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: 

Monitor and manage food safety in perishable produce exportation 
SAQA US ID UNIT STANDARD TITLE
243861  Monitor and manage food safety in perishable produce exportation 
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 5  Level TBA: Pre-2009 was L5  10 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
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 
A person credited with this unit standard will be able to:
  • Indicate the importance of maintaining the cold chain and the associated risks that arise when it is broken.
  • Describe the various hazards that can compromise food safety.
  • Explain the benefits of using good agricultural practices in the production of perishable produce.
  • Apply good manufacturing practices in the handling and storage of perishable produce.
  • Establish and monitor management systems that will facilitate compliance to food safety standards.
  • Conduct an audit of the food safety programs. 

  • 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 4. 

    UNIT STANDARD RANGE 
    N/A 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Recognise the intrinsic parameters of perishable produce and the dangers associated with breaking the cold chain. 
    OUTCOME RANGE 
    The range includes but is not limited to:
  • Conditions for micro-organisms, inhibiting role of intrinsic parameters, role of the cold chain, consequences of breaking the cold chain, physiological changes that occur in perishable produce, post harvest treatments, efficacy periods. 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The conditions that favour the survival and multiplication of micro-organisms are described. 

    ASSESSMENT CRITERION 2 
    The intrinsic parameters that serve to inhibit the prevalence of micro-organisms in perishable produce are detailed and the manner in which these minimise the multiplication of micro-organisms is explained. 
    ASSESSMENT CRITERION RANGE 
    The parameters include but are not limited to:
  • pH, water activity, oxidation-reduction potential, antimicrobial constituents, biological structures.
     

  • ASSESSMENT CRITERION 3 
    The role that the cold chain plays in minimising the growth and spreading of micro-organisms in perishable produce is indicated. 

    ASSESSMENT CRITERION 4 
    The physiological changes that occur in perishable produce, when the cold chain has been broken, are described and the potential for further risks are explained. 

    ASSESSMENT CRITERION 5 
    The ways in which post harvest treatments serve to minimise the multiplication of micro-organisms are explained. 

    ASSESSMENT CRITERION 6 
    The efficacy periods for various post harvest treatments are detailed and the importance of ensuring the sale and consumption of the produce within these periods is explained. 

    SPECIFIC OUTCOME 2 
    Identify the various hazards that may affect perishable produce and the impact that these have on food safety. 
    OUTCOME RANGE 
    The range of hazards includes but is not limited to:
  • Types of hazards, affects on food safety. biological hazards, poor personal hygiene, poor facility hygiene, water borne pathogens, agro-chemicals, chemical residuals, post harvest chemicals, toxic elements and compounds, industrial chemicals, physical contamination. 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The types of hazards that may be encountered in the perishable produce environment and the effects that their presence have on food safety are detailed. 

    ASSESSMENT CRITERION 2 
    Examples of biological hazards that may be transmitted by poor personal hygiene are listed and the risks that these pose to human health are explained. 

    ASSESSMENT CRITERION 3 
    Examples of biological hazards that may be transmitted to perishable produce as a result of poor facility hygiene are listed and the risks that these pose to human health are explained. 

    ASSESSMENT CRITERION 4 
    Examples of water borne pathogens that may be transported by polluted water are detailed and the effects that these have on food safety are explained. 

    ASSESSMENT CRITERION 5 
    The hazards that agro-chemicals pose to human health are detailed and the various types that are applied to produce are listed. 
    ASSESSMENT CRITERION RANGE 
    The agro-chemicals include but are not limited to:
  • Pesticides, herbicides, fungicides, fertilizers, growth hormones.
     

  • ASSESSMENT CRITERION 6 
    The dangers that chemical residuals pose, and the consequences of not adhering to the prescribed withholding periods are indicated. 

    ASSESSMENT CRITERION 7 
    The hazards that the administration of an incorrect application rate of post harvest chemicals may have on human health are explained. 

    ASSESSMENT CRITERION 8 
    Examples of toxic elements and the danger that these pose to food safety is detailed. 
    ASSESSMENT CRITERION RANGE 
    The toxic elements include but are not limited to:
  • Arsenic, ammonia, cadmium, cyanide, lead, mercury, zinc.
     

  • ASSESSMENT CRITERION 9 
    The various industrial chemicals that are used in the perishable produce environment and the danger they pose if incorrectly handled, are detailed. 
    ASSESSMENT CRITERION RANGE 
    The industrial chemicals include but are not limited to:
  • Lubricants, cleaners, sanitizers, paints, coatings, refrigerants, pest control chemicals.
     

  • ASSESSMENT CRITERION 10 
    The physical hazards that may be present in perishable products are listed and the manner in which these may be introduced is explained. 
    ASSESSMENT CRITERION RANGE 
    The hazards and their sources include but are not limited to:
  • Hazards: stones, metal, glass, wood, insects, split or broken pips.
  • Sources: growing and harvesting, processing and handling, during distribution, employee sabotage.
     

  • SPECIFIC OUTCOME 3 
    Describe how good agricultural practices can enhance food safety. 
    OUTCOME RANGE 
    The practices include but are not limited to:
  • Site management, soil analysis, water management, water quality, water contamination, chemical handling and storage, field sanitation, hygiene practices, maintenance and sanitising facilities, trained and qualified personnel. 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The principles of good site management are detailed and the impact that all agricultural activities on a farm may collectively have on food safety, are explained. 
    ASSESSMENT CRITERION RANGE 
    The principles include but are not limited to:
  • Location of septic tanks, animal production, manure storage sites, manure composting, chemical stores, pest control, storm water control.
     

  • ASSESSMENT CRITERION 2 
    The reasons why regular soil analyses of cultivated areas on a farm should be conducted are indicated. 

    ASSESSMENT CRITERION 3 
    The principles of good water management are detailed and the necessity of adhering to these is explained. 

    ASSESSMENT CRITERION 4 
    Potential sources of water contamination and the danger that these pose to food safety are detailed. 
    ASSESSMENT CRITERION RANGE 
    The sources include but are not limited to:
  • Livestock access to irrigation dams, watershed from animal production areas, manure storage in proximity to orchards, upstream activities in rivers, sewerage outflows, septic tanks and agricultural drains.
     

  • ASSESSMENT CRITERION 5 
    The practices to protect the quality of water on a farm are listed and the necessity of conducting regular quality tests, to SABS standards, are described. 

    ASSESSMENT CRITERION 6 
    The importance of ensuring that all chemical handling and storage practices are adhered to and the possible consequences of non conformity are explained. 

    ASSESSMENT CRITERION 7 
    The administrative practices that must be maintained when assigning chemical applications to crops are detailed and the way in which these functions should be managed to ensure food safety is explained. 
    ASSESSMENT CRITERION RANGE 
    The administrative criteria include but are not limited to:
  • Fertiliser types, annual and crop schedules, chemical application rates, compatibility of "cocktail" components, residual periods, methods of disposal, use on specified target groups, fertilising and spraying records, regular calibration of spray equipment.
     

  • ASSESSMENT CRITERION 8 
    The necessary field sanitation practices to ensure that agricultural equipment does not contaminate crops are described. 

    ASSESSMENT CRITERION 9 
    The necessary hygiene principles and practices to minimise the contamination of crops whilst harvesting and transporting crops are described. 

    ASSESSMENT CRITERION 10 
    The practices and procedures for the maintenance and sanitising of harvesting and other facilities on the farm are described. 

    ASSESSMENT CRITERION 11 
    The necessity to ensure that the personnel on a farm are adequately trained and qualified to perform their various tasks is indicated and the possible consequences of an absence of training are explained. 

    SPECIFIC OUTCOME 4 
    Monitor and manage the good manufacturing practices that ensure food safety in the handling and storage of perishable produce. 
    OUTCOME RANGE 
    The practices include but are not limited to:
  • Building regulations, facilities design and layout, ablution facilities, personal sanitation facilities, PPC (Personal Protective Clothing), chronic contagious illnesses, wash with potable water, frequency of sanitising, SOP's (Standard Operating Procedures), post harvest treatments, chemical storage, records of post harvest, swab testing, cold chain management, RRMT's (Refrigerated Road Motor Transport), pest control practices, hygiene monitoring practices. 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The local building regulations for food handling and processing premises, as per the area specifications, are explained. 

    ASSESSMENT CRITERION 2 
    The design of the perishable produce handling layout, with regard to the provision of infrastructure that facilitates the maintenance of hygiene and sanitation, is described. 

    ASSESSMENT CRITERION 3 
    The minimum specifications for ablutional facilities that must be provided for the personnel in a perishable produce packhouse/facility, as per the SABS regulations (0400-1990) are detailed and the reasons for these are explained. 

    ASSESSMENT CRITERION 4 
    The necessity for personnel in a perishable produce packhouse/facility to wear appropriate clean PPC in the work environment, as per SOP's is explained. 

    ASSESSMENT CRITERION 5 
    The importance of preventing any personnel that have chronic contagious illnesses from coming into contact with food stuffs is explained. 

    ASSESSMENT CRITERION 6 
    The frequency and methods that should be employed to clean and sanitise the various facilities in a perishable produce packhouse/facility and the practices to monitor these, as per the SOP's are described. 

    ASSESSMENT CRITERION 7 
    The reasons why water that comes in contact with perishable produce should be of potable quality is explained. 

    ASSESSMENT CRITERION 8 
    The safety precautions that must be observed when conducting the various post harvest treatments and the recording of these applications, as per the SOP's are described. 

    ASSESSMENT CRITERION 9 
    The requirements for the storage of chemicals in or adjacent to a perishable produce packhouse/facility are detailed. 

    ASSESSMENT CRITERION 10 
    The practices to manage and monitor swab sampling in a meat or fish processing/packing facility and the importance of addressing the results of these tests is explained. 

    ASSESSMENT CRITERION 11 
    The practices to manage and monitor the cold chain in the various storage and conveyancing infrastructure and facilities, as per the SOP's are described. 
    ASSESSMENT CRITERION RANGE 
    The cold chain items include but are not limited to:
  • Depots, cold stores, RRMT's, packhouses, containers, vessels.
     

  • ASSESSMENT CRITERION 12 
    The practices to manage and monitor pest control within and around the perishable produce packhouse/facility, as per the regulations and SOP's are described. 

    SPECIFIC OUTCOME 5 
    Establish and manage a hygiene management systems to ensure compliance to food safety standards. 
    OUTCOME RANGE 
    The range includes but is not limited to:
  • MRL's (Maximum Residual Levels), compliance lists, MRL admin and records, traceability, HACCP (Hazard Analysis Critical Control Points), 7 principles and 6 steps to implementation. 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The various MRL lists that have to abided by, to ensure acceptability of perishable produce for exportation are detailed. 
    ASSESSMENT CRITERION RANGE 
    The MRL lists include but are not limited to:
  • SA default list, International export lists, Codex Alimentarius list.
     

  • ASSESSMENT CRITERION 2 
    The procedures to establish and manage a MRL program and the administration thereof are described. 

    ASSESSMENT CRITERION 3 
    The immediate and long term repercussions of not ensuring that MRL's are adhered to are explained. 

    ASSESSMENT CRITERION 4 
    The functions of a traceability program and the procedures to implement this are described. 

    ASSESSMENT CRITERION 5 
    The chief features of a HACCP program are detailed and the reasons for instituting the system are explained. 
    ASSESSMENT CRITERION RANGE 
    The features include but are not limited to:
  • Improvements in quality, world wide acceptance, specified by markets, ensures traceability, improves management reporting, reduces returns, pro-active rather than reactive, identifies areas for improvement.
     

  • ASSESSMENT CRITERION 6 
    The seven principles of a HACCP program and their relevance to the exportation of perishable produce is indicated. 

    ASSESSMENT CRITERION 7 
    The six steps for the implementation of a HACCP program and the procedures to establish the system in the perishable produce environment is explained. 

    SPECIFIC OUTCOME 6 
    Conduct a food safety audit in a perishable produce packhouse/facility. 
    OUTCOME RANGE 
    The audit range includes but is not limited to:
  • Function of an audit, role of prerequisite programs, records, non conformity, corrective actions, traceability, reporting. 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The function that an audit plays in validating and improving the management of food safety is explained. 

    ASSESSMENT CRITERION 2 
    The role that the prerequisite programs play in the compilation of an audit is indicated. 

    ASSESSMENT CRITERION 3 
    The records that should be kept to facilitate a food safety audit are detailed. 

    ASSESSMENT CRITERION 4 
    The role that traceability plays in assessing the areas of non conformity is explained. 

    ASSESSMENT CRITERION 5 
    The importance of conducting a comparison and analysis of the non conformity and correctional programs to identify any positive improvements is indicated. 

    ASSESSMENT CRITERION 6 
    The format of the audit report and the conclusions that should be included, as per SOPs are described. 

    ASSESSMENT CRITERION 7 
    The lines of communication that should be followed when tabling the audit are described and the circulation list to whom copies should be forwarded, as per SOPs are related. 


    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 
    N/A 

    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 hygiene in the perishable produce packing and storage environments is maintained. 

  • UNIT STANDARD CCFO WORKING 
    The learner is able to work effectively with others as a member of a team, group, organisation or communities by:
  • Participate with others in the appraisal of the food safety standards of a packhouse or cold storage facility. 

  • UNIT STANDARD CCFO ORGANISING 
    The learner is able to organise and manage oneself and one's activities responsibly and effectively by:
  • Planning the inspection of the food safety standards and coordinate this with other functions in the packhouse or cold storage facility. 

  • UNIT STANDARD CCFO COLLECTING 
    The learner is able to collect, organise and critically evaluate information by:
  • Analysing the various non conformities that have occurred and evaluate the effectiveness of the quality management in the affected areas in the process. 

  • 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 reports of the food safety inspections and the positive suggestions to minimise the occurrences of contamination. 

  • 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:
  • Utilising industry best practices in the usage of chemicals for post harvest treatment of produce. 

  • 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  58348   National Certificate: Perishable Produce Export Technology  Level 5  Level TBA: Pre-2009 was L5  Reregistered  2023-06-30  AgriSETA 


    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. SA Agri Academy 



    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.