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SOUTH AFRICAN QUALIFICATIONS AUTHORITY

REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE:

Optimise product and process quality in a food or sensitive consumer product environment

SAQA US ID	UNIT STANDARD TITLE
119800	Optimise product and process quality in a food or sensitive consumer product environment
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 5	Level TBA: Pre-2009 was L5	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 replaces:

US ID	Unit Standard Title	Pre-2009 NQF Level	NQF Level	Credits	Replacement Status
10640	Monitor and control quality assurance practices in a sensitive consumer product manufacturing environment	Level 5	Level TBA: Pre-2009 was L5	8

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 optimise product and process quality. Quality includes food safety and good manufacturing practices.

A person credited with this unit standard is able to:

Demonstrate an understanding of the relevant quality management system.

Monitor the quality in a food or sensitive consumer product environment.

Control the quality in a food or sensitive consumer product environment.

Implement quality improvements in a food or sensitive consumer product environment.

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:

NQF 4 numeracy.

NQF 4 communication.

Good Manufacturing Practices (GMPs).

Hygiene and sanitation principles.

Basic food or sensitive consumer product safety practices.

Quality assurance principles.

UNIT STANDARD RANGE

In the context of this unit standard food or sensitive consumer product environment 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 processes requires a range of specialised technical skills that offer a considerable choice of procedures in a variety of contexts. A broad knowledge base with substantial depth, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade, technical, technology occupations or undergraduate tertiary education.

Specific Outcomes and Assessment Criteria:

SPECIFIC OUTCOME 1

Demonstrate an understanding of the relevant quality management system.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

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

ASSESSMENT CRITERION 2

The quality control practices relevant to the product and process are described within the specific context of the organisation and the learner's work environment.

ASSESSMENT CRITERION 3

The requirements for the quality management audit are explained according to the policy and procedures of the organisation's quality management system.

ASSESSMENT CRITERION 4

The requirements for the relevant quality documentation system are described according to the policy and procedures of the organisation's quality management system.

SPECIFIC OUTCOME 2

Monitor the quality in a food or sensitive consumer product environment.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Implementation of quality control practices is ensured within the work environment and according to standard operating procedures.

ASSESSMENT CRITERION 2

Monitoring procedures and sequences are planned according to standard operating procedures.

ASSESSMENT CRITERION 3

A sample of results is taken according to standard operating procedures.

ASSESSMENT CRITERION 4

Data is recorded according to standard operating procedures.

ASSESSMENT CRITERION 5

Documentation relating to the integration of the quality control practices for the product and process is accurate and completed according to standard operating procedures.

SPECIFIC OUTCOME 3

Control the quality in a food or sensitive consumer product environment.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Data from the monitoring process is evaluated and interpreted against legal and company standards and specifications.

ASSESSMENT CRITERION 2

Non-conformances and their causes are identified according to the requirements of the organisation's quality management system.

ASSESSMENT CRITERION 3

Non-conformances are reported according to the communications policy as stipulated by the standard operating procedures.

ASSESSMENT CRITERION 4

Non-conformances are resolved according to standard operating procedures and within the learner's scope of work.

SPECIFIC OUTCOME 4

Implement quality improvements in a food or sensitive consumer product environment.

ASSESSMENT CRITERIA

ASSESSMENT CRITERION 1

Areas for quality improvement are identified from non-conformance reports and according to the requirements of the organisation's quality management system.

ASSESSMENT CRITERION 2

Implementation plans are formulated according to the quality improvement policy and procedures stipulated by the organisation's quality management system.

ASSESSMENT CRITERION 3

Implementation plans are distributed to relevant stakeholders for comment and approval according to the requirements of the organisation's quality management system.

ASSESSMENT CRITERION 4

Implementation of quality improvements is ensured subject to authorisation.

ASSESSMENT CRITERION 5

The effectiveness of the improvements is verified within the learner's scope of work.

ASSESSMENT CRITERION 6

Reports on quality improvements are generated 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.

Refer to the following specific outcomes:

Monitor the quality in a food or sensitive consumer product environment.

Control the quality in a food or sensitive consumer product environment.

Implement quality improvements in a food or sensitive consumer product environment.

UNIT STANDARD CCFO ORGANISING

Organise and manage oneself and one's activities responsibly and effectively.

Refer to the following specific outcomes:

Monitor the quality in a food or sensitive consumer product environment.

Control the quality in a food or sensitive consumer product environment.

Implement quality improvements in a food or sensitive consumer product environment.

UNIT STANDARD CCFO SCIENCE

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

Refer to all specific outcomes.

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.

Refer to all specific outcomes.

UNIT STANDARD CCFO CONTRIBUTING

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

Refer to all specific outcomes.

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 10640 'Monitor and control quality assurance practices in a sensitive consumer product manufacturing environment', level 5, 8 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.

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.

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: - Is the co-ordinated activities to direct and control an organisation with regard to quality.

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
Elective	59201	National Certificate: Generic Management	Level 5	Level TBA: Pre-2009 was L5	Passed the End Date - Status was "Reregistered"	2023-06-30	As per Learning Programmes recorded against this Qual
Elective	49743	National Certificate: Manufacturing Management	Level 5	Level TBA: Pre-2009 was L5	Passed the End Date - Status was "Reregistered"	2023-06-30	FOODBEV
Elective	80686	National Diploma: Supply Chain Management: Sensitive Consumer Products	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.

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