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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Clean food production areas and equipment 
SAQA US ID UNIT STANDARD TITLE
7749  Clean food production areas and equipment 
ORIGINATOR
SGB Hospitality,Tourism,Travel, Leisure and Gaming 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 11 - Services Hospitality, Tourism, Travel, Gaming and Leisure 
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 does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
The learner will be able to clean food production areas and equipment according to organisational requirements. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
None. 

UNIT STANDARD RANGE 
Range statements are included with specific outcomes as necessary. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Handle waste in accordance with organisational standards. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The importance in terms of the impact on the hygiene of handling and disposing of waste is explained. 

ASSESSMENT CRITERION 2 
Refuse and waste food are correctly disposed off and containers are cleaned, ready for use. 

SPECIFIC OUTCOME 2 
Clean surfaces and areas by using the correct cleaning equipment and material in accordance with organisational requirements and the storing thereof. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The importance of identifying, selecting and using the correct cleaning materials for different types of surfaces and equipment are explained. 

ASSESSMENT CRITERION 2 
Sinks and hand basins are cleaned according to organisational requirements, ensuring that they are free flowing. 

ASSESSMENT CRITERION 3 
Surfaces are cleaned with the correct cleaning equipment and materials by demonstrating the correct procedures according to organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range of surfaces is: Metal, wall tiles, painted, glass, floor tiles or vinyl or linoleum floor coverings, laminated surfaces.
 

ASSESSMENT CRITERION 4 
Areas are cleaned with the correct cleaning equipment and materials by demonstrating the correct procedures according to organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range of areas is: Floors and walls, drains, gullies, traps, overflows, shelving, cupboards and drawers.
 

ASSESSMENT CRITERION 5 
Cleaning equipment are cleaned and stored by demonstrating the correct procedure and the importance thereof explained. 

SPECIFIC OUTCOME 3 
Clean food production equipment and utensils in accordance with manufacturer's and organisational requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The reasons for turning off equipment before dismantling and cleaning as well as the impact on safety are explained. 

ASSESSMENT CRITERION 2 
Food production equipment is switched off, correctly dismantled, cleaned and re-assembled. 
ASSESSMENT CRITERION RANGE 
The range of food production equipment is: Ovens, hobs and ranges, griddles or grills or salamanders, fryers, bain-marie or hotplates, mixers and slicers.
 

ASSESSMENT CRITERION 3 
The reasons for descaling the elements in a bain-marie are explained. 

ASSESSMENT CRITERION 4 
The reasons for cleaning and sanitising cutting boards after use and the impact on food hygiene if not doing so are explained. 

ASSESSMENT CRITERION 5 
The appropriate cleaning equipment and materials are used for cleaning utensils, taking into account the range of materials they are made of. 
ASSESSMENT CRITERION RANGE 
  • The range of utensils is: Pots and pans, bowls or dishes or moulds, sieves or colanders or strainers, spoons or ladles or slicers, peelers or zesters or corers, cutting boards, whisks, graters, tin opener.
  • The range of utensil material is: Stainless metal, coated metal, wooden, plastic, porcelain and earthenware.
     

  • SPECIFIC OUTCOME 4 
    Respond to unexpected situations by adapting performance when cleaning food production areas, equipment and utensils. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Problems associated with the cleaning of food production areas and equipment is listed and reasons for decisions to solve these are described. 
    ASSESSMENT CRITERION RANGE 
    The range of unexpected situations is: Injury, Burns or cuts, falls, sprains, problems with cleaning equipment/ supplies, equipment failure, plastic utensils have melted and wooden utensils splinter.
     

    ASSESSMENT CRITERION 2 
    Work is completed in an organised and efficient manner taking priorities and deadlines into consideration. 

    ASSESSMENT CRITERION 3 
    Possible suggestions for cleaning a blocked drain when it is impossible to find an available plumber after hours/public holidays are described. 

    ASSESSMENT CRITERION 4 
    Possible suggestions are described for cleaning ovens where the chemicals normally used are unavailable. 

    ASSESSMENT CRITERION 5 
    Possible alternatives are given for ensuring that wooden cutting boards are hygienically clean and safe to use when plastic ones are unavailable. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    1. Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.

    2. Any institution offering learning that will enable achievement of this unit standard must be registered with the FE/HE Registrar.

    3. Any institution wishing to receive skill development grants must be accredited with the relevant ETQA. Such an institution will also be registered with the relevant SETA.

    4. Moderation of assessment will be done by the relevant ETQA at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Essential embedded knowledge is dealt with under the specific outcomes section where "demonstrated knowledge and understanding" is required.

    Embedded knowledge and critical cross-field outcomes have been included within the specific outcomes category. This has been done as it was deemed necessary to ensure holistic assessment occurred. The specific outcomes can be applied in a range of contexts. Many of the outcomes have been written in such a way that competence must be demonstrated in the context as opposed to in isolation from a context. The specific outcomes are comparable to outcomes used internationally. We therefore structured outcomes using the format noun + verb + condition (modifying phrase).

    Specific outcomes have been split into three categories:

    a) knowledge and understanding (what the learner must know and understand)
    b) decision-making and acting (what the learner must do)
    c) adapting performance (including reflexive competence)

    In many instances there are more than six specific outcomes, as the inclusion of critical cross-field outcomes and embedded knowledge has increased the number of specific outcomes. If competencies are to be clustered in a meaningful way, then these unit standards cannot be split. 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems (Specific Outcome 13, 15) 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself (Specific Outcome 6, 7, 8, 9, 10, 11, 12, 14) 

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

    UNIT STANDARD NOTES 
    Recommendations and exemplars for the design of:

    Learning/curriculum:
  • Test on hygiene knowledge and reasons why areas must be cleaned according to organisational requirements.
  • Role-play reporting of accidents or problems experienced with cleaning equipment.
  • Practice dismantling, cleaning and reassembling large pieces of equipment according to manufacturer's instructions.
  • Practice cleaning the different food production areas.
  • Special emphasis should be placed on the importance of hygiene.

    Performance systems:
  • A new employee should be able to achieve this unit within 1 month of being trained.
  • Ongoing measurement of the learner's ability to meet this standard is recommended. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  CATHSSETA 
    Core  14109   National Diploma: Fast Food Services  Level 5  NQF Level 05  Reregistered  2023-06-30  CATHSSETA 
    Core  14112   National Diploma: Professional Cookery  Level 5  NQF Level 05  Passed the End Date -
    Status was "Reregistered" 
    2015-03-13  CATHSSETA 


    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.