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 hygiene procedures 
SAQA US ID UNIT STANDARD TITLE
115181  Apply hygiene procedures 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 01 - Agriculture and Nature Conservation Secondary Agriculture 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02  4 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2026-06-30   2029-06-30  

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 learner who has achieved this unit standard will be competent in:
  • Applying hygiene procedures in a fruit packing facility to comply with market requirements. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    To enter a learning programme for this unit standard or to be assessed against this unit standard, the learner is assumed to have:
  • Literacy, numeracy and communication skills at or equivalent to NQF level 1.
  • General safety in the workplace. 
    		•

    UNIT STANDARD RANGE 
  • The scope of this unit standard deals with the applying of hygiene procedures in a fruit packing facility.
  • The specific outcomes reflected in this unit standard should be performed without direct supervision, but with access to work site procedures and operating instructions.

    1. Personal hygiene requirements: Washing of hands on entering facility, wearing and regular cleaning of protective clothing, hairnet/caps, no jewellery, closed shoes, covering of cuts and injuries.

    2. Factors affecting consumption of food: residues, foreign materials, soil.

    3. Poor hygiene practices: contamination problems e.g. insects, pests, birds practices caused by personnel, non adherence to customer hygiene requirements.

    4. Hygiene rules, e.g. no smoking, eating and drinking on site. 
    		•

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Carry out personal hygiene requirements before and during shift. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

    Results achieved:
    1. Personal hygiene requirements carried out before and during shift.
    2. Hygiene rules adhered to.
    3. Factors affecting human consumption of food explained.
    4. Poor hygiene practices recognised and reported according to in-company procedures.
    5. Customer hygiene requirements adhered to.
    6. Cleaning and sanitation of machinery carried out.
    7. Housekeeping standards in area of work maintained.

    Indicators:
    1. Systematic and consistent application of hygiene procedures while working:
  • Personal hygiene.
  • Housekeeping in area of work.
  • Hygiene rules re. smoking, eating and drinking in non-designated areas.
    2. Poor hygiene practices reported on time and accurately.
    3. Cleaning-in-place carried out according to workplace requirements.

    Understanding confirmed:
    1. Respond to "what if" and "why" questions related to:
  • Personal hygiene.
  • Food safety.
  • Housekeeping standards.
  • Cleaning in place.
  • Hygiene rules.

    2. Discuss issues and impact of:
  • Impact of poor hygiene practices on product. 
    		•

    SPECIFIC OUTCOME 2 
    Understand and apply correct sanitation procedures in the workplace. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

    Results achieved:
    1. Personal hygiene requirements carried out before and during shift.
    2. Hygiene rules adhered to.
    3. Factors affecting human consumption of food explained.
    4. Poor hygiene practices recognised and reported according to in-company procedures.
    5. Customer hygiene requirements adhered to.
    6. Cleaning and sanitation of machinery carried out.
    7. Housekeeping standards in area of work maintained.

    Indicators:
    1. Systematic and consistent application of hygiene procedures while working:
  • Personal hygiene.
  • Housekeeping in area of work.
  • Hygiene rules re. smoking, eating and drinking in non-designated areas.
    2. Poor hygiene practices reported on time and accurately.
    3. Cleaning-in-place carried out according to workplace requirements.

    Understanding confirmed:
    1. Respond to "what if" and "why" questions related to:
  • Personal hygiene.
  • Food safety.
  • Housekeeping standards.
  • Cleaning in place.
  • Hygiene rules.

    2. Discuss issues and impact of:
  • Impact of poor hygiene practices on product. 
    		•

    SPECIFIC OUTCOME 3 
    Demonstrate an understanding of the factors affecting human consumption of food. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

    Results achieved:
    1. Personal hygiene requirements carried out before and during shift.
    2. Hygiene rules adhered to.
    3. Factors affecting human consumption of food explained.
    4. Poor hygiene practices recognised and reported according to in-company procedures.
    5. Customer hygiene requirements adhered to.
    6. Cleaning and sanitation of machinery carried out.
    7. Housekeeping standards in area of work maintained.

    Indicators:
    1. Systematic and consistent application of hygiene procedures while working:
  • Personal hygiene.
  • Housekeeping in area of work.
  • Hygiene rules re. smoking, eating and drinking in non-designated areas.
    2. Poor hygiene practices reported on time and accurately.
    3. Cleaning-in-place carried out according to workplace requirements.

    Understanding confirmed:
    1. Respond to "what if" and "why" questions related to:
  • Personal hygiene.
  • Food safety.
  • Housekeeping standards.
  • Cleaning in place.
  • Hygiene rules.

    2. Discuss issues and impact of:
  • Impact of poor hygiene practices on product. 
    		•

    SPECIFIC OUTCOME 4 
    Recognise and report poor hygiene practices. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

    Results achieved:
    1. Personal hygiene requirements carried out before and during shift.
    2. Hygiene rules adhered to.
    3. Factors affecting human consumption of food explained.
    4. Poor hygiene practices recognised and reported according to in-company procedures.
    5. Customer hygiene requirements adhered to.
    6. Cleaning and sanitation of machinery carried out.
    7. Housekeeping standards in area of work maintained.

    Indicators:
    1. Systematic and consistent application of hygiene procedures while working:
  • Personal hygiene.
  • Housekeeping in area of work.
  • Hygiene rules re. smoking, eating and drinking in non-designated areas.
    2. Poor hygiene practices reported on time and accurately.
    3. Cleaning-in-place carried out according to workplace requirements.

    Understanding confirmed:
    1. Respond to "what if" and "why" questions related to:
  • Personal hygiene.
  • Food safety.
  • Housekeeping standards.
  • Cleaning in place.
  • Hygiene rules.

    2. Discuss issues and impact of:
  • Impact of poor hygiene practices on product. 
    		•

    SPECIFIC OUTCOME 5 
    Maintain housekeeping standards in area of work. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

    Results achieved:
    1. Personal hygiene requirements carried out before and during shift.
    2. Hygiene rules adhered to.
    3. Factors affecting human consumption of food explained.
    4. Poor hygiene practices recognised and reported according to in-company procedures.
    5. Customer hygiene requirements adhered to.
    6. Cleaning and sanitation of machinery carried out.
    7. Housekeeping standards in area of work maintained.

    Indicators:
    1. Systematic and consistent application of hygiene procedures while working:
  • Personal hygiene.
  • Housekeeping in area of work.
  • Hygiene rules re. smoking, eating and drinking in non-designated areas.
    2. Poor hygiene practices reported on time and accurately.
    3. Cleaning-in-place carried out according to workplace requirements.

    Understanding confirmed:
    1. Respond to "what if" and "why" questions related to:
  • Personal hygiene.
  • Food safety.
  • Housekeeping standards.
  • Cleaning in place.
  • Hygiene rules.

    2. Discuss issues and impact of:
  • Impact of poor hygiene practices on product. 
    		•


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • An individual wishing to be assessed against this unit standard may apply to an assessor accredited by SETASA.
  • Any training provider offering learning that will enable achievement of this unit standard must be registered and accredited by SETASA.
  • Moderation of assessment will be done by SETASA in its ETQA capacity or at its discretion. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
  • Personal hygiene requirements.
  • Contamination problems.
  • Cleaning and sanitation procedures in place.
  • Housekeeping standards.
  • Food safety standards, e.g. HACCP.
  • Impact of poor hygiene on product. 
    		•

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems by recognising and reporting poor hygiene practices. 

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems by explaining the impact of poor hygiene practices on product/customers. 

    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 
    Values

    All learners should demonstrate:
  • An application of company ethics, values as well as general safety principles.
  • An awareness of expectations and obligations of basic worker / management relationships. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  48848   National Certificate: Fruit Packing and Grading Processes  Level 3  NQF Level 03  Passed the End Date -
    Status was "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. Colors Packhouse (Pty) Ltd 
    2. Hi-Veld Fruit Packers (Pty) Ltd 
    3. In House Media Instruction 
    4. Kromco (Pty) Limited 
    5. Mbimbini Training and Community Development 
    6. Mobile Agri Skills Development and Training NPC 


    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.