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. New Zealand Qualifications Authority 2016 11998 version 2 28-Jun-16 2 of 4 RETAIL DELICATESSEN Prepare and present delicatessen products for sale 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. New Zealand Qualifications Authority 2016 11998 version 2 28-Jun-16 3 of 4 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. New Zealand Qualifications Authority 2016 11998 version 2 28-Jun-16 4 of 4 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