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: 

Optimise a quality management system in a food or sensitive consumer product value chain 
SAQA US ID UNIT STANDARD TITLE
119798  Optimise a quality management system in a food or sensitive consumer product value chain 
ORIGINATOR
SGB Food Manufacturing 
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 6  Level TBA: Pre-2009 was L6  12 
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
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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
10608  Manage a quality assurance system in a sensitive consumer product manufacturing environment  Level 6  Level TBA: Pre-2009 was L6  9   

PURPOSE OF THE UNIT STANDARD 
This unit standard is intended for a person working in a food or sensitive consumer product environment who has optimise a quality management system in a value chain.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of the quality management system in a food or sensitive consumer product value chain.
  • Assess and analyse the quality management system in a food or sensitive consumer product value chain.
  • Identify and validate areas for improvement to the quality management system in a food or sensitive consumer product value chain.
  • Implement and sustain improvements to the quality management system in a food or sensitive consumer product value chain.

    This unit standard will contribute to the full development of the learner within the food or sensitive consumer product environment by providing recognition, further mobility and transportability within these mentioned sectors. 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 or sensitive consumer product environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of skills:
  • Measuring, recording and reporting on quality control practices.
  • Planning and implementing a quality assurance system.
  • Optimising quality in an operation.
  • Development of quality standards and specifications.
  • Verification principles. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard food or sensitive consumer product value chain includes primary production, processing, manufacturing, packaging, distribution, merchandising, retailing, preparation and final presentation to the consumer. Food or sensitive consumer products refer to any food, beverage, pharmaceutical, cosmetic or fast moving consumable product utilised by a human being or mammal that might become harmful to humans and mammals due to non-conformance to critical control parameters. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the quality management system in a food or sensitive consumer product value chain. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The purpose of the quality management system is explained according to the specific context of the organisation. 

    ASSESSMENT CRITERION 2 
    The quality practices relevant to the food or sensitive consumer product value chain are described according to the specific context of the organisation. 

    ASSESSMENT CRITERION 3 
    Requirements for the quality management audits are described according to the policy and procedures relevant to the quality management system of the specific value chain. 

    ASSESSMENT CRITERION 4 
    The requirements of the relevant quality documentation system are described according to the policy and procedures relevant to the quality management system of the specific value chain. 

    ASSESSMENT CRITERION 5 
    Elements of a food safety system are described according to standard food safety principles. 
    ASSESSMENT CRITERION RANGE 
    The description refers to a food safety system or a HACCP system.
     

    SPECIFIC OUTCOME 2 
    Assess and analyse the quality management system in a food or sensitive consumer product value chain. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Accurate implementation of quality control practices is ensured across the relevant value chain according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Samples to confirm that quality control practices are implemented are taken across the relevant value chain according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Data is recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Documentation relating to the integration of the quality control practices into the relevant value chain is accurate and completed according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Data is collected, evaluated and interpreted against legal and company standards and specifications in order to demonstrate the suitability and effectiveness of the quality management system. 

    ASSESSMENT CRITERION 6 
    Non-conformances and their causes are identified according to the requirements of the organisation's quality management system. 

    ASSESSMENT CRITERION 7 
    Non-conformances are reported according to the communications policy as stipulated by the standard operating procedures. 

    ASSESSMENT CRITERION 8 
    Non-conformances are resolved according to standard operating procedures and within the learner's scope of work. 

    SPECIFIC OUTCOME 3 
    Identify and validate areas for improvement to the quality management system in a food or sensitive consumer product value chain. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Areas where continuous improvement of the quality management system can be made are identified from reports on non-conformances according to the requirements of the organisation's quality management system. 

    ASSESSMENT CRITERION 2 
    Implementation plans are formulated according to the quality improvement policy and procedures of the organisation's quality management system. 

    ASSESSMENT CRITERION 3 
    Implementation plans are distributed to the relevant stakeholders for comment and approval according to the requirements of the organisation's quality management system. 

    ASSESSMENT CRITERION 4 
    Potential constraints to the implementation are identified and resolved according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Suggestions on improvements are validated according to the requirements of the organisation's quality management system. 

    SPECIFIC OUTCOME 4 
    Implement and sustain improvements to the quality management system in a food or sensitive consumer product value chain. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Appropriate tools are used in the continuous improvement of the quality management system. 
    ASSESSMENT CRITERION RANGE 
    Tools include:
  • Quality policy
  • Quality objectives
  • Audit results
  • Analysis of data
  • Records of product analyses
  • Reports on corrective and preventive actions
  • Management reviews
     
    		•

    ASSESSMENT CRITERION 2 
    Improvements to the quality management system are implemented according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Reports on improvements are generated according to standard operating procedures. 


    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. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within selected assessment criteria. 

    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.

    Refer to all specific outcomes. 

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

    Refer to all specific outcomes. 

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

    Refer to all specific outcomes. 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information.

    Refer to 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.

    Refer to all specific outcomes. 

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

    Refer to 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.

    Refer to 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.

    Refer to 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 
    This unit standard replaces unit standard 10608 'Manage a quality assurance system in a sensitive consumer product manufacturing environment', level 6, 9 credits.

    Supplementary Information:

    Where applicable, the following acts, current and future regulations and amendments should be considered:
    Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972,
    Health Act, No 63 of 1977,
    Occupational Health and Safety Act, No. 85 of 1993,
    Other industry specific Acts.

    Where applicable, the following International and National Standards should be considered:
    SANS 1049 - Food Hygiene Management,
    SANS 10330 - Requirements for a HACCP system,
    ISO 22000 - Food safety management systems - Requirements for organisations throughout the food chain,
    ISO 9001 - Quality Management System - Requirements.

    Definition of terms within this unit standard

    Terminology : Clarification/ explanation/ definition
  • Food safety : Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food safety is related to the occurrence of food safety hazards and does not include other human health aspects related to e.g. malnutrition.
  • Quality Assurance : Is the part of quality management focused on providing confidence that quality requirements will be fulfilled.
  • Quality Control : Is the part of quality management focused on fulfilling quality requirements.
  • Quality Management : Is the co-ordinated activities to direct and control an organisation with regard to quality.
  • Quality Management System : Is a set of interrelated or interacting processes with regard to quality, accomplished by the management of an organisation by establishing policy and objectives, and by achieving those objectives.
  • Standard operating procedures : Are the documented practice(s) defining the who, what, and when of quality activities.
  • Where the term food is used, beverage is also implied.
  • Where the term quality is used, food safety is also implied. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  80686   National Diploma: Supply Chain Management: Sensitive Consumer Products  Level 6  NQF Level 06  Passed the End Date -
    Status was "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.
     
    NONE 


    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.