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: 

Take a representative food sample 
SAQA US ID UNIT STANDARD TITLE
120401  Take a representative food sample 
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 1  NQF Level 01  4 
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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
9107  Take a representative food or beverage sample  Level 1  NQF Level 01  3   

PURPOSE OF THE UNIT STANDARD 
This unit standard is for any person who has to sample food products or any related commodity for quality control purposes.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of representative sampling.
  • Prepare for sampling.
  • Take a representative sample.
  • Maintain records of sampling.

    This unit standard will contribute to the full development of the learner within the food manufacturing 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 manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
  • Communication and mathematical literacy at ABET Level 3. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard, sampling includes aseptic and non-aseptic sampling of any food product or related commodity, e.g. raw materials, cleaning agents, laboratory reagents, chemicals and process fluids (boiler and wash water), as well as sampling on food handling surfaces. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of representative sampling. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Sampling is defined and explained according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The definitions and explanations include:
  • Sample.
  • Composite sample.
  • Representative sample.
     
    		•

    ASSESSMENT CRITERION 2 
    The purpose of a sample is explained according to standard food principles and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 3 
    The importance of taking a representative sample and the consequences of not taking a representative sample are explained according to standard food sampling principles and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 4 
    The selection of either an aseptic or a non-aseptic sampling technique is motivated and explained by referring to the purpose of each technique and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 5 
    Sampling techniques are identified and described according to standard food sampling procedures and within the specific context of the learner's work environment. 
    ASSESSMENT CRITERION RANGE 
    The identification and description include:
  • Techniques for aseptic and non-aseptic sampling, including the criteria to be kept in mind for the specific techniques.
  • Equipment used for aseptic and non-aseptic sampling, including criteria for sampling equipment.
     
    		•

    ASSESSMENT CRITERION 6 
    The importance of selecting and applying the correct sampling technique is explained in terms of the effect on test results. 

    ASSESSMENT CRITERION 7 
    The importance of using clean equipment is explained according to standard food sampling principles. 

    SPECIFIC OUTCOME 2 
    Prepare for sampling. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal preparation for sampling is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Wearing of protective clothing and safety gear.
  • Hygiene practices.
     
    		•

    ASSESSMENT CRITERION 2 
    Preparation of equipment for sampling is done based on the selected sampling technique and according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Cleaning and/or sanitising of sampling equipment.
  • Marking of sampling containers.
     
    		•

    ASSESSMENT CRITERION 3 
    The work area is prepared for sampling according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Take a representative sample. 
    OUTCOME RANGE 
    Two representative samples must be taken of which one must be an aseptic sample and one must be a non-aseptic sample. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Each sample is taken by using the selected technique according to site specifications, standard operating procedures and safety regulations. 

    ASSESSMENT CRITERION 2 
    The sampling equipment is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Each sample is marked and maintained in such a way that it meets the requirements for the tests to be performed. 

    ASSESSMENT CRITERION 4 
    Samples are taken to the designated points as soon as possible after sampling. 

    ASSESSMENT CRITERION 5 
    Sampling points are left in a clean and safe condition after sampling. 

    SPECIFIC OUTCOME 4 
    Maintain records of sampling. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Potential incidents and problems at the site during sampling are reported according to standard operating procedures. 


    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 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 by:
  • Handling incidents and solving problems within scope of work.

    Evident in specific outcome 3:
  • Take a representative sample. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Taking samples to match site-schedules.
    Evident in specific outcome 3:
  • Take a representative sample.
  • Taking samples to the designated areas after sampling.
  • Handling incidents according to standard operating procedures. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for sampling.
    Evident in specific outcome 2:
  • Prepare for sampling. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Selecting the appropriate technique of sampling.
    Evident in specific outcome 3 and 4:
  • Take a representative sample.
  • Maintain records of sampling.
  • Recording results of during sampling. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Recording results of sampling.
    Evident in specific outcome 4:
  • Maintain records of sampling.
  • Reporting incidents during sampling. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Applying safety procedures during sampling.
    Evident in specific outcome 3:
  • Take a representative sample. 
    		•

    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:
  • Handling incidents and solving problems within scope of work.
    Evident in specific outcome 3:
  • Take a representative sample. 
    		•

    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 1,2,3, and 4:
  • Demonstrate an understanding of representative sampling.
  • Prepare for sampling.
  • Take a representative sample.
  • Maintain records of sampling. 
    		•

    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 9107, "Take a representative food or beverage sample", Level 1, 3 credits. 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  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 
    Core  74229   National Certificate: Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  58026   General Education and Training Certificate: Food and Beverage Handling Processes  Level 1  NQF Level 01  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  59016   National Certificate: Fish and Seafood Processing  Level 2  NQF Level 02  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.
     
    1. Operational Process Improvements (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.