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: 

Prepare food for sale 
SAQA US ID UNIT STANDARD TITLE
119959  Prepare food for sale 
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 3  NQF Level 03  16 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

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 
This unit standard is intended for all people who work in wholesale or retail outlets where either hot or cold foods are prepared for sale.

Persons credited with this unit standard will be able to use, clean and store applicable appliances, equipment and utensils according to organisational and manufacturer requirements. They will also implement production plans producing hot or cold foods for sale in a safe and hygienic manner working in a manner that reduces wastage. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
It is assumed that the learner is competent in:
  • Communication at NQF Level 2.
  • Mathematical Literacy at NQF Level 2. 

  • UNIT STANDARD RANGE 
    N/A 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Explain use of equipment and utensils. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Equipment and utensils required in the preparation of foods for sale in the department are identified and their use demonstrated practically. 

    ASSESSMENT CRITERION 2 
    Safety requirements applicable to the equipment and utensils are explained and implemented. 

    ASSESSMENT CRITERION 3 
    Equipment is used according to manufacturer's and organisational procedures. 

    SPECIFIC OUTCOME 2 
    Implement production plan. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The ingredients required for the manufacture of food are collected according to the recipes and the production plan. 

    ASSESSMENT CRITERION 2 
    The equipment and utensils required for the production are prepared as required by the recipe. 

    ASSESSMENT CRITERION 3 
    The product is prepared using the ingredients according to the recipe in a manner that enhances food quality. 

    ASSESSMENT CRITERION 4 
    The equipment used to merchandise the prepared food is made ready for use according to manufacturer and organisational requirements. 

    SPECIFIC OUTCOME 3 
    Minimise wastage. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Products left over at end of day that can be re-sold or re-processed are identified for storage and later use. 

    ASSESSMENT CRITERION 2 
    Products left over at end of day that must be disposed of are identified for disposal. 

    ASSESSMENT CRITERION 3 
    Left over products are stored according to the characteristics of the product and requirements of the organisation. 

    ASSESSMENT CRITERION 4 
    Products are disposed of according to organisational and legal requirements. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • This unit standard will be assessed by an assessor and moderated by a moderator registered with the relevant accredited ETQA.
  • Assessors should be in possession of a relevant qualification that is at least one level higher than the level of this qualification.
  • Training providers must be accredited by a relevant ETQA.
  • Assessment should include both formative and summative assessment. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
  • The use of equipment and utensils required in the preparation of foods for resale in the department including safety requirements.
  • How to implement a production plan.
  • How to use recipes and where to gather the required ingredients.
  • Food safety, including any specific temperature controls applicable to the production process of foods produced at the department.
  • Manufacturer and organisational requirements regarding the equipment used to display the prepared foods at the department.
  • Organisational policy and procedures and legal requirements for the recycling and/or disposal of products left over at end of day.
  • Organisational policy and procedures for the storing of products left over at end of day. 

  • UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Solving problems.

    Refer to the following Specific Outcome.
  • Minimise wastage. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team.

    Refer to the following Specific Outcome.
  • Minimise wastage. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise oneself and ones activities.

    Refer to all Specific Outcomes. 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise, and critically evaluate information.

    Refer to all Specific Outcomes. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively.

    Refer to the following Specific Outcome.
  • Minimise wastage. 

  • UNIT STANDARD CCFO SCIENCE 
    Maintain the environment.

    Refer to the following Specific Outcome.
  • Explain use of equipment and utensils. 

  • UNIT STANDARD CCFO DEMONSTRATING 
    Understand the world as a set of related systems

    Refer to 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 
    N/A 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  49792   National Certificate: Retail Perishable Food  Level 3  NQF Level 03  Passed the End Date -
    Status was "Registered" 
    2008-10-22  Was W&RSETA until Last Date for Achievement 
    Elective  63409   National Certificate: Wholesale and Retail Operations  Level 3  NQF Level 03  Reregistered  2023-06-30  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.
     
    1. Gain-learning Today Leading Tomorrow cc 
    2. Nela Kahle 80 cc 
    3. Spar Group Ltd 
    4. The Ed Agency Pty Ltd 



    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.