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: 

Handle food materials in a food production process 
SAQA US ID UNIT STANDARD TITLE
243345  Handle food materials in a food production process 
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  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 
This unit standard is for persons working in a food production environment who handle food materials as part of the food production process.

A person credited with this unit standard is able to:
  • Explain the importance of food material handling within the production process.
  • Identify food materials in a food production process.
  • Identify allergenic food materials in a food handling process.
  • Store food material in the food production process.
  • Apply stock rotation principles in the food production process.
  • Measure quantities of food material for the food production process. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are already competent in:
  • Communication and Numeracy at ABET Level 3. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard includes any food materials used for food processing.

    In the context of this unit standard, weighing equipment is not limited to a specific scale size. The scale may be electronic or mechanical but must be calibrated. Measuring equipment includes, but is not limited to any size of container that is assized in order to give an accurate volume measurement.

    This unit standard is intended for learners who work in a food production environment under direct supervision with some responsibility and accountability, carry out moderate tasks that are familiar, receive and pass information and perform clearly defined tasks. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Explain the importance of food material handling within the production process. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Food material handling principles are explained in relation to a food production process. 

    ASSESSMENT CRITERION 2 
    The consequences of poor food material handling are explained in terms of the production process and final product. 

    ASSESSMENT CRITERION 3 
    The internal and external customers and suppliers to the food production process are identified and explained with examples. 
    ASSESSMENT CRITERION RANGE 
  • Internal customers refer to the next step in the production process.
  • Internal suppliers refer to the previous step in the production process.
  • External customers include but are not limited to wholesaler, retailer and consumer.
  • External suppliers refer to the organizations or individuals who supply the food material.
     
    		•

    SPECIFIC OUTCOME 2 
    Identify food materials in a food production process. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Food materials are identified according to packaging labels within the production process. 
    ASSESSMENT CRITERION RANGE 
    Packaging labels refer to symbols, wording and logos.
     

    ASSESSMENT CRITERION 2 
    Food materials are identified according to sensory evaluation within the food production process. 
    ASSESSMENT CRITERION RANGE 
    Sensory evaluation refers to sight, smell, taste and feel.
     

    ASSESSMENT CRITERION 3 
    The characteristics of food materials are identified within the production process. 

    SPECIFIC OUTCOME 3 
    Identify allergenic food materials in a food handling process. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Allergenic food materials that are used in the food production process are identified and examples are given of the allergenic reaction. 

    ASSESSMENT CRITERION 2 
    Allergenic and non-allergenic food materials storage is explained and demonstrated in accordance with food safety practices. 

    SPECIFIC OUTCOME 4 
    Store food material for the food production process. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The storing of food material for the food production process is explained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Storage refers to location, shelving, floors, closed containers, temperature, labeling and pest control.
     

    ASSESSMENT CRITERION 2 
    Food materials are stored according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Manual lifting and handling techniques are used during storing and handling of food materials according to occupational health and safety practices. 

    ASSESSMENT CRITERION 4 
    The consequences of incorrect storage of food material are explained in terms of food safety and occupational health and safety practices applicable to the food production environment. 

    ASSESSMENT CRITERION 5 
    Cleaning and sanitizing of food handling areas are demonstrated according to food safety practices and principles. 

    SPECIFIC OUTCOME 5 
    Apply stock rotation principles in the food handling process. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Contamination of food materials is identified according to sensory evaluation and material age information. 
    ASSESSMENT CRITERION RANGE 
  • Material age information includes and is not limited to expiry date, best before date, production date.
  • Sensory evaluation refers to sight, smell, taste and feel.
     
    		•

    ASSESSMENT CRITERION 2 
    Stock rotation practice is explained and applied according to standard operating procedures. 

    SPECIFIC OUTCOME 6 
    Measure quantities of food material for the food production process. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Standard international units of measurement are identified as it applies to the types of food materials that are to be measured for the food production process. 

    ASSESSMENT CRITERION 2 
    The consequences of measuring incorrect quantities of food materials are identified in terms of the effect on final product and/or the production process. 

    ASSESSMENT CRITERION 3 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation includes but is not limited to safety precautions and hygienic practices.
     

    ASSESSMENT CRITERION 4 
    Components of the weighing equipment are identified and their purposes explained by examples from the workplace. 

    ASSESSMENT CRITERION 5 
    Food materials are selected and measured according to the product recipe and/or production schedule. 

    ASSESSMENT CRITERION 6 
    Food materials are labeled, stored, and/or distributed according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    Measuring equipment, tools and work area are cleaned and sanitized according to food safety practices. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor with the relevant Education, Training, Quality, Assurance (ETQA) Body, or with an ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this unit standard must be accredited as a provider with the relevant Education, Training, Quality, Assurance (ETQA) Body, or with an ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant Education, Training, Quality, Assurance (ETQA) Body, or with an ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal and external moderation of assessments, unless ETQA policies specify otherwise.
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    The following knowledge is embedded within the unit standard, and will be assessed directly or indirectly through assessment of the specific outcomes in terms of the assessment criteria:
  • The handling of food material within the production process and final product.
  • Internal and external customers and suppliers in context of the learners workplace.
  • Food materials and packaging labels within the production process.
  • The use of sensory evaluation within the food production process.
  • The characteristics of food materials within the production process.
  • Allergenic food materials within the food production process.
  • The storage of food material within the production process.
  • Manual lifting and handling techniques used in the storage process.
  • The incorrect storage of food material in terms of food safety and occupational health and safety practices.
  • Stock rotation practices in the food handling process.
  • Contamination of food materials within the food production process.
  • Measuring of food material within the food manufacturing process.
  • Measuring equipment and tools within the food production process.
  • The use of recipes and/or production schedule to measure food material. 
    		•

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO WORKING 
    Working effectively with others:
  • Working with internal and external customers and suppliers within the food production process.

    Evident in all the specific outcomes. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise oneself and one's activities so that all requirements are met in achieving competence in the handling of material as part of the food manufacturing process:
  • The handling of food material within the production process and final product.

    Evident in all the specific outcomes. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, evaluate, organise and critically evaluate information:
  • Solve common problems associated with the identification of food materials, the identification of allergenic food materials and the storage of food material.

    Evident in specific outcome:
  • Identify food materials in a food production process.
  • Identify allergenic food materials in a food handling process.
  • Store food material for the food production process.
  • Apply stock rotation principles.
  • Measure quantities of food material for the production process. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively when handling of material as part of the food manufacturing process:
  • Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations.
  • Identifying food materials according to packaging labels, sensory evaluation, storage of food materials and stock rotation and reading recipes.

    Evident in all the specific outcomes. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Using science and technology effectively and critically:
  • Applying cleaning principles, occupational health and safety and food safety practices.

    Evident in specific outcomes:
  • Identify allergenic food materials in food handling process.
  • Store food material for the food production process.
  • Apply stock rotation principles in the food handling process.
  • Measure quantities of food material for the food production process. 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
  • Demonstrating an understanding of the world as a set of related systems.

    Evident in all the 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 
    Legislation:
  • Occupational Health and Safety Act, Act No. 85 of 1993.
  • Health Act, Act No. 63 of 1977.

    Definitions:
  • Food Materials: Includes but is not limited to food and beverage raw materials, pre-batched, in process, and finished product.
  • Food safety practices and procedures: Refer to good manufacturing practices, monitoring critical points, HACCP's, practices against food contamination and personal hygiene.
  • Protective clothing/gear: Refers to clothing that safeguards the person and the product.
  • Standard operating procedures: Refer to the 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  58026   General Education and Training Certificate: Food and Beverage Handling Processes  Level 1  NQF Level 01  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 


    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.