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 food processing system using an automated cleaning in-place-system 
SAQA US ID UNIT STANDARD TITLE
8822  Clean and sanitise a food processing system using an automated cleaning in-place-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" 		 2004-10-13  2006-02-09  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-02-09   2010-02-09  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
120405  Clean and sanitise a fast moving consumer goods (FMCG) processing system using an automated cleaning-in-place (CIP) system  Level 2  NQF Level 02  5   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate knowledge of cleaning-in-place systems.
  • Prepare to clean and sanitise a food processing system.
  • Clean and sanitise a food processing system.
  • Perform end of cleaning-in-place procedures.

    This unit standard is intended for a person who needs to clean and sanitise a food manufacturing system utilising an automated cleaning-in-place system.

    This unit will contribute to the full development of the learner with in 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 contribute to the upliftment and economic growth within the food manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
  • Cleaning, hygiene and housekeeping procedures.
  • Handle and use chemicals in a food-manufacturing environment. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for any person working in the food-manufacturing environment who needs to clean and sanitise a food processing system with an automated cleaning-in-place system.

    In the context of this unit standard an automated cleaning-in-place system refers to any cleaning-in-place system where the dosage and sequence of chemicals and the duration of each step is electronically controlled.
    A food 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 cleaning-in-place.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar and offers clear choices of routine responses.The learning demand employs basic operational knowledge and readily available information. The application of this unit standard is to qualify the person for certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of cleaning-in-place systems. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The difference between cleaning and sanitising is explained according to product quality and standard food principles. 

    ASSESSMENT CRITERION 2 
    2. The functions and working principles of cleaning agents used for cleaning and sanitising food processing systems are explained according to standard chemical principles. 

    ASSESSMENT CRITERION 3 
    3. The factors that influence the efficiency of a cleaning agent are explained according to standard chemical and dairy 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 4 
    4. The working principles of sanitising agents used for food processing systems are explained according to standard chemical principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Chemical sanitizers.
  • Heat sanitizers.
     
    		•

    ASSESSMENT CRITERION 5 
    5. 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 6 
    6. The kinds of deposits formed on food processing equipment and surfaces are identified, and their causes are explained according to standard food principles. 

    ASSESSMENT CRITERION 7 
    7. The effects of failing to remove food product residues from equipment and surfaces before further utilisation of the processing systems are explained according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Product quality and safety for human consumption.
  • Shelf life of dairy products with high bacterial counts.
     
    		•

    SPECIFIC OUTCOME 2 
    Prepare to clean and sanitise a food processing system. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene, personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The cleaning and sanitising programmes for the food 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 
    3. The cleaning and sanitising agents are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The processing system is prepared for cleaning-in-place 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 a food processing system. 

    ASSESSMENT CRITERIA     

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

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

    ASSESSMENT CRITERION 3 
    3. The cleaning-in-place programmes are interpreted within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Programmes refer to:
  • Full wash.
  • Intermediate washing and sanitising cycles, where applicable.
     
    		•

    ASSESSMENT CRITERION 4 
    4. The cleaning-in-place system is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. A food processing system is cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Quality assurance parameters for the cleaning-in-place 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 7 
    7. A sample is taken according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. The concentration of the cleaning and sanitising agents are determined according to standard chemical principles. 

    ASSESSMENT CRITERION 9 
    9. Common problems associated with cleaning and sanitising are solved to ensure product quality, as well as safe and efficient production. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems, their causes and methods for prevention,
  • Description of the consequences of the problem.
     
    		•

    ASSESSMENT CRITERION 10 
    10. The cleaned and sanitised system meets site and legal specifications regarding physical deposits and microbial load. 

    SPECIFIC OUTCOME 4 
    Perform end of cleaning-in-place procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The cleaning-in-place system is shut down according to standard operating procedures. 

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

    ASSESSMENT CRITERION 3 
    3. Cleaning equipment is stored in designated areas according to work-site requirements. 

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

    ASSESSMENT CRITERION 5 
    5. Records are kept according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of cleaning and sanitising of a food processing system using an automated cleaning-in-place system.
  • This unit standard can be assessed with first line operational maintenance and process control unit standards. 
    		•

    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:
  • Prepare to clean and sanitise a food processing system. 
    		•

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

    Evident in all Specific Outcomes. 

    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:
  • Prepare to clean and sanitise a food processing system. 
    		•

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

    Evident in Specific Outcome:
  • Clean and sanitise a food 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:
  • Perform end of cleaning-in-place procedures. 
    		•

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

    Evident in all Specific Outcomes. 

    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 all Specific Outcomes. 

    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. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard ID 120405 which is 'Clean and sanitise a fast moving consumer goods (FMCG) processing system using an automated cleaning-in-place (CIP) system', Level 2, 5 (although it was previously replaced by 117720, it was decided that 117720 should be withdrawn in favour of 120405).

    Supplementary Information

    Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972
  • Health Act, No 63 of 1977
  • Occupational Health and Safety Act, No. 85 of 1993
  • SABS Food Hygiene Management Code 49: 1989


    Definition of terms within this unit standard:

    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.

    FMCG
    Fast Moving Consumable Goods

    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 and FMCG safety 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  20207   National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Registered"     		 2004-12-05  Was FOODBEV until Last Date for Achievement 
    Core  20214   National Certificate: Food and Beverage Processing: Dairy Primary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Registered"     		 2004-12-05  Was FOODBEV until Last Date for Achievement 
    Elective  36156   National Certificate: Chemical Manufacturing Operations  Level 2  NQF Level 02  Passed the End Date -
    Status was "Registered"     		 2006-12-03  Was CHIETA until Last Date for Achievement 
    Elective  20199   National Certificate: Food and Beverage Processing: Confectionery Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2012-06-30  FOODBEV 
    Elective  20194   National Certificate: Food and Beverage Processing: Fish and Seafood Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  20504   National Certificate: Food and Beverage Processing: Fruit and Vegetables Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2015-06-30  FOODBEV 
    Elective  20196   National Certificate: Food and Beverage Processing: Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2008-03-12  Was FOODBEV until Last Date for Achievement 
    Elective  20198   National Certificate: Food and Beverage Processing: Oil and Fat Based Product Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2015-06-30  FOODBEV 
    Elective  20200   National Certificate: Food and Beverage Processing: Oil Milling  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2012-06-30  FOODBEV 
    Elective  20195   National Certificate: Food and Beverage Processing: Oil Refining  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2012-06-30  FOODBEV 
    Elective  20197   National Certificate: Food and Beverages Processing: Cereals, Snacks, Pasta, Spices, Condiments and Culinary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2009-12-02  Was FOODBEV until Last Date for Achievement 


    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. LUCKY STAR 
    2. 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.