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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:
  • Apply the principles of quality assessment in classifying perishable produce.
  • Utilise food safety practices in the handling and distribution of perishable produce.
  • Prepare a perishable produce consignment for an export inspection.
  • Apply the principles of cold chain maintenance for perishable produce.
  • Utilise the practices of total quality management in the preparation, handling and distribution of perishable produce.

    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:
  • Mathematical Literacy at Level 4 to the value of 16 credits.
  • Communication at Level 4 in a First South African Language to the value of 20 credits.
  • Communication in a Second South African Language at Level 3 to the value of 20 credits.

    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:
  • 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:
    > Providing customer care in the perishable produce environment.
  • The learner is able to work effectively with others and demonstrate their willingness to be part of the team by:
    > Describing the operation of refrigeration and the practices that ensure the maintenance of the cold chain.
  • The learner is able to organise and manage themselves and their activities responsibly and effectively by:
    > Describing the functions and operation of a total quality management system.
  • The learner is able to communicate effectively using visual, mathematical and/or language skills in the modes of oral and/or written presentation by:
    > Providing customer care in the perishable produce environment.
  • The learner is able to collect, analyse, organise and critically evaluate information by:
    > Describing the functions and operation of a total quality management system.
  • The learner is able to use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
    > 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.
  • The learner is able to demonstrate an understanding of the world as a set of related systems by:
    > 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:
  • Registration No: FDFFVDC1A-Identify products and quality requirements:
    > 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.
  • Registration No: MTMMP91A-Oversee export requirements:
    > 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".
  • Registration No: BSBINT405A-Apply knowledge of import and export international conventions, laws and finance:
    > 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".
  • Registration No: BSBINT303A-Organize the importing and exporting of goods:
    > 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".
  • Registration No: MTMMP91B-Identify QA arrangements with reference to specific QA requirements:
    > 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".
  • Registration No: RTE6906A-Develop export markets for produce:
    > 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".
  • Registration No: SFIDIST501B-Arrange transportation of product:
    > 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".
  • Registration No: FDFOPTFST2A-Maintain food safety when loading, unloading and transporting:
    > 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:
  • Registration No: Q1028329-NVQ in Quality Management:
    > 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".
  • Registration No: Q1054402-NVQ in Food and drink manufacturing operations:
    > 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:
  • ID 58348: National Certificate in Perishable Produce Technology, NQF Level 5.
  • ID 17497: National Certificate in Agriculture, NQF Level 5.
  • ID 24356: Advanced Certificate in International Trade (Exports/Imports), NQF Level 5.

    The learning areas in the qualification will facilitate horizontal articulation in the following:
  • ID 57806: Further Education and Training Certificate: Exports, NQF Level 4. 
    		•

    MODERATION OPTIONS 
  • Anyone assessing a learner against these unit standards must be registered as an assessor with the relevant ETQA and have experience or in depth knowledge of the Perishable Produce industry.
  • Any institution offering learning that will enable achievement of these unit standards or will assess these unit standards must be accredited as a provider with the relevant ETQA. Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the qualification and the agreed ETQA procedure.
  • Therefore anyone wishing to be assessed against these unit standards may apply to be assessed by any assessment agency, assessor or provider institution which is accredited by the relevant ETQA. 
    		•

    CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    Assessors must:
  • Be registered as an assessor by the relevant ETQA.
  • Have experience or in depth knowledge of the agricultural industry, specifically as it relates to the Perishable Produce sector.
  • Hold a qualification in Agriculture at NQF Level 5 or higher. 
    		•

    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.