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: 

Clean and sanitise food manufacturing equipment and surfaces manually 
SAQA US ID UNIT STANDARD TITLE
9063  Clean and sanitise food manufacturing equipment and surfaces manually 
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  3 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2006-02-09  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-02-09   2010-02-09  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
120410  Clean and sanitise food manufacturing equipment and surfaces manually  Level 1  NQF Level 01  4   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate knowledge of the manual cleaning and sanitising procedures for food manufacturing equipment and surfaces.
  • Prepare to clean and sanitise food manufacturing equipment and surfaces manually.
  • Clean and sanitise food manufacturing equipment and surfaces manually.
  • Perform end of process duties.

    This unit standard is intended for a person who needs to clean and sanitise food manufacturing equipment, packaging equipment and food manufacturing surfaces manually.

    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 
    Description of required skills:
  • Handle and use chemicals in a food manufacturing environment. 
    		•

    UNIT STANDARD RANGE 
    The typical scope of this unit standard is for anyone who has to clean and sanitise food manufacturing equipment, packaging equipment and food manufacturing surfaces manually.

    In the context of this unit standard, food manufacturing equipment and surfaces refer to any type of equipment and surfaces applied in the food manufacturing industry that has to be cleaned manually. It also includes components of equipment that have to be removed or dismantled prior to cleaning-in-place (CIP) (e.g. sample taps, silo or tank doors and gaskets). After manual cleaning and sanitising of these components and CIP of the rest of the intact equipment, they are re-assembled. Any food manufacturing surface that can not be cleaned and sanitised with a CIP system are also included.

    The level assigned to this unit standard is appropriate because the process is limited in range, repetitive and familiar, no generation of new ideas is needed and a narrow range of knowledge and cognitive skills is applied. The application of this unit standard is to qualify the person for entry into career-based certification. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of the manual cleaning and sanitising procedures. 
    OUTCOME NOTES 
    Demonstrate knowledge of the manual cleaning and sanitising procedures for food manufacturing equipment and surfaces. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The importance of cleaning and sanitising food manufacturing equipment and surfaces is explained by referring to product quality and health specifications. 

    ASSESSMENT CRITERION 2 
    2. The effects of failing to remove food product residues from food manufacturing equipment and surfaces before further utilisation are explained. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Product quality and safety for human consumption,
  • Shelf life of dairy products with high bacterial counts.
     
    		•

    ASSESSMENT CRITERION 3 
    3. The purposes of the cleaning agents are explained according to chemical principles. 

    ASSESSMENT CRITERION 4 
    4. The factors that influence the efficiency of a cleaning agent are explained according to standard chemical principles. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Contact time between the surface and cleaning agent,
  • Temperature of the cleaning agent,
  • Concentration of the cleaning agent,
  • The extent and type of the mechanical action applied.
     
    		•

    ASSESSMENT CRITERION 5 
    5. The difference between the purposes of a cleaning and a sanitising process is explained according to standard chemical principles. 

    ASSESSMENT CRITERION 6 
    6. The importance of the sequence of steps and the function of each step during cleaning and sanitising of food manufacturing equipment and surfaces are explained according to standard food principles. 

    SPECIFIC OUTCOME 2 
    Prepare to clean and sanitise food manufacturing equipment and surfaces manually. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Personal preparation for manual cleaning and sanitising is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation includes wearing of protective clothing and safety gear and the application of practices aimed at personal and food hygiene protection.
     

    ASSESSMENT CRITERION 2 
    2. Cleaning and sanitising agents and cleaning equipment are prepared and handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Food manufacturing equipment and surfaces are prepared for cleaning and sanitising according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Clean and sanitise food manufacturing equipment and surfaces manually. 
    OUTCOME RANGE 
    Three (3) different kinds of food manufacturing equipment and surfaces must be cleaned and sanitised. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The equipment and surfaces are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The cleaning and sanitising agents are used in accordance with standard operating procedures, prescribed manufacturer's procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    3. The cleaned and sanitised equipment and surfaces meet site-specific and legal requirements regarding microbial load and physical deposits. 

    ASSESSMENT CRITERION 4 
    4. Problems during cleaning and sanitising procedures are identified and solved within the scope of work. 

    SPECIFIC OUTCOME 4 
    Perform end of process duties. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Waste is disposed of according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Cleaning agents are stored according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Dismantled components are re-assembled after cleaning and sanitising according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The work area is left in accordance with standard operating procedures and requirements. 

    ASSESSMENT CRITERION 5 
    5. End of process duties are reported and documented according to standard operating procedures and requirements. 


    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 manual cleaning and sanitising of food manufacturing equipment and surfaces. Three (3) different kinds of food manufacturing equipment and surfaces must be cleaned and sanitised. 
    		•

    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:
  • Applying knowledge of cleaning and sanitising principles and procedures.
  • Identifying and solving problems during cleaning and sanitising procedures.

    Evident in Specific Outcomes:
  • Demonstrate knowledge of the manual cleaning and sanitising procedures for food manufacturing equipment and surfaces.
  • Clean and sanitise food manufacturing equipment and surfaces manually. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing to clean and sanitise food manufacturing surfaces.

    Evident in Specific Outcome:
  • Prepare to clean and sanitise food manufacturing equipment and surfaces manually. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Reporting and/or documenting of end of process duties.

    Evident in Specific Outcome:
  • Perform end of process duties. 
    		•

    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 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120410, which is "Clean and sanitise food manufacturing equipment and surfaces manually", Level 1, 4 credits.

    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


    Definition of terms within this unit standard:

    Cleaning:
    Refers to the process of removing deposits from a surface by using water and a soap-like chemical.

    Cleaning agents:
    Refer to chemicals like acid and alkaline based agents used for removal of deposits from surfaces.

    Cleaning-in-place (CIP):
    Refers to cleaning and sanitising of food equipment and pipe lines that are intact, i.e. it is cleaned and sanitised in place, without dismantling.

    Food manufacturing equipment and surfaces:
    Refers to any equipment, components of that equipment and surfaces that need to be cleaned and sanitised manually.

    Examples of food manufacturing equipment are:
  • Mixing and blending equipment,
  • Packaging equipment,
  • Conveyors,
  • Openings of silos, tanks and vats,
  • Sample taps,
  • Couplings,
  • Rubber gaskets.

    Protective clothing and safety gear:
    Refer to clothing and/or gear that safeguard the person and the product.

    Sanitising:
    Refers to making the environment unpleasant for micro-organisms to grow and multiply.

    Sanitising agents:
    Refer to chemicals (e.g. acids), hot water and steam, used to sanitise surfaces.

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

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20654   National Certificate: Craft Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 
    Core  20657   National Certificate: Food and Beverage Processing: Plant Baking Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2009-02-18  Was FOODBEV until Last Date for Achievement 
    Core  20207   National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Registered"     		 2004-12-05  Was FOODBEV until Last Date for Achievement 
    Elective  20199   National Certificate: Food and Beverage Processing: Confectionery Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2012-06-30  FOODBEV 
    Elective  20194   National Certificate: Food and Beverage Processing: Fish and Seafood Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  20196   National Certificate: Food and Beverage Processing: Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2008-03-12  Was FOODBEV until Last Date for Achievement 
    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 


    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. LUCKY STAR 
    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.