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: 

Apply good manufacturing practices as part of a food safety system 
SAQA US ID UNIT STANDARD TITLE
120403  Apply good manufacturing practices as part of a food safety system 
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
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 does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
This unit standard is intended for any person working in a food handling environment.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of food safety.
  • Apply corrective procedures based on an understanding of food safety hazards.
  • Demonstrate an understanding of good manufacturing practices in a food handling environment.

    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 mentioned sector. 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 handling environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
  • Communication at NQF Level 1.
  • Mathematical literacy at ABET Level 3. 

  • UNIT STANDARD RANGE 
    The context of this unit standard includes any food handling environment. A food handling environment includes areas of primary production, processing, manufacturing, packaging, distribution, merchandising, retailing, preparation and final presentation to the consumer.

    In the context of this unit standard, good manufacturing practices refers to the items listed:
  • Cleaning and sanitising.
  • Personal health and hygiene practices.
  • Control of pests and waste materials.
  • Location, design, construction and maintenance of buildings and equipment.
  • Calibration of equipment.
  • Adequate supporting services (water, air, steam and ice).
  • Transport and distribution of foodstuffs.
  • Storage and handling.
  • Identification and traceability.
  • Recall.
  • Process control.
  • Conforming and non-conforming status indicators on products.
  • Supplier quality assurance.
  • Standard operating procedures and related records.
  • Auditing.
  • Training. 

  • Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of food safety. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The difference between food safety and food quality is explained according to standard food principles and by referring to the definition of each. 

    ASSESSMENT CRITERION 2 
    The importance of food safety for the consumer, employer and employee is explained according to standard food principles. 

    SPECIFIC OUTCOME 2 
    Apply corrective procedures based on an understanding of food safety hazards. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    A food safety hazard is defined according to standard food safety principles. 

    ASSESSMENT CRITERION 2 
    The categories of food safety hazards are identified and an example of each is given in the specific context of the learners work environment. 
    ASSESSMENT CRITERION RANGE 
    Categories of food safety hazards refer to biological, chemical (including allergens) and physical hazards.
     

    ASSESSMENT CRITERION 3 
    The sources of contamination as a result of each of the above mentioned hazards are identified within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 4 
    Actions against food safety hazards and the sources of contamination are applied according to standard operating procedures and within the specific context of the learner's work environment. 

    SPECIFIC OUTCOME 3 
    Demonstrate an understanding of good manufacturing practices in a food handling environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Good manufacturing practices are defined according to standard food safety principles. 

    ASSESSMENT CRITERION 2 
    The impact of good manufacturing practices on food safety is explained within the specific context of the learners work environment. 
    ASSESSMENT CRITERION RANGE 
    Good manufacturing practices include:
  • Cleaning and sanitising.
  • Personal health and hygiene practices.
  • Control of pests and waste materials.
  • Location, design, construction and maintenance of buildings and equipment.
  • Calibration of equipment.
  • Adequate supporting services (water, air, steam and ice).
  • Transport and distribution of foodstuffs.
  • Storage and handling.
  • Identification and traceability.
  • Recall.
  • Process control.
  • Conforming and non-conforming status indicators on products.
  • Supplier quality assurance.
  • Standard operating procedures and related records.
  • Auditing.
  • Training.
     


  • 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 food safety hazards and corrective actions within scope of work.

    Evident in Specific Outcome:
  • Apply corrective procedures based on an understanding of food safety hazards. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Applying actions against food safety hazards and contamination of food products within scope of work.

    Evident in Specific Outcome:
  • Apply corrective procedures based on an understanding of food safety hazards. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Explaining the purpose of food safety.
  • Identifying food safety hazards and corrective actions within scope of work.
  • Explaining the impact of good manufacturing practices on food safety.

    Evident in Specific Outcome:
  • Demonstrate an understanding of food safety.
  • Apply corrective procedures based on an understanding of food safety hazards.
  • Demonstrate an understanding of good manufacturing practices in a food handling environment. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Explaining aspects of food safety and good manufacturing practices.

    Evident in Specific Outcome:
  • Demonstrate an understanding of food safety.
  • Apply corrective procedures based on an understanding of food safety hazards.
  • Demonstrate an understanding of good manufacturing practices in a food handling environment. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Identifying food safety hazards and corrective actions within scope of work.
  • Applying actions against food safety hazards and contamination of food products within scope of work.

    Evident in Specific Outcome:
  • Apply corrective procedures based on an understanding of food safety hazards. 

  • 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:
  • Identifying food safety hazards and corrective actions within scope of work.

    Evident in Specific Outcome:
  • Apply corrective procedures based on an understanding of food safety hazards. 

  • 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 Specific Outcome:
  • Demonstrate an understanding of food safety.
  • Apply corrective procedures based on an understanding of food safety hazards.
  • Demonstrate an understanding of good manufacturing practices in a food handling environment. 

  • 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 
    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, including forthcoming amendments, 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 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.
  • Food safety hazard: Biological, chemical (including allergens) or physical agent in, or condition of, food with the potential to cause an adverse health effect.
  • Good manufacturing practices: Specified procedures or instructions, specific to the operation, that enhance and/or maintain operational conditions to enable more effective control of food safety hazards, and/or that control the likelihood or introducing such hazards and their contamination to the product and its environment. Good manufacturing practices also refer to good hygiene practices and pre-requisite programmes.
  • Standard operating procedures: Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications.
  • 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  50307   National Certificate: Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 
    Core  59016   National Certificate: Fish and Seafood Processing  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 
    Core  64029   National Certificate: Food Processing: Plant Baking  Level 2  NQF Level 02  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 
    Elective  58026   General Education and Training Certificate: Food and Beverage Handling Processes  Level 1  NQF Level 01  Reregistered  2023-06-30  FOODBEV 
    Elective  59300   General Education and Training Certificate: Transport  Level 1  NQF Level 01  Reregistered  2023-06-30  TETA 
    Elective  48648   National Certificate: Grain Milling  Level 2  NQF Level 02  Reregistered  2023-06-30  AgriSETA 
    Elective  50083   National Certificate: Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered" 
    2009-12-02  Was FOODBEV until Last Date for Achievement 
    Elective  74229   National Certificate: Milk and Cream Handling and Storing  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 


    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. Aldabri 106 Institute for Quality Pty Ltd 
    2. Bfa Skills 
    3. DIONYSUS SKILLS DEVELOPMENT INITIATIVE PTY LTD 
    4. Entecom CC 
    5. FMCG Training Solutions CC 
    6. InnerOut Training Solutions 
    7. Learning Exchange Pty (Ltd) 
    8. Makwedeng Training 
    9. NOSA LOGISTICS PTY LTD 
    10. Operational Process Improvements (Pty) Ltd 
    11. Sea Harvest Corporation (Pty) Ltd 
    12. Solar Salt 
    13. Staffing Logistics 
    14. Swift Silliker (Pty) Ltd 
    15. The Fresh Foods Academy (Pty) Ltd 
    16. Training Force (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.