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 THAT HAS PASSED THE END DATE: 

Implement and maintain a food or beverage production quality assurance system 
SAQA US ID UNIT STANDARD TITLE
9043  Implement and maintain a food or beverage production quality assurance system 
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 4  NQF Level 04 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2004-10-13  2006-04-20  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-04-20   2010-04-20  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
119796  Monitor and control quality assurance procedures in a food or sensitive consumer product environment  Level 4  NQF Level 04  Complete 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of a food or beverage production quality assurance system,
  • Implement a food or beverage production quality assurance system,
  • Maintain a food or beverage production quality assurance system.

    This unit standard is intended for a person working in a food or beverage manufacturing environment who needs to implement and maintain a food or beverage production quality assurance system.

    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:
  • Quality control practices and procedures.
  • Quality assurance principles.
  • Further education & Training Certificate and Diploma / Occupational certificate in food or beverage or beverage manufacturing.
  • Supervisory or leadership skills. 

  • UNIT STANDARD RANGE 
    The scope of this unit standard is for a person working in a food or beverage-manufacturing environment who needs to implement and maintain a food or beverage production quality assurance system

    In the context of this unit standard a food or beverage production quality assurance system refers to all the aspects concerning a food or beverage production quality assurance system covered in the standard operating procedures of that organisation.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of a food or beverage production quality assurance system. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The difference between quality control and quality assurance is defined according to general approves principles of these methodologies. 

    ASSESSMENT CRITERION 2 
    2. The criteria to which a food or beverage production quality assurance system should comply are described according to production control methodologies. 
    ASSESSMENT CRITERION RANGE 
    Criteria refer to objectives; allocation of authority and responsibilities; specific procedures, methods and work instructions; change control; customer requirements and quality specifications.
     

    ASSESSMENT CRITERION 3 
    3. Food or beverage safety practices are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Implement a food or beverage production quality assurance system. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. A plan to implement a food or beverage production quality assurance system is developed according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Potential constraints to the implementation of a food or beverage production quality assurance system plan are identified and reported according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. A food or beverage production quality assurance system is implemented according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Maintain a food or beverage production quality assurance system. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. A food or beverage production quality assurance system plan is complete and available according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The food or beverage production quality assurance system is maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Constraints to the food or beverage production quality assurance system are identified and contingency plans are implemented according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Alterations to food or beverage production quality assurance system are agreed upon by stakeholders and are implemented according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Alterations to the food or beverage production quality assurance system are communicated according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Reports on the food or beverage production quality assurance system are done according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Reporting documents are kept according to 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. 

  • 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.

    Evident in all the specific outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively.

    Evident in all the specific outcomes. 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    Evident in all the specific outcomes. 

    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 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 119796, which is "Monitor and control quality assurance procedures in a food or sensitive consumer product environment", Level 4, 8 credits.

    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:

    Food or beverage safety practices and procedures
    Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food or beverage contamination and personal hygiene.

    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
    Elective  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 
    Elective  48399   Further Education and Training Certificate: Sugar Processing  Level 4  NQF Level 04  Reregistered  2023-06-30  AgriSETA 
    Elective  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 
    Elective  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 
    Elective  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 
    Elective  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 
    Elective  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 
    Elective  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 
    Elective  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 
    Elective  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 
    Elective  20206   National Certificate: Food and Beverage Manufacturing Technology: Spray Dried Food Product Technologist  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  FOODBEV 
    Elective  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 


    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. RCL Foods-Sugar & Milling 
    2. 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.