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: 

Apply personal safety practices in a food manufacturing environment 
SAQA US ID UNIT STANDARD TITLE
9105  Apply personal safety practices in a food 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 1  NQF Level 01 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2004-10-13  2006-02-09  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-02-09   2010-02-09  

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
120416  Apply personal safety practices in a food or sensitive consumer product environment  Level 2  NQF Level 02  Complete 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:? demonstrate knowledge of personal safety in a food manufacturing environment,
  • apply personal safe working practices in a food manufacturing environment,
  • deal with safety emergencies,
  • handle and store raw materials or final products or chemicals in a food manufacturing environment.

    This unit standard is intended for a person working in a food manufacturing environment who is responsible for his/her own safety while performing his/her duties. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
    None. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for any person working in a food manufacturing environment where knowledge and application of personal safety is essential in the processing, handling and storage procedures during food manufacturing.
    In the context of this unit standard, safety refers to aspects, practices and procedures involving personal safety.

    The level assigned to this unit standard is appropriate because the process is limited in range, repetitive and familiar, no generation of new ideas is needed and a narrow range of knowledge and cognitive skills is applied. The application of this unit standard is to qualify the person for entry into career-based certification. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of personal safety in a food or beverage manufacturing environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The purpose of safety, health and environmental legislation in the workplace is explained according to the Occupational Health and Safety Act, Statutory Regulations and the Workmen's Compensation Act. 

    ASSESSMENT CRITERION 2 
    2. The employer's and employee's rights and responsibilities regarding safety in the work place are explained in terms of the Occupational Health and Safety Act. 

    ASSESSMENT CRITERION 3 
    3. Safety signs and symbols in a food manufacturing environment are identified and its purpose explained in compliance with food manufacturing environment safety regulations and the Occupational Health and Safety Act. 
    ASSESSMENT CRITERION RANGE 
    The identification and explanation refer to three (3) information, three (3) instruction, three (3) fire prevention and three (3) warning signs and symbols.
     

    ASSESSMENT CRITERION 4 
    4. The importance of personal protective clothing and safety gear is explained according to safety requirements. 

    ASSESSMENT CRITERION 5 
    5. Colour codes on pipelines are identified and the purpose of each is explained in compliance with food factory safety regulations and the Occupational Health and Safety Act. 

    SPECIFIC OUTCOME 2 
    Apply personal safe working practices in a food or beverage manufacturing environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Personal protective clothing and safety gear is identified and its purpose explained according to site-specific safety requirements. 
    ASSESSMENT CRITERION RANGE 
    The identification and explanation include protective clothing and safety gear for the body in general, as well as specifically for the head, eyes, arms, hands, legs and feet.
     

    ASSESSMENT CRITERION 2 
    2. Handling and lifting techniques of heavy objects are demonstrated according to personal safety principles. 

    ASSESSMENT CRITERION 3 
    3. Personal safety practices regarding workplace and manufacturing equipment within scope of work are identified according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The work environment and manufacturing equipment is prepared and maintained according to standard operating safety requirements. 

    SPECIFIC OUTCOME 3 
    Deal with safety emergencies. 
    OUTCOME RANGE 
    Safety emergencies refer to personal safety, equipment and plant safety. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Safety emergency situations within his/her scope of work and working environment are identified. 
    ASSESSMENT CRITERION RANGE 
    Safety emergency situations refer to fire prevention and evacuation, application of first aid, personal safety actions (where human safety is endangered) and good housekeeping.
     

    ASSESSMENT CRITERION 2 
    2. The purpose and responsibilities of a safety and emergency representative are explained according to the Occupational Health and Safety Act. 

    ASSESSMENT CRITERION 3 
    3. The procedures for reporting emergencies to the emergency officer are identified and described according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    The explanation includes situations where human safety is endangered, first aid is needed and fire breaks out.
     

    ASSESSMENT CRITERION 4 
    4. Safety precautions and practices during good housekeeping, personal safety actions and health and hygiene practices in a food manufacturing environment are identified and described according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Personal and equipment safety procedures during an emergency situation are explained within his/her scope of work. 

    SPECIFIC OUTCOME 4 
    Handle and store raw materials or final products or chemicals in a food manufacturing environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Personal protective clothing and safety gear are identified for handling and storing of raw materials and chemicals. 
    ASSESSMENT CRITERION RANGE 
    The identification and explanation include protective clothing and safety gear for the body in general, as well as specifically for the head, eyes, arms, hands, legs and feet.
     

    ASSESSMENT CRITERION 2 
    2. Safety precautions and practices during good housekeeping, personal safety actions and health and hygiene practices in a food manufacturing environment are identified and described according to standard operating procedures and site-specific safety regulations. 

    ASSESSMENT CRITERION 3 
    3. Procedures for safe handling and storage of raw materials or final products or chemicals in the designated food manufacturing environment are identified and described 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.
  • 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 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: 

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

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Applying personal safe working practices in a food manufacturing environment,
  • Handling and storing of raw materials or final products or chemicals in a food manufacturing 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. 

  • 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. 

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

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120416, which is "Apply personal safety practices in a food or sensitive consumer product environment", Level 2, 5 credits.

    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:
    Clarification/ explanation/ definition.

    Standard operating procedures:
    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  20654   National Certificate: Craft Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20657   National Certificate: Food and Beverage Processing: Plant Baking Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered" 
    2009-02-18  Was FOODBEV until Last Date for Achievement 
    Core  20207   National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Registered" 
    2004-12-05  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. Entecom CC 
    2. Lightbrary Development Solutions Cc. 
    3. Operational Process Improvements (Pty) Ltd 
    4. The Fresh Foods Academy (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.