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: 

Demonstrate knowledge of hygiene awareness in a food production facility 
SAQA US ID UNIT STANDARD TITLE
123370  Demonstrate knowledge of hygiene awareness in a food production facility 
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
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 will be able to:
  • Recognise potentially harmful sources of food contamination.
  • Understand the importance of good personal hygiene and how to achieve this.
  • Understand the need for hygienic cleaning and sanitising principles in a food production facility. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Communication and Mathematical Literacy at NQF Level 1. 

    UNIT STANDARD RANGE 
    This unit standard will provide the necessary scope to address the hygienic requirements of a wide spectrum of food production industries including:
  • Abattoirs, food processing facilities, food storage and food preparation. 
    		•

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the sources of food contamination in a food production facility. 
    OUTCOME RANGE 
    The range includes but is not limited to:
  • Personnel cross contamination, processing procedures, utensils, tools, equipment, facilities, chemicals, pests, dust. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The ways in which personnel may contaminate food in the production processes are described. 

    ASSESSMENT CRITERION 2 
    The various pests that can contaminate food in a production facility are detailed. 

    ASSESSMENT CRITERION 3 
    The transference of contaminates from one food product to another is described. 

    ASSESSMENT CRITERION 4 
    The ways in which utensils and tools may transfer contaminates to food are detailed. 

    ASSESSMENT CRITERION 5 
    The influence that chemicals have in the contamination of food is described. 

    ASSESSMENT CRITERION 6 
    The areas in a food production facility where contaminates may harbour are detailed. 

    SPECIFIC OUTCOME 2 
    Describe the role of micro organisms in food production and the importance of limiting the presence of harmful bacteria. 
    OUTCOME RANGE 
    The range includes but is not limited to:
  • Beneficial micro organisms, bacteria, yeast, moulds, spoilage bacteria, pathogenic bacteria, conditions necessary for multiplication, food spoilage, diseases, illness, shelf life, consumer acceptance. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Examples of beneficial micro organisms and the role that they play in food production are described. 

    ASSESSMENT CRITERION 2 
    The sensory indications of the presence of yeast in foodstuffs are described. 

    ASSESSMENT CRITERION 3 
    The effect that yeast has on various foods is explained. 

    ASSESSMENT CRITERION 4 
    The unique signs that indicate the presence of mould on foodstuffs and the effects of these are described. 

    ASSESSMENT CRITERION 5 
    Examples of spoilage bacteria and the impact that these have on the shelf life of food is explained. 

    ASSESSMENT CRITERION 6 
    The dangers that pathogenic bacteria pose to public health are explained. 

    ASSESSMENT CRITERION 7 
    The conditions that are necessary for the multiplication of micro organisms are detailed. 

    ASSESSMENT CRITERION 8 
    The effect that food spoilage has on consumer confidence is described. 

    SPECIFIC OUTCOME 3 
    Explain the principles of good personal hygiene and the practices that must be followed to achieve this. 
    OUTCOME RANGE 
    The range includes but is not limited to:
  • Hair nets, hand washing practices, PPC (personal protective clothing), clothing, jewellery, fingernails, eating, smoking, drinking, infectious medical conditions: open wounds, boils, sneezing, coughing, spitting, communicable diseases: tuberculosis, skin infections, Hepatitis B. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The necessity of conducting health status checks on personnel before the commencement of work is explained. 

    ASSESSMENT CRITERION 2 
    The reasons for isolating personnel that have infectious medical conditions are explained. 

    ASSESSMENT CRITERION 3 
    Examples of medical conditions that preclude personnel from working in a food production environment are detailed. 

    ASSESSMENT CRITERION 4 
    Examples of communicable diseases that preclude personnel from working in a food production environment are detailed. 

    ASSESSMENT CRITERION 5 
    The importance of adhering to hand washing practices is explained. 

    ASSESSMENT CRITERION 6 
    The reasons why hair nets must be worn in a food production facility are explained. 

    ASSESSMENT CRITERION 7 
    The reasons why jewellery must be removed before entering a food production facility are explained. 

    ASSESSMENT CRITERION 8 
    The necessity of wearing the correct PPC in a food production environment is explained. 

    ASSESSMENT CRITERION 9 
    The procedures to follow when the onset of coughing or sneezing occurs, is described. 

    SPECIFIC OUTCOME 4 
    Demonstrate an understanding of the practices that must be applied to maintain hygienic conditions in a food production facility. 
    OUTCOME RANGE 
    The range includes but is not limited to:
  • Cleaning, sanitising/disinfecting, bacterial count, housekeeping, product storage, pest control. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The importance of thorough cleaning of the food production environment is explained. 

    ASSESSMENT CRITERION 2 
    The reasons for sanitising the equipment and all surfaces in a food production facility are explained. 

    ASSESSMENT CRITERION 3 
    The role that good housekeeping plays in minimising food contamination is explained. 

    ASSESSMENT CRITERION 4 
    The importance of maintaining hygienic storage conditions for foodstuffs is explained. 

    ASSESSMENT CRITERION 5 
    The necessity of conducting swab tests in the food production environment is explained. 

    ASSESSMENT CRITERION 6 
    The reasons why regular cleaning and sanitising programs must be followed is explained. 

    ASSESSMENT CRITERION 7 
    The pest control practices to minimise food contamination are detailed. 

    SPECIFIC OUTCOME 5 
    Describe the cleaning practices and procedures that are necessary to effectively remove dirt and food residues from equipment and surfaces in a food production facility. 
    OUTCOME RANGE 
    The range includes but is not limited to:
  • Pre-cleaning procedures, dry cleaning, action of detergents, limitations of detergents, types of detergents, hot water, concentration of solution, mechanical action/scrubbing, cleaning materials, sequence of cleaning, rinsing. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The necessity to conduct the pre-cleaning procedures prior to cleaning is explained. 

    ASSESSMENT CRITERION 2 
    The pre-cleaning procedures, as per the company's SOPs, are described. 

    ASSESSMENT CRITERION 3 
    The importance of dry cleaning the surfaces before a detergent solution is used, is explained. 

    ASSESSMENT CRITERION 4 
    The action of detergents in the cleaning process is described. 

    ASSESSMENT CRITERION 5 
    The various types of detergents and their uses are described. 

    ASSESSMENT CRITERION 6 
    The limitation of detergents in the attainment of hygienic conditions is explained. 

    ASSESSMENT CRITERION 7 
    The function of hot water in the cleaning process is explained. 

    ASSESSMENT CRITERION 8 
    The importance of diluting the detergent solution to the correct concentration is explained. 

    ASSESSMENT CRITERION 9 
    The importance of following the cleaning sequence, as per the company's SOPs, is explained. 

    ASSESSMENT CRITERION 10 
    Examples of the various cleaning materials and their particular uses are detailed. 

    ASSESSMENT CRITERION 11 
    The necessity of using a mechanical action/scrubbing on areas where dirt and food residues build up is explained. 

    SPECIFIC OUTCOME 6 
    Explain the principles and practices that are necessary to sanitise the equipment and facilities in a food production environment. 
    OUTCOME RANGE 
    The range includes but is not limited to:
  • Role of disinfectants, chemical handling procedures, utensils, concentration of solution, drying period, sequence of application, microbiological survey (swabs), vary sanitising chemicals, contact period. 
    		•

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The role that sanitizers/disinfectants play in minimising micro bacteriological activity is explained. 

    ASSESSMENT CRITERION 2 
    The need for strict adherence to chemical handling procedures when working with disinfectants is explained. 

    ASSESSMENT CRITERION 3 
    The importance of regular disinfection of utensils that are used in food production is explained. 

    ASSESSMENT CRITERION 4 
    The importance of diluting the sanitising/disinfectant solution to the correct concentration is explained. 

    ASSESSMENT CRITERION 5 
    The reasons why a "drying" period between the cleaning and disinfecting are detailed. 

    ASSESSMENT CRITERION 6 
    The importance of following a specific application sequence is explained. 

    ASSESSMENT CRITERION 7 
    The reasons why regular swab tests should be conducted are detailed. 

    ASSESSMENT CRITERION 8 
    The need to alternate the sanitising applications with different chemicals is explained. 

    ASSESSMENT CRITERION 9 
    The importance of allowing sufficient contact time before the facilities are reused, is explained. 

    SPECIFIC OUTCOME 7 
    Describe the pest control practices that are necessary for the maintenance of hygienic conditions in a food production facility. 
    OUTCOME RANGE 
    Types of commonly occurring pests, pest prevention practices, monitoring of control techniques. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The various pests that commonly occur in the workplace are detailed. 

    ASSESSMENT CRITERION 2 
    The control practices for the prevention of common pests are described. 

    ASSESSMENT CRITERION 3 
    The importance of regularly monitoring the control techniques is explained. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable achievement of this unit standard must be accredited as a provider through the relevant ETQA.
  • Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the relevant qualification and the agreed ETQA procedures.

    The assessment of qualifying learners against this standard should meet the requirements of established principles. Practical assessment activities will be used, which are appropriate to the contents in which qualifying learners are working. These activities will include an appropriate combination of self and peer assessment, practical and oral assessments, observations etc.

    The assessment should ensure that all the specific outcomes, critical cross-field outcomes and essential embedded knowledge be assessed. The specific outcomes must be assessed in its own right, through oral and practical evidence. It cannot be assessed by observation only.

    The specific outcomes and essential knowledge must be assessed in relation to each other. If a qualifying learner is able to explain the essential embedded knowledge, but is unable to perform the specific outcomes, then they should not be assessed as competent. Similarly, if a learner is able to perform specific outcomes, but is unable to explain or justify their performance in terms of the essential embedded knowledge, they should not be assessed as competent.

    Evidence of the specified critical cross-field outcomes should be found, both in performance and in the essential embedded knowledge.

    Performance of specific outcomes must actively affirm target groups of qualifying learners, not unfairly discriminate against them. Qualifying learners should be able to justify their performance in terms of these values. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected in the assessment criteria for each specific outcome and must be assed in its own right, through oral and written evidence. Observation cannot be the only assessment. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
  • Reflecting on and exploring a variety of strategies to learn more effectively.
  • Participating as responsible citizens in the life of local, national and global communities.
  • Being culturally and aesthetically sensitive across a range of social contexts.
  • Exploring education and career opportunities.
  • Developing entrepreneurial opportunities. 
    		•

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    The learner is able to identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been made by:
  • Applying the principles of good personal hygiene.
  • Using the principles and procedures for food production hygiene.
  • Ensuring that the relevant pest control practices are implemented. 
    		•

    UNIT STANDARD CCFO WORKING 
    The learner is able to work effectively with others as a member of a team, group, organisation or communities by:
  • Participating with others in the cleaning and sanitising of the facilities. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    The learner is able to organise and manage oneself and one's activities responsibly and effectively by:
  • Following the personal hygiene procedures.
  • Coordinate all utensil and equipment cleaning within the available timeframes.
  • Preparing the detergent and disinfectants for their use in cleaning.
  • Following a regular pest control monitoring program. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    The learner is able to collect, organise and critically evaluate information by:
  • Utilising knowledge of contamination to assess possible sources of micro bacteriological contaminates. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    The learner is able to communicate effectively using visual, mathematical and/or language skills in the modes of oral and/or written presentation by:
  • Reporting any unacceptable hygienic condition.
  • Relaying the personal hygiene status of themselves or of a fellow worker.
  • Compiling basic reports of the effectiveness of the pest control or other practices. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    The learner is able to use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Understanding the chemical properties and uses of detergents and disinfectants.
  • Utilising the correct equipment to ensure good personal hygiene.
  • Using the appropriate cleaning agents to maintain food production hygiene. 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    The learner is able to demonstrate an understanding of the world as a set of related systems by recognizing that problem-solving contexts do not exist in isolation.

    Evident all specific outcomes:
  • Demonstrate an understanding of the sources of food contamination in a food production facility.
  • Describe the role of micro organisms in food production and the importance of limiting the presence of harmful bacteria.
  • Explain the principles of good personal hygiene and the practices that must be followed to achieve this.
  • Demonstrate an understanding of the practices that must be applied to maintain hygienic conditions in a food production facility.
  • Describe the cleaning practices and procedures that are necessary to effectively remove dirt and food residues from equipment and surfaces in a food production facility.
  • Explain the principles and practices that are necessary to sanitise the equipment and facilities in a food production environment.
  • Describe the pest control practices that are necessary for the maintenance of hygienic conditions in a food production facility. 
    		•

    UNIT STANDARD CCFO CONTRIBUTING 
    The learner is able to contribute to the full personal development of themselves and the social and economic development of the society at large.

    Evident all specific outcomes:
  • Demonstrate an understanding of the sources of food contamination in a food production facility.
  • Describe the role of micro organisms in food production and the importance of limiting the presence of harmful bacteria.
  • Explain the principles of good personal hygiene and the practices that must be followed to achieve this.
  • Demonstrate an understanding of the practices that must be applied to maintain hygienic conditions in a food production facility.
  • Describe the cleaning practices and procedures that are necessary to effectively remove dirt and food residues from equipment and surfaces in a food production facility.
  • Explain the principles and practices that are necessary to sanitise the equipment and facilities in a food production environment.
  • Describe the pest control practices that are necessary for the maintenance of hygienic conditions in a food production facility. 
    		•

    UNIT STANDARD ASSESSOR CRITERIA 
    Assessors must:
  • Be accredited by the relevant ETQA.
  • Hold an assessor certificate according to the current requirements.
  • Have experience or in depth knowledge of the food processing industry. 
    		•

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    The learner:
  • Is expected to perform the specific outcomes reflected in this unit standard without direct supervision.
  • Should have access to work site procedures.
  • Should demonstrate an application of ethics and values.
  • Must apply basic principles of general safety and customer care.
  • Should demonstrate an awareness of the expectations and obligations of basic employee/employer relations including industrial relations principles.

    At this level the communication/reporting of issues arising in the workplace, is embedded in the specific outcomes and the related assessment criteria.

    It is understood that, due to the nature of the work environment and the skills level of the Learner, that the aspects of teamwork form an integral part of the necessary specific outcomes and related assessment criteria.

    The points included under the notes, should be included when the qualifying Learners are being assessed. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  48660   National Certificate: Abattoir Slaughtering Processes  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  AgriSETA 
    Elective  48655   National Certificate: General Abattoir Processes  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  AgriSETA 
    Elective  48648   National Certificate: Grain Milling  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  AgriSETA 
    Elective  48894   National Certificate: Milling and Blending of Spice Powder  Level 2  NQF Level 02  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.
     
    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.