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

Apply food safety practices in a retail business 
SAQA US ID UNIT STANDARD TITLE
243808  Apply food safety practices in a retail business 
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 3  NQF Level 03  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 aimed specifically at people who deal with food in an informal business, but is applicable to anyone working in a food preparation, storage and selling environment. Persons credited with this unit standard will understand the importance of hygiene and cleanliness in the storage of food as well as, if applicable, in the preparation or cooking of food. They will also demonstrate the ability to handle and store food correctly. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
It is assumed that the learner is competent in:
  • Communication at NQF Level 2.
  • Mathematical Literacy at NQF Level 2. 
    		•

    UNIT STANDARD RANGE 
    N/A 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Handle and store food. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The reasons for storing food at the correct, safe temperature are explained emphasising the effect on customers and impact on the business of not doing so. 

    ASSESSMENT CRITERION 2 
    Cross contamination is explained in terms of its effect on food hygiene. 

    ASSESSMENT CRITERION 3 
    The types of perishable foods and the importance of storing and/or preparing and/or cooking them correctly are described emphasising the effect on customers and impact on the business of not doing so. 

    ASSESSMENT CRITERION 4 
    The effect of time and temperature on stored and/or cooked food is explained emphasising the impact this can have on food hygiene if not strictly adhered to. 

    ASSESSMENT CRITERION 5 
    Procedures for correctly defrosting foods are demonstrated practically. 

    SPECIFIC OUTCOME 2 
    Clean food areas, equipment and utensils. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The importance of identifying and selecting the correct cleaning materials for different types of surfaces and equipment is explained in terms of ensuring items are clean and hygienic and cost effectiveness. 

    ASSESSMENT CRITERION 2 
    The importance of using cleaning agents/equipment correctly is explained in terms of worker safety and cost effectiveness. 

    ASSESSMENT CRITERION 3 
    The reasons for cleaning and sanitising food areas, equipment and utensils after use are explained emphasising the effect on customers and impact on the business of not doing so. 

    ASSESSMENT CRITERION 4 
    Procedures when cleaning food areas, equipment and utensils are demonstrated practically. 

    ASSESSMENT CRITERION 5 
    The reasons for the correct handling and disposal of waste are explained in terms of safety and hygiene requirement. 

    ASSESSMENT CRITERION 6 
    Waste is disposed of according to health and safety regulations and organisational requirements. 

    SPECIFIC OUTCOME 3 
    Maintain hygienic premises. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The importance of following hygiene procedures when dealing with food is explained emphasising the effect on customers and impact on the business of not doing so. 

    ASSESSMENT CRITERION 2 
    Ways to detect signs of pest infestation and the impact this has on hygiene are described using practical examples. 

    ASSESSMENT CRITERION 3 
    The reason for a high standard of personal hygiene when dealing with food is explained emphasising the effect on customers and impact on the business of not doing so. 

    ASSESSMENT CRITERION 4 
    The importance of covering cuts and grazes and reporting any illness is explained in terms of cross contamination and infection. 

    ASSESSMENT CRITERION 5 
    The reasons for securing storage areas from unauthorised access are explained in terms of prevention of shrinkage and maintaining security. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Programmes leading to the award of credits from this unit standard will be accredited by the relevant ETQA. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.
  • Internal Moderations will be performed by the Accredited Providers whilst the specific ETQA will perform external moderations of assessments across the Accredited Providers according to the moderation guidelines in the relevant qualification and the agreed ETQA procedures. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    N/A 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO ORGANISING 
    Organise oneself and ones activities.

    Refers to the following specific outcome:
  • Maintain hygienic premises. 
    		•

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

    Refers to the following specific outcome:
  • Clean food areas, equipment and utensils. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively.

    Refers to all specific outcomes. 

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

    Refers to all specific outcomes. 

    UNIT STANDARD CCFO CONTRIBUTING 
    Be culturally and aesthetically sensitive.

    Refers to the following specific outcome:
  • Handle and store food. 
    		•

    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  58308   National Certificate: Informal Small Business Practice  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  W&RSETA 
    Elective  63409   National Certificate: Wholesale and Retail Operations  Level 3  NQF Level 03  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.
     
    1. Visual Excellence Trading 508 (Pty) Ltd 


    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.