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: 

Provide information on scientific, technical and quality standards for food or sensitive consumer products 
SAQA US ID UNIT STANDARD TITLE
119799  Provide information on scientific, technical and quality standards for food or sensitive consumer products 
ORIGINATOR
SGB Food Manufacturing 
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 5  Level TBA: Pre-2009 was L5 
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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
10643  Provide scientific, technical and quality standards and information for sensitive product and packaging  Level 5  Level TBA: Pre-2009 was L5  Complete 

PURPOSE OF THE UNIT STANDARD 
This unit standard is intended for a person working in a food or sensitive consumer product environment who needs to maintain scientific, quality and technical standards to ensure that world class products are manufactured and sold in the retail market.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of scientific, technical and quality standards for food or sensitive consumer products.
  • Provide information on standards and specifications for food or sensitive consumer products.
  • Write production, quality and technical reports.

    This unit will contribute to the full development of the learner within the food or sensitive consumer product environment by providing recognition, further mobility and transportability within these mentioned sectors. 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 sensitive consumer product environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of skills:
  • Fundamental principles of microbiology, chemistry and physics.
  • Knowledge of processing and manufacturing of food or sensitive consumer products.
  • Basic knowledge of legislation on food or sensitive consumer products. 

  • UNIT STANDARD RANGE 
    In the context of this unit standard food or sensitive consumer product environment includes primary production, processing, manufacturing, packaging, distribution, merchandising, retailing, preparation and final presentation to the consumer. Food or sensitive consumer products refer to any food, beverage, pharmaceutical, cosmetic or fast moving consumable product utilised by a human being or mammal that might become harmful to humans and mammals due to non-conformance to critical control parameters.

    The level assigned to this unit standard is applicable because the processes requires a range of specialised technical skills that offer a considerable choice of procedures in a variety of contexts. A broad knowledge base with substantial depth, 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, technical, technology occupations or undergraduate tertiary education. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of scientific, technical and quality standards for food or sensitive consumer products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The purpose of scientific, technical and quality standards for food or sensitive consumer products are explained according to world-class products manufacturing principles. 

    ASSESSMENT CRITERION 2 
    The difference between product safety and product quality is explained according to safety and quality principles. 

    ASSESSMENT CRITERION 3 
    The role of good manufacturing practices, personal hygiene, health and presentation and quality control practices in a quality management system is explained according to quality principles. 

    ASSESSMENT CRITERION 4 
    The impact of non-conformances of end products is explained according to quality principles. 

    SPECIFIC OUTCOME 2 
    Provide information on standards and specifications for food or sensitive consumer products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The quality requirements of the end product are identified and its importance explained according to quality principles. 
    ASSESSMENT CRITERION RANGE 
  • Quality requirements refer to:
  • Customer requirements
  • Size and shape
  • Sensory characteristics
  • Nutritional value
  • Shelf life
  • Safety for consumption or use
     

  • ASSESSMENT CRITERION 2 
    Scientific, technical and quality standards and specifications, good manufacturing practices and quality control practices for food or sensitive consumer products are identified, explained and motivated according to legal and company specifications. 

    ASSESSMENT CRITERION 3 
    The importance of legal and company specifications and control is explained according to quality principles. 

    ASSESSMENT CRITERION 4 
    The information on standards and specifications for food or sensitive consumer products is integrated into the quality management system of the company according to the quality management policy and procedures. 

    SPECIFIC OUTCOME 3 
    Write production, quality and technical reports. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Results are collected and recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The specifications and standards for the process and end product are identified according to legislation and company requirements. 

    ASSESSMENT CRITERION 3 
    The results are evaluated and interpreted by drawing a conclusion on the quality of the product and process in terms of conformance to legal and company specifications and standards. 

    ASSESSMENT CRITERION 4 
    Deviations from the specifications and standards are explained according to quality and processing principles. 

    ASSESSMENT CRITERION 5 
    Reports are generated according to standard operating procedures and requirements of the quality management system. 

    ASSESSMENT CRITERION 6 
    The purpose of accurate documentation is explained according to good documentation principles. 

    ASSESSMENT CRITERION 7 
    Proposals for improvement of standards are made in line with the objectives of the quality management system. 


    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 selected assessment criteria. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information.

    Evident Specific Outcomes 2,3
    2. Provide information on standards and specifications for food or sensitive consumer products.
    3. Write production, quality and technical reports. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations.

    Evident Specific Outcomes 1,2,3
    1. Demonstrate an understanding of scientific, technical and quality standards for food or sensitive consumer products.
    2. Provide information on standards and specifications for food or sensitive consumer products.
    3. Write production, quality and technical reports. 

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

    Evident Specific Outcomes 1,2,3
    1. Demonstrate an understanding of scientific, technical and quality standards for food or sensitive consumer products.
    2. Provide information on standards and specifications for food or sensitive consumer products.
    3. Write production, quality and technical reports. 

    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 Specific Outcomes 1,2,3
    1. Demonstrate an understanding of scientific, technical and quality standards for food or sensitive consumer products.
    2. Provide information on standards and specifications for food or sensitive consumer products.
    3. Write production, quality and technical reports. 

    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 Specific Outcomes 1,2,3
    1. Demonstrate an understanding of scientific, technical and quality standards for food or sensitive consumer products.
    2. Provide information on standards and specifications for food or sensitive consumer products.
    3. Write production, quality and technical reports. 

    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 
    This unit standard replaces unit standard 10643, "Provide scientific, technical and quality standards and information for sensitive product and packaging", Level 5, 8 credits.

    Supplementary Information:

    Where applicable, the following acts, current and future regulations and amendments should be considered:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972,
  • Health Act, No 63 of 1977,
  • Occupational Health and Safety Act, No. 85 of 1993,
  • Other industry specific Acts.

    Where applicable, the following International and National Standards should be considered:
  • SANS 1049 - Food Hygiene Management,
  • SANS 10330 - Requirements for a HACCP system,
  • ISO 22000 - Food safety management systems - Requirements for organisations throughout the food chain,
  • ISO 9001 - Quality Management System - Requirements.

    Definition of terms within this unit standard:

    Terminology: Clarification/Explanation/Definition.

    Food safety : Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food safety is related to the occurrence of food safety hazards and does not include other human health aspects related to e.g. malnutrition.

    Quality Assurance: Is the part of quality management focused on providing confidence that quality requirements will be fulfilled.

    Quality Control: Is the part of quality management focused on fulfilling quality requirements.

    Quality Management: Is the co-ordinated activities to direct and control an organisation with regard to quality.

    Quality Management System: Is a set of interrelated or interacting processes with regard to quality, accomplished by the management of an organisation by establishing policy and objectives, and by achieving those objectives.

    Standard operating procedures: Are the documented practice(s) defining the who, what, and when of quality activities.
  • Where the term food is used, beverage is also implied.
  • Where the term quality is used, food safety is also implied. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  49743   National Certificate: Manufacturing Management  Level 5  Level TBA: Pre-2009 was L5  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.