements for exports. > Similar methodology is utilised in the "Apply knowledge of total quality management systems for perishable produce exportation". > This unit standard concerns the analysis of the potential for produce exportation. > The principles are similar to those contained in the "Identify the factors that affect the exportation of perishable produce". > This unit standard concerns the logistics of cold storage, manifests, container numbers and seals. > These are comparable with those used for the "Apply knowledge of refrigeration and cold chain management for perishable produce exportation". > This unit standard concerns the principles and practices required to ensure food safety. > The criteria and focus of this unit standard is comparable with those used for the "Apply food safety practices in the perishable produce industry". United Kingdom: The United Kingdom is one of the largest trading partners and recipients of South African perishable produce exports. The adherence to the high standards of food safety and quality assurance that are demanded by their importers are therefore of critical importance to the success of South African exports. The standards that are utilised in quality determination, that are comparable to those in this qualification are: > This unit standard concerns the development and implementation of quality policies for quality assurance. > These are comparable with those used for the "Apply knowledge of total quality management systems for perishable produce exportation". > This unit standard concerns the improving of standards and ensuring compliance with agreed procedures for quality assurance. > These are comparable with those used for the "Apply knowledge of total quality management systems for perishable produce exportation". In conclusion it can be stated that this qualification will serve to confirm South Africa's position as the premier exporter of quality perishable produce. The qualification adheres to the best international practices in terms of production, harvesting, export handling and distribution of perishable produce. To this end, all the necessary skills and knowledge that learners will require to achieve excellence in the industry have been integrated in this qualification. |
ARTICULATION OPTIONS |
The qualification is designed to provide a structured learning path for employees in the perishable produce export industry, be they in employ of commercial businesses or as entrepreneurs.
This qualification will enable horizontal articulation, where learners may move within the agricultural sector, between the fields of production, packaging and processing of perishable products. The learning areas in the qualification will facilitate vertical articulation in the following: The learning areas in the qualification will facilitate horizontal articulation in the following: |
MODERATION OPTIONS |
CRITERIA FOR THE REGISTRATION OF ASSESSORS |
Assessors must:
|
REREGISTRATION HISTORY |
As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012; 2015. |
NOTES |
N/A |
UNIT STANDARDS: |
ID | UNIT STANDARD TITLE | PRE-2009 NQF LEVEL | NQF LEVEL | CREDITS | |
Core | 243859 | Apply food safety practices in the perishable produce industry | Level 4 | NQF Level 04 | 10 |
Core | 243867 | Apply knowledge of refrigeration and cold chain management for perishable produce exportation | Level 4 | NQF Level 04 | 20 |
Core | 243869 | Apply knowledge of total quality management systems for perishable produce exportation | Level 4 | NQF Level 04 | 10 |
Core | 252170 | Apply the principles of customer care in client interactions | Level 4 | NQF Level 04 | 5 |
Core | 243866 | Demonstrate knowledge of the factors that affect the exportation of perishable produce | Level 4 | NQF Level 04 | 4 |
Core | 243892 | Demonstrate knowledge of the legislation and regulations that are necessary for the exportation of perishable produce | Level 4 | NQF Level 04 | 15 |
Core | 252171 | Demonstrate knowledge of the prerequisites for perishable produce export inspection | Level 4 | NQF Level 04 | 7 |
Core | 243890 | Ensure health and safety in the perishable produce export environment | Level 4 | NQF Level 04 | 5 |
Core | 252168 | Utilise quality assessment principles for the classification of perishable produce | Level 4 | NQF Level 04 | 5 |
Fundamental | 119472 | Accommodate audience and context needs in oral/signed communication | Level 3 | NQF Level 03 | 5 |
Fundamental | 119457 | Interpret and use information from texts | Level 3 | NQF Level 03 | 5 |
Fundamental | 119467 | Use language and communication in occupational learning programmes | Level 3 | NQF Level 03 | 5 |
Fundamental | 119465 | Write/present/sign texts for a range of communicative contexts | Level 3 | NQF Level 03 | 5 |
Fundamental | 9015 | Apply knowledge of statistics and probability to critically interrogate and effectively communicate findings on life related problems | Level 4 | NQF Level 04 | 6 |
Fundamental | 119462 | Engage in sustained oral/signed communication and evaluate spoken/signed texts | Level 4 | NQF Level 04 | 5 |
Fundamental | 116312 | Implement a data collection plan | Level 4 | NQF Level 04 | 4 |
Fundamental | 119469 | Read/view, analyse and respond to a variety of texts | Level 4 | NQF Level 04 | 5 |
Fundamental | 119471 | Use language and communication in occupational learning programmes | Level 4 | NQF Level 04 | 5 |
Fundamental | 7468 | Use mathematics to investigate and monitor the financial aspects of personal, business, national and international issues | Level 4 | NQF Level 04 | 6 |
Fundamental | 119459 | Write/present/sign for a wide range of contexts | Level 4 | NQF Level 04 | 5 |
Elective | 114600 | Apply innovative thinking to the development of a small business | Level 4 | NQF Level 04 | 4 |
Elective | 13414 | Conduct a financial analysis of a small business | Level 4 | NQF Level 04 | 10 |
Elective | 252169 | Demonstrate knowledge of good agricultural practices for the production of export quality perishable produce | Level 4 | NQF Level 04 | 10 |
Elective | 117241 | Develop a business plan for a small business | Level 4 | NQF Level 04 | 5 |
Elective | 117244 | Investigate the possibilities of establishing and running a small business enterprise (SMME) | Level 4 | NQF Level 04 | 3 |
Elective | 243889 | Assess the quality of apples for export | Level 5 | Level TBA: Pre-2009 was L5 | 18 |
Elective | 243856 | Assess the quality of avocados for export | Level 5 | Level TBA: Pre-2009 was L5 | 20 |
Elective | 243868 | Assess the quality of citrus for export | Level 5 | Level TBA: Pre-2009 was L5 | 24 |
Elective | 243860 | Assess the quality of grain for local and export markets | Level 5 | Level TBA: Pre-2009 was L5 | 15 |
Elective | 243886 | Assess the quality of peaches and nectarines for export | Level 5 | Level TBA: Pre-2009 was L5 | 16 |
Elective | 243894 | Assess the quality of table grapes for export | Level 5 | Level TBA: Pre-2009 was L5 | 24 |
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. |
1. | Green Identity (Pty) Ltd |
2. | Herambi College of Education Pty Ltd |
3. | Hupco Communications |
4. | HWM Consultancy (Pty) Ltd |
5. | K Boneng Consulting Services P |
6. | Mentowell (Pty) Ltd |
7. | Mzansi Farming Pty Ltd |
8. | National Training Institute (NTI) |
9. | New Hope Revival Organisation |
10. | Phil Chemics Enterprise (Pty) Ltd |
11. | Sxazululo Enterprise |
12. | Ukundiza Development Institute NPC |
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. |