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 THAT HAS PASSED THE END DATE: 

Apply knowledge of the effect of micro-organisms on personal health, hygiene and food safety 
SAQA US ID UNIT STANDARD TITLE
9125  Apply knowledge of the effect of micro-organisms on personal health, hygiene and food safety 
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 2  NQF Level 02 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2004-10-13  2005-11-30  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2006-11-30   2009-11-30  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
120235  Demonstrate an understanding of the concept of microbiology in a food handling environment  Level 3  NQF Level 03  Complete 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to
  • maintain health and hygiene in a food environment
  • demonstrate knowledge of the concept of micro-organisms in a food environment
  • demonstrate knowledge of the growth and reproduction of micro-organisms
  • identify microbiological critical control points in a food environment

    This unit standard is intended for a person who works in a food environment. This person needs to have knowledge of micro-organisms, their effect on health and hygiene of humans and food safety.

    This unit will contribute to the full development of the learner within the dairy 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 upliftment within the dairy manufacturing and processing environment 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    Maintain personal hygiene, health and presentation in a food manufacturing environment. 

    UNIT STANDARD RANGE 
    The typical scope of this unit standard is for anyone who works in the food industry.

    In the context of this unit standard, a micro-organism refers to bacteria, yeast, mould and food virus that can influence the health and hygiene of humans, shelf life and quality of food products and the environment.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar and offers clear choices of routine responses. The learning demand employs basic operational knowledge and readily available information. The application of this unit standard is to qualify the person for certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Maintain health and hygiene in a food environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Personal hygiene is defined according to standard hygiene principles for the food industry. 
    ASSESSMENT CRITERION RANGE 
    Personal hygiene preparation includes cleaning of hands and nails, removal of nail enamel, containing of hair, removal of jewellery, wearing of clean clothing and footwear, removal of body odours and securing or removal of objects that can fall into or onto food equipment and its content.
     

    ASSESSMENT CRITERION 2 
    2. Personal hygienic practices contributing to microbial spreading or containment in the food environment are followed according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Hygienic practices refer to any practices that promote food safety, e.g. wearing of gloves and hair nets and washing of hands after actions or procedures that jeopardised the hygienic status of hands. Actions can include a visit to the toilet, smoking, nose blowing, handling of rubbish, handling of money, handling of chemicals, raw materials or food. Habits that can not be followed in a food environment can include scratching and touching of the nose, hair, mouth, as well as eating, smoking and coughing.
     

    ASSESSMENT CRITERION 3 
    3. Personal health practices that prevent contamination of food and the food environment are followed according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Health practices refer to maintaining and caring of cuts, grazes, open wounds, injuries or any illness that needs medical attention and that can jeopardise food safety.
     

    ASSESSMENT CRITERION 4 
    4. Illnesses that can contaminate food and the food environment are reported according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Illnesses can refer to vomiting, diarrhoea, skin disorder, colds and flues.
     

    ASSESSMENT CRITERION 5 
    5. The importance of maintaining personal hygiene practices and health habits in a food environment is explained. 

    ASSESSMENT CRITERION 6 
    6. Food hygiene is defined according to acceptable food industry principles. 
    ASSESSMENT CRITERION RANGE 
    Food hygiene refers to practices and conditions regarding the production area, food equipment and pipelines, rubbish bins and storage facilities in a food environment.
     

    ASSESSMENT CRITERION 7 
    7. The importance of hygienic practices at a food facility is explained according to standard food principles. 

    SPECIFIC OUTCOME 2 
    Demonstrate knowledge of the concept of micro-organisms in a food environment. 
    OUTCOME RANGE 
    Micro-organisms refer to bacteria, yeasts, moulds and food viruses. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Microbiology, organisms and micro-organisms are defined according to standard microbiological principles. 

    ASSESSMENT CRITERION 2 
    2. The places in which micro-organisms exist in nature are identified according to standard microbiological principles. 

    ASSESSMENT CRITERION 3 
    3. Micro-organisms that use food products and raw materials as a source are classified according to standard microbiological principles. 

    ASSESSMENT CRITERION 4 
    4. The advantages and disadvantages of micro-organisms are identified in terms of their roles in food production, the environment and our health. 

    SPECIFIC OUTCOME 3 
    Demonstrate knowledge of the growth and reproduction of micro-organisms. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. 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 2 
    2. The difference between inhibiting microbial growth and killing micro-organisms is explained according to standard microbiological principles. 

    ASSESSMENT CRITERION 3 
    3. Methods for the prevention of microbial growth and reproduction within his/her scope of work are identified according to standard microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    Methods refer to temperature control and hygienic practices.
     

    SPECIFIC OUTCOME 4 
    Identify microbiological critical control points in a food environment. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Best food manufacturing, handling practices and procedures are identified according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The importance of food safety and the effect of human health and hygiene on food safety are explained. 

    ASSESSMENT CRITERION 3 
    3. Microbiological cross contamination in food manufacturing areas, actions and procedures that can jeopardise the safety of food are identified. 
    ASSESSMENT CRITERION RANGE 
    Microbiological critical control points include areas of microbiological cross contamination, as well as actions and procedures that can jeopardise food safety. 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.
  • 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.
  • Proof of an understanding of the concept of micro-organisms, their effect on health and hygiene of humans and food safety. 

  • 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. 

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

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

    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. 

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

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120235, which is "Demonstrate an understanding of the concept of microbiology in a food handling environment", Level 3, 6 credits.

    Supplementary Information:
    1. Definition of terms within this unit standard:

    Terminology: Clarification/ explanation/ definition.

    Bacterium: Refers to a single cell micro-organism, excluding yeasts.

    Germs: Refer to a simple term used for micro-organisms.

    Micro-organism: Refers to a living organism that is too small to be seen with the naked eye.

    Micro-organisms: Refer to the group of bacteria, viruses, moulds, and yeasts.

    Moulds: Refers to the group of micro-organisms of which fungi are a part.

    Personal hygiene: Refers to practices and conditions regarding clothing, human body,
    personal lockers and washroom as well as re-creation facilities in a food environment.

    Virus: A virus is a parasite.
    Viruses cannot grow in ordinary nutritious matter but must penetrate into a living organism or cell to be able to grow.

    Yeast: Refers to a single cell organism bigger than a bacterium. It reproduces by forming knobs. 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20654   National Certificate: Craft Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  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 
    Core  20207   National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Registered" 
    2004-12-05  Was FOODBEV until Last Date for Achievement 
    Core  36453   National Certificate: Cake Decorating and Sugar Art  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2016-12-31  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. Entecom CC 
    2. Operational Process Improvements (Pty) Ltd 
    3. Swift Silliker (Pty) Ltd 
    4. The Fresh Foods Academy (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.