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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Maintain hygiene in food preparation, cooking and storage 
SAQA US ID UNIT STANDARD TITLE
7637  Maintain hygiene in food preparation, cooking and storage 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Reregistered  2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2024-06-30   2027-06-30  

In all of the tables in this document, both the pre-2009 NQF Level and the NQF Level is shown. In the text (purpose statements, qualification rules, etc), any references to NQF Levels are to the pre-2009 levels unless specifically stated otherwise.  

This unit standard does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
The learner will be able to maintain hygiene in food preparation, cooking and storage areas. The learner must understand the importance of personal hygiene in food preparation and base performance on this knowledge. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
None 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Store delivered food hygienically in accordance with organisational requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The importance of following health and safety procedures when lifting and storing food deliveries is explained. 

ASSESSMENT CRITERION 2 
The importance of following hygiene procedures when storing food is explained and reasons for maintaining storage areas and equipment hygienically clean are described. 

ASSESSMENT CRITERION 3 
The types of high-risk foods are listed and the importance of storing, preparing and cooking them correctly described. 

ASSESSMENT CRITERION 4 
The effect of time and temperature when storing and cooking food and the impact on food hygiene are explained. 

ASSESSMENT CRITERION 5 
The reasons that food items are prepared, cooked and stored under correct conditions according to food type are explained. 

ASSESSMENT CRITERION 6 
Delivered food items of various types are stored in a particular area and reasons for this are explained. 
ASSESSMENT CRITERION RANGE 
  • The range of food items is: Meat, poultry, fish, dairy products, vegetables, fruit, eggs, dry goods and breads.
  • The range of food type is: Ambient, chilled, frozen, cooked and uncooked.
     

  • ASSESSMENT CRITERION 7 
    Procedures for ensuring that food preparation and cooking areas and equipment are maintained in a clean and hygienic condition are demonstrated and the importance of doing this is described. 

    SPECIFIC OUTCOME 2 
    Maintain high standards of personal hygiene in accordance with organisational requirements. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The reasons for maintaining a high standard of personal hygiene when handling and storing food are explained. 

    ASSESSMENT CRITERION 2 
    The importance of covering cuts and grazes and reporting any illness are described. 

    ASSESSMENT CRITERION 3 
    The reasons for following health and safety procedures carefully according to organisational requirements are explained. 

    ASSESSMENT CRITERION 4 
    Hands are washed with antiseptic soap after all unhygienic activities and reasons therefore given. 

    SPECIFIC OUTCOME 3 
    Dispose waste in accordance with hygiene standards and organisational requirements. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Ways to detect signs of pest infestation are explained and the impact this has on hygiene are described. 

    ASSESSMENT CRITERION 2 
    Waste food is removed from preparation areas promptly and the importance of keeping waste bins covered and away from food preparation and cooking areas is described. 

    ASSESSMENT CRITERION 3 
    Problems associated with hygiene in food preparation, cooking and storage areas are listed and reasons for decisions to solve these are described. 
    ASSESSMENT CRITERION RANGE 
    The range of problems is: Problems with deliveries, faulty freezer, broken packaging, dented tins and thawing food.
     

    ASSESSMENT CRITERION 4 
    Methods used for maintaining hygiene in food preparation, cooking and storage areas for different types of establishments are described. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1.Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

    2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

    3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

    4.Moderation of assessment will be done by the relevant ETQA at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category.

    This has been done as it was deemed necessary to ensure holistic assessment occurred.

    The specific outcomes can be applied in a range of contexts.

    Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context.

    The specific outcomes are comparable to outcomes used internationally.

    We therefore structured outcomes using the format noun + verb + condition (modifying phrase)Specific outcomes have been split into three categoriesa) knowledge and understanding (what the learner must know and understand)b) decision-making and acting (what the learner must do)c) adapting performance ( including reflexive competence)In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

    If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems (Specific Outcome 14,18,19). 

    UNIT STANDARD CCFO CONTRIBUTING 
    Personal development - Participate as a responsible citizen (Specific Outcome 2,4,5,6,7,8,10). 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

    Recommendations and Exemplars for the design of:

    Learning/Curriculum
  • Role play unexpected situations - problems with deliveries.
  • Practice storing food hygienically and in the correct place.
  • Learn what to do if there are any problems with deliveries.
  • Learn how to sanitise work areas and become familiar with the principle `clean as you go`.
  • Practice personal hygiene when handling and storing food.
  • Report on unhygienic conditions in storerooms and ways to rectify the problems.

    Performance systems
  • A new employee should be able to achieve this unit standard within 1 month of being trained.
  • Ongoing measurement of the learner`s ability to meet this standard is recommended. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  14115   National Certificate: Fast Food Services  Level 3  NQF Level 03  Reregistered  2023-06-30  CATHSSETA 
    Core  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  CATHSSETA 
    Core  14109   National Diploma: Fast Food Services  Level 5  NQF Level 05  Reregistered  2023-06-30  CATHSSETA 
    Core  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Reregistered  2021-06-30  As per Learning Programmes recorded against this Qual 
    Core  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered" 
    2015-03-13  CATHSSETA 
    Elective  49531   Further Education and Training Certificate: Inclusive Education  Level 4  NQF Level 04  Reregistered  2023-06-30  ETDP SETA 
    Elective  48649   Further Education and Training Certificate: Meat Examination  Level 4  NQF Level 04  Reregistered  2023-06-30  AgriSETA 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS UNIT STANDARD: 
    This information shows the current accreditations (i.e. those not past their accreditation end dates), and is the most complete record available to SAQA as of today. Some Primary or Delegated Quality Assurance Functionaries have a lag in their recording systems for provider accreditation, in turn leading to a lag in notifying SAQA of all the providers that they have accredited to offer qualifications and unit standards, as well as any extensions to accreditation end dates. The relevant Primary or Delegated Quality Assurance Functionary should be notified if a record appears to be missing from here.
     
    NONE 



    All qualifications and part qualifications registered on the National Qualifications Framework are public property. Thus the only payment that can be made for them is for service and reproduction. It is illegal to sell this material for profit. If the material is reproduced or quoted, the South African Qualifications Authority (SAQA) should be acknowledged as the source.