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: 

Apply basic micro-biological principles in cleaning 
SAQA US ID UNIT STANDARD TITLE
110471  Apply basic micro-biological principles in cleaning 
ORIGINATOR
SGB Hygiene & Cleaning Services 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Cleaning, Domestic, Hiring, Property and Rescue Services 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02  5 
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
2026-06-30   2029-06-30  

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 
Learners working towards this standard will be learning towards the full qualification, or will be involved in or working within a high risk cleaning services environment. Qualifying learners are able to control the growth and spreading of micro-organisms in the workplace. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner has the speaking and listening ability equal to an ABET Level 1 Com 101 standard and/or any other communication skill that will enable him/her to confirm the knowledge and skills required by this unit standard. 

UNIT STANDARD RANGE 
1. The scope of this unit standard is for any person who works in pharmaceutical, food and beverage manufacturing, retail, laboratories, food service establishments, hospitals and medical facilities or any facility where the control of micro-organisms is required.
2. In the context of this unit standard micro-organisms include bacteria, moulds, yeasts and viruses.
3. The level assigned to this unit standard is appropriate because the process is limited in range, repetitive and familiar No generation of new ideas is needed and the learner has no responsibility for the learning of others.

Range statements which refer to assessment criteria in this unit standard.

1. Types of micro-organisms refer to bacteria, yeasts, moulds, viruses.
2. Sources include but are not limited to air, dust, people, food, pests, water, soil, waste
3. People at risk refer to the very young, the elderly, people who are ill or have suppressed immunity, pregnant and nursing women.
4. Infectious Conditions includes infection of the mucous membranes, TB, coughing spells, common colds, flu, sneezing and uncovered cuts, boils and broken skin.
5. Work practices include but are not limited to segregation of high and low microbial loading, flow from areas with low to high microbial loading, colour coding, disinfection.
6. Vehicles of contamination include but is not limited to people, animals, pests, water, hands, work surfaces, utensils, equipment, containers, cleaning equipment, waste.
7. Main Factors include but are not limited to food, moisture, temperature, and time. Other factors are acidity and oxygen
8. Items to be disinfected include but are not limited to food contact surfaces (work tables, equipment, utensils), hand contact surfaces (handles, taps, switches), contamination hazards (toilets, mops, waste bins) body fluids. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Explain what micro-organisms are and where they exist. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
1. Explains the terms - microbiology, microbes, micro-organism, germs (pathogens), and spores. 

ASSESSMENT CRITERION 2 
2. Gives 3 examples of microbes in daily life or in nature that show that microbes exist. 

ASSESSMENT CRITERION 3 
3. Describes (verbally or pictorially) the 4 main different types of micro-organisms. 

ASSESSMENT CRITERION 4 
4. Gives 2 examples to describe how micro-organisms can be helpful to people and the environment. 

ASSESSMENT CRITERION 5 
5. Gives 2 examples to describe how microbes can be harmful to his/her health and the environment. 

ASSESSMENT CRITERION 6 
6 Names 3 places (sources) where micro-organisms normally come from. 

ASSESSMENT CRITERION 7 
7. Lists 3 groups of people whose health is most threatened by germs (pathogenic organisms). 

SPECIFIC OUTCOME 2 
Control the unwanted spread of micro-organisms. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
1. Explains why the spread of some microbes need to be limited. 

ASSESSMENT CRITERION 2 
2. Limits the spread of microbes through good personal hygiene and habits. 

ASSESSMENT CRITERION 3 
3. Explains how good hygiene can prevent the spreading of micro-organisms. 

ASSESSMENT CRITERION 4 
4. Washes hands using the right method and frequency*. 

ASSESSMENT CRITERION 5 
5. Explains when s/he will wash her hands*. 

ASSESSMENT CRITERION 6 
6. Explains how hand washing can help control the spread of microbes. 

ASSESSMENT CRITERION 7 
7. Follows work- and cleaning procedures that contain, rather than spread microbes. 

ASSESSMENT CRITERION 8 
8. Explains work methods to contain rather than spread microbes in the workplace. 

ASSESSMENT CRITERION 9 
9. Explains why pests need to be controlled. 

ASSESSMENT CRITERION 10 
10. Name 3 types of pests that can spread microbes. 

ASSESSMENT CRITERION 11 
11. Explains what action s/he will take with pests that can spread micro-organisms*. 

ASSESSMENT CRITERION 12 
12. Explains the term "contaminate". 

ASSESSMENT CRITERION 13 
13. Describes the how microbiological contamination can happen (vehicles). 

ASSESSMENT CRITERION 14 
14. Explains what s/he can do to limit contamination. 

ASSESSMENT CRITERION 15 
15. Explains why waste can be a source of contamination. 

ASSESSMENT CRITERION 16 
16. Gives 2 examples of things s/he can do to prevent contamination from waste. 

ASSESSMENT CRITERION 17 
17. Explains why infectious conditions must be reported. 

ASSESSMENT CRITERION 18 
18. Reports and covers any cuts, boils or broken skin *. 

ASSESSMENT CRITERION 19 
19. Explains how infectious conditions can affect the environment and the health of others. 

ASSESSMENT CRITERION 20 
20. Name an illness, caused by micro-organisms, that can be spread through water. 

ASSESSMENT CRITERION 21 
21. Explains why people should not bathe or wash near water sources where people have relieved themselves. 

ASSESSMENT CRITERION 22 
22. Explains how to treat "unsafe" water to make it safe for drinking. 

ASSESSMENT CRITERION 23 
23. Explains what can be done to limit diarrhoea spreading from one person to another. 

SPECIFIC OUTCOME 3 
Control the growth of microbes in the work place. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
1. Explains why microbial growth needs to be controlled in the work place. 

ASSESSMENT CRITERION 2 
2. Describes (verbally or pictorially) how microbes multiply. 

ASSESSMENT CRITERION 3 
3. Explains how long it takes for microbes to double in numbers under ideal conditions. 

ASSESSMENT CRITERION 4 
4. States how many microbes there could if one microbe were allowed to multiply for 8 hours under ideal conditions. 

ASSESSMENT CRITERION 5 
5. States the ideal temperature range ("danger zone") for fast growth of microbes. 

ASSESSMENT CRITERION 6 
6. Explains the difference between slowing microbial growth and killing microbes. 

ASSESSMENT CRITERION 7 
7. Explains the 4 main factors needed for growth of microbes. 

ASSESSMENT CRITERION 8 
8. Gives examples how each of the 4 factors above can slow the growth of microbes. 

ASSESSMENT CRITERION 9 
9. Explains how food sources for microbial growth can be limited in the work place. 

ASSESSMENT CRITERION 10 
10. Explains why the work area must be cleaned regularly. 

ASSESSMENT CRITERION 11 
11. State if the specified work- or cleaning procedure temperatures will limit the growth of microbes*. 

ASSESSMENT CRITERION 12 
12. Explains why it is important to carry out such work- or cleaning procedures at the specified temperature*. 

ASSESSMENT CRITERION 13 
13. Explains why wetness or dampness in the work environment needs to be limited. 

ASSESSMENT CRITERION 14 
14. Explains why equipment needs to be left clean and dry. 

ASSESSMENT CRITERION 15 
15. Explains the difference between "cleaning" and "disinfecting". 

ASSESSMENT CRITERION 16 
16. Gives 2 examples each of items to be cleaned and items to be disinfected. 

ASSESSMENT CRITERION 17 
17. Explains why certain items need only be cleaned, and others must be disinfected. 

ASSESSMENT CRITERION 18 
18. Explains why the correct chemical contact time is necessary during disinfection. 

SPECIFIC OUTCOME 4 
Identify the microbiological sensitive areas in the workplace. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
1. Explains what protective correct clothing must be worn in sensitive areas*. 

ASSESSMENT CRITERION 2 
2. Names 2 areas in the work place where microbes are likely to be found in high numbers (high contamination risk). 

ASSESSMENT CRITERION 3 
3. Explains why these areas are a high microbial contamination risk. 

ASSESSMENT CRITERION 4 
4. Explains how these are controlled*. 

ASSESSMENT CRITERION 5 
5. Names the area(s) in the work place that are microbial sensitive and where microbial contamination needs to be controlled. 

ASSESSMENT CRITERION 6 
6. Describes how contamination of microbiological sensitive areas/processes can be controlled*. 

ASSESSMENT CRITERION 7 
7. Explains why hand washing is important in microbial sensitive areas*. 

ASSESSMENT CRITERION 8 
8. Gives an example of a harmful type of micro-organism in the work environment. 

ASSESSMENT CRITERION 9 
9. Describes how such harmful micro-organisms can affect products and/or the health of people. 

ASSESSMENT CRITERION 10 
10. Describes the risks of incorrect cleaning in microbiological sensitive areas. 


UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
1. An assessor accredited by the Services SETA ETQA will assess the competency.
2. Assessment procedures will be supplied to the ETQA in alignment with NSB requirements.
3. All assessment activities must be fair so that all candidates can have equal opportunities.
4 Assessment will be free of gender, ethnic or other bias.
5. Questions and answers must determine the theoretical knowledge.
6. Direct observation, preferably in the workplace, or as a second choice in simulated conditions are preferred.
7. The practical demonstration of competencies is required in this unit standard.
8. Reporting skills are demonstrated by effective communication that may be verbal or any other agreed upon method.
9. Internal Moderation: could be determined by the provider. 

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
On completion the learner can understand and apply the assessment criteria of all the outcomes. 

UNIT STANDARD DEVELOPMENTAL OUTCOME 
N/A 

UNIT STANDARD LINKAGES 
N/A 


Critical Cross-field Outcomes (CCFO): 

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

Specific Outcome:
  • Control the unwanted spread of micro-organisms. 
    		•

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

    Specific Outcome:
  • Control the growth of microbes in the work place. 
    		•

    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 Outcomes:
  • Control the unwanted spread of micro-organisms.
  • Identify the microbiological sensitive areas in the workplace. 
    		•

    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 
    Definition of terms within this unit standard.

    1. Bacterium (plural: bacteria): Refers to a microscopic single cell micro-organism without chlorophyll.
    2. Contaminate: Containing something harmful to health.
    3. Clean: The systematic removal of soils and residues by making use of suitable cleaning methods and procedures.
    4. Disinfect: The killing of live viruses and bacteria but not their spores.
    5. Fungi: The group of microscopic organisms including yeast and moulds.
    6. Germs: A simple term used for disease-causing micro-organisms.
    7. Microbes: A collective name for microscopic organisms.
    8. Micro-organism: A life form (organism) too small to be seen with the naked eye (micro). This includes bacteria, fungi (yeasts, moulds) and viruses.
    9. Mould refers to a kind of fungus. It is a multi-cellular organism with a "threadlike " appearance under a microscope. They reproduce by means of spores.
    10. Pests refers to rodents, flies and crawling insects
    11. Pathogen: An organism that causes illness
    12. Sterilize: Killing of all microbes and their spores.
    13. Spore: A protective coating developed around bacteria under harsh conditions
    14. Virus: A parasitic micro-organism much smaller than bacteria. It has to live in a host cell to multiply
    15. Yeast: A kind of fungus. It is a single cell organism bigger than a bacterium. It reproduces by forming buds
    16. PPE: Personal Protective Equipment=goggles, boots, gloves, protective clothing

    Supplementary information

    SABS 049-1989: Code of practice for food hygiene management 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  80786   National Certificate: Home-Care Practices  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  SERVICES 
    Elective  61689   National Certificate: Community Water, Health and Sanitation Promotion  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  EWSETA 
    Elective  36233   National Certificate: Specialist Hygiene and Cleaning Services  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  SERVICES 
    Elective  83946   National Certificate: Management  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-07-30  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. ERGO MAPHELONG INSTITUTE (PTY) LTD 
    2. ESKOM GENERATION - PALMIET PUMP STORAGE GRABOUW 
    3. NTANDOKAZI HOLDINGS (PTY) LTD 
    4. POWER SYSTEMS TRAINING, CAPE TOWN 


    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.