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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Maintain food production operations 
SAQA US ID UNIT STANDARD TITLE
7843  Maintain food production operations 
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 5  NQF Level 05 
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 maintain food production operations according to organisational requirements. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner should have sound knowledge of food production procedures. 

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

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Monitor and use resources efficiently in accordance with organisational requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The use of resources is monitored on an ongoing basis and the importance thereof explained. 

ASSESSMENT CRITERION 2 
The necessary resources in a range of situations are made available to kitchen staff. 
ASSESSMENT CRITERION RANGE 
The range of resources: supplies, equipment, power, staff, time.
The range of situations: during normal operations, at short notice, special events.
 

ASSESSMENT CRITERION 3 
Work activities are monitored for efficient use of resources. 

SPECIFIC OUTCOME 2 
Monitor portion control in accordance with organisational requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Methods of obtaining feedback in relation to portion control are described. 

ASSESSMENT CRITERION 2 
The importance of maintaining portion control in a range of situations for the financial success of the organisation is explained to staff. 
ASSESSMENT CRITERION RANGE 
The range of situations is: normal service, special events.
 

ASSESSMENT CRITERION 3 
Food portions are checked and the importance of doing this is explained. 

ASSESSMENT CRITERION 4 
Different modes of feedback are accurately monitored to identify over or under portioning. 
ASSESSMENT CRITERION RANGE 
The range of feedback: formally, informally, from customers staff.
 

SPECIFIC OUTCOME 3 
Monitor food production in the kitchen in accordance with organisational requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Actions to minimise delays are described. 

ASSESSMENT CRITERION 2 
Different methods of instructions are used to fully inform Kitchen staff in terms of food production methods. 
ASSESSMENT CRITERION RANGE 
Range of instructions: verbal, pictorial, written.
Range of methods: preparation, storage after production, chilling, freezing, re-heating, presentation, distribution.
 

ASSESSMENT CRITERION 3 
Food production methods are monitored to ensure that appropriate working practices are used. 

ASSESSMENT CRITERION 4 
Food production operations are regularly monitored and maintained according to organisational requirements. 

ASSESSMENT CRITERION 5 
Relevant information is accurately recorded in the appropriate format and made available to the appropriate people. 


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 IDENTIFYING 
Identify and solve problems (Specific Outcome 12,15,17,18) 

UNIT STANDARD CCFO WORKING 
Work effectively with others (Specific Outcome 4,5,8,9,10) 

UNIT STANDARD CCFO CONTRIBUTING 
Personal Development - Learn more effectively (Specific Outcome 17,18) 

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. 

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  24433   Diploma: Hospitality Operations  Level 5  NQF Level 05  Passed the End Date -
Status was "Reregistered" 
2012-06-30  CATHSSETA 
Core  14109   National Diploma: Fast Food Services  Level 5  NQF Level 05  Reregistered  2023-06-30  CATHSSETA 
Core  61596   National Diploma: Food and Beverage Management  Level 5  NQF Level 05  Reregistered  2021-06-30  As per Learning Programmes recorded against this Qual 
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.