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: 

Store and route food raw materials and products 
SAQA US ID UNIT STANDARD TITLE
8804  Store and route food raw materials and products 
ORIGINATOR
SGB Food 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Manufacturing and Assembly 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 3  NQF Level 03 
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 is able to:
  • Demonstrate an understanding on storage and routing of food raw materials and products,
  • Prepare to store and route food raw materials and products,
  • Store and route food raw materials and products,
  • Perform end of storing and routing procedures.

    This unit standard is intended for a person working in a storing facility in a food manufacturing or storing environment who has the responsibility to store and route food raw materials and products for production or distribution.

    This unit will contribute to the full development of the learner with in the food manufacturing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and contribute to the upliftment and economic growth within the food manufacturing and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of skills:
  • Read & respond to a range of text types.
  • Demonstrate and apply understanding of the number system 

  • UNIT STANDARD RANGE 
    The scope of this unit standard is for a person working in a storing facility in a food manufacturing or storing environment who has the responsibility to store and route food raw materials and products for production or distribution.

    In the context of this unit standard food raw materials and products refer to ingredients, final food products and any material e.g. packaging material or cleaning materials that come into direct contact with food that is consumed by human beings.

    The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person towards certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding on storage and routing of food raw materials and products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The principles of storage and routing of food raw materials and products are explained according to scientific principles. 

    ASSESSMENT CRITERION 2 
    2. The critical parameters during storage and routing of food raw materials and products are identified and explained according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Methods to minimise wastage are identified and suggested according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The working principles and procedures of storing and routing equipment are described according to equipment working principles. 

    ASSESSMENT CRITERION 5 
    5. Food safety practices and procedures for storing and routing are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare to store and route food raw materials and products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene and personal, product, ingredient and material safety.
     

    ASSESSMENT CRITERION 2 
    2. The storage area is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Equipment for storing and routing is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The storage facility is clean and fit for purpose according to standard operating requirements. 

    ASSESSMENT CRITERION 5 
    5. The delivery sequence for food raw materials and products is interpreted according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Store and route food raw materials and products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Food raw materials and products are checked for quality and quantity according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Non-conforming food raw materials and products to specifications are identified and handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Food raw materials and products are routed according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Food raw materials and products are stored according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Equipment needed to store and route food raw materials and products is operated according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of storing and routing procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Documentation is completed according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The work area and manufacturing equipment are cleaned and prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Waste is handled and stored or dispatched according standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Equipment needed for storage and routing is stored according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Process records are kept according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Documentation reflects stock control, stock variance and stock waste.
     

    SPECIFIC OUTCOME 5 
    Demonstrate an understanding on storage and routing of food raw materials and products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The principles of storage and routing of food raw materials and products are explained according to scientific principles. 

    ASSESSMENT CRITERION 2 
    2. The critical parameters during storage and routing of food raw materials and products are identified and explained according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Methods to minimise wastage are identified and suggested according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The working principles and procedures of storing and routing equipment are described according to equipment working principles. 

    ASSESSMENT CRITERION 5 
    5. Food safety practices and procedures for storing and routing are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 6 
    Prepare to store and route food raw materials and products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene and personal, product, ingredient and material safety.
     

    ASSESSMENT CRITERION 2 
    2. The storage area is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Equipment for storing and routing is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The storage facility is clean and fit for purpose according to standard operating requirements. 

    ASSESSMENT CRITERION 5 
    5. The delivery sequence for food raw materials and products is interpreted according to standard operating procedures. 

    SPECIFIC OUTCOME 7 
    Store and route food raw materials and products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Food raw materials and products are checked for quality and quantity according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Non-conforming food raw materials and products to specifications are identified and handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Food raw materials and products are routed according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Food raw materials and products are stored according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Equipment needed to store and route food raw materials and products is operated according to standard operating procedures. 

    SPECIFIC OUTCOME 8 
    Perform end of storing and routing procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Documentation is completed according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The work area and manufacturing equipment are cleaned and prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Waste is handled and stored or dispatched according standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Equipment needed for storage and routing is stored according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Process records are kept according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Documentation reflects stock control, stock variance and stock waste.
     


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Internal moderation.
  • External moderation.
  • An assessor, accredited by the relevant ETQA, will assess the learner`s competency.
  • Assessment procedures will be supplied by the ETQA in alignment with NSB requirements.
  • All assessment activities must be fair, so that all candidates have equal opportunities. Activities must be free of gender, ethnic or other bias.
  • Assessment and moderation procedures, activities and tools must be transparent, affordable and support development within the field, sub-field and NQF.
  • Questions and answers to determine theoretical knowledge are expected.
  • Examination of an assessment portfolio.
  • Reporting skills are demonstrated by effective communication, using verbal (language) and/or writing skills.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of storage and routing of food raw materials and products. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems in which response displays that responsible decisions, using critical and creative thinking, have been made by:
  • Solving process related problems within the scope of work in order to ensure product quality.

    Evident in the following Specific Outcome:
  • Store and route food raw materials and products. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Keeping records.

    Evident in the following Specific Outcome:
  • Perform end of storing and routing procedures. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large.

    Evident in all Specific Outcomes. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

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

    UNIT STANDARD NOTES 
    Supplementary Information:

    Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable.
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972,
  • Health Act, No 63 of 1977,
  • Occupational Health and Safety Act, No. 85 of 1993,
  • SABS Food Hygiene Management Code 49: 1989.

    Definition of terms within this unit standard:

    Terminology & clarification/explanation/definition:

    Food raw materials and products:
    Refers to ingredients, final food products and any material e.g. packaging material or
    cleaning materials that come into direct contact with food that is consumed by human beings.

    Food safety practices and procedures:
    Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.

    Standard operating procedures:
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  74189   National Certificate: Cereals, Snacks, Pasta and Condiments Manufacturing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  80928   National Certificate: Confectionery (Chocolate, Sugar and Biscuit) Manufacturing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  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 
    Core  20200   National Certificate: Food and Beverage Processing: Oil Milling  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2012-06-30  FOODBEV 
    Core  20195   National Certificate: Food and Beverage Processing: Oil Refining  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2012-06-30  FOODBEV 
    Elective  59016   National Certificate: Fish and Seafood Processing  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 
    Elective  20657   National Certificate: Food and Beverage Processing: Plant Baking Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered" 
    2009-02-18  Was FOODBEV until Last Date for Achievement 
    Elective  64029   National Certificate: Food Processing: Plant Baking  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 
    Elective  22630   National Certificate: Food and Beverage Manufacturing Technology: Yeast Manufacturing Technology  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2016-12-31  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  20197   National Certificate: Food and Beverages Processing: Cereals, Snacks, Pasta, Spices, Condiments and Culinary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2009-12-02  Was FOODBEV until Last Date for Achievement 


    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. Operational Process Improvements (Pty) Ltd 
    2. SUMMERPRIDE FOODS 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.