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: 

Receive food raw materials 
SAQA US ID UNIT STANDARD TITLE
9047  Receive food raw materials 
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 3  NQF Level 03  8 
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 is able to:
  • Demonstrate an understanding of receiving food raw materials.
  • Prepare for food raw materials receiving.
  • Receive food raw materials.
  • Perform end of receiving procedures.

    This unit standard is intended for a person working in a food or beverage environment who has the responsibility of receiving food raw materials and sampling food raw materials for quality control purposes.

    This unit will contribute to the full development of the learner with in the food 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 contribute to the upliftment and economic growth within the food manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
  • Representative sample taking.
  • Operating a lift truck or weighbridge or operating a computerised receiving facility. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for any person working in a food environment who has the responsibility of receiving food raw materials.

    In the context of this unit standard receiving equipment may include lift trucks or weighbridges.

    The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person towards certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of receiving food raw materials. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The importance of handling and maintaining the receiving documents and understanding the document flow is explained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Documents refer to purchase orders, requisitions, invoices, goods receipt vouchers, credit and debit notes and inter-factory transfers.
     

    ASSESSMENT CRITERION 2 
    2. Shelf life and food safety requirements for receiving and storing food raw materials are explained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Food raw materials refer to corrosion prone materials, hygroscopic materials, pungent materials, volatile materials and perishable materials.
     

    ASSESSMENT CRITERION 3 
    3. The importance of sampling and quality control testing procedures is explained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Quality control testing procedures refer to grading and interpreting reports from chemical, bacteriological and physical analysis.
     

    ASSESSMENT CRITERION 4 
    4. Food safety practices and procedures during receiving for food raw materials are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare for food raw materials receiving. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene and personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The work area and equipment in the receiving area are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning and/or sanitising and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 3 
    3. Preparation-related problems are solved within scope of work and according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Receive food raw materials. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Food raw materials are received according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving of food raw materials refer to relevant documentation, quantity, mode of delivery and time schedule of delivery.
     

    ASSESSMENT CRITERION 2 
    2. The receiving equipment is handled and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The food raw material quality is determined according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Food raw material and receiving parameters are controlled and recorded. 

    ASSESSMENT CRITERION 5 
    5. Samples are taken according to standard operating procedures and requirements. 

    ASSESSMENT CRITERION 6 
    6. Receiving documents are completed and handled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Documents refer to purchase orders, requisitions, invoices, goods receipt vouchers, credit and debit notes and inter-factory transfers.
     

    ASSESSMENT CRITERION 7 
    7. Food raw material shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. Food raw materials are released for further handling or storing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of food raw materials can only take place if any other receiving-related problems are solved within scope of work in order to ensure product quality.
     

    ASSESSMENT CRITERION 9 
    9. Received food raw materials are delivered to the allocated area according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    10. Work areas are kept and maintained during the receiving procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of receiving procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The receiving equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Sub-standard food raw materials are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The work area and receiving equipment are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Cleaning equipment is stored in designated areas and according to work-site requirements. 

    ASSESSMENT CRITERION 5 
    5. Waste from the cleaning process is handled and stored or dispatched 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.
  • Practical demonstration of receiving food raw materials using a weigh bridge, lift truck and sampling the food raw materials for quality control purposes. 
    		•

    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:
  • Solving process related problems within the scope of work in order to ensure product quality.

    Evident in Specific Outcome:
  • Receive food raw materials. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Performing personal preparation, workplace and equipment preparation in order to operate process and equipment according to standard operating procedures.

    Evident in Specific Outcomes:
  • Prepare for food raw materials receiving.
  • Receive food raw materials. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking a sample.

    Evident in Specific Outcome:
  • Receive food raw materials. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Keeping records.

    Evident in Specific Outcome:
  • Perform end of receiving procedures. 
    		•

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

    Evident in 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.

    Evident in 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.

    Evident in 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 
    Supplementary Information

    Legal Requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972
  • Health Act, No 63 of 1977
  • Occupational Health and Safety Act, No. 85 of 1993
  • SABS Food Hygiene Management Code 49: 1989


    Definition of terms within this standard:

    Food raw material
    Refers to any ingredient used in the formulation food products. "Ingredient" and "raw material" are sometimes used inter-changeable.

    Food safety practices and procedures
    Refer to good manufacturing practices, monitoring critical control points, CCP`s, practices against food contamination and personal hygiene.

    Standard operating procedures
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  74189   National Certificate: Cereals, Snacks, Pasta and Condiments Manufacturing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Core  80928   National Certificate: Confectionery (Chocolate, Sugar and Biscuit) Manufacturing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Core  48893   Further Education and Training Certificate: Dry Pet Food Advanced Processing Technology  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  AgriSETA 
    Elective  20504   National Certificate: Food and Beverage Processing: Fruit and Vegetables Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2015-06-30  FOODBEV 
    Elective  20198   National Certificate: Food and Beverage Processing: Oil and Fat Based Product Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2015-06-30  FOODBEV 
    Elective  20200   National Certificate: Food and Beverage Processing: Oil Milling  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2012-06-30  FOODBEV 
    Elective  20197   National Certificate: Food and Beverages Processing: Cereals, Snacks, Pasta, Spices, Condiments and Culinary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2009-12-02  Was FOODBEV until Last Date for Achievement 
    Elective  24494   National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2008-02-06  Was FOODBEV until Last Date for Achievement 


    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. Intercept Consulting and Training Solutions 
    2. Operational Process Improvements (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.