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: 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:
|
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:
|
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:
|
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:
|
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:
|
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 |
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:
Evident in specific outcome 3: |
UNIT STANDARD CCFO WORKING |
Work effectively with others as a member of a team, group, organisation or community by:
Evident in specific outcome 3: |
UNIT STANDARD CCFO ORGANISING |
Organise and manage oneself and one's activities responsibly and effectively by:
Evident in specific outcome 2: |
UNIT STANDARD CCFO COLLECTING |
Collect, analyse, organise and critically evaluate information by:
Evident in specific outcome 3 and 4: |
UNIT STANDARD CCFO COMMUNICATING |
Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
Evident in specific outcome 4: |
UNIT STANDARD CCFO SCIENCE |
Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
Evident in specific outcome 3: |
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:
Evident in specific outcome 3: |
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: |
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. |