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: 

Monitor and control quality assurance practices in a food or beverage manufacturing environment 
SAQA US ID UNIT STANDARD TITLE
9044  Monitor and control quality assurance practices in a food or beverage manufacturing environment 
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 3  NQF Level 03  4 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2006-04-20  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-04-20   2010-04-20  

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
119802  Perform quality control practices in a food or sensitive consumer product operation  Level 3  NQF Level 03  6   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of quality assurance practices in a food or beverage manufacturing environment,? integrate quality assurance practices into a food or beverage production or packing line,
  • Monitor the quality on a food or beverage production or packaging line,
  • Resolve non-conformance to quality in food or beverage products or containers.

    This unit standard is intended for a person working in a food or beverage manufacturing environment who needs to monitor quality on a food or beverage production or packaging line and resolve non-conformances to quality in food or beverage products or containers.

    This unit will contribute to the full development of the learner with in the food or beverage 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 or beverage manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
  • Introduction to food microbiology.
  • Quality assurance practices and procedures.
  • Quality assurance principles. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for a person working in a food or beverage manufacturing environment who needs to monitor quality on a food or beverage production or packaging line and resolve non-conformance to quality in food or beverage products or containers.

    In the context of this unit standard a food or beverage environment includes all areas relating to food or beverage handling, including primary production, processing, manufacturing, packaging, distribution, marketing, retailing, preparation and final presentation to the consumer.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of quality assurance practices. 
    OUTCOME NOTES 
    Demonstrate an understanding of quality assurance practices in a food or beverage manufacturing environment. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The difference between quality control and quality assurance is defined according to methodology principles. 

    ASSESSMENT CRITERION 2 
    2. The importance of a food or beverage production quality assurance system is described according to the methodology principles. 

    ASSESSMENT CRITERION 3 
    3. The purpose of quality control practices is explained according to methodology principles and practices. 

    ASSESSMENT CRITERION 4 
    4. Factors affecting the accuracy of the quality control tests and their results are identified. 

    ASSESSMENT CRITERION 5 
    5. The purpose and importance of quality status indicators in the food or beverage manufacturing environment are explained. 
    ASSESSMENT CRITERION RANGE 
    Quality status indicators refer to reject or approval stickers, sin-bins, non-conforming and conforming product indicators.
     

    ASSESSMENT CRITERION 6 
    6. The reporting procedure for quality control practices is explained according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Integrate quality assurance practices into a food or beverage production or packing line. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. A plan to implement assurance practices is developed according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Potential constraints to the implementation of quality control practices are identified and reported according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Quality control practices integrated into a food or beverage production or packaging line according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Constraints to the quality assurance practices are solved and alterations are implemented according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Monitor the quality on a food or beverage production or packaging line. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Maintaining of production or packaging line parameters are evaluated and recorded according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Parameters refer to speed, temperature, pressure, machine settings, line inputs and outputs.
     

    ASSESSMENT CRITERION 2 
    2. A sample of the food or beverage product or container is taken according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The test results are interpreted according to product specifications. 

    ASSESSMENT CRITERION 4 
    4. Sub-standard product or containers are identified and handled according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The food or beverage production quality control system is maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Documentation related to integrating quality control practices into production line operation is accurate and complete in accordance with standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Resolve non-conformance to quality in food or beverage products or containers. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Causes of non-conformances of food or beverage product are investigated and determined according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Investigation refers to standard operating procedures, quality standards, manufacturing records and sample analysis.
     

    ASSESSMENT CRITERION 2 
    2. Causes of non-conformance causes are recorded 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. 
    		•

    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.
  • Demonstrate an understanding of quality assurance practices in a food or beverage manufacturing environment.
  • Integrate quality assurance practices into a food or beverage production or packing line.
  • Monitor the quality on a food or beverage production or packaging line.
  • Resolve non-conformance to quality in food or beverage products or containers 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively.
  • Demonstrate an understanding of quality assurance practices in a food or beverage manufacturing environment.
  • Integrate quality assurance practices into a food or beverage production or packing line.
  • Monitor the quality on a food or beverage production or packaging line.
  • Resolve non-conformance to quality in food or beverage products or containers 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.
  • Demonstrate an understanding of quality assurance practices in a food or beverage manufacturing environment.
  • Integrate quality assurance practices into a food or beverage production or packing line.
  • Monitor the quality on a food or beverage production or packaging line.
  • Resolve non-conformance to quality in food or beverage products or containers 
    		•

    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.
  • Demonstrate an understanding of quality assurance practices in a food or beverage manufacturing environment.
  • Integrate quality assurance practices into a food or beverage production or packing line.
  • Monitor the quality on a food or beverage production or packaging line.
  • Resolve non-conformance to quality in food or beverage products or containers 
    		•

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.
  • Demonstrate an understanding of quality assurance practices in a food or beverage manufacturing environment.
  • Integrate quality assurance practices into a food or beverage production or packing line.
  • Monitor the quality on a food or beverage production or packaging line.
  • Resolve non-conformance to quality in food or beverage products or containers. 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 119802, which is "Perform quality control practices in a food or sensitive consumer product operation", Level 3, 6 credits.

    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:

    Terminology & clarification/explanation/definition:

    Food or beverage safety:
    Refers to all practices and procedures that will ensure that food or beverage is safe for consumption by human beings. These practices and procedures are applied from raw product receiving, handling and sorting until the final product is manufactured, stored and sold to the consumer.

    Food or beverage safety practices and procedures:
    Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food or beverage contamination and personal hygiene.

    Standard operating procedures:
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food or beverage 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  20508   National Certificate Food and Beverages Processing: Soft Drinks Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Core  23138   National Certificate: Food and Beverage Laboratory Practices: Food and Beverage Laboratory Analysis  Level 3  NQF Level 03  Passed the End Date -
    Status was "Registered"     		 2005-12-04  Was FOODBEV until Last Date for Achievement 
    Core  22630   National Certificate: Food and Beverage Manufacturing Technology: Yeast Manufacturing Technology  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2016-12-31  FOODBEV 
    Core  20507   National Certificate: Food and Beverage Packaging  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2006-11-16  Was FOODBEV until Last Date for Achievement 
    Core  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 
    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 
    Core  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 
    Core  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 
    Core  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 
    Core  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 
    Core  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 
    Core  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 
    Core  20658   National Certificate: Food and Beverage Processing: Plant Baking Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2015-06-30  FOODBEV 
    Core  20509   National Certificate: Food and Beverage Processing: Spirits Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Core  20505   National Certificate: Food and Beverages Processing: Brewing Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Core  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 
    Core  20506   National Certificate: Food and Beverages Processing: Malting Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2015-06-30  FOODBEV 
    Core  20510   National Certificate: Food and Beverages Processing: Wine Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2008-11-26  Was FOODBEV until Last Date for Achievement 
    Core  20212   National Certificate: Food Laboratory Practices: Dairy Laboratory Analyst  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Core  24494   National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2008-02-06  Was FOODBEV until Last Date for Achievement 
    Core  22992   National Certificate: Refractories Masonry  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  CETA 


    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. Intercept Consulting and Training Solutions 
    2. LUCKY STAR 
    3. 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.