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 safety practices in the perishable produce industry 
SAQA US ID UNIT STANDARD TITLE
243859  Apply food safety practices in the perishable produce industry 
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 4  NQF Level 04  10 
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
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 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:
  • Recognise the sources of contamination that effect perishable produce.
  • Describe the good agricultural practices that assist in the limiting of contamination.
  • Utilise good manufacturing practices to ensure food safety.
  • Explain the advantages and operation of a hygiene management system. 
    		•

    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. 

    UNIT STANDARD RANGE 
    N/A 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Indicate the sources of contamination of perishable produce and the effects that these have on food safety. 
    OUTCOME RANGE 
    The range includes but is not limited to:
  • Forms of contamination, conditions conducive to growth, intrinsic parameters, contamination due to injury, cold chain, break in the cold chain. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The various sources of contamination that can occur in perishable produce are detailed. 
    ASSESSMENT CRITERION RANGE 
    The sources include but are not limited to:On the farm: human transmittion, biological (septic outflows, animal faeces), vectors (insects, pests, birds), farm equipment, harvesting and storage facilities, polluted water, agro-chemicals, physical contamination In the packhouse: poor personal hygiene, chronic contagious illnesses, poor facility sanitation, chemical residuals, post harvest chemicals, industrial chemicals, physical contamination.
     

    ASSESSMENT CRITERION 2 
    The micro organisms that are harmful to human health are detailed and the conditions that are conducive to their survival and multiplication are explained. 

    ASSESSMENT CRITERION 3 
    The positive bearing that the intrinsic parameters of fruit have in naturally inhibiting the growth of micro organisms is explained. 

    ASSESSMENT CRITERION 4 
    The individual parameters that limit the growth of micro organisms in fruit are described. 
    ASSESSMENT CRITERION RANGE 
    The parameters include but are not limited to:pH, water activity, oxidation-reduction potential, antimicrobial constituents, biological structures.
     

    ASSESSMENT CRITERION 5 
    The ways in which an injury to fruit may allow contamination to occur are detailed. 

    ASSESSMENT CRITERION 6 
    The role of refrigeration and the protection that the cold chain affords perishable produce from the multiplication of micro organisms is explained. 

    ASSESSMENT CRITERION 7 
    The consequences of a break in the cold chain, as regards fruit are described. 

    ASSESSMENT CRITERION 8 
    The consequences of a break in the cold chain, as regards meat and fish are described. 

    SPECIFIC OUTCOME 2 
    Utilise good agricultural practices to minimise the contamination of perishable produce. 
    OUTCOME RANGE 
    The practices include but are not limited to:
  • GAP's (Good Agricultural Practices), location of septic tank and agricultural drain, predominant source of micro organisms, site management practices, sampling of irrigation water, chemical application rates, protracted residual periods, records of fertiliser and chemical applications, sanitise farm implements, sanitise harvesting and storage containers, records of personnel's educational and skills levels, scheduling of annual training. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The points to consider when locating a septic tank and its agricultural drain, to prevent possible contamination of boreholes and crops are detailed. 

    ASSESSMENT CRITERION 2 
    The recognition of animal faeces as the predominant source of micro organisms is indicated and the various agents that transmit these onto produce are detailed. 
    ASSESSMENT CRITERION RANGE 
    The agents include but are not limited to:
  • Water, wind, insect, birds.
     
    		•

    ASSESSMENT CRITERION 3 
    The site management practices that serve to minimise manure borne micro organisms from contaminating produce are detailed and the procedures to implement these are explained. 
    ASSESSMENT CRITERION RANGE 
    The management practices include but are not limited to:Divert neighbouring storm water away from crops, locate manure storage away from crops, compost manure, keep livestock and other animals away from irrigation water.
     

    ASSESSMENT CRITERION 4 
    The procedures to collect samples of irrigation water and the remedial actions that should be taken if the concentration of micro organisms is excessive, as per the SOPs are explained. 

    ASSESSMENT CRITERION 5 
    The methods to ensure that the correct chemical application rates are adhered to, are explained. 
    ASSESSMENT CRITERION RANGE 
    The methods include but are not limited to:Set broadcast spreaders, dilute pesticides and fungicides at the correct ratios, calibrate sprays, service and maintain spray equipment.
     

    ASSESSMENT CRITERION 6 
    The avoidance of using pesticides that have protracted residuals is indicated. 

    ASSESSMENT CRITERION 7 
    The procedures to determine the correct timing of the final pesticide or fungicide applications, to ensure minimal residual levels at harvesting, as per the SOPs, are described. 

    ASSESSMENT CRITERION 8 
    The records that must be kept of all fertiliser and chemical applications, as per the SOPs and the reasons for these, are explained. 
    ASSESSMENT CRITERION RANGE 
    The records and reasons include but are not limited to:
  • Records: crop, date of application, type of fertiliser/spray chemical, brand name, active ingredients, application rate, active and residual periods.
  • Reasons: traceability, rotation of chemical types, gauge effectiveness, confirm timing of harvesting.
     
    		•

    ASSESSMENT CRITERION 9 
    The procedures to clean and sanitise farm implements and equipment to prevent the contamination of crops are described. 

    ASSESSMENT CRITERION 10 
    The procedures to clean and sanitise the harvesting and storage containers are described. 

    ASSESSMENT CRITERION 11 
    The records that must be kept of the personnel's educational and skills levels that have been achieved on the farm, as per the SOPs, are described. 

    ASSESSMENT CRITERION 12 
    The scheduling of annual training and the identification of the personnel that require skills is explained. 

    SPECIFIC OUTCOME 3 
    Apply good manufacturing practices to ensure food safety in the handling and storage of perishable produce. 
    OUTCOME RANGE 
    The practices include but are not limited to:
  • GMP (Good Manufacturing Practices), PPC (Personal Protective Clothing). Chronic contagious illnesses, personal hygiene, limitations of detergents, washing and sanitising hands, cleaning and sanitising of facilities, cleaning and sanitising facilities, alternating sanitising agents, swab tests, water tests, pest control, packhouse cold chain, RRMT cold chain (Refrigerated Road Motor Transport). 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The PPC that must be worn in a perishable produce packhouse/facility, as per the SOPs, are detailed and the reasons why these are necessary is explained. 

    ASSESSMENT CRITERION 2 
    The procedures for the referral of ill personnel for medical examination, as per the SOPs, are described and the reasons why personnel that have chronic contagious illnesses must be isolated from produce are explained. 

    ASSESSMENT CRITERION 3 
    Examples of chronic contagious illnesses that require isolation from perishable produce are listed. 

    ASSESSMENT CRITERION 4 
    The importance of ensuring that all personnel adhere to the ablution and personal hygiene standards that have been set is explained. 

    ASSESSMENT CRITERION 5 
    The procedures for the cleaning and sanitising of facilities, including the description of the six steps in hygienic cleaning, as per the SOPs, are explained. 
    ASSESSMENT CRITERION RANGE 
    The six steps include but are not limited to:
  • Pre-cleaning.
  • Dry cleaning.
  • Application of detergents.
  • Mechanical actions.
  • Rinsing.
  • Sanitising.
     
    		•

    ASSESSMENT CRITERION 6 
    The limitations of detergents are detailed and the consequent necessity to follow up any cleaning with disinfecting/sanitising is explained. 

    ASSESSMENT CRITERION 7 
    The reasons why alternate sanitising agents are necessary and the procedures for the recording of the agents and the frequency of alternating these, as per the SOPs, are explained. 

    ASSESSMENT CRITERION 8 
    The reasons why regular swab tests should be conducted in a meat or fish packing facility and the procedures for collecting and submitting these for examination, as per the SOPs, are explained. 

    ASSESSMENT CRITERION 9 
    The procedures for collecting and submitting the packhouse/facility washing water for examination, as per the SOPs, are explained. 

    ASSESSMENT CRITERION 10 
    The procedures to effect pest control within and around the perishable produce packhouse/facility, as per the SOP's are described. 

    ASSESSMENT CRITERION 11 
    The procedures to inspect and maintain the various components of the refrigeration and cold chain in the perishable produce packhouse/facility, as per the SOP's are described. 

    ASSESSMENT CRITERION 12 
    The procedures to inspect and maintain the various components of the refrigeration and cold chain in RRMT's, as per the SOP's are described. 

    SPECIFIC OUTCOME 4 
    Apply the principles and practices of a hygiene management system in a perishable produce packhouse/facility. 
    OUTCOME RANGE 
    The range includes but is not limited to:
  • Benefits, HACCP (Hazard Analysis Critical Control Points), pre-requisite programs, hazard analysis, CCP's (Critical Control Points), traceability program, corrective action program, HACCP audit. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The benefits of a hygiene management system and the suitability of the HACCP system for food safety is explained. 
    ASSESSMENT CRITERION RANGE 
    The benefits include but are not limited to:Compliance with international and national legislation/standards, contributes to due diligence, specified by markets, ensures traceability, improves management reporting, improves quality of service, pro-active rather than reactive, identifies areas for improvement, reduces incidences of food poisoning.
     

    ASSESSMENT CRITERION 2 
    The GAP and GMP functions in hygiene management, that are integrated in the HACCP system as pre-requisite programs and their enlarged functions are detailed. 

    ASSESSMENT CRITERION 3 
    The procedures to conduct a hazard analysis, as per the SOP's and the objectives of the analysis are explained. 

    ASSESSMENT CRITERION 4 
    The role of CCP's in the minimising of non conformities and the procedures to measure incidences against the critical limits for each CCP, as per the SOP's are explained. 

    ASSESSMENT CRITERION 5 
    The objectives and functions of a traceability program and the procedures to document incidents, as per the SOP's are detailed. 

    ASSESSMENT CRITERION 6 
    The objectives and functions of a corrective action program and the procedures to verify and document the results, as per the SOP's are detailed. 

    ASSESSMENT CRITERION 7 
    The role of a HACCP audit and the procedures to examine the effectiveness of the various programs and the documentation thereof, as per the SOP's are explained. 


    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 
    Embedded knowledge is reflected in the assessment criteria for each specific outcome and must be assed in its own right, through oral and written evidence. Observation cannot be the only assessment. 

    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:
  • Applying good hygiene practices to ensure food safety for perishable produce exportation. 
    		•

    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 evaluation of current food safety practices. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    The learner is able to organise and manage oneself and one's activities responsibly and effectively by:
  • Following the correct cleaning and sanitising procedures in the workplace. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    The learner is able to collect, organise and critically evaluate information by:
  • Gather data on the performance indicators of the quality management system and identify any potential improvements that can be made to food safety. 
    		•

    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:
  • Reporting on any non conformities that have a bearing on food safety and the preventative action that should be adopted to preclude a recurrenceomes. 
    		•

    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:
  • Understanding the hazards that contaminated perishable produce pose to the consumer and the procedures to prevent or minimise these. 
    		•

    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  58350   Further Education and Training Certificate: Perishable Produce Exportation  Level 4  NQF Level 04  Passed the End Date -
    Status was "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.
     
    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.