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: 

Measure the temperature of food products and evaluate the readings 
SAQA US ID UNIT STANDARD TITLE
120398  Measure the temperature of food products and evaluate the readings 
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
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
9106  Measure the temperature of food or beverage products and evaluate the readings  Level 1  NQF Level 01  Complete 

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who has to measure and evaluate temperature in a food handling environment.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of temperature determination in a food handling environment.
  • Prepare for temperature determination.
  • Determine temperatures.
  • Report on temperature determinations.

    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 upliftment within the food handling and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
  • Communication and mathematical literacy at ABET Level 3. 

  • UNIT STANDARD RANGE 
    In the context of this unit standard, 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 temperature determination in a food handling environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The principle of temperature determination is defined. 
    ASSESSMENT CRITERION RANGE 
    The definition refers to:
  • How temperature is perceived by human beings and by measuring instruments.
  • Interpretation of the temperature scale.
  • Explanation of positive and negative temperature values.
     

  • ASSESSMENT CRITERION 2 
    The importance of temperature measurement in a food handling environment is explained according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • The effect of temperature on microbial growth.
  • Temperature control during manufacturing and handling of food products.
  • In-line temperature determination.
  • Temperature control on raw materials, final products and the environment.
     

  • ASSESSMENT CRITERION 3 
    The importance of using the appropriate kind of thermometer is explained. 

    ASSESSMENT CRITERION 4 
    The importance of temperature in the cold chain is defined according to standard food or beverage principles. 
    ASSESSMENT CRITERION RANGE 
    The definition includes:
  • A description of the cold chain (cold chain sequence).
  • The purpose of the cold chain.
  • Maintenance of the cold chain.
  • Relation between temperature and time.
     

  • SPECIFIC OUTCOME 2 
    Prepare for temperature determination. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Personal preparation for temperature determination is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation includes:
  • Safety precautions.
  • Hygienic practices.
     

  • ASSESSMENT CRITERION 2 
    Equipment preparation for temperature determination is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Equipment refers to sampling and measuring equipment.
     

    SPECIFIC OUTCOME 3 
    Determine temperatures. 
    OUTCOME RANGE 
    Four different temperature readings must be taken, of which at least two readings must be taken by means of a thermometer.Other devices used for temperature measurement may include a fixed thermometer and a thermocouple. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The thermometer is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The temperature is measured and the value determined without error according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Evaluations are carried out in the designated area and according to site schedules, instructions and standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The work area is left in a safe and clean condition. 

    SPECIFIC OUTCOME 4 
    Report on temperature determinations. 

    ASSESSMENT CRITERIA
     

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

    ASSESSMENT CRITERION 2 
    The specifications for the temperature values of the product for the task at hand are identified according to site-specific standards. 

    ASSESSMENT CRITERION 3 
    The results of the temperature determination are used to make conclusions of the temperature values within the learner's scope of work. 

    ASSESSMENT CRITERION 4 
    Possible reasons for deviations from the temperature specifications are explained according to standard food principles. 

    ASSESSMENT CRITERION 5 
    The importance of accurate documentation is explained according to work-site requirements. 


    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 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:
  • Applying knowledge of temperature determination.
  • Evaluating and reporting on temperature determination.
    > Evident in specific outcome:
    1. Demonstrate an understanding of temperature determination in a food handling environment.
    2. Prepare for temperature determination.
    3. Determine temperatures.
    4. Report on temperature determinations. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Measuring, evaluating and reporting on temperature determination.
    > Evident in specific outcome:
    3. Determine temperatures.
    4. Report on temperature determinations. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for temperature determination.
    > Evident in specific outcome:
    2. Prepare for temperature determination.
    3. Determine temperatures.
    4. Report on temperature determinations.
  • Determining the temperatures.
  • Reporting on temperature determinations. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Evaluating and reporting on temperature determination.
    > Evident in specific outcome:
    3. Determine temperatures.
    4. Report on temperature determinations. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Reporting on temperature determination.
    > Evident in specific outcome:
    4. Report on temperature determinations. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Applying knowledge of temperature measurement.
    > Evident in specific outcome:
    1. Demonstrate an understanding of temperature determination in a food handling environment.
    3. Determine temperatures.
  • Measuring temperature correctly. 

  • 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 in specific outcome:
    1. Demonstrate an understanding of temperature determination in a food handling environment.
    2. Prepare for temperature determination.
    3. Determine temperatures.
    4. Report on temperature determinations. 

  • 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 specific outcome:
    1. Demonstrate an understanding of temperature determination in a food handling environment.
    2. Prepare for temperature determination.
    3. Determine temperatures.
    4. Report on temperature determinations. 

  • 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 9106, "Measure the temperature of food products and evaluate the readings ", Level 1, 1 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.

    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.

    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.

    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  58026   General Education and Training Certificate: Food and Beverage Handling Processes  Level 1  NQF Level 01  Reregistered  2023-06-30  FOODBEV 
    Core  50083   National Certificate: Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered" 
    2009-12-02  Was FOODBEV until Last Date for Achievement 
    Core  74229   National Certificate: Milk and Cream Handling and Storing  Level 2  NQF Level 02  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.
     
    1. Entecom CC 
    2. Operational Process Improvements (Pty) Ltd 
    3. Sea Harvest Corporation (Pty) Ltd 
    4. Solar Salt 



    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.