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: 

Take a representative food or beverage sample 
SAQA US ID UNIT STANDARD TITLE
9107  Take a representative food or beverage sample 
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
120401  Take a representative food sample  Level 1  NQF Level 01  Complete 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of representative sampling,
  • prepare for sampling,
  • take a representative sample,
  • maintain records of sampling.

    This unit standard is for anyone who has to sample food products or any related commodity for quality control purposes. By demonstrating and applying knowledge of representative sampling, the learner contributes to his/her own development in the food industry and to the development of the industry and society at large.

    This unit will contribute to the full development of the learner within 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 upliftment within the food or beverage manufacturing and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    None. 

    UNIT STANDARD RANGE 
    The typical scope of this unit standard is for anyone who has to take a representative sample in a food manufacturing environment.

    In the context of this unit standard, sampling includes aseptic and non-aseptic sampling of any food product or related commodity, e.g. raw materials, cleaning agents, laboratory reagents, chemicals and process fluids (boiler and wash water).

    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 representative sampling. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The importance and purpose of representative sampling are explained according to standard food or beverage and scientific principles. 

    ASSESSMENT CRITERION 2 
    2. The consequences of not taking a representative sample are explained according to standard food or beverage scientific principles. 

    ASSESSMENT CRITERION 3 
    3. The selection of either an aseptic or a non-aseptic sampling technique is motivated with respect to the purpose of the sample and the methodology of sampling. 

    ASSESSMENT CRITERION 4 
    4. The consequences of selecting and applying correct and incorrect sampling techniques are explained in terms of the effect on test results. 

    ASSESSMENT CRITERION 5 
    5. The importance of using clean equipment is explained according to standard food or beverage principles. 

    ASSESSMENT CRITERION 6 
    6. The different types of sampling containers available for the task at hand, with their specific uses, are identified according to standard food or beverage principles. 

    SPECIFIC OUTCOME 2 
    Prepare for sampling. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1 Personal preparation for sampling is done according to standard operating procedures
    These preparations must comply with site-specifications and standard operating procedures . 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Wearing of protective clothing and safety gear,
  • Hygienic practices.
     

  • ASSESSMENT CRITERION 2 
    2. Preparation of equipment for sampling is done based on the selected sampling technique.
    These preparations must comply with site-specifications and standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Cleaning and/or sanitising of sampling equipment,
  • Marking of sampling containers.
     

  • SPECIFIC OUTCOME 3 
    Take a representative sample. 
    OUTCOME RANGE 
    Six (6) representative samples must be taken, 2 aseptic, 2 non-aseptic, 1 composite sample and 1 swab sample from a cleaned and sanitised food or beverage contact surface. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Each sample is taken by using the selected technique according to site specifications, standard operating procedures and safety regulations. 

    ASSESSMENT CRITERION 2 
    2. Each sample is taken with the most economic use of time. 

    ASSESSMENT CRITERION 3 
    3. Samples are taken that match site schedule instructions. 

    ASSESSMENT CRITERION 4 
    4. The sampling equipment is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Each sample is marked and maintained in such a way that it meets the requirements for the tests to be performed. 

    ASSESSMENT CRITERION 6 
    6. Samples are taken to the designated points as soon as possible after sampling. 

    ASSESSMENT CRITERION 7 
    7. Sampling points are left in a clean and safe condition after sampling. 

    ASSESSMENT CRITERION 8 
    8. Potential incidents and problems at the site during sampling are handled and solved within scope of work and according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Maintain records of sampling. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Potential incidents and problems at the site during sampling are reported according to site-specific 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.
  • Practical demonstration representative sampling. 

  • 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
  • Handling incidents and solving problems within scope of work.

    (Evident in the following specific outcome):
  • Take a representative sample. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Taking samples to match site-schedules,
  • Taking samples to the designated areas after sampling,
  • Handling incidents according to standard operating procedures.

    (Evident in the following specific outcome):
  • Take a representative sample. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for sampling.

    (Evident in the following outcome):
  • Prepare for sampling. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Selecting the appropriate technique of sampling,
  • Recording results of during sampling.

    (Evident in the following specific outcomes):
  • Take a representative sample.
  • Maintain records of sampling. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Recording results of sampling,
  • Reporting incidents during sampling.

    (Evident in all specific outcomes): 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Applying safety procedures during sampling.

    (Evident in the following specific outcome):
  • Take a representative sample. 

  • 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 by:
  • Handling incidents and solving problems within scope of work.

    (Evident in the following specific outcome):
  • Take a representative sample. 

  • 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 specific outcomes). 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120401 , which is "Take a representative food sample.", Level 1 , 4 credits.

    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.
    Aseptic sampling technique:
    Refers to a technique of sampling where the product being sampled must not be contaminated (microbiologically) by the sampling procedure. Such a sample is used for the purpose of microbiological analyses.

    Hygienic practices:
    Refer to any practices that prevent the sample from becoming contaminated. These practices include personal hygiene practices and hygienic handling of equipment and the sample.

    Non-aseptic sampling technique:
    Refers to a technique of sampling where it is not important whether the sample is microbiologically contaminated, (although it is always necessary to use clean sampling equipment). Such a sample is used for compositional and qualitative analyses.

    Protective clothing and safety gear:
    Include all clothing and/or gear for the protection of the human body, especially the head, eyes, hands, arms and feet.

    Representative sample:
    Refers to a small amount of product (sample) of which the composition and quality are the same as that of the bulk of the product from which it has been taken.

    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  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 
    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 


    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. Lightbrary Development Solutions Cc. 
    2. Operational Process Improvements (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.