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: 

Maintain food laboratory safety 
SAQA US ID UNIT STANDARD TITLE
9114  Maintain food laboratory safety 
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 2  NQF Level 02 
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 the implication of statutory regulations in a food laboratory,
  • demonstrate knowledge of safety aspects in a food laboratory,
  • demonstrate and apply knowledge of safe handling and storage of equipment and reagents in a food laboratory,
  • practice effective housekeeping in a food laboratory.

    This unit standard is for anyone who works in a food laboratory.

    This unit will contribute to the full development of the learner within the food quality assurance and control 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 quality control and assurance environment. 

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

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who works in a food laboratory.

    The context of this unit standard is reflected in the range statements listed under the relevant assessment criteria.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar and offers clear choices of routine responses. The learning demand employs basic operational knowledge and readily available information. The application of this unit standard is to qualify the person for certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of the implication of statutory regulations in a food laboratory. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The purpose of safety 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 are explained in terms of the Occupational Health and Safety Act. 

    ASSESSMENT CRITERION 3 
    3. Safety signs and symbols in a food laboratory are identified and explained in compliance with laboratory 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. Personal protective gear is identified and its purpose explained according to laboratory safety requirements. 
    ASSESSMENT CRITERION RANGE 
    The identification and explanation include protection gear for the body in general, as well as specifically for the eyes, arms and hands.
     

    SPECIFIC OUTCOME 2 
    Demonstrate knowledge of safety aspects in a food laboratory. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Emergency and safety procedures in a food laboratory are explained according to laboratory regulations and the Occupational Health and Safety Act. 
    ASSESSMENT CRITERION RANGE 
    1. Emergency and safety procedures include those during fire prevention and evacuation, application of first aid, personal safety actions 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 reporting of emergencies to the emergency officer is explained according to site-specific safety and emergency regulations and the Occupational Health and Safety Act. 
    ASSESSMENT CRITERION RANGE 
    The explanation includes situations where:
  • Human safety is endangered,
  • First aid is needed,
  • Fire breaks out.
     

  • ASSESSMENT CRITERION 4 
    4. Security procedures are explained according to site-specific regulations. 
    ASSESSMENT CRITERION RANGE 
    Security procedures in case of gambling, trading, possession or consumption of alcohol or narcotics and the possession of fire arms and company property are covered in the explanation.
     

    ASSESSMENT CRITERION 5 
    5. Safety precautions during good housekeeping, personal safety actions and hygiene practices in a food laboratory are explained and applied according to laboratory safety regulations. 

    SPECIFIC OUTCOME 3 
    Demonstrate and apply knowledge of safe handling and storage of equipment. 
    OUTCOME NOTES 
    Demonstrate and apply knowledge of safe handling and storage of equipment and reagents in a food laboratory. 
    OUTCOME RANGE 
    Assessment should include three (3) examples per assessment criteria. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Safe handling and storage of equipment and reagents are described according to the Occupational Health and Safety Act, as well as to laboratory and manufacturer's regulations. 

    ASSESSMENT CRITERION 2 
    2. Safety precautions during cleaning and maintenance of equipment and work areas are explained according to laboratory safety requirements. 

    ASSESSMENT CRITERION 3 
    3. Personal protective gear is identified and its purpose explained according to laboratory safety requirements. 
    ASSESSMENT CRITERION RANGE 
    The identification and explanation include protection gear for the body in general, as well as specifically for the eyes, arms and hands.
     

    ASSESSMENT CRITERION 4 
    4. Safety precautions during good housekeeping, personal safety actions and hygiene practices in a food laboratory are explained and applied according to laboratory safety regulations. 

    ASSESSMENT CRITERION 5 
    5. Hazardous chemical substances are stored according to standard operating and safety procedures. 

    ASSESSMENT CRITERION 6 
    6. The precaution to be taken when handling hazardous chemical substances are explained according to standard safety regulations. 

    ASSESSMENT CRITERION 7 
    7. The appropriate personal protective clothing and gear are worn at all times according to site-specific requirements. 

    ASSESSMENT CRITERION 8 
    8. The appropriate site-specific safety procedures are adhered to. 

    ASSESSMENT CRITERION 9 
    9. An adequate supply of chemical substances is kept according to site-specific requirements. 

    ASSESSMENT CRITERION 10 
    10. Records, for stock control purposes, are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 11 
    11. The reasons why certain hazardous chemical substances are not stored together are explained according to standard dairy and chemical principles. 

    ASSESSMENT CRITERION 12 
    12. The ideal conditions for a chemical store are described according to standard laboratory and safety principles. 

    ASSESSMENT CRITERION 13 
    13. All apparatus is cleaned according to standard operating procedures. 

    ASSESSMENT CRITERION 14 
    14. The apparatus is stored according to standard operating procedures. 

    ASSESSMENT CRITERION 15 
    15. The appropriate safety procedures are adhered to. 

    ASSESSMENT CRITERION 16 
    16. The ideal conditions for an apparatus store are described according to standard laboratory and safety principles. 

    SPECIFIC OUTCOME 4 
    Practice effective housekeeping in a food laboratory. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. All work areas are kept tidy and clean at all times, and the reasons therefore are given. 

    ASSESSMENT CRITERION 2 
    2. All equipment is cleaned and appropriately placed, and the reasons therefore are given. 

    ASSESSMENT CRITERION 3 
    3. All safety equipment is immediately accessible, and the reasons therefore are given. 

    ASSESSMENT CRITERION 4 
    4. The appropriate procedures for the washing and drying of glassware (before and after usage) are described according to standard laboratory procedures. 

    ASSESSMENT CRITERION 5 
    5. The way in which spillage should be cleaned up is explained according to standard laboratory and safety 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 maintaining safety in a food laboratory. 

  • 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:
  • Demonstrating knowledge of the implication of statutory regulations,
  • Applying knowledge of the safe handling and storage of equipment and reagents.

    (Evident in the following specific outcomes):
  • Demonstrate knowledge of the implication of statutory regulations in a food laboratory.
  • Demonstrate and apply knowledge of safe handling and storage of equipment and reagents in a food laboratory. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Practising effective housekeeping.

    (Evident in the following specific outcomes:
  • Practice effective housekeeping in a food laboratory. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Practising effective housekeeping.

    (Evident in the following specific outcomes:
  • Practice effective housekeeping in a food laboratory. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Demonstrating knowledge of safety aspects in a food laboratory,
  • Demonstrating knowledge of the implication of statutory regulations,
  • Applying knowledge of the safe handling and storage of equipment and reagents.

    Evident in the following specific outcomes:
  • Demonstrate knowledge of safety aspects in a food laboratory.
  • Demonstrate knowledge of the implication of statutory regulations in a food laboratory.
  • Demonstrate and apply knowledge of safe handling and storage of equipment and reagents in a food laboratory. 

  • 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 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  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  20212   National Certificate: Food Laboratory Practices: Dairy Laboratory Analyst  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  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.
     
    NONE 



    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.