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: 

Utilise quality assessment principles for the classification of perishable produce 
SAQA US ID UNIT STANDARD TITLE
252168  Utilise quality assessment principles for the classification of perishable produce 
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  5 
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:
  • Identify the factors that influence the classification of perishable produce.
  • Describe the necessary preconditions that must be fulfilled before a consignment may be classified.
  • Differentiate between climateric and non climateric produce and the distinct physiological differences that each exhibits.
  • Describe the physiological processes that are involved in the process of senescence for various types of perishable produce and the environmental factors that promote or inhibit this process.
  • Define the criteria used to evaluate the classification of perishable produce. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
  • Literacy and numeracy NQF Level 3. 
    		•

    UNIT STANDARD RANGE 
    N/A 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Indicate the rationale for perishable produce classification and the influences that contribute to the determination of the classes. 
    OUTCOME RANGE 
    Includes but is not limited to:
  • Reasons for the definition of classes, types of classes, international markets, legislated minimum standards, consequences of not classifying. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The factors that necessitate the classification of perishable produce are detailed and the criteria for the definition of the various classes are described. 
    ASSESSMENT CRITERION RANGE 
    The factors include, but are not limited to:
  • Procurement and maintenance of market access, market preferences, differentiation for marketing.
     
    		•

    ASSESSMENT CRITERION 2 
    The types of classes ascribed to the major perishable products are listed and the variables that serve to distinguish these classes are described. 

    ASSESSMENT CRITERION 3 
    The role that international markets play in the definition of produce classes are indicated and the influences that these requirements have on the classing criteria are explained. 
    ASSESSMENT CRITERION RANGE 
    The influences include, but are not limited to:
  • Special requirements, dispensations.
     
    		•

    ASSESSMENT CRITERION 4 
    The immediate and long term consequences, of not classifying perishable produce are indicated. 
    ASSESSMENT CRITERION RANGE 
    The consequences include, but are not limited to:
  • Impaired perception of quality, rejections, claims, financial losses, negative effect on client relationships.
     
    		•

    ASSESSMENT CRITERION 5 
    The legislated minimum standards that the major perishable produce groups must adhere to, are indicated and the number of classes that are allocated to each product group are listed. 

    SPECIFIC OUTCOME 2 
    Describe the prescribed packaging and marking requirements that must be complied with before a consignment may be classed. 
    OUTCOME RANGE 
    The requirements include but are not limited to:
  • Packaging for major produce types, pallets, marking, traceability. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The packaging requirements for the major produce types are indicated and the reasons why these differ are explained. 

    ASSESSMENT CRITERION 2 
    The conditions and minimum standards that pallets must conform to are detailed. 

    ASSESSMENT CRITERION 3 
    The necessity to mark the packaging with the product group is explained and the specific areas where the marking should appear, are indicated. 

    ASSESSMENT CRITERION 4 
    The traceability requirements that a consignment must adhere to are indicated and the reasons why classification cannot be undertaken until the necessary documentation has been completed are explained. 

    SPECIFIC OUTCOME 3 
    Identify the physiological parameters in which the classification of agricultural products are evaluated. 
    OUTCOME RANGE 
    The parameters include but are not limited to:
  • Climateric produce, non-climateric produce, senescence. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The characteristics of climateric produce are indicated and the implications that these have on the classification of various perishable produce types are explained. 

    ASSESSMENT CRITERION 2 
    The unique characteristics that non-climateric produce exhibit are described and the relationship that the physiological features have on their quality classification are explained. 

    SPECIFIC OUTCOME 4 
    Recognise the factors that affect the onset of senescience and the effect that it has on the classification of perishable produce. 
    OUTCOME RANGE 
    Includes but is not limited to:
  • Definition of senescence, post harvest aging, factors that cause senescence, gasses that affect senescence. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The process of senescence is defined and the effect that it has on the physiological condition of perishable produce is described. 

    ASSESSMENT CRITERION 2 
    The environmental factors that influence the onset of senescence in perishable produce are detailed. 
    ASSESSMENT CRITERION RANGE 
    The factors include, but are not limited to:
  • Relative humidity, temperature, ethylene.
     
    		•

    ASSESSMENT CRITERION 3 
    The various gasses that affect senescence are listed and the ways in which they contribute to the hastening or retardation of the process are described. 
    ASSESSMENT CRITERION RANGE 
    The gasses include, but are not limited to:
  • Carbon dioxide, nitrogen, ozone.
     
    		•

    ASSESSMENT CRITERION 4 
    The impact that senescence has on the quality of the major perishable produce groups is described and examples of each are given. 

    SPECIFIC OUTCOME 5 
    Describe the criteria used to determine the classification of perishable produce. 
    OUTCOME RANGE 
    The criteria include but are not limited to:
  • Shape, colour, cosmetic, ripeness determination. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The importance that conformity to a specified shape has on the classification determination is explained and the chief considerations that are used for evaluation are detailed. 
    ASSESSMENT CRITERION RANGE 
    The considerations include, but are not limited to:
  • Shape according to cultivar and minimum standards: size, diameter, malformation.
     
    		•

    ASSESSMENT CRITERION 2 
    The effect that colour has on the classification ascribed to the various types of perishable produce is explained and the considerations that are used in the determination of the classes are described. 
    ASSESSMENT CRITERION RANGE 
    The considerations include, but are not limited to:
  • Colour variations according to cultivar and minimum standards.
     
    		•

    ASSESSMENT CRITERION 3 
    The "cosmetic" criteria that are used for the determination of classes are described and the factors that are used in the evaluation of quality are detailed. 
    ASSESSMENT CRITERION RANGE 
    The criteria include, but are not limited to:
  • Blemishes, visible deviations, physical damage, according to the cultivar and minimum standards internal; quality standards.
     
    		•

    ASSESSMENT CRITERION 4 
    The importance that ripeness plays in the classification process is explained and the factors used for the determination of ripeness, are described. 
    ASSESSMENT CRITERION RANGE 
    The criteria include, but are not limited to:
  • External firmness, internal quality standards.
     
    		•


    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.

    The assessment of qualifying learners against this standard should meet the requirements of established principles. Practical assessment activities will be used, which are appropriate to the contents in which qualifying learners are working. These activities will include an appropriate combination of self and peer assessment, practical and oral assessments, observations etc.

    The assessment should ensure that all the specific outcomes, critical cross-field outcomes and essential embedded knowledge be assessed. The specific outcomes must be assessed in its own right, through oral and practical evidence. It cannot be assessed by observation only.

    The specific outcomes and essential knowledge must be assessed in relation to each other. If a qualifying learner is able to explain the essential embedded knowledge, but is unable to perform the specific outcomes, then they should not be assessed as competent. Similarly, if a learner is able to perform specific outcomes, but is unable to explain or justify their performance in terms of the essential embedded knowledge, they should not be assessed as competent.

    Evidence of the specified critical cross-field outcomes should be found, both in performance and in the essential embedded knowledge.

    Performance of specific outcomes must actively affirm target groups of qualifying learners, not unfairly discriminate against them. Qualifying learners should be able to justify their performance in terms of these values. 
    		•

    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 knowledge of the traceability requirements when preparing for the classification of a perishable produce consignment. 
    		•

    UNIT STANDARD CCFO WORKING 
    The learner is able to work effectively with others as a member of a team, group, organisation or communities by:
  • Participating with others in the preparation of the classification inspection location. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    The learner is able to organise and manage oneself and one's activities responsibly and effectively by:
  • Complete all the necessary documentation in on the post harvesting treatments that the produce has received. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    The learner is able to collect, organise and critically evaluate information by:
  • Collecting all relevant documentation on the source and destination of a consignment to facilitate traceability. 
    		•

    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 any deviations in the standard of packaging and palletising of a perishable produce consignment. 
    		•

    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 importance of conducting residual testing and the documentation of the results. 
    		•

    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 
    Assessors must:
  • Be accredited by the relevant ETQA.
  • Hold an assessor certificate according to the current requirements.
  • Have experience or an in depth knowledge of the perishable produce exporting industry. 
    		•

    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.