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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Prepare glassware and media for determination procedures in a food laboratory 
SAQA US ID UNIT STANDARD TITLE
9109  Prepare glassware and media for determination procedures in a food laboratory 
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 1  NQF Level 01 
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
123272  Prepare glassware and media for analytical procedures in a laboratory  Level 2  NQF Level 02  Complete 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of glassware and media preparation,
  • prepare glassware and media for determination procedures,
  • perform end of glassware and media preparation procedures.

    This unit standard is for anyone who works in a food laboratory and needs to prepare glassware and media for a variety of determination procedures.

    This unit will contribute to the full development of the learner within the food quality control and assurance 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 quality control and assurance environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    Understand the number system.
    Understand measurements and the relationship between different units of measurement.
    Clean and sanitise food manufacturing equipment and surfaces manually. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who works in a food laboratory and needs to prepare glassware and media for a variety of determination procedures.

    In the context of this unit standard, preparation of laboratory glassware includes cleaning, drying and dry heat sterilisation. Media preparation includes weighing, dispensing and sterilisation of media.

    The level assigned to this unit standard is appropriate because the process is limited in range, repetitive and familiar, no generation of new ideas is needed and a narrow range of knowledge and cognitive skills is applied. The application of this unit standard is to qualify the person for entry into career-based certification. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of glassware and media preparation. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The purpose and principles of cleaning agents used to clean laboratory glassware is explained according to standard food principles. 

    ASSESSMENT CRITERION 2 
    2. The importance of drying laboratory glassware is explained according to standard food principles. 

    ASSESSMENT CRITERION 3 
    3. The importance of sterilizing glassware and media for determination procedures are explained. 

    ASSESSMENT CRITERION 4 
    4. Dry heat sterilisation for glassware is defined by referring to time-temperature combinations and according to standard food principles. 

    ASSESSMENT CRITERION 5 
    5. The operating procedures of the laboratory sterilising equipment are described. 

    ASSESSMENT CRITERION 6 
    6. The importance of handling laboratory waste according to standard operating procedures is explained. 

    ASSESSMENT CRITERION 7 
    7. The importance of preparing media for determination procedures is explained according to standard food principles. 

    ASSESSMENT CRITERION 8 
    8. Safety principles and procedures for cleaning glassware and preparing media are identified. 

    SPECIFIC OUTCOME 2 
    Prepare glassware and media for determination procedures. 

    ASSESSMENT CRITERIA
     

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

    ASSESSMENT CRITERION 2 
    2. The work area and cleaning equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning and pre-start up checks on the cleaning equipment.
     

    ASSESSMENT CRITERION 3 
    3. The glassware is prepared or dried for laboratory determining procedures according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Glassware and media are sterilised according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Glassware, media and preparing parameters are controlled and recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Glassware and media are released for laboratory determination procedures according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Work areas are kept and maintained during the preparation procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Perform end of glassware and media preparation procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The laboratory sterlising equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Sub-standard glassware and media are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Prepared glassware and media are stored according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The work area, sterilising and cleaning equipment are cleaned according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 6 
    6. Laboratory waste is handled and disposed of according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. 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 preparing laboratory glassware and media for determination procedures and methods in a food laboratory, including sterilising of laboratory media and glassware and the weighing and dispensing of media. 

  • 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 signs of inefficient cleaning and correcting it. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Demonstrating knowledge of safe and effective preparation of laboratory equipment,
  • Preparing detergents for cleaning of laboratory equipment.

    Evident in the following specific outcomes:
  • Demonstrae knowledge of glsassware and media preparation.
  • Prepare glassware and media for determination procedures.
  • Perform end of glassware and media prepareation procedures. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Effectively cleaning, drying and sterilising laboratory equipment. 

  • UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrating knowledge of safe and effective preparation of laboratory equipment, 

    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 123272, which is "Prepare glassware and media for analytical procedures in a laboratory", Level 2, 4 credits.

    Supplementary Information:

    1. 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.

    2. Definition of terms within this unit standard:

    Terminology: Clarification/ explanation/ definition.

    Media:
    Refers to microbiological growth media and dilution media.

    Standard operating procedures:
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food 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  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  20212   National Certificate: Food Laboratory Practices: Dairy Laboratory Analyst  Level 3  NQF Level 03  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.