SAQA 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.
SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Clean and restock drinks machines/equipment 
SAQA US ID UNIT STANDARD TITLE
7738  Clean and restock drinks machines/equipment 
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 2  NQF Level 02 
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 
Each learner must be able to prepare drink machines/equipment in a hygienic, efficient and systematic manner.
The learner must understand the importance of preparing the drink machines/equipment in accordance with specifications. 

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 
Demonstrated knowledge and understanding. 
OUTCOME NOTES 
1. Explain the interrelationship between completing preparation tasks within time limits and customer satisfaction.

2. Stress the importance of maintaining a constant stock of drink items.

3. State organisational procedures for cleaning and storing of equipment.

4. State organisational procedures for quality control of drink items.

5. Describe the consequences of not reporting damaged machines/electrical equipment.

6. Explain the importance of handling and disposing of waste in a hygienic way.

7. Explain the importance of stock rotation. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The interrelationship between completing preparation tasks within time limits and customer satisfaction are explained. 

ASSESSMENT CRITERION 2 
The neccesisty of maintaining a constant stock of drink items are described. 

ASSESSMENT CRITERION 3 
The organisational procedures for cleaning and storing of equipment are listed and explained. 

ASSESSMENT CRITERION 4 
The criteria for quality control of drink items are listed in accordance with organisational requirements. 

ASSESSMENT CRITERION 5 
The consequences of not reporting damaged machines/ electrical equipment are explained with examples. 

ASSESSMENT CRITERION 6 
The importance of handling and disposing of waste in a hygienic way are listed in accordance with organisational requirements. 

ASSESSMENT CRITERION 7 
The organisational requirements of stock rotation are listed and explained. 

SPECIFIC OUTCOME 2 
Demonstrated ability to make decisions about practice and to act accordingly. 
OUTCOME NOTES 
8. Empty drinks machine/equipment and prepare for cleaning. (Range of drinks machine/equipment: premix or postmix machines, beverage, vending machines, coffee machines, cold drinks machines, postmix dispense systems) .

9. Dilute cleaning chemicals correctly and clean equipment with them.

10. Stock machines according to specifications.

11. Test equipment to ensure it is ready for use.

12. Describe decisions made and give reasons for action taken in response to unexpected situations. (Range of unexpected situations: jammed/broken equipment, quality problems with drink items, shortage of cleaning materials, accidents).

13. Complete all work in an organised and efficient manner. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Drinks machine/equipment are emptied and prepared for cleaning according to manufacturers and organisational requirements. 
ASSESSMENT CRITERION RANGE 
Drinks machine/equipment include but not limited to: - premix or postmix machines, beverage, vending machines, coffee machines, cold drinks machines and postmix dispense systems.
 

ASSESSMENT CRITERION 2 
Cleaning chemicals are diluted and equipment cleaned in accordance with manufacturer's and organisational requirements. 

ASSESSMENT CRITERION 3 
The restocking of machines are demonstrated according to operational specifications. 

ASSESSMENT CRITERION 4 
Equipment is tested so as to ensure readinessfor use. 

ASSESSMENT CRITERION 5 
A range of real or simulated unexpected situations are handled according to organisational requirements. 
ASSESSMENT CRITERION RANGE 
Unexpected situations include but not limted to: - jammed/broken equipment, quality problems with drinks items, shortage of cleaning materials and accidents.
 

ASSESSMENT CRITERION 6 
Work is completed in an organised and efficient manner so as to comply with time-keeping, self-organising and organisational requirements. 

SPECIFIC OUTCOME 3 
Demonstrated ability to learn from our actions and to adapt performance. 
OUTCOME NOTES 
14. Explain a more efficient way of filling machines.

15. List alternative drink ingredients that could be used. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
A more efficient way of filling machines are explained with due consideration of the type of machine as well as manufacturer's instructions. 

ASSESSMENT CRITERION 2 
Alternative drink ingredients that can be used are listed as applicable to the type of establishment and machine. 


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 ORGANISING 
Organise and manage oneself (Specific Outcome 1,12,13) 

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
  • Identify drinks machines/equipment and their purpose.
  • Know and understand organisational procedures for cleaning and stocking of machines.
  • Know and identify different drink ingredients.
  • Potential exercise: Visit other outlets and investigate if their machines are more technically advanced.

    Performance systems
  • A new employee should be able to achieve this unit within one 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  14113   National Certificate: Food and Beverage Services  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  CATHSSETA 


    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.