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: 

Maintain personal hygiene, health and presentation in a food handling environment 
SAQA US ID UNIT STANDARD TITLE
120404  Maintain personal hygiene, health and presentation in a food handling environment 
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 1  NQF Level 01  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
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
9108  Maintain personal hygiene, health and presentation in a food or beverage environment  Level 1  NQF Level 01  3   

PURPOSE OF THE UNIT STANDARD 
This unit standard is intended for any person who works in a food handling environment. By maintaining personal hygiene, health and presentation, the learner will contribute to overall food safety in his/her work environment.

A person credited with this unit standard is able to:
  • Maintain personal hygiene.
  • Maintain personal health and well-being.
  • Maintain personal grooming and presentation.
  • Maintain clothing requirements in a food handling environment.

    This unit standard will contribute to the full development of the learner within the food handling 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 food handling environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
  • Communication at ABET Level 3.
  • Mathematical literacy at ABET Level 2. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard, personal hygiene, health and presentation refer to all personal hygiene practices that are required (legally and by the organisation) for food safety purposes. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Maintain personal hygiene. 
    OUTCOME RANGE 
    Personal hygiene involves practices regarding the body, clothing and personal restrooms and storage areas. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal hygiene is defined according to standard food safety principles. 

    ASSESSMENT CRITERION 2 
    The connection between personal hygiene, micro-organisms and food safety is explained according to standard food safety principles and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 3 
    The importance of maintaining personal hygiene practices is explained according to standard food safety principles. 

    ASSESSMENT CRITERION 4 
    Possible hygiene problems are identified if the required hygiene practices are not complied with. 

    ASSESSMENT CRITERION 5 
    Personal hygiene practices that should be complied with in a food handling environment are identified according to standard food safety practices and principles and within the specific context of the learner's work environment. 

    SPECIFIC OUTCOME 2 
    Maintain personal health and well-being. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal health and well-being is defined according to standard food safety principles. 

    ASSESSMENT CRITERION 2 
    The importance of proper personal health habits in a food handling environment is explained according to basic health care requirements and food safety requirements. 
    ASSESSMENT CRITERION RANGE 
    Personal health habits refer to the maintaining and caring of cuts, grazes, open wounds, injuries or any illness that needs medical attention and that can jeopardise food safety.
     

    ASSESSMENT CRITERION 3 
    Possible problems of not adhering to correct health care procedures in a food handling environment are identified and explained according to standard food safety principles. 

    ASSESSMENT CRITERION 4 
    Good personal health practices in a food handling environment are identified according to standard food safety practices and principles and within the specific context of the learner's work environment. 

    SPECIFIC OUTCOME 3 
    Maintain personal grooming and presentation. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal grooming and presentation are defined according to standard food safety principles. 

    ASSESSMENT CRITERION 2 
    Personal grooming and presentation comply with basic food and personal safety requirements. 
    ASSESSMENT CRITERION RANGE 
    Personal grooming and presentation refer to grooming of hair (body and facial hair) and nails and wearing of cosmetics and jewellery.
     

    ASSESSMENT CRITERION 3 
    The importance of adhering to requirements for personal grooming and presentation is explained according to standard food safety principles. 

    ASSESSMENT CRITERION 4 
    Consequences of grooming and presentations that do not comply with basic food safety requirements are explained according to standard food safety principles. 

    SPECIFIC OUTCOME 4 
    Maintain clothing requirements in a food handling environment. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Clothing for hygiene purposes is worn according to work-site and food safety requirements. 

    ASSESSMENT CRITERION 2 
    The function of each part of clothing worn for hygiene purposes is explained according to standard food safety requirements. 

    ASSESSMENT CRITERION 3 
    The consequences of not adhering to clothing requirements are explained. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor or moderator respectively with the relevant Education and Training Quality Assurance Body (ETQA), or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this unit standard must be accredited as a provider with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 
    		•

    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:
  • Identifying and solving problems of not adhering to the correct health care procedures in a food handling environment.
    Evident in specific outcome 2:
  • Maintain personal health and well-being. 
    		•

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

    Evident in specific outcome 1,2,3 and 4:
  • Maintain personal hygiene.
  • Maintain personal health and well-being.
  • Maintain personal grooming and presentation.
  • Maintain clothing requirements in a food handling environment. 
    		•

    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 specific outcome 1,2,3 and 4:
  • Maintain personal hygiene.
  • Maintain personal health and well-being.
  • Maintain personal grooming and presentation.
  • Maintain clothing requirements in a food handling environment. 
    		•

    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 specific outcome 1,2,3 and 4:
  • Maintain personal hygiene.
  • Maintain personal health and well-being.
  • Maintain personal grooming and presentation.
  • Maintain clothing requirements in a food handling environment. 
    		•

    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 9108, "Maintain personal hygiene, health and presentation in a food or beverage environment", Level 1, 3 credits.

    Legal requirements:

    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:
  • Food safety:

    Clarification/ explanation/ definition:

    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.
  • Personal hygiene, health and presentation:

    Clarification/ explanation/ definition:

    All personal hygiene practices that are required (legally and by the organisation) for food safety purposes.

    Where the term food is used, beverage 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  58026   General Education and Training Certificate: Food and Beverage Handling Processes  Level 1  NQF Level 01  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Core  74229   National Certificate: Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Core  50083   National Certificate: Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2009-12-02  Was FOODBEV until Last Date for Achievement 
    Elective  59300   General Education and Training Certificate: Transport  Level 1  NQF Level 01  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  TETA 


    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. Aldabri 106 Institute for Quality Pty Ltd 
    2. Bfa Skills 
    3. Dee-Bravo Training Centre 
    4. Dionysus Skills Development Initiative (Pty) Ltd 
    5. Innovative Shared Services 
    6. Learning Exchange Pty (Ltd) 
    7. Makwedeng Training 
    8. New Company FAT 
    9. NOSA LOGISTICS PTY LTD 
    10. Operational Process Improvements (Pty) Ltd 
    11. Staffing Logistics 
    12. TEST 3_18 March 2019 


    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.