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 or beverage environment 
SAQA US ID UNIT STANDARD TITLE
9108  Maintain personal hygiene, health and presentation in a food or beverage 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  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
120404  Maintain personal hygiene, health and presentation in a food handling environment  Level 1  NQF Level 01  4   

PURPOSE OF THE UNIT STANDARD 
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 or beverage environment

    .This unit standard is intended for a person who works in a food or beverage environment and where health, hygiene and presentation skills will contribute to the learner`s personal development and food or beverage safety in the food or beverage industry.

    This unit will contribute to the full development of the learner within the food or beverage 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 upliftment within the food or beverage manufacturing and processing environment 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of skills and knowledge:
    None. 

    UNIT STANDARD RANGE 
    The scope of this unit standard includes any person working in a food or beverage environment where contamination from that person and/or anything in contact with him/her can lead to product deterioration or legal claims against the company.In the context of this unit standard, personal hygiene, health and presentation refer to aspects controlled by regulations that safe guard food or beverage products.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 
    Maintain personal hygiene 
    OUTCOME RANGE 
    Hygiene practices involve the body, clothing and the personal restrooms and storage areas. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1 The importance of maintaining personal hygiene practices is explained according to best practices. 

    ASSESSMENT CRITERION 2 
    2 Possible hygiene problems are identified if basic hygiene practices are not complied with 

    ASSESSMENT CRITERION 3 
    3 Personal hygiene practices that should be complied with in a food or beverage production environment are identified. 

    SPECIFIC OUTCOME 2 
    Maintain personal health and well-being 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1 The importance of proper personal health habits in a food or beverage environment is explained according to basic health care requirements and food or beverage 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 or beverage safety.
     

    ASSESSMENT CRITERION 2 
    2 Possible problems of not adhering to correct health care procedures in a food or beverage environment are identified and explained. 

    SPECIFIC OUTCOME 3 
    Maintain personal grooming and presentation 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1 Personal grooming and presentation comply with basic food or beverage and personal safety requirements. 
    ASSESSMENT CRITERION RANGE 
    Personal grooming and presentation refer to grooming of hair (body and facial hair) and wearing of cosmetics and jewellery.
     

    ASSESSMENT CRITERION 2 
    2 Consequences of grooming and presentations that do not comply with basic food or beverage and personal safety requirements are explained. 

    SPECIFIC OUTCOME 4 
    Maintain clothing requirements in a food or beverage environment 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1 Clothing and/or protective clothing are worn according to work-site requirements 
    ASSESSMENT CRITERION RANGE 
    Clothing complies with company and industry requirements. Protective clothing includes, but is not limited to protection for the head, eyes, nose, hands, feet and body
     

    ASSESSMENT CRITERION 2 
    2 The importance of adhering to clothing and/or protective clothing requirements is explained. 

    ASSESSMENT CRITERION 3 
    3 The consequences of not adhering to clothing and/or protective clothing requirements are explained. 


    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 hand washing technique/s required in the food or beverage industry 
    		•

    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 or beverage environment. 
    		•

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

    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 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120404, which is "Maintain personal hygiene, health and presentation in a food handling environment.", Level 1, 4 credits.

    Supplementary Information:
    1. Legal requirements:The following acts and/or codes, current and future regulations and amendments will be applicable
    :? Health Act, No 63 of 1977
    ,? Occupational Health and Safety Act, No. 85 of 1993.

    2. Definition of terms within this unit standard:
    Terminology
    Personal hygiene practices

    Clarification/ explanation/ definition.

    Refer to removal of dirt on the external body, hair, teeth, nose, fingernails; and to body odours. 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    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 


    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. 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.