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: 

Demonstrate an understanding of the concept of microbiology in a food handling environment 
SAQA US ID UNIT STANDARD TITLE
120235  Demonstrate an understanding of the concept of microbiology in a food handling 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 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
9125  Apply knowledge of the effect of micro-organisms on personal health, hygiene and food safety  Level 2  NQF Level 02  Complete 
9126  Demonstrate knowledge of the effect of micro-organisms on the quality of raw milk during raw milk handling  Level 2  NQF Level 02  Complete 

PURPOSE OF THE UNIT STANDARD 
This unit standard is intended for a person working in a food handling environment who has to have knowledge of micro-organisms and the good manufacturing practices that must be applied to control these micro-organisms.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of the concept of micro-organisms in a food handling environment.
  • Demonstrate an understanding of the growth and reproduction of micro-organisms in a food handling environment.
  • Identify good manufacturing practices to control microbiological contamination during food handling.

    This unit standard will contribute to the full development of the learner within a food handling 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 handling environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of skills:
  • Communication at NQF Level 2
  • Mathematical literacy at NQF Level 1.
  • Knowledge of cleaning and sanitising principles.
  • Knowledge of personal hygiene practices. 

  • UNIT STANDARD RANGE 
    In the context of this unit standard, micro-organisms refer to bacteria, yeasts and moulds that can influence the health and hygiene of humans, as well as the shelf life and quality of food products and the quality of the environment. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of the concept of micro-organisms in a food handling environment. 
    OUTCOME RANGE 
    Micro-organisms refer to bacteria, yeasts and moulds. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Microbiology, organisms and micro-organisms are defined according to standard microbiological principles. 

    ASSESSMENT CRITERION 2 
    The places in which micro-organisms exist in nature are identified according to standard microbiological principles. 

    ASSESSMENT CRITERION 3 
    Micro-organisms that utilise food products and raw materials as a source of energy are classified according to standard microbiological principles. 

    ASSESSMENT CRITERION 4 
    The advantages and disadvantages of micro-organisms are identified in terms of their roles in food production, the environment and our health. 

    ASSESSMENT CRITERION 5 
    The main structural parts of micro-organisms, with their functions, are described according to standard microbiological principles. 

    SPECIFIC OUTCOME 2 
    Demonstrate knowledge of the growth and reproduction of micro-organisms in a food handling environment. 
    OUTCOME RANGE 
    Micro-organisms refer to bacteria, yeasts and moulds. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The growth and reproduction requirements of each of the micro-organisms are described according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The description includes the way in which specific nutrients (e.g. sugar, salt and proteins), temperature, moisture, acidity and oxygen influence the growth and reproductionof micro-organisms.
     

    ASSESSMENT CRITERION 2 
    The reproduction mechanism of each of the micro-organisms is described according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    Reproduction mechanism refers to spore forming, knob forming or binary fission.
     

    ASSESSMENT CRITERION 3 
    The difference between cell growth and population growth during growth and reproduction of micro-organisms is explained according to standard microbiological principles. 

    SPECIFIC OUTCOME 3 
    Identify good manufacturing practices to control microbiological contamination during food handling. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Sources of microbial contamination are identified within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 2 
    Good manufacturing practices against microbial contamination are identified within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 3 
    The importance of the application of good manufacturing practices in a food handling environment is explained according to standard microbiological principles. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor or moderator respectively with the relevant Education and Training Quality Assurance Body (ETQA), or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this unit standard must be accredited as a provider with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • 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, by:
  • Identifying and applying good manufacturing practices to control microbiological contamination.

    Refer to specific outcome:
  • Identify good manufacturing practices to control microbiological contamination during food handling. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community, by:
  • Identifying and applying good manufacturing practices to control microbiological contamination.

    Refer to specific outcome:
  • Identify good manufacturing practices to control microbiological contamination during food handling. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively, by:
  • Identifying and applying good manufacturing practices to control microbiological contamination.

    Refer to specific outcome:
  • Identify good manufacturing practices to control microbiological contamination during food handling. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information, by:
  • Demonstrating knowledge of micro-organisms.
  • Identifying and applying good manufacturing practices to control microbiological contamination.

    Refer to specific outcomes:
  • Demonstrate knowledge of the concept of micro-organisms in a food handling environment.
  • Demonstrate knowledge of the growth and reproduction of micro-organisms in a food handling environment.
  • Identify good manufacturing practices to control microbiological contamination during food handling. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations.
  • Demonstrating knowledge of micro-organisms.
  • Identifying and applying good manufacturing practices to control microbiological contamination.

    Refer to specific outcomes:
  • Demonstrate knowledge of the concept of micro-organisms in a food handling environment.
  • Demonstrate knowledge of the growth and reproduction of micro-organisms in a food handling environment.
  • Identify good manufacturing practices to control microbiological contamination during food handling. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.
  • Demonstrating knowledge of micro-organisms.
  • Identifying and applying good manufacturing practices to control microbiological contamination.

    Refer to specific outcomes:
  • Demonstrate knowledge of the concept of micro-organisms in a food handling environment.
  • Demonstrate knowledge of the growth and reproduction of micro-organisms in a food handling environment.
  • Identify good manufacturing practices to control microbiological contamination during food handling. 

  • 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.
  • Identifying and applying good manufacturing practices to control microbiological contamination.

    Refer to specific outcome:
  • Identify good manufacturing practices to control microbiological contamination during food handling. 

  • UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.
  • Demonstrating knowledge of micro-organisms.
  • Identifying and applying good manufacturing practices to control microbiological contamination.

    Refer to specific outcomes:
  • Demonstrate knowledge of the concept of micro-organisms in a food handling environment.
  • Demonstrate knowledge of the growth and reproduction of micro-organisms in a food handling environment.
  • Identify good manufacturing practices to control microbiological contamination during food handling. 

  • 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 9125, which is "Apply knowledge of the effect of micro-organisms on personal health, hygiene and food safety", Level 2, 4 credits and unit standard 9126, which is "Demonstrate knowledge of the effect of micro-organisms on the quality of raw milk during raw milk handling", Level 2, 3 credits.

    Supplementary Information:

    Legal requirements:

    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: Clarification/ explanation/ definition.
  • Food handling environment: Includes areas of primary production, processing, manufacturing, packaging, distribution, merchandising, retailing, preparation and final presentation to the consumer.
  • Good manufacturing practices: Good manufacturing practices are all those practices and procedures that are applied in a food handling environment that will contribute to the provision of food products that are safe to consume. It also refers to good hygiene practices and pre-requisite programmes.

    Where the term food is used, beverage 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  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  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. Competence Performance Consulting cc 
    3. Entecom CC 
    4. InnerOut Training Solutions 
    5. Operational Process Improvements (Pty) Ltd 
    6. SAB - Chamdor 
    7. SAB - Ibhayi 
    8. SAB - Training Institute 
    9. Silver Solutions Training Academy 
    10. Swift Silliker (Pty) Ltd 
    11. The Fresh Foods Academy (Pty) Ltd 
    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.