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: 

Apply personal safety practices in a food or sensitive consumer product environment 
SAQA US ID UNIT STANDARD TITLE
120416  Apply personal safety practices in a food or sensitive consumer product environment 
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 2  NQF Level 02 
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
9105  Apply personal safety practices in a food manufacturing environment  Level 1  NQF Level 01  Complete 
9114  Maintain food laboratory safety  Level 2  NQF Level 02  Complete 
114366  Demonstrate an understanding of occupational health, safety and environmental legislation relevant to the food or beverage environment  Level 2  NQF Level 02  Complete 

PURPOSE OF THE UNIT STANDARD 
This unit standard is intended for a person working in a food or sensitive consumer product environment who is responsible for his/her own safety and the safety of others while performing his/her duties.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of personal safety in a food or sensitive consumer product environment.
  • Apply personal safe working practices regarding the work area and equipment.
  • Deal with safety emergencies.
  • Safely handle and store raw materials or final products or chemicals in a food or sensitive consumer product environment.

    This unit standard 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 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 or sensitive consumer product environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
  • Communication at NQF Level 1.
  • Mathematical literacy at ABET Level 3. 

  • UNIT STANDARD RANGE 
    In the context of this unit standard, safety refers to aspects, practices and procedures involving personal safety. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of personal safety in a food or sensitive consumer product environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The purpose of safety legislation in the workplace is explained according to the Occupational Health and Safety Act, Statutory Regulations and the Workman's Compensation Act. 

    ASSESSMENT CRITERION 2 
    The employer's and employee's rights and responsibilities regarding safety in the work place are explained in terms of the Occupational Health and Safety Act, Statutory Regulations and the Workman's Compensation Act. 

    ASSESSMENT CRITERION 3 
    Safety signs and symbols in the learner's specific work environment are identified and its meaning explained according to the organisation's safety regulations and the Occupational Health and Safety Act. 
    ASSESSMENT CRITERION RANGE 
    The identification and explanation refer to three information, three instruction, three fire prevention and fire fighting, and three warning signs and symbols.
     

    ASSESSMENT CRITERION 4 
    The importance of personal protective clothing and safety gear is explained according to safety requirements. 

    ASSESSMENT CRITERION 5 
    Colour codes on pipelines, equipment and floor spaces are identified and the meaning of each is explained according to the organisation's safety regulations and the Occupational Health and Safety Act. 

    ASSESSMENT CRITERION 6 
    Security procedures are explained according to the organisation's regulations. 
    ASSESSMENT CRITERION RANGE 
    Security procedures are to be explained regarding:
  • Gambling.
  • Trading.
  • Possession or consumption of alcohol or narcotics on the premises.
  • Possession of fire arms on the premises.
     

  • SPECIFIC OUTCOME 2 
    Apply personal safe working practices regarding the work area and equipment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Personal protective clothing and safety gear is identified and the purpose of each is explained according to the organisation's specific safety requirements. 
    ASSESSMENT CRITERION RANGE 
    The identification and explanation include protective clothing and safety gear for the body in general, as well as specifically for the head, eyes, arms, hands, legs and feet.
     

    ASSESSMENT CRITERION 2 
    Personal protective clothing and safety gear is worn according to the requirements of the learner's specific work environment. 

    ASSESSMENT CRITERION 3 
    Handling and lifting techniques for heavy objects are demonstrated according to personal safety principles. 

    ASSESSMENT CRITERION 4 
    Personal safety practices regarding the work area and equipment are identified, motivated and applied within the scope of the learner's specific work environment and according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 5 
    Safe housekeeping is applied within the scope of the learner's work environment and according to safety requirements. 
    ASSESSMENT CRITERION RANGE 
    Safe housekeeping refers to:
  • The work area is kept tidy and clean at all times.
  • Equipment is cleaned and appropriately placed.
  • Spillage is cleaned up immediately and properly.
     

  • ASSESSMENT CRITERION 6 
    Safety equipment is immediately accessible according to safety regulations. 

    SPECIFIC OUTCOME 3 
    Deal with safety emergencies. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Safety emergency situations are identified within the learner's scope of work and work environment. 
    ASSESSMENT CRITERION RANGE 
    Safety emergency situations refer to fire outbreak, need for first aid and other cases in which personal safety is endangered.
     

    ASSESSMENT CRITERION 2 
    Procedures to follow in the case of a safety emergency are described according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The purpose and responsibilities of a safety and emergency representative are explained according to the Occupational Health and Safety Act. 

    ASSESSMENT CRITERION 4 
    The procedures for reporting emergencies are described according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Safely handle and store raw materials or final products or chemicals in a food or sensitive consumer product environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Personal safety practices for the safe handling and storing of raw materials or final products or chemicals in the learner's work environment are identified, motivated and applied according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 2 
    Personal protective clothing and safety gear for the safe handling and storing of raw materials or final products or chemicals are identified and the purpose of each is explained according to the organisation's specific safety requirements. 
    ASSESSMENT CRITERION RANGE 
    The identification and explanation include protective clothing and safety gear for the body in general, as well as specifically for the head, eyes, arms, hands, legs and feet.
     

    ASSESSMENT CRITERION 3 
    Personal protective clothing and safety gear is worn according to the requirements of the learner's specific work environment. 

    ASSESSMENT CRITERION 4 
    The ideal condition for the relevant storage areas are described according to safety 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 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 by:

    Evident in Specific Outcome
    1. Demonstrate an understanding of personal safety in a food or sensitive consumer product environment.
    2. Apply personal safe working practices regarding the work area and equipment.
    3. Deal with safety emergencies.
    4. Safely handle and store raw materials or final products or chemicals in a food or sensitive consumer product environment. 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group.

    Evident in Specific Outcome
    1. Demonstrate an understanding of personal safety in a food or sensitive consumer product environment.
    2. Apply personal safe working practices regarding the work area and equipment.
    3. Deal with safety emergencies.
    4. Safely handle and store raw materials or final products or chemicals in a food or sensitive consumer product environment. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Applying personal safe working practices in a food or sensitive consumer product environment.

    Evident in Specific Outcome
    2. Apply personal safe working practices regarding the work area and equipment.
  • Handling and storing of raw materials or final products or chemicals in a food or sensitive consumer product environment.

    Evident in Specific Outcome
    4. Safely handle and store raw materials or final products or chemicals in a food or sensitive consumer product environment. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Identifying, describing, motivating and explaining various personal safety practices.

    Evident in Specific Outcome
    1. Demonstrate an understanding of personal safety in a food or sensitive consumer product environment.
    2. Apply personal safe working practices regarding the work area and equipment.
    3. Deal with safety emergencies.
    4. Safely handle and store raw materials or final products or chemicals in a food or sensitive consumer product environment. 

  • 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 personal safety in a food or sensitive consumer product environment.
    2. Apply personal safe working practices regarding the work area and equipment.
    3. Deal with safety emergencies.
    4. Safely handle and store raw materials or final products or chemicals in a food or sensitive consumer product environment. 

    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 personal safety in a food or sensitive consumer product environment.
    2. Apply personal safe working practices regarding the work area and equipment.
    3. Deal with safety emergencies.
    4. Safely handle and store raw materials or final products or chemicals in a food or sensitive consumer product environment. 

    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 standards
  • 9105, "Apply personal safety practices in a food manufacturing environment", Level 1, 4 credits.
  • 9114, "Maintain food laboratory safety", Level 2, 4 credits.
  • 114366, "Demonstrate an understanding of occupational health, safety and environmental legislation relevant to the food or beverage environment", Level 2, 4 credits.

    Supplementary Information:

    Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Occupational Health and Safety Act, No. 85 of 1993.
  • Workman's Compensation Act.

    Definition of terms within this unit standard:

    Terminology: Clarification/Explanation/Definition.

    Standard operating procedures
  • 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. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  50307   National Certificate: Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 
    Core  59016   National Certificate: Fish and Seafood Processing  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 
    Core  64029   National Certificate: Food Processing: Plant Baking  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 
    Core  74229   National Certificate: Milk and Cream Handling and Storing  Level 2  NQF Level 02  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  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  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 
    Core  63869   National Certificate: Winemaking  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  59300   General Education and Training Certificate: Transport  Level 1  NQF Level 01  Reregistered  2023-06-30  TETA 
    Elective  80786   National Certificate: Home-Care Practices  Level 2  NQF Level 02  Reregistered  2023-06-30  SERVICES 


    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. Bfa Skills 
    2. Candy Cat 
    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. Learning Exchange Pty (Ltd) 
    9. Makwedeng Training 
    10. NOSA LOGISTICS PTY LTD 
    11. Operational Process Improvements (Pty) Ltd 
    12. Staffing Logistics 
    13. Swift Silliker (Pty) Ltd 
    14. The Fresh Foods Academy (Pty) Ltd 
    15. Vleisopleidingsentrum cc. 
    16. Wine Training South Africa 



    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.