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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Enhancing and developing Food Handling Retail/Wholesale practices 
SAQA US ID UNIT STANDARD TITLE
8272  Enhancing and developing Food Handling Retail/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 5  Level TBA: Pre-2009 was L5  20 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2003-12-31  2006-12-31  SAQA 1351/03 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-12-31   2010-12-31  

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 unit is an elective standard towards the qualification of National Diploma in Retail/Wholesale Product and Service Management. It provides a coherent and relevant specialisation in the field of Food Handling which transforms retail/wholesale practice to align with world best practice 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
Basic food sciences to the equivalent of NQF 4Scheduling techniques and processesWritten English communication to the equivalent of NQF 4 

UNIT STANDARD RANGE 
The outcomes in this standard will be demonstrated across a wide range of variables, these include:?
Food types?
State of preparation?
Fresh?
Chilled?
Frozen?
Administration/documentation systems?
Local and international trends?
Hazards?
Legislation 

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 
  • Developing delivery and production schedules for managing production and rotation of perishable food stock in food handling retail/wholesale outlets?

    Developing strategies for disposing food wastage, identifying potential hazards and maintaining records reflecting compliance with legislation and food safety standards?

    Developing policies and procedures for implementing and maintaining cold chain processes in food handling retail/wholesale outlets?

    Implementing and managing hygiene and quality control standards in accordance with food safety/hygiene legislation ?

    Selecting and developing food preparation recipes for enhancing quality and shelf-life of perishable products
  • Researching and analysing local and international trends for packaging perishable food products enhancing presentation and merchandising strategies of food handling retail/wholesale outlets 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The demonstrated ability to make decisions and consider options when: 
    ASSESSMENT CRITERION NOTES 
  • Developing delivery and production schedules for managing production and rotation of perishable food stock in food handling retail/wholesale outlets?

    Developing strategies for disposing food wastage, identifying potential hazards and maintaining records reflecting compliance with legislation and food safety standards?

    Developing policies and procedures for implementing and maintaining cold chain processes in food handling retail/wholesale outlets?

    Implementing and managing hygiene and quality control standards in accordance with food safety/hygiene legislation ?

    Selecting and developing food preparation recipes for enhancing quality and shelf-life of perishable products
  • Researching and analysing local and international trends for packaging perishable food products enhancing presentation and merchandising strategies of food handling retail/wholesale outlets 
    		•


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    The Retail/Wholesale SETA will accredit providers against this standard. Moderation will be performed by the HEQC 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    The demonstrated understanding of:?

    Principles and procedures for maintaining quality and safety standards for food handling outlets?

    Theory and application of refrigeration maintenance and optimal temperatures for individual food product

  • Techniques for interpreting and implementing relevant food safety/hygiene legislation?

    Methodologies for researching local and international trends in food preparation and presentation 
    		•


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
  • Identify and solve problems when developing delivery and production schedules so that the risk of perishable foods remaining in storage for an indefinite period is minimised 
    		•

    UNIT STANDARD CCFO ORGANISING 
  • Demonstrate an understanding of the world as a set of related systems where ongoing research and analysis of perishable food handling trends and techniques is vital to the implementation and maintainance of world-class standards in food handling retail/wholesale outlets 
    		•

    UNIT STANDARD CCFO COLLECTING 
  • Collect, analyse, organise and critically evaluate information when developing policies and procedures so that best practice cold chain principles and current legislation relating to food safety are accurately interpreted for incorporation into food handling procedures 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    The ability to produce all of the following types of evidence:This evidence will be evaluated by a registered Retail/Wholesale assessor:?

    Describe current legislation regulating food safety and hygiene standards in food handling retail/wholesale outlets?

    Demonstrate techniques for identifying potential hazards to food safety and the procedures for dumping food wastage? Develop an example of organisational procedure for developing policies and procedures for food safety and hygiene in food handling retail/wholesale outlets?

    Evaluate the effectiveness of delivery and production schedules developed to manage rotation of perishable food stocks?

    Produce evidence of records reflecting compliance with legislation and food safety standards for food handling departments?

    Produce examples of of food preparation recipes and packaging developed as a result of research and analysis carried out on local and international food handling trends 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  13720   National Diploma: Retail and Wholesale, Product and Service Management Technology  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2012-06-30  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.