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: 

Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment 
SAQA US ID UNIT STANDARD TITLE
9042  Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
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  2015-07-01  2018-06-30  SAQA 10105/14 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2019-06-30   2022-06-30  

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 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of food or beverage safety practices and procedures in a food or beverage manufacturing environment,
  • Identify critical control points or HACCP`s in a food or beverage manufacturing environment,
  • Identify good manufacturing practices.

    This unit standard is intended for a person working in a food or beverage manufacturing environment who has the responsibility of applying food or beverage safety practices and procedures within his/her scope of work.

    This unit will contribute to the full development of the learner with in the food or beverage manufacturing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and contribute to the upliftment and economic growth within the food or beverage manufacturing and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
  • Maintain personal hygiene, health and presentation in a food or beverage environment. 

  • UNIT STANDARD RANGE 
    The scope of this unit standard is for any person working in food or beverage manufacturing environment who has the responsibility of applying food or beverage safety practices and procedures within scope of work.

    In the context of this unit standard food or beverage safety practices and procedures refer to good manufacturing practices, critical control points, HACCP`s, food or beverage contamination and personal hygiene and product safety.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar, offers clear choices of routine responses and the person can possibly guide the learning of others. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of food or beverage safety practices and procedures. 
    OUTCOME NOTES 
    Demonstrate an understanding of food or beverage safety practices and procedures in food or beverage manufacturing environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The importance of food or beverage safety for the consumer, employer and employee is explained according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The difference between food or beverage safety and food or beverage quality is explained according to these methodology principles. 

    ASSESSMENT CRITERION 3 
    3. The role of good manufacturing practices in a quality management system is explained according to good manufacturing principles. 

    ASSESSMENT CRITERION 4 
    4. The factors that can influence food or beverage safety are identified and described according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Factors refer to contamination by micro-organisms, food or beverage poising, cold chain, illegal additions to food or beverage products, foreign objects due to negligence, cleaning and sanitising procedures, personal hygiene, equipment and environment hygiene.
     

    ASSESSMENT CRITERION 5 
    5. Sources of food or beverage contamination influencing the human health and preventative measures against them are identified according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Sources of contamination refer to biological, chemical and physical sources.
     

    ASSESSMENT CRITERION 6 
    6. The importance of identifying critical control points in a food or beverage manufacturing environment is explained according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. The importance of personal hygiene, health and presentation regarding food or beverage safety is explained according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. The effect of a food or beverage manufacturing facility failing to apply food or beverage safety practices and procedures is explained. 

    ASSESSMENT CRITERION 9 
    9. The importance of prevention of contamination rather than end product testing is explained. 

    SPECIFIC OUTCOME 2 
    Identify critical control points or HACCP`s in a food or beverage manufacturing environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Sources of microbiological contamination are identified according to health and product safety principles. 
    ASSESSMENT CRITERION RANGE 
    Micro-organisms refer to bacteria, yeasts, moulds, food viruses and pathogens.
     

    ASSESSMENT CRITERION 2 
    2. Practices or procedures against cross contamination within the manufacturing environment are identified. 
    ASSESSMENT CRITERION RANGE 
    3 practices must be identified.
     

    ASSESSMENT CRITERION 3 
    3. Sources of physical and chemical contamination are identified according to health and product safety principles. 

    ASSESSMENT CRITERION 4 
    4. Preventative actions and procedures against food poisoning and spoilage are identified. 

    ASSESSMENT CRITERION 5 
    5. The importance of temperature control of food or beverage products during storage and manufacturing is explained. 

    ASSESSMENT CRITERION 6 
    6. The importance of controlling and recording of product and process parameters are explained. 

    SPECIFIC OUTCOME 3 
    Identify good manufacturing practices. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Good manufacturing practices are identified for manufacturing procedures. 
    ASSESSMENT CRITERION RANGE 
    Good manufacturing procedures refer to personal hygiene and safety, cleaning and sanitising of equipment and work area, maintenance of equipment and ensuring total quality of the final food or beverage product from the raw materials until the final product.
     

    ASSESSMENT CRITERION 2 
    2. Pests are identified and procedures to prevent infestation are explained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Pests refer to insects, rodents, domestic animals and birds.
     

    ASSESSMENT CRITERION 3 
    3. Waste from the cleaning process is handled and stored or dispatched according standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • .Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Direct observation in simulated or actual work conditions.
  • This unit standard can be assessed together with any manufacturing of food or beverage products or operating of manufacturing equipment. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Identify critical control points in a food or beverage manufacturing environment.

    Evident in the following specific outcome:
  • Identify good manufacturing practices. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group.

    Evident in all the specific outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Maintain personal hygiene, health and presentation in a food or beverage manufacturing environment.

    Evident in the following specific outcome:
  • Identify good manufacturing practices. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Identify critical control points in a food or beverage manufacturing environment.

    Evident in the following specific outcome:
  • Identify good manufacturing practices. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Keeping records. 

  • UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation.

    Evident in all the specific outcomes. 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Evident in all the specific outcomes. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

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

    UNIT STANDARD NOTES 
    Supplementary Information

    Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972,
  • Health Act, No 63 of 1977,
  • Occupational Health and Safety Act, No. 85 of 1993,
  • SABS Food Hygiene Management Code 49: 1989.


    Definition of terms within this unit standard:

    Cross contamination
    Refers to actions, areas and equipment in a high risk area that can contaminate a low risk manufacturing area.

    Food or beverage safety
    Refers to all practices and procedures that will ensure that food or beverage is safe for consumption by human beings. These practices and procedures are applied from raw material receiving, handling and storing until the final product is manufactured, stored and sold to the customer.

    Food or beverage manufacturing environment
    Refers to storage of raw and final products, work area around equipment, processing line and equipment and building structure.

    High risk area
    Refer to an area or product that is sensitive to microbiological contamination.

    Standard operating procedures
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food or beverage safety procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  48660   National Certificate: Abattoir Slaughtering Processes  Level 2  NQF Level 02  Reregistered  2018-06-30  AgriSETA 
    Core  20508   National Certificate Food and Beverages Processing: Soft Drinks Processing  Level 3  NQF Level 03  Reregistered  2018-06-30  FOODBEV 
    Core  48902   National Certificate: Abattoir Supervision  Level 3  NQF Level 03  Reregistered  2018-06-30  AgriSETA 
    Core  36453   National Certificate: Cake Decorating and Sugar Art  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2016-12-31  FOODBEV 
    Core  20655   National Certificate: Craft Bread Baking  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20656   National Certificate: Flour Confectionery Baking  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  23138   National Certificate: Food and Beverage Laboratory Practices: Food and Beverage Laboratory Analysis  Level 3  NQF Level 03  Passed the End Date -
    Status was "Registered" 
    2005-12-04  Was FOODBEV until Last Date for Achievement 
    Core  22630   National Certificate: Food and Beverage Manufacturing Technology: Yeast Manufacturing Technology  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2016-12-31  FOODBEV 
    Core  20507   National Certificate: Food and Beverage Packaging  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2006-11-16  Was FOODBEV until Last Date for Achievement 
    Core  20199   National Certificate: Food and Beverage Processing: Confectionery Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2012-06-30  FOODBEV 
    Core  20214   National Certificate: Food and Beverage Processing: Dairy Primary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Registered" 
    2004-12-05  Was FOODBEV until Last Date for Achievement 
    Core  20194   National Certificate: Food and Beverage Processing: Fish and Seafood Processing  Level 3  NQF Level 03  Reregistered  2018-06-30  FOODBEV 
    Core  20504   National Certificate: Food and Beverage Processing: Fruit and Vegetables Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2015-06-30  FOODBEV 
    Core  20196   National Certificate: Food and Beverage Processing: Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2008-03-12  Was FOODBEV until Last Date for Achievement 
    Core  20198   National Certificate: Food and Beverage Processing: Oil and Fat Based Product Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2015-06-30  FOODBEV 
    Core  20200   National Certificate: Food and Beverage Processing: Oil Milling  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2012-06-30  FOODBEV 
    Core  20195   National Certificate: Food and Beverage Processing: Oil Refining  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2012-06-30  FOODBEV 
    Core  20658   National Certificate: Food and Beverage Processing: Plant Baking Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2015-06-30  FOODBEV 
    Core  20509   National Certificate: Food and Beverage Processing: Spirits Processing  Level 3  NQF Level 03  Reregistered  2018-06-30  FOODBEV 
    Core  20505   National Certificate: Food and Beverages Processing: Brewing Processing  Level 3  NQF Level 03  Reregistered  2018-06-30  FOODBEV 
    Core  20197   National Certificate: Food and Beverages Processing: Cereals, Snacks, Pasta, Spices, Condiments and Culinary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2009-12-02  Was FOODBEV until Last Date for Achievement 
    Core  20506   National Certificate: Food and Beverages Processing: Malting Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2015-06-30  FOODBEV 
    Core  20510   National Certificate: Food and Beverages Processing: Wine Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2008-11-26  Was FOODBEV until Last Date for Achievement 
    Core  24494   National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2008-02-06  Was FOODBEV until Last Date for Achievement 
    Core  20516   National Certificate: Food and Beverage Manufacturing Technology: Butter and Butter Related Spreads Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20553   National Certificate: Food and Beverage Manufacturing Technology: Cottage Cheese Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20521   National Certificate: Food and Beverage Manufacturing Technology: Dried Dairy Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20520   National Certificate: Food and Beverage Manufacturing Technology: Fermented Dairy Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20519   National Certificate: Food and Beverage Manufacturing Technology: Frozen Ice Cream and Frozen Ice Cream Related Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20518   National Certificate: Food and Beverage Manufacturing Technology: Liquid Long Life Dairy Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20517   National Certificate: Food and Beverage Manufacturing Technology: Processed Cheese Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20515   National Certificate: Food and Beverage Manufacturing Technology: Ripened Cheese Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20206   National Certificate: Food and Beverage Manufacturing Technology: Spray Dried Food Product Technologist  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2018-06-30  FOODBEV 
    Core  20514   National Certificate: Food and Beverage Manufacturing Technology: Sweetened Condensed Milk Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Elective  57880   National Certificate: Meat Processing  Level 3  NQF Level 03  Reregistered  2018-06-30  FOODBEV 
    Elective  21813   National Certificate: First Line Manufacturing Management: Food and Beverage  Level 5  Level TBA: Pre-2009 was L5  Passed the End Date -
    Status was "Registered" 
    2005-06-12  Was FOODBEV until Last Date for Achievement 


    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.
     
    1. Distell (Pty) Ltd. 
    2. Entecom CC 
    3. Freddy Hirsch Butchers Training School 
    4. InnerOut Training Solutions 
    5. LUCKY STAR 
    6. SAB - Training Institute 
    7. SUMMERPRIDE FOODS PTY LTD 



    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.