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: 

Monitor critical control points (CCPs) as an integral part of a hazard analysis critical control point (HACCP) system 
SAQA US ID UNIT STANDARD TITLE
120239  Monitor critical control points (CCPs) as an integral part of a hazard analysis critical control point (HACCP) 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 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 
This unit standard is intended for a person working in a food handling environment who has the responsibility of monitoring a CCP derived from a HACCP study, and the authority to react against the identification of a non-conformance against a CCP because of such monitoring.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of a CCP in a food handling environment.
  • Monitor and record a CCP.
  • Take action when a non-conformance is detected against the critical limits of a CCP.

    This unit standard will contribute to the full development of the learner within the food handling 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 handling environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
  • Knowledge of good manufacturing practices within the learner's scope of work.
  • Perform quality control practices in a food or a sensitive product operation.
  • Communication and Mathematical Literacy at NQF Level 2. 

  • UNIT STANDARD RANGE 
    In the context of this unit standard, monitoring refers to aspects of methodologies implemented with the aim to ensure control of a CCP within a HACCP system in a food handling environment. A food handling environment includes primary production, processing, manufacturing, packaging, distribution, merchandising, retailing, preparation and final presentation of food products to the consumer. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of a CCP in a food handling environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    A definition of a CCP is given according to HACCP terminology. 

    ASSESSMENT CRITERION 2 
    The importance of CCP monitoring is explained according to standard food safety principles. 

    ASSESSMENT CRITERION 3 
    The significance of a non-conformance and the importance of corrective action are explained according to standard food safety principles. 

    SPECIFIC OUTCOME 2 
    Monitor and record a CCP. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The procedure of CCP monitoring is explained within the context of the learner's work environment. 

    ASSESSMENT CRITERION 2 
    Critical limits are understood according to standard operating procedures and set specifications. 

    ASSESSMENT CRITERION 3 
    The monitoring procedure is performed according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Results of the monitoring process are recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    The factors that can influence the accuracy of the results and its recording are identified and described according to standard operating principles. 

    SPECIFIC OUTCOME 3 
    Take action when a non-conformance is detected against the critical limits of a CCP. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Results of the monitoring procedure are evaluated and interpreted according to critical limits of the CCP. 

    ASSESSMENT CRITERION 2 
    Action taken when a non-conformance is detected is demonstrated according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Action taken in the case of non-conformance is recorded according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor or moderator respectively with the relevant Education and Training Quality Assurance Body (ETQA), or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this unit standard must be accredited as a provider with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • 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 IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made.

    Refer to Specific Outcomes:
  • Monitor and record a CCP.
  • Take action when a non-conformance is detected against the critical limits of a CCP. 

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

    Refer to Specific Outcomes:
  • Monitor and record a CCP.
  • Take action when a non-conformance is detected against the critical limits of a CCP. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively.
  • Monitor and record a CCP.
  • Take action when a non-conformance is detected against the critical limits of a CCP. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using language skills in the modes of oral and/or written presentations.
  • Refer to all Specific Outcomes. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.
  • Monitor and record a CCP.
  • Take action when a non-conformance is detected against the critical limits of a CCP. 

  • 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.
  • Refer to 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.
  • Refer to all Specific Outcomes. 

  • 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 
    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: Standard operating procedures.

    Clarification/ explanation/ definition:
  • Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications.

    Terminology: Food safety.

    Clarification/ explanation/ definition.
  • 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.


    Terminology: Critical control point (CCP).

    Clarification/ explanation/ definition:
  • Point or step in the food handling process at which control is applied to prevent, eliminate or reduce a food safety hazard to an acceptable level.

    Where the term food is used, beverage 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
    Core  50308   National Certificate: Bread and Flour Confectionery Baking  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  74189   National Certificate: Cereals, Snacks, Pasta and Condiments Manufacturing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  80928   National Certificate: Confectionery (Chocolate, Sugar and Biscuit) Manufacturing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  57694   National Certificate: Food and Beverage Packaging Operations  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  59386   National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  57880   National Certificate: Meat Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  58955   National Certificate: Chemical Manufacturing  Level 2  NQF Level 02  Reregistered  2023-06-30  CHIETA 
    Elective  59016   National Certificate: Fish and Seafood Processing  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 
    Elective  74250   National Certificate: Dairy Primary Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  50024   National Certificate: Dairy Primary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2009-12-02  Was FOODBEV until Last Date for Achievement 
    Elective  50305   National Certificate: Food Laboratory Analysis  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  63349   National Certificate: Molten Glass Production  Level 3  NQF Level 03  Reregistered  2023-06-30  CHIETA 
    Elective  63929   National Certificate: Spirits Production  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  63869   National Certificate: Winemaking  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  57712   Further Education and Training Certificate: Generic Management  Level 4  NQF Level 04  Reregistered  2023-06-30  As per Learning Programmes recorded against this Qual 


    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. ABI: Phoenix, The Soft Drink Division Of SAB (Pty) Ltd 
    2. Competence Performance Consulting cc 
    3. DIONYSUS SKILLS DEVELOPMENT INITIATIVE PTY LTD 
    4. Entecom CC 
    5. Freddy Hirsch Butchers Training School 
    6. InnerOut Training Solutions 
    7. Intercept Consulting and Training Solutions 
    8. Operational Process Improvements (Pty) Ltd 
    9. OPTIMUM LEARNING TECHNOLOGIES PTY LTD 
    10. SAB - Chamdor 
    11. SAB - Ibhayi 
    12. SAB - Newlands 
    13. SAB - Training Institute 
    14. Silver Solutions Training Academy 
    15. Swift Silliker (Pty) Ltd 
    16. The Fresh Foods Academy (Pty) Ltd 
    17. Vleisopleidingsentrum cc. 



    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.