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: 

Apply food handling retail or wholesale practices 
SAQA US ID UNIT STANDARD TITLE
7609  Apply food handling retail or 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 2  NQF Level 02  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 is an elective unit standard towards the qualification National Certificate in Retail/Wholesale processes at NQF 2. It opens access to the specialist sub-field of Food Handling as well as allowing retailers/wholesalers to reach world best practice norms in this specialist area 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Verbal English communication at NQF 1 equivalentPractical Health and Safety techniques for Food Handling 

UNIT STANDARD RANGE 
  • Techniques for merchandising perishables including weighing, culling, slicing, cutting, grating?

    Techniques for monitoring stocks of perishable food products including checking expiry dates, rotating stock, ensuring thawed stock is not refrozen, over-packing, separating cooked from raw foods 
    		•

    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 
    Specific Outcomes:

    The demonstrated ability to make decisions and consider options when:?

    Applying a range of techniques for merchandising perishables (frozen, chilled and fresh) foods in food handling retail/wholesale outlets?

    Packing and labelling perishable food products ensuring packing and product identification is in accordance with packaging specifications?

    Applying a range of techniques for monitoring perishable food stocks in accordance with safety and legal requirements for food handling retail/wholesale outlets?

    Maintaining personal and food hygiene standards by wearing protective clothing and applying measures to eliminate waste in food handling departments in retail/wholesale outlets?

    Using refrigeration equipment and monitoring temperature-controlled environments in accordance with cold- chain practices for food handling retail/wholesale outlets 
    OUTCOME RANGE 
  • Techniques for merchandising perishables including weighing, culling, slicing, cutting, grating? Techniques for monitoring stocks of perishable food products including checking expiry dates, rotating stock, ensuring thawed stock is not refrozen, over-packing, separating cooked from raw foods 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The ability to produce all of the following types of evidence: 
    ASSESSMENT CRITERION NOTES 
    The ability to produce all of the following types of evidence:

    This evidence should be evaluated by a registered Food Handling specialist assessor:?

    List the different categories of perishable food products stocked by food handling retail/wholesale outlets

  • Describe techniques for packing and applying identification markings to frozen, chilled and fresh perishable food products?

    Demonstrate techniques for presenting and merchandising frozen, chilled and fresh perishable food products
  • Demonstrate techniques for maintaining personal and food hygiene standards in food handling
    departments?

    Use a given range of equipment for weighing, slicing, cutting and grating a variety of perishable foods
  • Demonstrate techniques for packing and marking a variety of perishable foods according to packaging specifications?

    Perform techniques for monitoring perishable food stocks and temperature-controlled refrigeration equipment in food handling retail/wholesale outlets 
    		•
    ASSESSMENT CRITERION RANGE 
  • Techniques for merchandising perishables including weighing, culling, slicing, cutting, grating? Techniques for monitoring stocks of perishable food products including checking expiry dates, rotating stock, ensuring thawed stock is not refrozen, over-packing, separating cooked from raw foods
     
    		•


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    The Retail/Wholesale SETA in its ETQA role will accredit providers against this standard 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    The demonstrated understanding of:?

    Categories of perishable food products?

    Use of equipment for weighing, slicing, cutting and grating perishable foods?

    Use of packaging materials and specifications for perishable food products

  • Shelf life and storage criteria for perishable food products?

    Personal hygiene and food safety practices?

    Techniques for controlling waste in food handling departments?

    Uses and specifications of cleaning agents?

    Principles of refrigeration and monitoring temperature-controlled environments 
    		•


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
  • Identify and solve problems when monitoring perishable food products and temperature-controlled equipment so that temperatures are constant with requirements for cold-chain practices and food products that have exceeded their expiry dates can be removed from refrigeration displays 
    		•

    UNIT STANDARD CCFO ORGANISING 
    The ability to:?

    Organise and manage oneself and one's activities responsibly and effectively when preparing and packing perishable food products so that personal and food hygiene standards are constantly observed and maintained during all food handling operations 

    UNIT STANDARD CCFO COLLECTING 
  • Collect, analyse, organise and critically evaluate information when packaging and applying identification markings to perishable food products so that packaging materials and identification labels are consistent with requirements of packaging 
    		•

    UNIT STANDARD CCFO SCIENCE 
  • Use science and technology effectively when slicing, cutting and grating perishable foods so that personal safety and waste control standards are maintained in food handling retail/wholesale outlets 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    Assessment Criteria:

    The ability to produce all of the following types of evidence:

    This evidence should be evaluated by a registered Food Handling specialist assessor:?

    List the different categories of perishable food products stocked by food handling retail/wholesale outlets?

    Describe techniques for packing and applying identification markings to frozen, chilled and fresh perishable food
    products?

    Demonstrate techniques for presenting and merchandising frozen, chilled and fresh perishable food products ?

    Demonstrate techniques for maintaining personal and food hygiene standards in food handling departments?

    Use a given range of equipment for weighing, slicing, cutting and grating a variety of perishable foods?

    Demonstrate techniques for packing and marking a variety of perishable foods according to packaging specifications?

    Perform techniques for monitoring perishable food stocks and temperature-controlled refrigeration equipment in food handling retail/wholesale outlets 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  20654   National Certificate: Craft Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 
    Elective  13718   National Certificate: Retail and Wholesale Processes  Level 2  NQF Level 02  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.
     
    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.