15967 version 2
28-Jun-16
1 of 4
RETAIL DELICATESSEN
Demonstrate specialist knowledge of
freshly prepared foods in a delicatessen
level:
4
credit:
6
planned review date:
February 2009
sub-field:
Retail, Distribution, and Sales
purpose:
People credited with this unit standard are able to
demonstrate specialist knowledge of characteristics and of
preparation of freshly prepared foods.
entry information:
Open.
accreditation option:
Evaluation of documentation and visit by NZQA and industry.
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 15962, Demonstrate knowledge of characteristics
and uses of delicatessen products; Unit 15963,
Demonstrate knowledge of handling and storage of
delicatessen products; Unit 15970, Provide customer
service in a delicatessen.
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, and their subsequent
amendments.
3
Definitions
freshly prepared foods may include but are not limited
to – soups, salads, chickens, pizzas, cheese boards,
prepared meals, sushi, bread and pasta products,
convenience foods, and other freshly prepared foods;
organisational procedures refer to instructions to staff
on policy and procedures, which are formally
 New Zealand Qualifications Authority 2016
15967 version 2
28-Jun-16
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RETAIL DELICATESSEN
Demonstrate specialist knowledge of
freshly prepared foods in a delicatessen
documented, or generally accepted within the
workplace.
Elements and Performance Criteria
element 1
Demonstrate specialist knowledge of characteristics of freshly prepared foods.
performance criteria
1.1
Sources of specialist knowledge for characteristics of freshly prepared foods are
described.
Range:
sources may include but are not limited to – ingredient packaging,
product usage, supplier publications, research reports, catalogues,
magazines, internet, training material, trade associations.
Evidence is required for four sources.
1.2
Knowledge of characteristics of freshly prepared foods is current, accurate and
based on a variety of sources.
1.3
Characteristics of freshly prepared foods are described in relation to types of
product.
Range:
1.4
Quality standards for freshly prepared foods are described for specified items.
Range:
1.5
characteristics – price, freshness, taste, aroma, appearance,
texture, colour, shelf life, ingredients, customer appeal, popularity.
Evidence is required for characteristics of four different freshly
prepared foods.
quality standards may include but are not limited to – source and
cost of ingredients, preparation method, freshness, consistency,
appearance, content, additives, packaging.
Evidence is required differentiating quality standards for one hot
and one cold freshly prepared food.
Contamination of freshly prepared foods is described in terms of characteristics
and control.
 New Zealand Qualifications Authority 2016
15967 version 2
28-Jun-16
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RETAIL DELICATESSEN
Demonstrate specialist knowledge of
freshly prepared foods in a delicatessen
Range:
1.6
Handling and storage requirements for freshly prepared foods are described for
specified items in terms of food safety, hygiene.
Range:
1.7
evidence is required of nutritional value of ingredients used in four
different freshly prepared foods.
Pricing of freshly prepared foods is described in accordance with organisational
procedures.
Range:
1.9
raw and cooked ingredients, freshly prepared foods.
Nutritional value of ingredients in freshly prepared foods is described in relation
to specified items.
Range:
1.8
contamination – chemical, physical, microbiological;
control – prevention, treatment.
ingredients, preparation.
Evidence is required comparing pricing of four different freshly
prepared foods.
Legislation applicable to storage, handling and use of freshly prepared foods is
identified and its application within the delicatessen is described in accordance
with organisational procedures.
element 2
Demonstrate specialist knowledge of preparation of freshly prepared foods.
performance criteria
2.1
Preparation methods for freshly prepared foods are described in relation to
procedures and equipment used for specified items.
Range:
2.2
evidence is required for preparation of four different freshly
prepared foods.
Cooking methods for freshly prepared foods are described in accordance with
procedures.
Range:
ingredients, freshly prepared foods.
 New Zealand Qualifications Authority 2016
15967 version 2
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RETAIL DELICATESSEN
Demonstrate specialist knowledge of
freshly prepared foods in a delicatessen
2.3
Procedures to minimise wastage and maximise yield during preparation of
freshly prepared foods are described.
2.4
Procedures for removing and recording wastage during preparation of freshly
prepared foods are described in accordance with organisational procedures.
2.5
Safe food handling in relation to preparation of freshly foods is described in
accordance with organisational procedures.
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