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: 

Maintain and promote food hygiene in the kitchen 
SAQA US ID UNIT STANDARD TITLE
7847  Maintain and promote food hygiene in the kitchen 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 5  NQF Level 05  6 
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 
The learner will be able to maintain and promote food hygiene and safety procedures during food preparation, cooking and storage according to organisational requirements. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner should have successfully completed: 'Maintain hygiene in food preparation, cooking and storage' (FP01); 'Clean food production areas, equipment and utensils' (FP41); 'Handle and store food' (FP40). 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Demonstrated knowledge and understanding. 
OUTCOME NOTES 
1. Explain the health and safety procedures to be followed when storing food.

2. Explain the importance of lifting heavy or bulk items in accordance with safety procedures.

3. Describe methods to detect signs of pest infestation.

4. Explain reasons for maintaining good personal hygiene when handling and storing food and the impact of not doing so.

5. Explain the importance of keeping storage areas and equipment hygienically clean and the impact of not doing so.

6. Describe the main contamination threats when storing food.

7. Explain the importance of covering cuts and grazes and reporting any illness promptly and the impact of neglecting to do so.

8. Explain the importance of the relationship between time and temperature when storing and cooking food.

9. Describe the checks that should be carried out upon delivery to ensure that food items are in a good hygienic condition.

10. Explain reasons for keeping raw and cooked food separately during storage.

11. Describe methods to prevent cross contamination.

12. Describe the correct procedures for defrosting food items and explain the impact of following incorrect procedures.

13. Explain reasons for always storing food in the correct place.

14. State organisational requirements when maintaining and promoting food hygiene. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in the realistic working environment.
  • The unit standard can be assessed in isolation. 
    		•

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by a combination of observation, product sample and discussion with the learner.
  • Observation to cover maintenance of food hygiene of a minimum of 3 food items, 3 food types and 3 unhygienic activities.
  • Question the learner to cover the remaining range and unexpected situations and problems. 
    		•
    ASSESSMENT CRITERION RANGE 
  • Food items: meat, poultry, fish, dairy products, vegetables, fruit, eggs, dry goods.
  • Food types: chilled, frozen, uncooked, cooked.
  • Unhygienic activities: handling waste/food waste, visit to toilet, touching of face and hair, blowing nose, handling unwashed fresh foods, smoking, handling cleaning fluids/materials.
  • Unexpected situations and problems: equipment faults, problems with food, customer/staff problems, problems with deliveries.
     
    		•

    ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 2 
    Demonstrated ability to make decisions about practice and to act accordingly. 
    OUTCOME NOTES 
    15. Given a range of unhygienic activities, wash hands using antiseptic soap after carrying out such activities. (Range of unhygienic activities: handling waste / food waste, visit to toilet, touching of face and hair, blowing nose, handling unwashed fresh foods, smoking, handling cleaning fluids / materials)

    16. Maintain storage area in a clean and hygienic condition.

    17. Carry out appropriate checks upon delivery to ensure that food items are in good hygienic condition.

    18. Store a range of food demonstrating the correct procedures and explain the importance of doing this in accordance with the food type. (Range of food items: meat , poultry, fish, dairy products, vegetables, fruit, eggs, dry goods) (Range of food types: chilled, frozen, uncooked, cooked)

    19. Rotate stock following correct operational and hygienic procedures.

    20. Carry out appropriate operational procedures to minimise risk of pest infestation.

    21. Maintain food preparation, cooking areas and equipment in a hygienic condition.

    22. Prepare raw and high-risk foods separately, using separate equipment.

    23. Remove all unfit or waste food from the food preparation and cooking area promptly.

    24. Keep all waste bins covered and away from food.

    25. Maintain food items at a safe temperature throughout the cooking process in line with safe hygiene practices.

    26. Take corrective measures to address unhygienic practices within food preparation, cooking and storage areas.

    27. Given a range of unexpected situations and problems, decide what action to take and give reasons for that choice. (Range of unexpected situations and problems: equipment faults, problems with food, customer/staff problems, problems with deliveries)

    28. Prioritise, delegate as appropriate and complete all work in an organised and efficient manner according to priorities and deadlines. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in the realistic working environment.
  • The unit standard can be assessed in isolation. 
    		•

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by a combination of observation, product sample and discussion with the learner.
  • Observation to cover maintenance of food hygiene of a minimum of 3 food items, 3 food types and 3 unhygienic activities.
  • Question the learner to cover the remaining range and unexpected situations and problems. 
    		•
    ASSESSMENT CRITERION RANGE 
  • Food items: meat, poultry, fish, dairy products, vegetables, fruit, eggs, dry goods.
  • Food types: chilled, frozen, uncooked, cooked.
  • Unhygienic activities: handling waste/food waste, visit to toilet, touching of face and hair, blowing nose, handling unwashed fresh foods, smoking, handling cleaning fluids/materials.
  • Unexpected situations and problems: equipment faults, problems with food, customer/staff problems, problems with deliveries.
     
    		•

    ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 

    SPECIFIC OUTCOME 3 
    Demonstrated ability to learn from our actions and to adapt performance. 
    OUTCOME NOTES 
    29. Given a kitchen where there are inadequate storage facilities, describe how to adapt performance in safely storing different food types. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Arrange or create an environment in which the learner can be fairly assessed against the outcomes. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard must be assessed in the realistic working environment.
  • The unit standard can be assessed in isolation. 
    		•

    ASSESSMENT CRITERION 2 
    2. Evaluate the learner's ability to meet the outcomes consistently. 
    ASSESSMENT CRITERION NOTES 
  • This unit standard can be assessed by a combination of observation, product sample and discussion with the learner.
  • Observation to cover maintenance of food hygiene of a minimum of 3 food items, 3 food types and 3 unhygienic activities.
  • Question the learner to cover the remaining range and unexpected situations and problems. 
    		•
    ASSESSMENT CRITERION RANGE 
  • Food items: meat, poultry, fish, dairy products, vegetables, fruit, eggs, dry goods.
  • Food types: chilled, frozen, uncooked, cooked.
  • Unhygienic activities: handling waste/food waste, visit to toilet, touching of face and hair, blowing nose, handling unwashed fresh foods, smoking, handling cleaning fluids/materials.
  • Unexpected situations and problems: equipment faults, problems with food, customer/staff problems, problems with deliveries.
     
    		•

    ASSESSMENT CRITERION 3 
    3. Provide specific feedback to the learner on assessments and the learner's ability to meet the outcomes. 

    ASSESSMENT CRITERION 4 
    4. Complete the declaration of competence and inform the appropriate ETQA once the learner has demonstrated the ability to meet all the outcomes. 

    ASSESSMENT CRITERION 5 
    5. Counsel the learner on future assessments, necessary learning and further qualifications. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

    2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

    3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

    4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge and Critical cross-field outcomes have been included within the specific outcomes category. This has been done as it was deemed necessary to ensure holistic assessment occurred.

    The specific outcomes can be applied in a range of contexts.

    Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context. The specific outcomes are comparable to outcomes used internationally.

    We therefore structured outcomes using the format noun + verb + condition (modifying phrase)Specific outcomes have been split into three categories:
    a) knowledge and understanding (what the learner must know and understand)
    b) decision-making and acting (what the learner must do)
    c) adapting performance ( including reflexive competence)
    In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes.

    If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems (Specific Outcome 27,29) 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 17,18,28) 

    UNIT STANDARD CCFO CONTRIBUTING 
    Personal Development - Participate as a responsible citizen (Specific Outcome 15,26) 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated KNOWLEDGE and UNDERSTANDING" is required.

    Recommendations and Exemplars for the design of:

    Learning/Curriculum
  • Learning can best be achieved by familiarising the learner with basic hygienic practices.
  • Carry out an analysis of the food hygiene hazards in your kitchen and write a report on measures that ensure food safety.
  • Prepare a list of measures for improved food safety in your kitchen.
  • Design an induction and basic training programme for food handling staff.

    Performance systems
  • Candidates not maintaining good hygiene practices should be disciplined.
  • A new employee should be able to achieve this unit standard within 1 month of being trained. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Core  24433   Diploma: Hospitality Operations  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2012-06-30  CATHSSETA 
    Core  14109   National Diploma: Fast Food Services  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 
    Core  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  As per Learning Programmes recorded against this Qual 
    Core  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CATHSSETA 


    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. CHEFS TRAINING & INNOVATION ACADEMY 
    2. Reach Summit 


    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.