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: 

Perform quality control practices in a food or sensitive consumer product operation 
SAQA US ID UNIT STANDARD TITLE
119802  Perform quality control practices in a food or sensitive consumer product operation 
ORIGINATOR
SGB Food Manufacturing 
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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
9044  Monitor and control quality assurance practices in a food or beverage manufacturing environment  Level 3  NQF Level 03  Complete 

PURPOSE OF THE UNIT STANDARD 
This unit standard is intended for a person working in a food or sensitive consumer product environment who needs to perform quality control practices.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of the relevant quality control and quality assurance system for a food or sensitive consumer product operation.
  • Measure and record quality control practices in a food or sensitive consumer product operation.
  • Report on quality in a food or sensitive consumer product operation.

    This unit standard will contribute to the full development of the learner within a food or sensitive consumer product environment by providing recognition, further mobility and transportability within these mentioned sectors. 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 sensitive consumer product environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
  • Basic food or sensitive consumer product safety practices.
  • NQF 1 communication.
  • NQF 1 numeracy.
  • Good Manufacturing Practices (GMPs). 

  • UNIT STANDARD RANGE 
    In the context of this unit standard food or sensitive consumer product operation includes primary production, processing, manufacturing, packaging, distribution, merchandising, retailing, preparation and final presentation to the consumer. Food or sensitive consumer products refer to any food, beverage, pharmaceutical, cosmetic or fast moving consumable product utilised by a human being or mammal that might become harmful to humans and mammals due to non-conformance to critical control parameters.

    The level assigned to this unit standard is applicable because the process requires a specific range of technical skills and offers a defined choice of procedures. A knowledge base incorporating some theoretical concepts, some analytical interpretation and informed judgements to concrete and unfamiliar problems are employed. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the relevant quality control and quality assurance system for a food or sensitive consumer product operation. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The difference between quality control and quality assurance is explained within the specific context of the organisation and the learner's work environment. 

    ASSESSMENT CRITERION 2 
    The purpose of a quality assurance system is explained within the specific context of the organisation and the learner's work environment. 

    ASSESSMENT CRITERION 3 
    The purpose of quality control practices within the quality assurance system is explained within the specific context of the organisation and the learner's work environment. 

    ASSESSMENT CRITERION 4 
    Factors affecting the accuracy of the quality control tests and their results are identified within the specific context of the organisation and the learner's work environment. 

    ASSESSMENT CRITERION 5 
    The purpose of quality status indicators in the food or sensitive consumer product environment is explained according to standard quality control principles. 
    ASSESSMENT CRITERION RANGE 
    Quality status indicators refer to identification and traceability indicators, reject and approval indicators and conforming and non-conforming product indicators.
     

    SPECIFIC OUTCOME 2 
    Measure and record quality control practices in a food or sensitive consumer product operation. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Procedures for measuring and recording are explained according to standard quality control principles. 

    ASSESSMENT CRITERION 2 
    Sampling methods are explained and performed according to standard operating procedures and within the context of the learner's work environment. 

    ASSESSMENT CRITERION 3 
    Critical process inputs are measured and recorded accurately according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Critical process inputs refer to parameters that may impact on final product quality, as stipulated in the standard operating procedures.
     

    ASSESSMENT CRITERION 4 
    Specifications for critical process inputs are identified according to legal and company standards. 

    ASSESSMENT CRITERION 5 
    Results of measurements are evaluated and interpreted against required specifications. 

    ASSESSMENT CRITERION 6 
    Non-conformances and their causes are identified and corrective actions are taken according to standard operating procedures and within the learner's scope of work. 

    ASSESSMENT CRITERION 7 
    Records relating to quality control measurements are accurately completed and stored according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Report on quality in a food or sensitive consumer product operation. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The reporting procedure for quality control practices is explained according to the format required by the organisation's communication policy and standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Reporting documentation is completed according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Data of quality control measurements is gathered accurately and reported according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Non-conformances, their causes and corrective actions that were taken are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Documentation is distributed to the relevant stakeholders 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 selected assessment criteria. 

    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.

    Specific Outcome 1,2
  • Demonstrate an understanding of the relevant quality control and quality assurance system for a food or sensitive consumer product operation.
  • Measure and record quality control practices in a food or sensitive consumer product operation. 

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

    Specific Outcome 2,3
  • Measure and record quality control practices in a food or sensitive consumer product operation.
  • Report on quality in a food or sensitive consumer product operation. 

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

    Specific Outcome 1,2,3
  • Demonstrate an understanding of the relevant quality control and quality assurance system for a food or sensitive consumer product operation.
  • Measure and record quality control practices in a food or sensitive consumer product operation.
  • Report on quality in a food or sensitive consumer product operation. 

  • 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.

    Specific Outcome 1
  • Demonstrate an understanding of the relevant quality control and quality assurance system for a food or sensitive consumer product operation. 

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

    Specific Outcome 1,2,3
  • Demonstrate an understanding of the relevant quality control and quality assurance system for a food or sensitive consumer product operation.
  • Measure and record quality control practices in a food or sensitive consumer product operation.
  • Report on quality in a food or sensitive consumer product operation. 

  • 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 
    This unit standard replaces unit standard 9044, "Monitor and control quality assurance practices in a food or beverage manufacturing environment", Level 3, 6 credits.

    Supplementary Information:

    Where applicable, the following acts, current and future regulations and amendments should be considered:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972
  • Health Act, No 63 of 1977
  • Occupational Health and Safety Act, No. 85 of 1993
  • Other industry specific Acts

    Where applicable, the following International and National Standards should be considered:
  • SANS 1049 - Food Hygiene Management
  • SANS 10330 - Requirements for a HACCP system
  • ISO 22000 - Food safety management systems - Requirements for organisations throughout the food chain
  • ISO 9001 - Quality Management System - Requirements

    Definition of terms within this unit standard

    Terminology and Clarification/ explanation/ definition:
  • Food safety: Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food safety is related to the occurrence of food safety hazards and does not include other human health aspects related to e.g. malnutrition.
  • Quality Assurance: Is the part of quality management focused on providing confidence that quality requirements will be fulfilled.
  • Quality Control: Is the part of quality management focused on fulfilling quality requirements.
  • Quality Management System: Is a set of interrelated or interacting processes with regard to quality, accomplished by the management of an organisation by establishing policy and objectives, and by achieving those objectives.
  • Standard operating procedures: Are the documented practice(s) defining the who, what, and when of quality activities.
  • Where the term food is used, beverage is also implied.
  • Where the term quality is used, food safety is also implied. 

  • 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  50308   National Certificate: Bread and Flour Confectionery Baking  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  74189   National Certificate: Cereals, Snacks, Pasta and Condiments Manufacturing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  80928   National Certificate: Confectionery (Chocolate, Sugar and Biscuit) Manufacturing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  50024   National Certificate: Dairy Primary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2009-12-02  Was FOODBEV until Last Date for Achievement 
    Core  74250   National Certificate: Dairy Primary Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  57694   National Certificate: Food and Beverage Packaging Operations  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  50305   National Certificate: Food Laboratory Analysis  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    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  63929   National Certificate: Spirits Production  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  63869   National Certificate: Winemaking  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  57712   Further Education and Training Certificate: Generic Management  Level 4  NQF Level 04  Reregistered  2023-06-30  As per Learning Programmes recorded against this Qual 


    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. ABI: Phoenix, The Soft Drink Division Of SAB (Pty) Ltd 
    2. ABI: Pretoria, The Soft Drink Division Of SAB (Pty) Ltd 
    3. Competence Performance Consulting cc 
    4. Entecom CC 
    5. FMCG Training Solutions CC 
    6. Freddy Hirsch Butchers Training School 
    7. InnerOut Training Solutions 
    8. SAB - Ibhayi 
    9. SAB - Newlands 
    10. SAB - Training Institute 
    11. Vleisopleidingsentrum cc. 
    12. Wine Training South Africa 



    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.