11998 version 2
28-Jun-16
1 of 4
RETAIL DELICATESSEN
Prepare and present delicatessen
products for sale
level:
2
credit:
3
planned review date:
February 2009
sub-field:
Retail, Distribution, and Sales
purpose:
People credited with this unit standard are able to prepare
and present delicatessen products for sale.
entry information:
Open.
accreditation option:
Evaluation of documentation by NZQA.
moderation option:
A centrally established national moderation system has been
set up by the ServiceIQ.
special notes:
1
The following unit standards may be considered
relevant to and/or supportive of this unit standard, but
are not prerequisite unit standards: Unit 167, Practise
food safety methods in a food business; Unit 15962,
Demonstrate knowledge of characteristics and uses of
delicatessen products; Unit 15963, Demonstrate
knowledge of handling and storage of delicatessen
products.
2
Legislation
Performance of the elements 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, and their subsequent
amendments.
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RETAIL DELICATESSEN
Prepare and present delicatessen
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3
Definitions
agreed indicates a course of action that is agreed
between two or more people (including the candidate)
and which follows organisational procedures;
organisational procedures refer to instructions to staff
on policy and procedures which are formally
documented, or generally accepted within the
workplace.
4
Evidence is required for preparing and presenting four
delicatessen products for sale.
Elements and Performance Criteria
element 1
Prepare delicatessen products for sale.
performance criteria
1.1
Preparation area, equipment and utensils, are clean, sanitised, and ready for
use before, during, and after product preparation.
1.2
Delicatessen products are prepared in accordance with organisational
procedures.
1.3
Personal and workplace safety and hygiene practices are maintained.
Range:
may include but is not limited to – cleanliness, washing, protective
clothing and equipment, handling, use of utensils.
1.4
Prepared delicatessen products are safe and free from contamination.
1.5
Delicatessen products are prepared within agreed timeframes.
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RETAIL DELICATESSEN
Prepare and present delicatessen
products for sale
element 2
Present delicatessen products for sale.
performance criteria
2.1
Delicatessen products are presented in a manner that is visually appealing to
customers in accordance with organisational procedures.
2.2
Presented delicatessen products are readily visible for customers.
2.3
Delicatessen products are maintained throughout display period in accordance
with organisational procedures.
Range:
2.4
Display area is maintained in accordance with organisational procedures.
Range:
2.5
may include but is not limited to – floor, cabinets, shelves.
Wastage due to preparation and presentation of delicatessen products is
minimised and yield is maximised.
Range:
2.6
maintenance of display may include but is not limited to – product
arrangement, rotation, replenishment, prevention of cross
contamination, temperature monitoring.
may include but is not limited to – product quality, rotation,
preventing contamination, recording.
Personal and workplace safety and hygiene practices are maintained.
Range:
may include but is not limited to – cleanliness, washing, protective
clothing and equipment, handling, use of utensils.
Comments on this unit standard
Please contact the ServiceIQ qualifications@serviceiq.org.nz if you wish to suggest
changes to the content of this unit standard.
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RETAIL DELICATESSEN
Prepare and present delicatessen
products for sale
Please Note
Providers must be accredited by the Qualifications Authority or a delegated interinstitutional body before they can register credits from assessment against unit standards
or deliver courses of study leading to that assessment.
Industry Training Organisations must be accredited by the Qualifications Authority before
they can register credits from assessment against unit standards.
Accredited providers and Industry Training Organisations assessing against unit standards
must engage with the moderation system that applies to those standards.
Accreditation requirements and an outline of the moderation system that applies to this
standard are outlined in the Accreditation and Moderation Action Plan (AMAP). The
AMAP also includes useful information about special requirements for providers wishing to
develop education and training programmes, such as minimum qualifications for tutors and
assessors, and special resource requirements.
This unit standard is covered by AMAP 0225 which can be accessed at
http://www.nzqa.govt.nz/site/framework/search.html.
 New Zealand Qualifications Authority 2016