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: 

Manage safety and housekeeping in a sensitive consumer manufacturing environment 
SAQA US ID UNIT STANDARD TITLE
10614  Manage safety and housekeeping in a sensitive consumer manufacturing 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 6  Level TBA: Pre-2009 was L6  8 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "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 
A person credited with this unit standard is able to:
  • Design and implement safety and housekeeping system,
  • Analyse safety and housekeeping practices,
  • Monitor safety and housekeeping system,
  • Manage and control a safety and housekeeping system.

    This unit standard is intended for a person in the manufacturing environment who needs to design, analyse, improve and control safety and housekeeping systems within the manufacturing environment where sensitive consumer products are manufactured and ensuring that world class quality product are sold to the retail market.
    Range: Safety refers to personal, environment and product safety and personal hygiene.
    The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and upliftment for any individual. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of skills:
  • Demonstrate an understanding of occupational health, safety and environmental legislation relevant to the sensitive consumer manufacturing environment.
  • Demonstrate an understanding of food or beverage safety practices and procedures in the sensitive consumer manufacturing environment.
  • Understand HACCP principles and procedures in a sensitive consumer manufacturing environment.
  • Conducting safety, housekeeping and hygiene inspections. 
    		•

    UNIT STANDARD RANGE 
    The scope and context of this unit standard is and housekeeping systems within the manufacturing environment where sensitive consumer products are manufactured and ensuring that world class quality product are sold to the retail market. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Design and implement safety and housekeeping system. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Plans and manufacturing processes are analysed for compliance to legislative requirements. 
    ASSESSMENT CRITERION RANGE 
    Legal requirements refer to legislation, codes of practice, duties of employers, employees, role of central and local government, legal liabilities; health and safety management; identify workplace hazards, evaluate risks, isolate or remove hazards, safety and protection equipment and processes, cost and benefits, emergency planning, prevention and precautions, responsibilities of management, employees and other, first aid, promotion of health and safety, communications, training, induction, ergonomics, health and safety committees and representatives.
     

    ASSESSMENT CRITERION 2 
    2. Plans and processes are based on identified needs, aligned to the organisation's strategies and plans, and integrated with its human resources management. 

    ASSESSMENT CRITERION 3 
    3. Plans and processes are based on logical conclusions drawn from information sources, development in consultation with stakeholders, and presented in accordance with the organisation's style and decision making processes. 

    ASSESSMENT CRITERION 4 
    4. Plans and processes comply with legal requirements, codes of practice and organisational policies, and take account of current good practices. 

    ASSESSMENT CRITERION 5 
    5. Plans and processes are supported by the documentation needed for effective operation, and show how they are to be implemented and maintained, and assessed for effectiveness. 

    ASSESSMENT CRITERION 6 
    6. Plans and processes are implemented and maintained in accordance with objectives and within budgets, time scales and resource allocations and in co-operation with the people involved in and affected by their implementation. 

    ASSESSMENT CRITERION 7 
    7. Managers and other people in the workplace are aware of their responsibilities for health and safety and provide information and skill development relevant to health and safety policies, plans and processes. 
    ASSESSMENT CRITERION RANGE 
    Information may refer to causes of occupational disease and disability, legal requirement, hazards identification and management, accident prevention, management and reporting; examples of skills development - policy and procedure statements, written materials, technical manuals and guides, newsletters, training courses, one on one coaching, audio and video presentations and computer based information.
     

    SPECIFIC OUTCOME 2 
    Analyse safety and housekeeping practices. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Job task analysis facilitates assessment of all work processes to identify existing and new hazards to employees. 

    ASSESSMENT CRITERION 2 
    2. Materials Safety Data sheets (MSDs) are reviewed for any and all hazardous materials identified in the assessment of each work process. 

    ASSESSMENT CRITERION 3 
    3. Investigation of incidents and accidents facilitates assessment of what happened, as well as why and how it happened. 

    ASSESSMENT CRITERION 4 
    4. Requirements under the hierarchy of controls prescribed in the Occupational Health and Safety, to take all practicable steps to control hazards are met. 
    ASSESSMENT CRITERION RANGE 
    Hierarchy of controls may refer to elimination is the first option, then isolation, then minimisation, having regard to the nature and severity of the harm that may be suffered if the result is not achieved, the current state of knowledge about the likelihood that harm of that nature and severity will be suffered if the result is not achieved, the current state of knowledge about harm of that nature, the current state of knowledge about the means available to achieve the result, the likely efficacy of each of those means, the availability and cost of each of those means.
     

    ASSESSMENT CRITERION 5 
    5. Workplace health and safety control systems are developed, and implementation is organised, according to prioritised risk assessment. 
    ASSESSMENT CRITERION RANGE 
    Including but not limited to - development of administrative controls, emergency preparedness, employee rehabilitation, human controls, personal protective equipment (PPE), medical surveillance, education and training.
     

    ASSESSMENT CRITERION 6 
    6. The control plan for identified significant hazards is developed and implemented to comply with the Occupational Health and Safety Act. 
    ASSESSMENT CRITERION RANGE 
    Elimination of hazards; if elimination is not possible, the second option is isolation, which involves putting a barrier between the operator and the source of the hazard; barriers may be, but are not limited to - physical, timeframes or insulation; if isolation is not possible, minimisation of risk can be achieved by, but is not limited to - training about the nature of the hazard and how to reduce risk, provision of protective equipment, monitoring exposure to the hazard.
     

    SPECIFIC OUTCOME 3 
    Monitor safety and housekeeping system. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The risk of non-compliance is assessed according to standard operating procedures, legislative and organisational requirements for health and safety. 

    ASSESSMENT CRITERION 2 
    2. Historical pattern of inspections is analysed and conclusions drawn using problem solving skills. 

    ASSESSMENT CRITERION 3 
    3. Existing commitments for inspection in the period being planned for are identified. 
    ASSESSMENT CRITERION RANGE 
    Legislative commitments, policy commitments and/or contractual commitments.
     

    ASSESSMENT CRITERION 4 
    4. Inspection objectives identified are based on both intent and prescription of compliance legislation. 

    ASSESSMENT CRITERION 5 
    5. Inspection priorities identified are based on existing legislative, policy or contractual commitments; historical inspection patterns; or information received. 

    ASSESSMENT CRITERION 6 
    6. Work practices are observed in accordance with organisation requirements and legislative obligations. 
    ASSESSMENT CRITERION RANGE 
    Organisation requirements may refer to policies, procedures, responsibility lines, resources, evaluation and review procedures and adherence to Occupational Health and Safety Act and Regulations.
     

    ASSESSMENT CRITERION 7 
    7. Compliance and non-compliance factors are identified in relation to legislative and organisational requirements for health and safety. 

    SPECIFIC OUTCOME 4 
    Manage and control a safety and housekeeping system. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. A strategy to plan the communication steps and channels for dissemination of information and training consistent with the co-ordination of safety and housekeeping activities on site is produced. 
    ASSESSMENT CRITERION RANGE 
    Communication plan must include sub-contractors, clients, visitors, employees, main contractors, supervisors, and employers and identified trade activities.
     

    ASSESSMENT CRITERION 2 
    2. The use of a HACCP system as part of total quality management system and a manufacturing safety and housekeeping system are explained and verified according to HACCP principles. 

    ASSESSMENT CRITERION 3 
    3. An approach built around the prevention and elimination of hazards, and where hazards still exist, ensuring they are effectively controlled and managed. 

    ASSESSMENT CRITERION 4 
    4. Implementation problems are identified and necessary changes to plans and processes are recommended, agreed in accordance with the organisation's decision making style and 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.
  • 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 main activity(s) reflected in the title. 
    		•

    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. 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community. 

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

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentation. 

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

    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. 

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

    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:
    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.

    Terminology & clarification/explanation/definition:
  • Safety:
    Refers to personal, environment and product safety and personal hygiene.
  • Sensitive consumer product:
    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 and parameters. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  21847   National Diploma: Manufacturing Management: Food and Beverage  Level 6  NQF Level 06  Passed the End Date -
    Status was "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.
     
    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.