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: 

Evaluate the microbiological quality of food products by means of pour plate methods 
SAQA US ID UNIT STANDARD TITLE
123299  Evaluate the microbiological quality of food products by means of pour plate methods 
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 3  NQF Level 03  12 
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
9164  Evaluate the microbiological quality of a food or beverage product by means of pour plate methods  Level 3  NQF Level 03  12   

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who has to determine the microbiological quality of food products by means of the total plate count, coliform count, yeasts and moulds count and aerobic spore count. A person credited with this unit standard is able to:
  • Demonstrate an understanding of microbiological pour plate methods.
  • Prepare for pour plate methods on a food product.
  • Perform pour plate methods on a food product.
  • Report on the microbiological quality of a food product in terms of the results of the pour plate methods.

    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 NQF Level 2.
  • Knowledge of introductory food microbiology. 
    		•

    UNIT STANDARD RANGE 
    The context of this unit standard is described in the range statements under the assessment criteria. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of microbiological pour plate methods. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The principles of each of the pour plate methods are explained according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • The function and preparation method of the culture medium.
  • The dilution of the sample.
  • Importance of working aseptic.
  • Identification of time and temperature of incubation.
  • Importance of the incubation time and temperature.
     
    		•

    ASSESSMENT CRITERION 2 
    The importance of pour plate methods as quality control tests on food products are explained. 
    ASSESSMENT CRITERION RANGE 
    The explanation highlights the implications of high microbial counts in raw and final products, as well as the financial implications thereof.
     

    SPECIFIC OUTCOME 2 
    Prepare for pour plate methods on a food product. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The selection of an aseptic sampling technique is motivated with respect to the purpose of the pour plate methods. 

    ASSESSMENT CRITERION 2 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices.
  • Wearing of protective clothing.
     
    		•

    ASSESSMENT CRITERION 3 
    Equipment is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Reagents are obtained and checked according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    The samples for the pour plate methods are prepared according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Perform pour plate methods on a food product. 
    OUTCOME RANGE 
    Pour plate methods include the total plate count, coliform count, yeasts and moulds count and aerobic spore count. Two products must be analysed for each pour plate method. Three dilutions must be prepared for each product and each dilution must be plated in duplicate. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The pour plate methods are performed on each sample according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 2 
    Equipment and reagents are handled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    The microbiological quality of each sample is established without error. 

    ASSESSMENT CRITERION 4 
    The work area is left in a safe and clean condition. 

    ASSESSMENT CRITERION 5 
    Problems are solved within scope of work. 

    SPECIFIC OUTCOME 4 
    Report on the microbiological quality of a food product in terms of the results of the pour plate methods. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Results are recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The microbiological specifications for the food product under investigation are identified according to legal and site-specific standards. 

    ASSESSMENT CRITERION 3 
    The results of the pour plate methods are interpreted and a conclusion is drawn on the microbiological quality of the food product in terms of legal and site-specific standards. 

    ASSESSMENT CRITERION 4 
    Deviations from the microbiological specifications for the food product are explained according to standard food principles. 

    ASSESSMENT CRITERION 5 
    The importance of accurate documentation is explained according to quality assurance principles. 


    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:
  • Identifying and solving problems within scope of work.

    Evident in specific outcome 3:
  • Perform pour plate methods on a food product. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Working in line with site-schedules.

    Evident in specific outcome 3:
  • Perform pour plate methods on a food product. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for pour plate methods on a food product.

    Evident in specific outcome 2:
  • Prepare for pour plate methods on a food product. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Performing pour plate methods on a food product and evaluating the results.

    Evident in specific outcomes 3 and 4:
  • Perform pour plate methods on a food product.
  • Report on the microbiological quality of a food product in terms of the results of the pour plate methods. 
    		•

    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:
  • Report on the microbiological quality of a food product in terms of the results of the pour plate methods. 
    		•

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

    Evident in specific outcome 3:
  • Perform pour plate methods on a food product. 
    		•

    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 all specific outcomes:

    1. Demonstrate an understanding of microbiological pour plate methods.
    2. Prepare for pour plate methods on a food product.
    3. Perform pour plate methods on a food product.
    4. Report on the microbiological quality of a food product in terms of the results of the pour plate methods. 

    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 9164, ''Evaluate the microbiological quality of a food or beverage product by means of pour plate methods'', level 3, 12 credits.

    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.
  • 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.
  • Where the term food is used, beverage 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  50305   National Certificate: Food Laboratory Analysis  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.
     
    NONE 


    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.