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: 

Implement and maintain a HACCP system in a food processing facility 
SAQA US ID UNIT STANDARD TITLE
123374  Implement and maintain a HACCP system in a food processing facility 
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 4  NQF Level 04  15 
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 will be able to:
  • Apply the principles of establishing a Hazard Analysis Critical Control Points program in a food processing facility.
  • Understand the benefits of a Hazard Analysis Critical Control Points program.
  • Participate in the setting up and establishment of a Hazard Analysis Critical Control Points program.
  • Maintain and evaluate the operation of the program. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
  • Communication and Mathematical Literacy NQF Level 3.
  • Implement good manufacturing practices in food processing - Level 4. 

  • UNIT STANDARD RANGE 
    In the context of this unit standard, Hazard Analysis Critical Control Points includes the aspects that concern a food safety program, in accordance with the Codex Alimentarius and good manufacturing practices. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the background and benefits of HACCP. 
    OUTCOME RANGE 
    The range includes but is not limited to:
    HACCP (Hazard Analysis Critical Control Points), food safety, globally accepted standards, evolution of HACCP, benefits of HACCP: compliance with international and national legislation/ standards, contributes to due diligence, improves quality of service, pro-active rather than reactive, identifies areas for improvement, food poisoning, consequences of food poisoning: cost to the individual, cost to manufactures, cost to the economy. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The prime motivation for the evolution and acceptance of Hazard Analysis Critical Control Points throughout the world is demonstrated. 

    ASSESSMENT CRITERION 2 
    The integration of international and national standards within HACCP and the benefits that may be derived from the establishment of a Hazard Analysis Critical Control Points program are described. 

    ASSESSMENT CRITERION 3 
    The ways in which Hazard Analysis Critical Control Points contributes to due diligence in the workplace are explained. 

    ASSESSMENT CRITERION 4 
    The importance of Hazard Analysis Critical Control Points to the food processing industry and its contribution to the prevention of food poisoning is explained. 

    ASSESSMENT CRITERION 5 
    The consequences of food poisoning and the cost to the individual, the manufactures and the economy are explained. 

    ASSESSMENT CRITERION 6 
    The pro-active, rather than reactive nature of problem solving in a Hazard Analysis Critical Control Points program is described. 

    ASSESSMENT CRITERION 7 
    The ways in which a Hazard Analysis Critical Control Points program facilitates the identification of areas for improvement in the production processes are described. 

    SPECIFIC OUTCOME 2 
    Demonstrate an understanding of the principles of a Hazard Analysis Critical Control Points (HACCP) program. 
    OUTCOME RANGE 
    The range includes but is not limited to:
    Conduct a hazard analysis, identify CCP's (Critical Control Points), identify critical limits, establish a monitoring system, establish a corrective action plan, establish verification procedures, establish the documentation and a record keeping system. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The reasons for conducting a hazard analysis and the objectives of the analysis are demonstrated. 

    ASSESSMENT CRITERION 2 
    The role that CCP's perform in a Hazard Analysis Critical Control Points program is explained. 

    ASSESSMENT CRITERION 3 
    The need to establish critical limits for each CCP and the function that these perform is demonstrated. 

    ASSESSMENT CRITERION 4 
    The necessity of establishing a monitoring system is explained and the mechanisms that should be included in the system are detailed. 

    ASSESSMENT CRITERION 5 
    The objectives and functions of a corrective action plan for a food processing facility are described. 

    ASSESSMENT CRITERION 6 
    The need for the establishment of verification procedures and their functioning is demonstrated. 

    ASSESSMENT CRITERION 7 
    The reasons why an adequate documentation and record keeping system should be established and the information that should be recorded are detailed. 

    SPECIFIC OUTCOME 3 
    Prepare to implement a HACCP system. 
    OUTCOME RANGE 
    The range includes but is not limited to:
    Assemble a HACCP team, Codex Alimentarius, construct a food processing flow diagram, integration of good manufacturing practices, management commitment, availability of resources: time, people, money. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The importance of obtaining management commitment to the process is explained. 

    ASSESSMENT CRITERION 2 
    A HACCP team is assembled and the roles are allocated to each member. 

    ASSESSMENT CRITERION 3 
    The significance of the Codex Alimentarius and the integration of these principles in the planning are demonstrated. 

    ASSESSMENT CRITERION 4 
    The necessity of constructing a food processing flow diagram and the use thereof is described. 

    ASSESSMENT CRITERION 5 
    The importance of integrating good manufacturing practices within the HACCP program is explained. 

    ASSESSMENT CRITERION 6 
    The importance of establishing a timeline and quantifying the resources necessary to implement the HACCP program are explained. 

    SPECIFIC OUTCOME 4 
    Describe the implementation of a HACCP system in a food processing facility. 
    OUTCOME RANGE 
    The range includes but is not limited to:
    Seven steps and principles and sequence, practical application of documentation, sub routines, case studies. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The importance of following the sequence and principles of the seven HACCP implementation steps and the possible implications, should these are not followed, are explained. 

    ASSESSMENT CRITERION 2 
    The benefits of utilising case studies of similar interventions for the establishment of a HACCP program are explained. 

    ASSESSMENT CRITERION 3 
    The procedures to conduct a thorough hazard analysis of the entire food processing flow, with particular regard to the contamination of foodstuffs are detailed. 

    ASSESSMENT CRITERION 4 
    The procedures to determine the critical control points or operational steps where the source of hazards and their elimination/prevention may be controlled, are described. 

    ASSESSMENT CRITERION 5 
    The procedures for the establishment of the critical limits, within which the effective parameters for the controlling of each CCP in the process, are described. 

    ASSESSMENT CRITERION 6 
    The establishment of a monitoring system, including the procedures for the inspection and notation of non-conforming products is explained. 

    ASSESSMENT CRITERION 7 
    The formation of a corrective action program and the establishment of remedial procedures to ensure the minimising of reoccurrences is detailed. 

    ASSESSMENT CRITERION 8 
    The setting up of a simple documentation and record keeping system for recording all significant statistics and comments is explained. 

    ASSESSMENT CRITERION 9 
    The establishment of validation procedures for monitoring the status and effectiveness of the HACCP program, including the procedures to observe and examine the performance is explained. 

    SPECIFIC OUTCOME 5 
    Validate and verify the HACCP program. 
    OUTCOME RANGE 
    The range includes but is not limited to:
    Differences between validation and verification.

    Verification functions:
    Performance audits, regular tests, sampling ratios and procedures, equipment calibration.

    Validation:
    Has the non-compliancy been reduced, should additional hazard analysis's be conducted, are the CCP's correctly sited, is the HACCP program fulfilling the objectives and expectations, has consumer confidence been enhanced. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The differences between validation and verification of a HACCP program are explained. 

    ASSESSMENT CRITERION 2 
    The function that performance audits play in the verification of HACCP programs is described. 

    ASSESSMENT CRITERION 3 
    The importance of conducting regular tests to ensure that the various programs are verified is explained. 

    ASSESSMENT CRITERION 4 
    The necessity of utilising specific sampling ratios and procedures is explained. 

    ASSESSMENT CRITERION 5 
    The ways in which existing pre-requisite programs may be incorporated in the verification process are described. 

    ASSESSMENT CRITERION 6 
    The importance of evaluating the quantity and frequency of non-compliances in the validation of the HACCP program is explained. 

    ASSESSMENT CRITERION 7 
    The suitability of the existing hazard analysis and the indicators that determine whether additional hazard analysis's should be conducted are described. 

    ASSESSMENT CRITERION 8 
    The suitability of the current CCP sites and the indicators that determine the need for additional sites are described. 

    ASSESSMENT CRITERION 9 
    The factors to consider in evaluating whether the HACCP program is fulfilling the objectives and expectations that have been set are detailed. 

    ASSESSMENT CRITERION 10 
    The importance of validating the status of consumer confidence and the methods to asses this are explained. 

    SPECIFIC OUTCOME 6 
    Demonstrate an understanding of the possible obstacles and limitations to the implementation of a HACCP system. 
    OUTCOME RANGE 
    The range includes but is not limited to:
    Lack of management commitment, lack of trained personnel for implementation, financial constraints, absence of pre-requisite programs, lack of infrastructural facilities. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The importance of management commitment and the negative effects that a lack of support may ensue are described. 

    ASSESSMENT CRITERION 2 
    The necessity of training the responsible personnel prior to implementing a HACCP program and the possible consequences of neglecting this training are explained. 

    ASSESSMENT CRITERION 3 
    The importance of ensuring that a realistic budget is allocated for the implementation and maintenance of a HACCP program and the results when financial constraints are imposed is described. 

    ASSESSMENT CRITERION 4 
    The implications that an absence of pre-requisite programs in a food processing facility have on the implementation and maintenance of a HACCP program are explained. 

    ASSESSMENT CRITERION 5 
    The lack of infrastructural facilities and the effects that this may have on the successful implementation of a HACCP program are described. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • 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 must be accredited as a provider through the relevant ETQA.
  • Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the relevant qualification and the agreed ETQA procedures.

    The assessment of qualifying learners against this standard should meet the requirements of established principles. Practical assessment activities will be used, which are appropriate to the contents in which qualifying learners are working. These activities will include an appropriate combination of self and peer assessment, practical and oral assessments, observations etc.

    The assessment should ensure that all the specific outcomes, critical cross-field outcomes and essential embedded knowledge be assessed. The specific outcomes must be assessed in its own right, through oral and practical evidence. It cannot be assessed by observation only.

    The specific outcomes and essential knowledge must be assessed in relation to each other. If a qualifying learner is able to explain the essential embedded knowledge, but is unable to perform the specific outcomes, then they should not be assessed as competent. Similarly, if a learner is able to perform specific outcomes, but is unable to explain or justify their performance in terms of the essential embedded knowledge, they should not be assessed as competent.

    Evidence of the specified critical cross-field outcomes should be found, both in performance and in the essential embedded knowledge.

    Performance of specific outcomes must actively affirm target groups of qualifying learners, not unfairly discriminate against them. Qualifying learners should be able to justify their performance in terms of these values. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected in the assessment criteria for each specific outcome and must be assed in its own right, through oral and written evidence. Observation cannot be the only assessment. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
  • Reflecting on and exploring a variety of strategies to learn more effectively.
  • Participating as responsible citizens in the life of local, national and global communities.
  • Being culturally and aesthetically sensitive across a range of social contexts.
  • Exploring education and career opportunities.
  • Developing entrepreneurial opportunities. 

  • UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    The learner is able to identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been made by:
  • Applying the principles of a HACCP program in a food processing facility.
  • Ensuring that a thorough hazard analysis is conducted. 

  • UNIT STANDARD CCFO WORKING 
    The learner is able to work effectively with others as a member of a team, group, organisation or communities by:
  • Participating with others in the establishment and maintenance of the HACCP program. 

  • UNIT STANDARD CCFO ORGANISING 
    The learner is able to organise and manage oneself and one's activities responsibly and effectively by:
  • Following the seven Hazard Analysis Critical Control Points implementation steps in the establishment of the program.
  • Verifying the status and operation of the Hazard Analysis Critical Control Points programs. 

  • UNIT STANDARD CCFO COLLECTING 
    The learner is able to collect, organise and critically evaluate information by:
  • Collecting the relevant data on the performance of the CCP's to validate the effectiveness of the HACCP program. 

  • UNIT STANDARD CCFO COMMUNICATING 
    The learner is able to communicate effectively using visual, mathematical and/or language skills in the modes of oral and/or written presentation by:
  • Liaising with all the personnel that are responsible for the monitoring of the Hazard Analysis Critical Control Points program.
  • Compiling reports on the status of non compliancy from the various CCP's. 

  • UNIT STANDARD CCFO SCIENCE 
    The learner is able to use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Understanding the impact that any lapse or lack of vigilance in the prevention of food poisoning may have. 

  • UNIT STANDARD CCFO DEMONSTRATING 
    The learner is able to demonstrate an understanding of the world as a set of related systems by recognizing that problem-solving contexts do not exist in isolation.

    Evident in all Specific Outcomes:
  • Demonstrate an understanding of the background and benefits of HACCP.
  • Demonstrate an understanding of the principles of a Hazard Analysis Critical Control Points (HACCP) program.
  • Prepare to implement a HACCP system.
  • Describe the implementation of a HACCP system in a food processing facility.
  • Validate and verify the HACCP program.
  • Demonstrate an understanding of the possible obstacles and limitations to the implementation of a HACCP system. 

  • UNIT STANDARD CCFO CONTRIBUTING 
    The learner is able to contribute to the full personal development of themselves and the social and economic development of the society at large.

    Evident in all Specific Outcomes:
  • Demonstrate an understanding of the background and benefits of HACCP.
  • Demonstrate an understanding of the principles of a Hazard Analysis Critical Control Points (HACCP) program.
  • Prepare to implement a HACCP system.
  • Describe the implementation of a HACCP system in a food processing facility.
  • Validate and verify the HACCP program.
  • Demonstrate an understanding of the possible obstacles and limitations to the implementation of a HACCP system. 

  • UNIT STANDARD ASSESSOR CRITERIA 
    Assessors must:
  • Be accredited by the relevant ETQA.
  • Hold an assessor certificate according to the current requirements.
  • Have experience or in depth knowledge of the food processing industry. 

  • REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    The learner:
  • Is expected to perform the specific outcomes reflected in this unit standard without direct supervision.
  • Should have access to work site procedures.
  • Should demonstrate an application of ethics and values.
  • Must apply basic principles of general safety and customer care.
  • Should demonstrate an awareness of the expectations and obligations of basic employee/employer relations including industrial relations principles.

    At this level the communication/reporting of issues arising in the workplace, is embedded in the specific outcomes and the related assessment criteria.

    It is understood that, due to the nature of the work environment and the skills level of the Learner, that the aspects of teamwork form an integral part of the necessary specific outcomes and related assessment criteria.

    The points included under the notes, should be included when the qualifying Learners are being assessed. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  48902   National Certificate: Abattoir Supervision  Level 3  NQF Level 03  Reregistered  2023-06-30  AgriSETA 
    Elective  20194   National Certificate: Food and Beverage Processing: Fish and Seafood Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  20504   National Certificate: Food and Beverage Processing: Fruit and Vegetables Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2015-06-30  FOODBEV 
    Elective  20196   National Certificate: Food and Beverage Processing: Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2008-03-12  Was FOODBEV until Last Date for Achievement 
    Elective  20198   National Certificate: Food and Beverage Processing: Oil and Fat Based Product Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2015-06-30  FOODBEV 
    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.
     
    1. Entecom CC 
    2. Sea Harvest Corporation (Pty) Ltd 
    3. Swift Silliker (Pty) Ltd 



    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.