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: 

Clean and sanitize a food processing system 
SAQA US ID UNIT STANDARD TITLE
116899  Clean and sanitize a food processing system 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 01 - Agriculture and Nature Conservation Secondary Agriculture 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
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 
A person credited with this unit standard would be able to:
  • Demonstrate knowledge of cleaning systems.
  • Prepare to clean and sanitise a food processing system.
  • Clean and sanitise a food processing system.
  • Perform end of cleaning procedures.

    This unit standard is intended for a person who needs to clean and sanitise a food manufacturing system.
    This unit standard will contribute to the full development of the learner within the food-manufacturing environment by providing recognition, further mobility and transportability within the field of food processing. 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:
  • 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.
  • The learner is expected to perform the specific outcomes as reflected in this unit standard without direct supervision, but with access to work-site procedures, operating instructions and statutory requirements. This refers to stock theft, Meat Safety Act (No 40 of 2000), Occupational Health and Safety Act (No. 85 of 1993), animal welfare, Foodstuffs, Cosmetics and Disinfectants Act (No. 54 of 1972), all regulations and directives promulgated there under and any amendments. 

  • Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of cleaning systems. 

    ASSESSMENT CRITERIA
     

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

    ASSESSMENT CRITERION 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 
    The factors that influence the efficiency of a cleaning agent are explained according to standard chemical principles. 

    ASSESSMENT CRITERION 4 
    The working principles of sanitising agents used for food processing systems are explained according to standard chemical principles. 

    ASSESSMENT CRITERION 5 
    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 6 
    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. 

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

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Personal preparation is done according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The cleaning and sanitising programme for the food processing system is chosen according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The cleaning and sanitising agents are prepared according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Clean and sanitise a food processing system. 

    ASSESSMENT CRITERIA
     

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

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

    ASSESSMENT CRITERION 3 
    A food processing system is cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Common problems associated with cleaning and sanitising are solved to ensure product quality. 

    ASSESSMENT CRITERION 5 
    The cleaned and sanitised system meets site and legal specifications regarding physical deposits and microbial load. 

    SPECIFIC OUTCOME 4 
    Perform end of cleaning procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Hand wash parts are re-assembled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 3 
    Waste from the cleaning process are handled and disposed of according to work-site requirements. 

    ASSESSMENT CRITERION 4 
    Records are kept according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    Moderation
  • An individual wishing to be assessed (including through RPL) against this unit standard may apply to an assessment agency, assessor or provider institution accredited by the relevant ETQA
  • Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA
  • Any institution offering learning that will enable achievement of this unit standard or assessing this unit standard must be accredited as a provider with the relevant ETQA
  • Moderation of assessment will be conducted by the relevant ETQA at its discretion. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
  • Statutory requirements for cleaning chemicals
  • Principals of cleaning procedures
  • Basic knowledge of chemicals working
  • A general understanding of hygiene and safety procedures in a abattoir 

  • UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Solve problems without supervision by informing affected parties of deviations. 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others in the process of identifying and reporting deviations in a cleaning and sanitising process. 

    UNIT STANDARD CCFO ORGANISING 
    Organize and manage oneself by planning and preparing work task. 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyze, organize and critically evaluate information by interpreting information and completing documentation. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate by exchanging informing affected parties. 

    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 
    N/A 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  48660   National Certificate: Abattoir Slaughtering Processes  Level 2  NQF Level 02  Reregistered  2023-06-30  AgriSETA 
    Elective  48655   National Certificate: General Abattoir Processes  Level 2  NQF Level 02  Reregistered  2023-06-30  AgriSETA 
    Elective  48902   National Certificate: Abattoir Supervision  Level 3  NQF Level 03  Reregistered  2023-06-30  AgriSETA 
    Elective  48651   Further Education and Training Certificate: Meat Classification  Level 4  NQF Level 04  Reregistered  2023-06-30  AgriSETA 
    Elective  48649   Further Education and Training Certificate: Meat Examination  Level 4  NQF Level 04  Reregistered  2023-06-30  AgriSETA 


    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.