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: 

Clean and sanitise a fast moving consumer goods (FMCG) processing system using an automated cleaning-in-place (CIP) system 
SAQA US ID UNIT STANDARD TITLE
120405  Clean and sanitise a fast moving consumer goods (FMCG) processing system using an automated cleaning-in-place (CIP) system 
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 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
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
8822  Clean and sanitise a food processing system using an automated cleaning in-place-system  Level 2  NQF Level 02  5   

PURPOSE OF THE UNIT STANDARD 
This unit standard is intended for a person who has to clean and sanitise an FMCG processing system by means of an automated CIP system.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of a cleaning-in-place systems.
  • Prepare to clean and sanitise an FMCG processing system.
  • Clean and sanitise an FMCG processing system.
  • Perform procedures at the end of CIP.

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

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
  • Communication and mathematical literacy at NQF Level 1.
  • Representative sampling for quality control purposes.
  • Cleaning out of place (COP).
  • Handle and use chemicals in a FMCG processing environment. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard an automated CIP system refers to any CIP system where the dosage and sequence of chemicals and the duration of each step is electronically controlled. An FMCG processing system refers to any type of equipment that does not have to be dismantled prior to cleaning. Such a system can be cleaned as a whole by means of CIP. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of cleaning-in-place systems. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Cleaning is defined according to cleaning principles and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 2 
    Sanitising is defined according to sanitising principles and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 3 
    The types of cleaning agents used in the specific FMCG processing environemnt are identified according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The functions and working principles of the agents used for cleaning the specific FMCG processing systems are explained according to standard chemical principles. 

    ASSESSMENT CRITERION 5 
    The factors that influence the efficiency of a cleaning agent are explained according to standard chemical principles. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Contact time between the surface and cleaning agent.
  • Temperature of the cleaning agent.
  • Concentration of the cleaning agent.
  • The extent of the mechanical action applied.
     
    		•

    ASSESSMENT CRITERION 6 
    The types of sanitising agents used in the specific FMCG processing environment are identified according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    The functions and working principles of the agents used for sanitising the specific FMCG processing systems are explained according to standard chemical principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Chemical sanitisers.
  • Heat sanitisers.
     
    		•

    ASSESSMENT CRITERION 8 
    The factors that influence the efficiency of a sanitising agent are explained according to standard chemical principles. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Presence of sanitiser inactivators.
  • Concentration, pH and temperature of the sanitising agent.
  • Nature of the surface.
     
    		•

    ASSESSMENT CRITERION 9 
    The kinds of deposits formed on FMCG processing equipment and surfaces are identified, and their causes, removal and prevention are explained according to standard cleaning principles. 

    ASSESSMENT CRITERION 10 
    The effects of failing to remove product residues from equipment and surfaces before further utilisation of the processing systems are explained according to standard cleaning principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Product quality and safety for human consumption (where applicable).
  • Shelf life of food products with high bacterial counts (where applicable).
     
    		•

    ASSESSMENT CRITERION 11 
    The steps in the cleaning and sanitising process, with the parameters of each, are identified according to standard operating procedures. 

    ASSESSMENT CRITERION 12 
    The importance of the sequence of steps, the function of each step and the importance of the specific parameters of each step during cleaning and sanitising of FMCG processing systems are explained according to standard cleaning principles. 

    SPECIFIC OUTCOME 2 
    Prepare to clean and sanitise an FMCG processing system. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation includes:
  • Safety precautions.
  • Hygienic practices.
     
    		•

    ASSESSMENT CRITERION 2 
    The cleaning and sanitising programmes for the FMCG processing system is chosen according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Programmes refer to:
  • Full wash.
  • Intermediate washing and sanitising cycles, where applicable.
     
    		•

    ASSESSMENT CRITERION 3 
    The cleaning and sanitising agents are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The processing system is prepared for CIP according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation includes:
  • Examination of gaskets.
  • Correct pipe-couplings.
  • Dismantling, re-assembling and positioning of hand wash parts.
     
    		•

    SPECIFIC OUTCOME 3 
    Clean and sanitise an FMCG processing system. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The cleaning and sanitising materials are used in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The hand wash parts are dismantled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The CIP system is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    An FMCG processing system is cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Parameters for the CIP programme are monitored and controlled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Parameters to be monitored and controlled include:
  • Temperature of water, cleaning and sanitising agents.
  • Concentration and pH of cleaning and sanitising agents.
  • Programme sequence and duration of different steps (contact time).
  • Flow rates.
     
    		•

    ASSESSMENT CRITERION 6 
    Problems associated with cleaning and sanitising are solved within scope of work. 

    ASSESSMENT CRITERION 7 
    The cleaned and sanitised system meets site and legal (where applicable) specifications regarding physical deposits and microbial load. 

    SPECIFIC OUTCOME 4 
    Perform procedures at the end of CIP. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The CIP system is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Hand wash parts are re-assembled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    CIP agents and equipment are stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 4 
    Waste from the CIP process are handled and disposed of according to work-site requirements. 

    ASSESSMENT CRITERION 5 
    Records are kept 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:
  • Solving process related problems within the scope of work in order to ensure product quality.

    Evident in Specific Outcome
    2. Prepare to clean and sanitise an FMCG processing system. 
    		•

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

    Evident in Specific Outcome
    1. Demonstrate an understanding of cleaning-in-place systems.
    2. Prepare to clean and sanitise an FMCG processing system.
    3. Clean and sanitise an FMCG processing system.
    4. Perform procedures at the end of CIP. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Performing personal preparation, workplace and equipment preparation in order to operate the process and equipment according to standard operating procedures.

    Evident in Specific Outcome
    2. Prepare to clean and sanitise an FMCG processing system. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Monitoring parameters.

    Evident in Specific Outcome
    3. Clean and sanitise an FMCG processing system. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Keeping records.

    Evident in Specific Outcome
    4. Perform procedures at the end of CIP. 
    		•

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

    Evident in Specific Outcome
    1. Demonstrate an understanding of cleaning-in-place systems.
    2. Prepare to clean and sanitise an FMCG processing system.
    3. Clean and sanitise an FMCG processing system.
    4. Perform procedures at the end of CIP. 

    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.

    Evident in Specific Outcome
    1. Demonstrate an understanding of cleaning-in-place systems.
    2. Prepare to clean and sanitise an FMCG processing system.
    3. Clean and sanitise an FMCG processing system.
    4. Perform procedures at the end of CIP. 

    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. Demonstrate an understanding of cleaning-in-place systems.
    2. Prepare to clean and sanitise an FMCG processing system.
    3. Clean and sanitise an FMCG processing system.
    4. Perform procedures at the end of CIP. 

    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 8822, "Clean and sanitise a food processing system using an automated cleaning in-place-system", Level 2, 5 credits (although 8822 was previously replaced by 117720, it was decided that 117720 should be withdrawn in favour of 120405).

    Supplementary Information:
    Legal requirements:

    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.

    Definition of terms within this unit standard:

    Terminology: Clarification/Explanation/Definition

    Cleaning
  • Refers to the process of removing deposits from a surface by using water and a soap-like chemical.

    Cleaning agents
  • Refer to chemicals like acid and alkaline based agents, used for removal of deposits from surfaces.

    Cleaning-in-place (CIP)
  • Refers to cleaning and sanitising of FMCG equipment and pipelines that are intact, i.e. it is cleaned and sanitised in place, without dismantling.

    Hand wash parts
  • Refer to loose equipment or components of the equipment that have to be removed or dismantled prior to CIP (e.g. sample taps, silo or tank doors and gaskets).

    Sanitising
  • Refers to making the environment unpleasant for micro-organisms to grow and multiply.

    Sanitising agents
  • Refer to chemicals (e.g. acids), hot water and steam, used to sanitise surfaces.

    Standard operating procedures
  • Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications. 
    		•

    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  58955   National Certificate: Chemical Manufacturing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CHIETA 
    Elective  74189   National Certificate: Cereals, Snacks, Pasta and Condiments Manufacturing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  63869   National Certificate: Winemaking  Level 3  NQF Level 03  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 
    2. Vleisopleidingsentrum cc. 


    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.