NZQA registered unit standard
Title
Store retail produce
Level
2
15958 version 4
Page 1 of 3
Credits
Purpose
6
This pre-entry unit standard is for people who are learning to be
produce assistants in a grocery outlet.
People credited with this unit standard are able to prepare to
store retail produce, and place retail produce in storage.
Classification
Retail, Distribution, and Sales > Retail Produce
Available grade
Achieved
Explanatory notes
1
Definitions
Organisational procedures – instructions to staff on policies and procedures which
are formally documented, or generally accepted within the workplace.
Storage – products awaiting sale.
Storage areas – refrigerated, heated and room temperature areas used for storing
produce.
2
Candidates undertaking assessment against this unit standard are expected to
comply with the – Consumer Guarantees Act 1993, Fair Trading Act 1986, Food Act
1981, Food Hygiene Regulations 1974, Health and Safety in Employment Act 1992,
Health and Safety in Employment Regulations 1995, Weights and Measures Act
1987.
3
Evidence is required for four different types of retail produce in different storage
conditions.
Outcomes and evidence requirements
Outcome 1
Prepare to store retail produce.
Evidence requirements
1.1
Storage requirements are identified in terms of maintaining the quality of retail
produce.
Range
ServiceIQ
SSB Code 9068
storage requirements may include but are not limited to –
temperature, atmosphere, air flow, protection, removal and
recording of waste, separation, accessibility, transport, packaging.
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
15958 version 4
Page 2 of 3
1.2
Retail produce is sorted in accordance with storage requirements.
1.3
Identification of produce containers is accurate, in correct format and in
accordance with organisational procedures.
Range
identification may include but is not limited to – code, features,
type, grade, weight, grower, supplier, delivery date, use-by date.
1.4
Storage requirements to maintain quality of retail produce are met in
accordance with organisational procedures.
1.5
Safe food handling practices are followed when preparing to store retail produce
in accordance with organisational procedures.
Range
1.6
safe food handling practices may include but are not limited to –
personal health and hygiene, cleanliness, washing, use of utensils,
monitoring use-by date.
Measures to maintain personal safety and minimise hazards are applied in
accordance with organisational procedures.
Range
measures may include but are not limited to – protective clothing,
lifting, stacking, cleaning, cutting, use of equipment, packaging,
transporting.
Outcome 2
Place retail produce in storage.
Evidence requirements
2.1
Storage areas are clean, clear and sanitised in accordance with organisational
requirements.
2.2
Retail produce is placed in storage areas and quality is maintained in
accordance with organisational procedures.
Range
maintenance may include but is not limited to – cleanliness,
temperature, atmosphere, air flow, protection, rotation, shelf life,
storage time, separation, pest control, avoiding contamination,
accessibility, transport, packaging.
2.3
Storage conditions are monitored and recorded, and variations in conditions
that affect quality are identified, reported, and rectified in accordance with
organisational procedures.
2.4
Produce not meeting quality standards is removed, recorded and disposed of in
accordance with organisational procedures.
2.5
Stock control records are completed in accordance with organisational
procedures.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2016
NZQA registered unit standard
Planned review date
15958 version 4
Page 3 of 3
31 December 2019
Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
30 July 1999
31 December 2015
Review
2
21 February 2005
31 December 2015
Review
3
12 December 2013
31 December 2016
Review
4
24 October 2014
N/A
Consent and Moderation Requirements (CMR) reference
0225
This CMR can be accessed at http://www.nzqa.govt.nz/framework/search/index.do.
Please note
Providers must be granted consent to assess against standards (accredited) by NZQA,
before they can report credits from assessment against unit standards or deliver courses
of study leading to that assessment.
Industry Training Organisations must be granted consent to assess against standards by
NZQA before they can register credits from assessment against unit standards.
Providers and Industry Training Organisations, which have been granted consent and
which are assessing against unit standards must engage with the moderation system that
applies to those standards.
Requirements for consent to assess and an outline of the moderation system that applies
to this standard are outlined in the Consent and Moderation Requirements (CMR). The
CMR also includes useful information about special requirements for organisations wishing
to develop education and training programmes, such as minimum qualifications for tutors
and assessors, and special resource requirements.
Comments on this unit standard
Please contact ServiceIQ qualifications@ServiceIQ.org.nz if you wish to suggest changes
to the content of this unit standard.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2016