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: 

Monitor the temperature of food products and their environment for quality control purposes 
SAQA US ID UNIT STANDARD TITLE
9062  Monitor the temperature of food products and their environment for quality control purposes 
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  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 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of temperature monitoring in the food environment,
  • Prepare for monitoring temperature in the food environment,
  • Monitor the temperature of food products and their environment,
  • Perform end of temperature monitoring procedures.

    This unit standard is intended for a person working in the food manufacturing or storing or dispatching environment who has the responsibility of monitoring the temperature of food products and their environment.

    This unit will contribute to the full development of the learner with in the food 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 manufacturing and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
  • Measure temperature and evaluate the readings.
  • Representative sample taking for quality control purposes. 

  • UNIT STANDARD RANGE 
    The scope of this unit standard is for a person working in the food manufacturing, storing and dispatching environment who has the responsibility of monitoring the temperature of food products and their environment.

    In the context of this unit standard food environment refer to receiving, storing, processing, manufacturing, displaying and dispatching of food products.

    The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person towards certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of temperature monitoring in the food environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The importance of monitoring temperature in food products and their environment are explained according to scientific principles. 

    ASSESSMENT CRITERION 2 
    2. The minimum temperature requirements for perishable food products are identified according to general food science principles. 
    ASSESSMENT CRITERION RANGE 
    Perishable food products refer to dairy, beverage, baking, meat, fish, fruits and vegetables type products.
     

    ASSESSMENT CRITERION 3 
    3. The difference between core and surface temperature are explained according to scientific principles. 

    ASSESSMENT CRITERION 4 
    4. The purpose of the cold chain and the cold chain sequence are identified according to scientific principles. 

    ASSESSMENT CRITERION 5 
    5. The maintaining of the correct temperature throughout the cold chain is explained. 

    ASSESSMENT CRITERION 6 
    6. The benefits of extended shelf life of perishable products are explained. 

    SPECIFIC OUTCOME 2 
    Prepare for monitoring temperature in the food environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to hygiene and personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The work area, temperature measuring equipment or measuring units are prepared according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Monitor the temperature of food products and their environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The temperature of food products and their environment are determined according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Temperature measuring equipment are read and interpreted according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of temperature monitoring procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Measurements of food products and environment are recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Food products and environments that do not comply with minimum specifications are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Solve temperature non-conformance related problems within the scope of work in order to ensure product quality. 

    ASSESSMENT CRITERION 4 
    4. Records 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.
  • Practical demonstration of monitoring the temperature of food products and their environment 

  • 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:
  • Solving process related problems within the scope of work in order to ensure product quality.

    Evident in specific outcome:
  • Perform end of temperature monitoring procedures 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Performing personal preparation, workplace and equipment preparation according to standard operating procedures.

    Evident in specific outcome:
  • Prepare for monitoring temperature in the food environment 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Determining the temperature values.

    Evident in specific outcome:
  • Monitor the temperature of food products and their environment 

  • 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.

    Evident in specific outcome:
  • Monitor the temperature of food products and their environment 

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

    Evident in specific outcome:
  • Monitor the temperature of food products and their environment. 

  • 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 specific outcome:
  • Demonstrate an understanding of temperature monitoring in the food environment.
  • Prepare for monitoring temperature in the food environment.
  • Monitor the temperature of food products and their environment
  • Perform end of temperature monitoring procedures 

  • 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 specific outcome:
  • Demonstrate an understanding of temperature monitoring in the food environment.
  • Prepare for monitoring temperature in the food environment.
  • Monitor the temperature of food products and their environment
  • Perform end of temperature monitoring procedures 

  • 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:

    1. 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.

    2. Definition of terms within this unit standard:

    Terminology:
    Standard operating procedures

    Clarification/ explanation/ definition.
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food 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  59016   National Certificate: Fish and Seafood Processing  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 
    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  20194   National Certificate: Food and Beverage Processing: Fish and Seafood Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  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  59386   National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  57880   National Certificate: Meat Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  48651   Further Education and Training Certificate: Meat Classification  Level 4  NQF Level 04  Reregistered  2023-06-30  AgriSETA 
    Core  48649   Further Education and Training Certificate: Meat Examination  Level 4  NQF Level 04  Reregistered  2023-06-30  AgriSETA 
    Elective  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 
    Elective  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 
    Elective  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 
    Elective  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 
    Elective  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 


    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. Dew Crisp (PTY) Ltd 
    2. Entecom CC 
    3. Freddy Hirsch Butchers Training School 
    4. InnerOut Training Solutions 
    5. Intercept Consulting and Training Solutions 
    6. LUCKY STAR 
    7. Operational Process Improvements (Pty) Ltd 
    8. Sea Harvest Corporation (Pty) Ltd 
    9. Silver Solutions Training Academy 
    10. SUMMERPRIDE FOODS PTY LTD 
    11. Swift Silliker (Pty) Ltd 
    12. Vleisopleidingsentrum cc. 



    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.