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: 

Apply and maintain safety and housekeeping practices in a sensitive consumer manufacturing environment 
SAQA US ID UNIT STANDARD TITLE
10629  Apply and maintain safety and housekeeping practices in a sensitive consumer manufacturing 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 5  Level TBA: Pre-2009 was L5  7 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

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 safety and housekeeping hazards in a manufacturing environment,
  • Prepare a safety and manufacturing housekeeping plan,
  • Maintain a safety and manufacturing housekeeping plan,
  • Review and maintain a safety and manufacturing housekeeping plan.

    This unit standard is intended for person working in a sensitive consumer manufacturing environment who is responsible for preparing, maintaining and reviewing safety and manufacturing housekeeping plans.

    This unit will contribute to the full development of the learner with in the food or beverage or pharmaceutical 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 manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of skills:
  • Demonstrate an understanding of occupational health, safety and environmental legislation relevant to the food or beverage or pharmaceutical environment.
  • Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage or pharmaceutical manufacturing environment. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for a person working in a food or pharmaceutical manufacturing environment who is responsible for preparing, implementing, reviewing and maintaining safety and manufacturing housekeeping plans. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of safety and housekeeping hazards in a manufacturing environment. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The importance of product safety for the consumer, employer and employee is explained according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The difference between product safety and product quality is explained according to HACCP methodology principles. 

    ASSESSMENT CRITERION 3 
    3. The role of good manufacturing practices in a quality management system is explained according to good manufacturing principles. 

    ASSESSMENT CRITERION 4 
    4. The factors that can influence product safety are identified and described according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Factors refer to contamination by micro-organisms, product poising, cold chain, illegal additions to products, foreign objects due to negligence, cleaning and sanitising procedures, personal hygiene, equipment and environment hygiene.
     

    ASSESSMENT CRITERION 5 
    5. Sources of product contamination influencing the human health and preventative measures against them are identified according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Sources of contamination refer to biological, chemical and physical sources.
     

    ASSESSMENT CRITERION 6 
    6. The importance of identifying critical control points in a product manufacturing environment is explained according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. The importance of personal hygiene, health and presentation regarding product safety is explained according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. The effect of a sensitive consumer manufacturing facility failing to apply product safety practices and procedures is explained. 

    ASSESSMENT CRITERION 9 
    9. Sources of microbiological contamination are identified according to health and product safety principles. 
    ASSESSMENT CRITERION RANGE 
    Micro-organisms refer to bacteria, yeasts, moulds, viruses and pathogens.
     

    ASSESSMENT CRITERION 10 
    10. Practices or procedures against cross contamination within the manufacturing environment are identified. 
    ASSESSMENT CRITERION RANGE 
    Three (3) practices must be identified.
     

    ASSESSMENT CRITERION 11 
    11. Sources of physical and chemical contamination are identified according to health and product safety principles. 

    SPECIFIC OUTCOME 2 
    Prepare a safety and manufacturing housekeeping plan. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The principles and standard operating procedures of safety and manufacturing housekeeping plans are explained. 

    ASSESSMENT CRITERION 2 
    2. Possible sources or constraints in the particular plant are identified. 
    ASSESSMENT CRITERION RANGE 
    Sources refer to production demand information, existing stock levels, caters for expected product demands, budgets, minimises inventory and maximises production capacity.
    Constraints refer to breakdowns, staff shortages, supply availability, quality problems, storage availability and capacity constraints.
     

    ASSESSMENT CRITERION 3 
    3. The safety and manufacturing housekeeping plan is prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation of a production plan refers to production demand information, existing stock levels, caters for expected product demand, budget, minimises inventory and maximises production capacity.
     

    ASSESSMENT CRITERION 4 
    4. The safety and manufacturing housekeeping plan is approved according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Potential constraints to the safety and manufacturing housekeeping plan are identified and contingency plans are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Constraints refer to breakdowns, staff shortages, supply availability, quality problems, storage availability and capacity constraints.
     

    SPECIFIC OUTCOME 3 
    Maintain a safety and manufacturing housekeeping plan. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The safety and manufacturing housekeeping plan is accurate, complete and available according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The safety and manufacturing housekeeping plan is maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The safety and manufacturing housekeeping plan parameters are measured for the implementation of the safety and manufacturing housekeeping plan. 
    ASSESSMENT CRITERION RANGE 
    Parameters refer to stock levels, production targets, material, staff resources, wastage, downtime, efficiencies and quality.
     

    ASSESSMENT CRITERION 4 
    4. Constraints to safety and manufacturing housekeeping plan are identified and contingency plans are implemented according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Constraints refer to breakdowns, staff shortages, supply availability, quality problems, storage availability and capacity constraints.
     

    ASSESSMENT CRITERION 5 
    5. Alterations to the safety and manufacturing housekeeping plan are agreed upon by stakeholders and are implemented according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Alterations to the safety and manufacturing housekeeping plan are communicated according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Reports on safety and manufacturing housekeeping plan are done according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. Reporting documents are kept according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Review and maintain a safety and manufacturing housekeeping plan. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The safety and manufacturing housekeeping plan is reviewed at regular intervals according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Opportunities to improve the implementation and maintenance of the safety and manufacturing housekeeping plan are identified and implemented according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Documentation related to maintaining the safety and manufacturing housekeeping plan is accurate and complete according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Variances to the safety and manufacturing housekeeping plan are identified and analysed within a timeframe that minimises loss of productivity according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Safety and manufacturing housekeeping plan review results are communicated to all relevant people 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. 
    		•

    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.

    Evident in all specific outcomes. 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community.

    Evident in all specific outcomes. 

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

    Evident in all specific outcomes. 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information.

    Evident in all specific outcomes. 

    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 the following specific outcome:
  • Maintain a safety and manufacturing housekeeping plan. 
    		•

    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 
    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:

    Terminology & clarification/explanation/definition:
  • Sensitive consumer products safety:
    Refers to all practices and procedures that will ensure that sensitive consumer products are safe for consumption or usage by human beings. These practices and procedures are applied from raw product receiving, handling and sorting until the final product is manufactured, stored and sold to the consumer.
  • Standard operating procedures:
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, best practices, applicable legislation, time frames, procedures 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  21813   National Certificate: First Line Manufacturing Management: Food and Beverage  Level 5  Level TBA: Pre-2009 was L5  Passed the End Date -
    Status was "Registered"     		 2005-06-12  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.
     
    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.