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

Promote sales and reduce wastage at a perishable foods department 
SAQA US ID UNIT STANDARD TITLE
119956  Promote sales and reduce wastage at a perishable foods department 
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  15 
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
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 persons who work at a perishable foods department within a retail store. This includes such departments as Fruit & Vegetables, delicatessen, hot and cold food preparation area and the fish shop within a retail store.

Learners credited with this unit standard will be able to:
  • Promote sales at the department and minimise wastage and losses through quality displays and correct merchandising and stock management.
  • Use all equipment required within the department, correctly and safely.
  • Ensure the environment and people's health is not compromised by correctly identifying stock for disposal and disposing of spoiled and outdated stock according to health requirements. 
    		•

    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 
    Minimise spoilage and wastage within the department. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Causes of product spoilage and wastage are explained as they pertain to the relevant products in a department. 

    ASSESSMENT CRITERION 2 
    Methods of prolonging shelf life of merchandise and minimise spoilage and wastage in the department are identified and explained as applicable to the product range. 

    ASSESSMENT CRITERION 3 
    Methods to prolong shelf life and to minimise spoilage and wastage at the department are implemented according to organisational procedures. 

    SPECIFIC OUTCOME 2 
    Identify and dispose of spoiled/expired products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The selling of unsafe foods is explained in terms of the effect it could have on customers and the organisation. 

    ASSESSMENT CRITERION 2 
    Legal and organisational procedures for the disposal of spoiled and damaged goods from the department are identified. 

    ASSESSMENT CRITERION 3 
    Methods for identifying spoiled and damaged goods are explained according to organisational policy and procedures. 

    ASSESSMENT CRITERION 4 
    Spoiled and damaged goods are recorded according to the requirements of the organisation. 

    ASSESSMENT CRITERION 5 
    Spoiled and damaged goods are removed from display and prepared for disposal according to legal and organisational requirements. 

    SPECIFIC OUTCOME 3 
    Display products at the department. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Display units are used to display merchandise in the department. 

    ASSESSMENT CRITERION 2 
    Merchandise at the department is grouped in terms of the requirements of the organisation. 

    ASSESSMENT CRITERION 3 
    Accessories are used to enhance the visual appeal of the merchandise on display. 

    ASSESSMENT CRITERION 4 
    The department is merchandised according to the merchandising standards of the organisation. 

    SPECIFIC OUTCOME 4 
    Use equipment safely. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The different equipment used at the department is identified along with the task for which it is designed. 

    ASSESSMENT CRITERION 2 
    The equipment is used according to organisation and manufacturer's requirements. 

    ASSESSMENT CRITERION 3 
    The equipment is maintained in a hygienic state and good working order as required by the organisation. 

    SPECIFIC OUTCOME 5 
    Promote the sale of products in the department. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Practical methods to promote sales at perishable food departments are identified as they apply to the industry in general. 

    ASSESSMENT CRITERION 2 
    Practical promotional methods applicable to the organisation and department are proposed to relevant parties. 


    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 
  • Causes of product spoilage and wastage at the department.
  • Methods of prolonging shelf life of merchandise at the department.
  • Use of "sell by" and expiry dates.
  • Stock rotational policy and procedures of the organisation.
  • How the selling of unsafe foods can affect customers and the organisation.
  • Legal and organisational procedures for the disposal of spoiled and damaged goods.
  • Methods for identifying spoiled and damaged goods.
  • Organisational policy and procedures for the recording of spoiled and damaged goods.
  • The use of applicable organisational fixtures and fittings for the display of merchandise.
  • Organisation's policy for the grouping of merchandise at the department.
  • Organisation's policy for the use of accessories to enhance the visual appeal of the merchandise at the department.
  • Use of the different equipment at the department.
  • Organisational policies and procedures to promote sales at the department. 
    		•

    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 Outcomes:
  • Minimise spoilage and wastage within the department.
  • Identify and dispose of spoiled/expired products. 
    		•

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

    Refer to the following Specific Outcomes:
  • Identify and dispose of spoiled/expired products.
  • Display products at the department.
  • Promote the sale of products in the department. 
    		•

    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 the following Specific Outcomes:
  • Minimise spoilage and wastage within the department.
  • Identify and dispose of spoiled/expired products. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively.

    Refer to the following Specific Outcomes:
  • Identify and dispose of spoiled/expired products.
  • Use equipment safely.
  • Promote the sale of products in the department. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Maintain the environment.

    Refer to the Specific Outcome:
  • Identify and dispose of spoiled/expired products. 
    		•

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

    Refer to the following Specific Outcomes:
  • Minimise spoilage and wastage within the department.
  • Identify and dispose of spoiled/expired products.
  • Use equipment safely.
  • Promote the sale of products in the department. 
    		•

    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 
    Practical promotional methods required in assessment criteria 5.2. include such methods as sampling, cooking and tasting, mixing products such as fruit salads, coupons, posters, free recipes etc. 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  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  Passed the End Date -
    Status was "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.
     
    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.