15968 version 2
28-Jun-16
1 of 4
RETAIL DELICATESSEN
Set up and maintain delicatessen
cabinets
level:
2
credit:
4
planned review date:
February 2009
sub-field:
Retail, Distribution, and Sales
purpose:
People credited with this unit standard are able to set up a
delicatessen cabinet according to planned layout, and
maintain a delicatessen cabinet.
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.
3
Definition
organisational procedures refer to instructions to staff
on policy and procedures which are formally
documented, or generally accepted within the
workplace.
 New Zealand Qualifications Authority 2016
15968 version 2
28-Jun-16
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RETAIL DELICATESSEN
Set up and maintain delicatessen
cabinets
4
Evidence is required for setting up and maintaining two
delicatessen cabinets.
Elements and Performance Criteria
element 1
Set up delicatessen cabinet according to planned layout.
performance criteria
1.1
Cabinet and planned layout are suitable for delicatessen products.
1.2
Cabinet is clean, sanitised, and at correct temperature before products are
introduced.
1.3
Materials required for planned layout are obtained in accordance with
organisational procedures.
Range:
may include but is not limited to – containers, products, slap
sheets, decorations, ice.
1.4
Tickets and signage are prepared in accordance with organisational
procedures.
1.5
Information on tickets and signage is accurate.
Range:
price, weight, content.
1.6
Containers, tickets, ticket holders and serving utensils are clean and sanitised.
1.7
Products placed in cabinet are fresh and free from contamination.
1.8
Materials and equipment for cabinet are available in accordance with
organisational procedures.
Range:
may include but is not limited to – serving utensils, bags, scales,
labelling machine, labels, lights.
 New Zealand Qualifications Authority 2016
15968 version 2
28-Jun-16
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RETAIL DELICATESSEN
Set up and maintain delicatessen
cabinets
1.9
Presentation of delicatessen products within cabinet is in accordance with
organisational procedures.
Range:
may include but is not limited to – flow, fill, grouping, height,
orientation, tidiness, colour, variety, garnishing, decoration,
samples, complementary products.
element 2
Maintain delicatessen cabinet.
performance criteria
2.1
Delicatessen products and garnishing are refreshed, replenished, and rotated in
accordance with organisational procedures.
2.2
Substandard products are identified, removed and recorded promptly in
accordance with organisational procedures.
2.3
Samples and complementary products are available in sufficient quantities to
meet anticipated demand.
2.4
Spillages are cleaned up in accordance with organisational procedures.
2.5
Stock control records are completed in accordance with organisational
procedures.
2.6
Temperature records are completed and temperature variations that would
affect quality and safety of products are identified, reported, rectified and
recorded promptly in accordance with organisational procedures.
2.7
Food safety practices are followed when maintaining cabinet.
Range:
may include but is not limited to – personal health and hygiene,
cleanliness, washing, protective clothing and equipment, handling,
utensils, cross contamination, use-by date.
 New Zealand Qualifications Authority 2016
15968 version 2
28-Jun-16
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RETAIL DELICATESSEN
Set up and maintain delicatessen
cabinets
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.
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