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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Clean and store crockery and cutlery 
SAQA US ID UNIT STANDARD TITLE
7751  Clean and store crockery and cutlery 
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 and store crockery and cutlery 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, care, polish and store cutlery and crockery in accordance with organisational procedures. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The reasons for using the correct equipment to polish cutlery are explained. 

ASSESSMENT CRITERION 2 
The importance of stacking crockery safely and carefully and the procedure for dealing with damaged crockery are explained. 

ASSESSMENT CRITERION 3 
The drying, polishing, stacking and storing of crockery and cutlery are demonstrated according to organisational requirements and procedures. 

ASSESSMENT CRITERION 4 
Storage areas are kept clean, tidy and free from refuse and the importance of doing so is explained. 

ASSESSMENT CRITERION 5 
The storage procedures for crockery and cutlery for different types of hospitality establishments are described. 

SPECIFIC OUTCOME 2 
Demonstrate the cleaning process of, cutlery and crockery by using the correct procedures. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The reason of why damaged crockery and cutlery should not be used and the importance of reporting damaged items to a supervisor according to organisational requirements are explained. 

ASSESSMENT CRITERION 2 
The importance of using the correct cleaning materials in terms of the impact on hygiene is explained. 

ASSESSMENT CRITERION 3 
The importance of keeping cleaning equipment and machinery clean according to organisational requirements, free from damage and ready for future use is explained. 

ASSESSMENT CRITERION 4 
Crockery and cutlery are prepared for the cleaning process in an organised and efficient manner according to organisational requirements. 

ASSESSMENT CRITERION 5 
Crockery and cutlery are washed in an organised and efficient manner with water at the appropriate temperature using correctly diluted cleaning materials in the dishwasher or the sink according to organisational requirements. 
ASSESSMENT CRITERION RANGE 
The range of cleaning is: By machinery or by hand.
 

ASSESSMENT CRITERION 6 
Waste and dirty water after cleaning crockery and cutlery are disposed of according to organisational requirements. 

ASSESSMENT CRITERION 7 
Problems associated with the cleaning of crockery and cutlery is listed and reasons for decisions to solve these are described. 
ASSESSMENT CRITERION RANGE 
The range of situations is: Injury, cracked/chipped plates, out of order dishwasher, no hot water.
 

ASSESSMENT CRITERION 8 
The range of situations is: Injury, cracked/chipped plates, out of order dishwasher, no hot water. 


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 
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 ORGANISING 
Organise and manage oneself (Specific Outcome 7,8,9,10,11,12,15) 

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

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

Recommendations and Exemplars for the design of:

Learning/Curriculum
  • Role-play unexpected situations.
  • Practice washing crockery and cutlery by hand and in the dishwasher using the correct chemicals.
  • Special emphasis should be placed on the importance of hygiene.
  • Test hygiene knowledge through a questioning mechanism (either written or verbal)

    Performance systems
  • A new employee should be able to achieve this standard 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.