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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Maintain food production quality control systems, procedures and specifications 
SAQA US ID UNIT STANDARD TITLE
7851  Maintain food production quality control systems, procedures and specifications 
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 quality control systems, procedures and specifications, according to organisational requirements. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
The learner should have successfully completed the unit standard: `Maintain food production operations`. 

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

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Act upon the results of a quality control system, procedures and specifications in accordance with organisational requirements. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Methods to monitor the effectiveness of quality control procedures are described. 

ASSESSMENT CRITERION 2 
Failures in the quality control systems, procedures and specifications are identified by asking appropriate members of staff. 

ASSESSMENT CRITERION 3 
Deviations from the established system, procedures and specifications are rectified by applying the appropriate action. 

ASSESSMENT CRITERION 4 
Relevant information are accurately recorded in the appropriate format in accordance with organisational requirements and made available to the relevant persons. 

SPECIFIC OUTCOME 2 
Apply the organisation's quality control system, procedures and specification in the food production environment. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
The steps that can be taken to ensure that quality systems and procedures are continuously in place are described. 

ASSESSMENT CRITERION 2 
Relevant staff is fully instructed in the operation of quality control systems, procedures and specifications. 

ASSESSMENT CRITERION 3 
The maintenance of quality control systems and procedures are described according to organisational requirements. 

ASSESSMENT CRITERION 4 
Systems, procedures and specifications, are maintained by means of applying the most appropriate communication method. 
ASSESSMENT CRITERION RANGE 
The range of systems, procedures and specifications: Receiving, storing, preparation, storage after preparation, production, storage after production, chilling, freezing, reheating, presentation, distribution, stock control.
The range of communication: Verbally, in writing, in pictorial form.
 

SPECIFIC OUTCOME 3 
Employ working practices in an organised and efficient manner as well as respond to unexpected situations by adapting performance. 

ASSESSMENT CRITERIA
 

ASSESSMENT CRITERION 1 
Unexpected situations associated with maintaining food operations, are listed and reasons for decisions to solve this are described. 
ASSESSMENT CRITERION RANGE 
The range of unexpected situations: supply problems, power /equipment failures, staffing problems, incorrect portion size.
 

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

ASSESSMENT CRITERION 3 
The control systems within a restaurant environment are explained 


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 9,11) 

UNIT STANDARD CCFO COMMUNICATING 
Communicate effectively (Specific Outcome 4,5,6,10) 

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
  • Learning can best be achieved by observing successful control systems, procedures and specifications in established operations.
  • Conduct a simple audit of temperatures of fridges, freezers and storerooms.
  • Draft a control sheet to monitor food preparation and cookery processes.
  • Monitor and report on spoilage and food wastage during production.

    Performance systems
  • Ongoing measurement of the learner`s ability to meet this standard is recommended.
  • A new employee should be able to achieve this unit standard within 4 months of being trained. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  48651   Further Education and Training Certificate: Meat Classification  Level 4  NQF Level 04  Reregistered  2023-06-30  AgriSETA 
    Core  14111   National Certificate: Professional Cookery  Level 4  Level TBA: Pre-2009 was L4  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 
    Elective  48395   National Certificate: Sugar Technology  Level 5  Level TBA: Pre-2009 was L5  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. RCL Foods-Sugar & Milling 



    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.