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: 

Conduct a hazard analysis critical control point (HACCP) study in a food handling environment 
SAQA US ID UNIT STANDARD TITLE
123357  Conduct a hazard analysis critical control point (HACCP) study in a food handling 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  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
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 does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
This unit standard is intended for a person working in a food handling environment who has the responsibility of conducting a HACCP study.

A person credited with this unit standard is able to:
  • Plan and prepare for a HACCP study.
  • Conduct a HACCP study.
  • Review a HACCP plan.

    This unit standard will contribute to the full development of the learner within the food handling 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 contribute to the upliftment and economic growth within the food handling environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge:
  • Understanding of pre-requisite programmes relevant to the learner's work environment.
  • Microbiological principles of the product and manufacturing process.
  • Communication and mathematical literacy at NQF Level 4. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard, the HACCP study is conducted for the food handling environment. A food handling environment includes primary production, processing, manufacturing, packaging, distribution, merchandising, retailing, preparation and final presentation of food products to the consumer. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Plan and prepare for a HACCP study. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The criteria for the selection of HACCP team are explained according to HACCP methodology. 

    ASSESSMENT CRITERION 2 
    The HACCP team is selected according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The product to be analysed is described according to the relevant National Standard. 
    ASSESSMENT CRITERION RANGE 
    "Product" may also refer to "process" or "category".
     

    ASSESSMENT CRITERION 4 
    The use of the product is identified according to the relevant National Standard. 

    ASSESSMENT CRITERION 5 
    The process flow diagram is drawn for the specified food product relevant to the HACCP study. 

    ASSESSMENT CRITERION 6 
    The accuracy of the product flow diagram is verified according to the relevant National Standard. 

    SPECIFIC OUTCOME 2 
    Conduct a HACCP study. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The food safety hazards within the learner's work environment are identified according to standard food safety principles. 
    ASSESSMENT CRITERION RANGE 
    Food safety hazards refer to biological, chemical (including allergens) and physical hazards.
     

    ASSESSMENT CRITERION 2 
    Food safety hazards are analysed according to risk assessment principles. 
    ASSESSMENT CRITERION RANGE 
    Risk assessment of the food safety hazards refers to the significance, likelihood and severity in terms of the safety of the consumer.
     

    ASSESSMENT CRITERION 3 
    Control measures for each identified food safety hazard are established in order to control such a hazard. 

    ASSESSMENT CRITERION 4 
    Critical control points (CCP) are identified according to the established decision making process. 

    ASSESSMENT CRITERION 5 
    Critical limits for each CCP are established according to company specifications and/or legal requirements. 

    ASSESSMENT CRITERION 6 
    A monitoring system for each CCP is established according to the relevant National Standard. 

    ASSESSMENT CRITERION 7 
    Corrective action plans are established to address non-conformances in CCPs. 

    ASSESSMENT CRITERION 8 
    Validation and verification procedures are established according to the relevant National Standard. 

    ASSESSMENT CRITERION 9 
    Documentation and record keeping are established according to the relevant National Standard. 

    SPECIFIC OUTCOME 3 
    Review a HACCP plan. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The factors that will trigger a HACCP plan review are identified and explained according to standard food safety principles. 

    ASSESSMENT CRITERION 2 
    A procedure for the review of the HACCP plan is established according to the relevant National Standard. 

    ASSESSMENT CRITERION 3 
    The HACCP plan is reviewed according to established review procedures. 

    ASSESSMENT CRITERION 4 
    Records of the HACCP plan review are kept according to established review 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 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.

    Specific outcomes: refer to all
  • Plan and prepare for a HACCP study.
  • Conduct a HACCP study.
  • Review a HACCP plan. 
    		•

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

    Specific outcomes: refer to all
  • Plan and prepare for a HACCP study.
  • Conduct a HACCP study.
  • Review a HACCP plan. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively.

    Specific outcomes: refer to all
  • Plan and prepare for a HACCP study.
  • Conduct a HACCP study.
  • Review a HACCP plan. 
    		•

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

    Specific outcomes: refer to all
  • Plan and prepare for a HACCP study.
  • Conduct a HACCP study.
  • Review a HACCP plan. 
    		•

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

    Specific outcomes: refer to all
  • Plan and prepare for a HACCP study.
  • Conduct a HACCP study.
  • Review a HACCP plan. 
    		•

    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.

    Specific outcomes: refer to all
  • Plan and prepare for a HACCP study.
  • Conduct a HACCP study.
  • Review a HACCP plan. 
    		•

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

    Specific outcomes: refer to all
  • Plan and prepare for a HACCP study.
  • Conduct a HACCP study.
  • Review a HACCP plan. 
    		•

    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 
    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

    Definition of terms within this unit standard:

    Terminology: Clarification/ explanation/ definition.
  • Food safety hazard: Biological, chemical (including allergens) or physical agent in, or condition of, food with the potential to cause an adverse health effect.
  • 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.
  • 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.
  • Critical control point (CCP): Point or step in the food handling process at which control is applied to prevent, eliminate or reduce a food safety hazard to an acceptable level.

    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  50306   Further Education and Training Certificate: Dairy Manufacturing Technology  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2018-07-26  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.