NZQA Expiring unit standard
21206 version 3
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Title
Demonstrate specialist knowledge of vegetables for retail sale
Level
4
Credits
6
Purpose
People credited with this unit standard are able to demonstrate
specialist knowledge of vegetables, and of retail selling of
vegetables.
Classification
Retail, Distribution, and Sales > Retail Produce
Available grade
Achieved
Explanatory notes
1
Legislation
Performance of the outcomes of this unit standard must comply with the
requirements of Food Hygiene Regulations 1974, Food Act 1981, Health and Safety
in Employment Act 1992, Health and Safety in Employment Regulations 1995,
Consumer Guarantees Act 1993, Fair Trading Act 1986.
2
Definitions
vegetables refer to plant materials (which may include roots, stems, leaves, flowers,
fruit) traditionally considered to be vegetables;
organisational procedures refer to instructions to staff on policy and procedures
(including produce manuals) which are formally documented, or generally accepted
within the workplace.
This unit standard is
expiring
Outcomes and evidence requirements
Outcome 1
Demonstrate specialist knowledge of vegetables.
Evidence requirements
1.1
Sources of specialist knowledge of vegetables for retail sale are described and
explained in terms of quality of information.
Range
1.2
sources may include but are not limited to – product packaging,
product usage, visits to growers, analysis of current product
ranges, observation of transport methods, grower and supplier
publications, research reports, catalogues, magazines, internet,
training material, trade associations;
evidence is required for four sources.
Characteristics of vegetables for retail sale are described and explained.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
Range
1.3
quality standards may include but are not limited to – cleanliness,
firmness, lack of damage, freedom from disease and infestation,
colour, even size and shape, freshness, appearance, texture,
aroma, consistency, origin, use-by date.
Transport conditions to maintain quality of vegetables are described.
Range
1.5
current, accurate, based on a variety of sources;
may include but is not limited to – growth characteristics, growing
methods, varieties, nutritional content, health benefits, origin,
freshness, appearance, taste, texture, colour, aroma, shelf life,
disease and infestation, preservation, uses;
evidence is required for six different vegetables.
Quality standards of vegetables for retail sale are described.
Range
1.4
21206 version 3
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short haul, medium haul, long haul;
conditions may include but are not limited to – pre-cooling;
temperature; humidity; air circulation; prevention of contamination;
separation; stacking; packaging; prevention of damage due to
impact, pressure, vibration, exhaust gases.
Handling and storage conditions to maintain quality of vegetables are
described.
Range
handling and storage conditions may include but are not limited to
– temperature, humidity, air circulation, prevention of
contamination, separation, stacking, packaging, maximum storage
periods, prevention of damage, disposal and recording of wastage.
This unit standard is
Range
documentation may include but is not limited to – receiving,
checking, invoicing,
damage, wastage, monitoring, stock control.
expiring
1.6
Documentation relating to transport, handling and storage of vegetables is
described in accordance with organisational procedures.
1.7
Legislation applicable to handling and storage of vegetables is identified and its
application described in accordance with organisational procedures.
Outcome 2
Demonstrate specialist knowledge of retail selling of vegetables.
Evidence requirements
2.1
Techniques for displaying vegetables for sale are described in accordance with
organisational procedures.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
Range
2.2
evidence is required for three different vegetables.
Vegetables appropriate for special needs of customers are described in
accordance with organisational procedures.
Range
2.6
customer information may include but is not limited to – product
description, product differentiation, complementary products,
recipes, brochures, presentation suggestions;
evidence is required for three different vegetables.
Domestic preparation and serving methods for vegetables are described.
Range
2.5
procedures may include but are not limited to –refreshing, rotating,
packaging.
Information given to customers on uses of vegetables is current, reliable, and is
displayed in accordance with organisational procedures.
Range
2.4
techniques may include but are not limited to – rotation, layout,
flow, fill, grouping, height, orientation, tidiness, colour, variety,
garnishing, decoration, samples, complementary products.
Procedures for maintaining quality of vegetables on display are described in
accordance with organisational procedures.
Range
2.3
21206 version 3
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special needs may include but are not limited to – alternative
product, ethnic, religious, adaptation to customer taste, dietary
requirements, allergic reactions, budget, special occasions;
evidence is required of knowledge provided in response to three
types of special needs.
This unit standard is
expiring
Nutritional value of vegetables is described in relation to diets and customer
uses.
Replacement information
This unit standard, unit standard 15959, and unit
standard 21205 have been replaced by unit standard
28308.
This unit standard is expiring. Assessment against the standard must take place by
the last date for assessment set out below.
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2016
NZQA Expiring unit standard
21206 version 3
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Status information and last date for assessment for superseded versions
Process
Version Date
Last Date for Assessment
Registration
1
21 February 2005
31 December 2015
Review
2
12 December 2013
31 December 2016
Review
3
24 October 2014
31 December 2016
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.
This unit standard is
expiring
ServiceIQ
SSB Code 9068
 New Zealand Qualifications Authority 2016