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: 

Demonstrate an understanding of the relationship between micro-organisms and food spoilage 
SAQA US ID UNIT STANDARD TITLE
8870  Demonstrate an understanding of the relationship between micro-organisms and food spoilage 
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 4  NQF Level 04 
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 of:
  • The occurrence of micro-organisms in a food environment,
  • The effect of food manufacturing processes on microbiological growth,
  • Determining the microbiological status in food products or a food manufacturing environment,
  • Microbiological food safety procedures and practices in a food environment.

    This unit standard is intended for a person working in a food manufacturing or food laboratory environment who needs to understand the effect and impact of micro-organisms on food manufacturing procedures, the final product and the safety thereof and the importance of food safety procedures and practices.

    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 
    Required skills and knowledge on:
  • Introduction to food microbiology 

  • UNIT STANDARD RANGE 
    The scope of this unit standard is for a person working in a food manufacturing or food laboratory environment who needs to understand the effect and impact of micro-organisms on food manufacturing procedures, the final product and the safety thereof and the importance of food safety procedures and practices.

    In the context of this unit standard a food environment includes all areas relating to food handling, including primary production, processing, manufacturing, packaging, distribution, marketing, retailing, preparation and final presentation to the consumer.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the occurrence of micro-organisms in a food environment. 
    OUTCOME NOTES 
    Demonstrate an understanding of the occurrence of micro-organisms in a food environment. 
    OUTCOME RANGE 
    Micro-organisms refer to bacteria, yeasts and moulds. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Micro-organisms that use food products and raw materials as a source of nutrients are classified according to standard microbiological principles. 

    ASSESSMENT CRITERION 2 
    2. Micro-organisms associated within food borne diseases are identified according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    Five (5) examples are given of micro-organisms associated within food borne diseases.
     

    ASSESSMENT CRITERION 3 
    3. The growth and reproduction requirements of micro-organisms are described according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The description includes the way in which nutrients, temperature and moisture influence the growth and reproduction of micro-organisms.
     

    ASSESSMENT CRITERION 4 
    4. The sources of microbial contamination in the food environment are identified according to food microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    Five (5) examples are given of sources of microbial contamination.
     

    ASSESSMENT CRITERION 5 
    5. The implication of the occurrence of micro-organisms in food products is described according to standard food microbiological principles. 

    SPECIFIC OUTCOME 2 
    Demonstrate an understanding of the effect of food manufacturing processes microbiological growth. 
    OUTCOME NOTES 
    Demonstrate an understanding of the effect of food manufacturing processes on microbiological growth. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The difference between the inhibiting of microbial growth and the killing of micro-organisms is explained according to standard microbiological principles. 

    ASSESSMENT CRITERION 2 
    2. The methods of inhibiting microbial growth and reproduction, which results in spoilage of food products, are described according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    Five (5) examples should be given.
     

    ASSESSMENT CRITERION 3 
    3. Food manufacturing processes that slow or retard microbial growth are identified. 
    ASSESSMENT CRITERION RANGE 
    Five (5) examples should be given.
     

    ASSESSMENT CRITERION 4 
    4. Methods of food preservation technologies are identified and explained. 
    ASSESSMENT CRITERION RANGE 
    5 Examples of food preservation technologies must be explained.
     

    ASSESSMENT CRITERION 5 
    5. Factors affecting the heat resistance of micro-organisms are identified and explained. 
    ASSESSMENT CRITERION RANGE 
    3 Factors affecting resistance of micro-organisms are explained.
     

    SPECIFIC OUTCOME 3 
    Demonstrate an understanding of determining the microbiological status in food products. 
    OUTCOME NOTES 
    Demonstrate an understanding of determining the microbiological status in food products or a food-manufacturing environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The difference between quality control and quality assurance is defined. 

    ASSESSMENT CRITERION 2 
    2. The microbiological sampling methodology for microbial analysis is explained according to microbiological sampling principles. 
    ASSESSMENT CRITERION RANGE 
    Sampling methodology refers to sampling equipment, sampling procedures and storage of samples.
     

    ASSESSMENT CRITERION 3 
    3. The significance of micro-organisms as indicators of food quality standards and criteria is explained according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Bacteria, yeasts and moulds
  • Implication of the presence of these micro-organisms in food products,
  • Laboratory methods for determining these microbiological loads.
     

  • ASSESSMENT CRITERION 4 
    4. Microbial sampling for statistical validity is explained according to statistical principles. 

    ASSESSMENT CRITERION 5 
    5. Symbols used on certificates of microbial analysis are identified according to international microbiological coding regulations. 

    SPECIFIC OUTCOME 4 
    Demonstrate an understanding of microbiological food safety procedures and practices. 
    OUTCOME NOTES 
    Demonstrate an understanding of microbiological food safety procedures and practices in a food environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Best food handling practices and procedures that ensure food safety are identified for the designated food environment and according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The importance of identifying and controlling microbiological critical control points in a food environment is explained. 

    ASSESSMENT CRITERION 3 
    3. Good handling principles as a methodology to inhibit or prevent microbiological contamination are described according to standard industry principles and microbiological standards. 

    ASSESSMENT CRITERION 4 
    4. Food safety practices and procedures are identified and explained according to food safety specifications. 

    ASSESSMENT CRITERION 5 
    5. Microbiological critical control points in the designated food environment are identified according to microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    Microbiological critical control points include areas of microbiological cross contamination, as well as actions and procedures that can jeopardise the safety of food.
    Five (5) critical control points are identified.
     


    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.
  • Proof of an understanding of applied knowledge on the occurrence of micro-organisms in a food environment, the effect of food manufacturing processes on microbiological growth, determining the microbiological status in food products or food manufacturing environment and microbiological food safety procedures and practices in a food environment. 

  • 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.

    Evident in all the specific outcomes. 

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

    Evident in all the specific outcomes. 

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

    Evident in all the 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 the 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 the 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 acrs and /or codes, current and future regulations and amendments will be applicable:
  • Foodstuffs, Cosmetics and Disnfectants Act, No.54 of 1972
  • Health Act. M63 Of 1977
  • Occupational Health and Safety Act, No 85 of 1993
  • SABS Food Hygiene Management Code 49:1988

    Definition of terms within this unit standard:

    Terminology and Clarification/explation/ definition.

    Food safety
  • Refers to all practices and procedures that will ensure that food is safe for consumption by human beings. Theser practices and procedures are applied from raw product receiving, handling and sorting until the final product is manufactured, stored and sold to the consumer.

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

    Micro-organisms
  • Refer to bacteria, yeast and moulds

    Standard operating procedures
  • Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, good manufacturing practices, best practises, 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  23138   National Certificate: Food and Beverage Laboratory Practices: Food and Beverage Laboratory Analysis  Level 3  NQF Level 03  Passed the End Date -
    Status was "Registered" 
    2005-12-04  Was FOODBEV until Last Date for Achievement 
    Core  20194   National Certificate: Food and Beverage Processing: Fish and Seafood Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  20196   National Certificate: Food and Beverage Processing: Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2008-03-12  Was FOODBEV until Last Date for Achievement 
    Core  24494   National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2008-02-06  Was FOODBEV until Last Date for Achievement 
    Core  48651   Further Education and Training Certificate: Meat Classification  Level 4  NQF Level 04  Reregistered  2023-06-30  AgriSETA 
    Core  20206   National Certificate: Food and Beverage Manufacturing Technology: Spray Dried Food Product Technologist  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  FOODBEV 
    Elective  20655   National Certificate: Craft Bread Baking  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Elective  20656   National Certificate: Flour Confectionery Baking  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    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  20199   National Certificate: Food and Beverage Processing: Confectionery Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2012-06-30  FOODBEV 
    Elective  20214   National Certificate: Food and Beverage Processing: Dairy Primary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Registered" 
    2004-12-05  Was FOODBEV until Last Date for Achievement 
    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  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 
    Elective  20658   National Certificate: Food and Beverage Processing: Plant Baking 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 
    Elective  20212   National Certificate: Food Laboratory Practices: Dairy Laboratory Analyst  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  48893   Further Education and Training Certificate: Dry Pet Food Advanced Processing Technology  Level 4  NQF Level 04  Reregistered  2023-06-30  AgriSETA 
    Elective  21847   National Diploma: Manufacturing Management: Food and Beverage  Level 6  NQF Level 06  Reregistered  2023-06-30  FOODBEV 


    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. Freddy Hirsch Butchers Training School 
    2. Intercept Consulting and Training Solutions 
    3. LUCKY STAR 
    4. Operational Process Improvements (Pty) Ltd 
    5. Sea Harvest Corporation (Pty) Ltd 
    6. Silver Solutions Training Academy 
    7. 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.