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: 

Evaluate the microbiological quality of a food or beverage product by means of pour plate methods 
SAQA US ID UNIT STANDARD TITLE
9164  Evaluate the microbiological quality of a food or beverage product by means of pour plate methods 
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  12 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2006-04-20  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-04-20   2010-04-20  

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
123299  Evaluate the microbiological quality of food products by means of pour plate methods  Level 3  NQF Level 03  12   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of microbiological pour plate methods,
  • prepare for pour plate methods on a food or beverage product,
  • perform pour plate methods on a food or beverage product,
  • report on the microbiological quality of a food or beverage product in terms of the results of the pour plate methods.

    This unit standard is for anyone who has to determine the microbial load of food or beverage products by means of the total plate count, coliform count, yeasts and moulds count and spore count under laboratory conditions.

    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 required skills:

    Knowledge of introductory food or beverage microbiology. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to determine the microbial quality of a food or beverage product for quality control purposes under laboratory conditions.

    In the context of this unit standard, pour plate methods include the total plate count, coliform count, yeasts and moulds count and spore count.

    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 for certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of microbiological pour plate methods. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The principles of each of the pour plate methods are explained according to standard microbiological principles 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • The function and preparation method of the culture medium,
  • The dilution of the sample,
  • Importance of working aseptic,
  • Importance of the incubating time and temperature
     
    		•

    ASSESSMENT CRITERION 2 
    2. The purpose and importance of pour plate methods as quality control tests on food or beverage products are explained 
    ASSESSMENT CRITERION RANGE 
    The explanation highlights the implication of processing food or beverage products with a high microbial load on final product quality, as well as the financial implications thereof
     

    SPECIFIC OUTCOME 2 
    Prepare for pour plate methods on a food or beverage product. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The selection of an aseptic sampling technique is motivated with respect to the purpose of the pour plate methods 

    ASSESSMENT CRITERION 2 
    2. The consequences of selecting and applying a non-aseptic sampling technique are explained in terms of the effect on test results 

    ASSESSMENT CRITERION 3 
    3. Preparation of equipment and personal preparation is done according to standard operating procedures 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygienic practices,
  • Wearing of protective clothing
     
    		•

    ASSESSMENT CRITERION 4 
    4. The samples are marked, diluted and maintained in such a way that it meets the requirements for the pour plate methods 

    ASSESSMENT CRITERION 5 
    5. Equipment and reagents for the pour plate methods are prepared according to standard operating procedures 

    ASSESSMENT CRITERION 6 
    6. The samples for the pour plate methods are prepared according to standard operating procedures 

    SPECIFIC OUTCOME 3 
    Perform pour plate methods on a food or beverage product. 
    OUTCOME RANGE 
    Pour plate methods include the total plate count, coliform count, yeasts and moulds count and spore count. Two (2) samples must be analysed in duplicate for each pour plate method 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The pour plate methods are performed on each sample according to standard operating procedures 

    ASSESSMENT CRITERION 2 
    2. Equipment and reagents are handled according to standard operating procedures and safety requirements 

    ASSESSMENT CRITERION 3 
    3. The microbial quality of each sample is established without error 

    ASSESSMENT CRITERION 4 
    4. Evaluations are carried out in the designated area and according to site schedules, instructions and standard operating procedures 

    ASSESSMENT CRITERION 5 
    5. The purpose of working in line with site schedules is explained according to standard food or beverage principles 

    ASSESSMENT CRITERION 6 
    6. Samples are evaluated safely, and with the most economic use of time 

    ASSESSMENT CRITERION 7 
    7. The equipment is left clean and ready for re-use in the designated area 

    ASSESSMENT CRITERION 8 
    8. The work area is left in a safe and clean condition 

    ASSESSMENT CRITERION 9 
    9. Problems are solved within scope of work 

    SPECIFIC OUTCOME 4 
    Report on the microbiological quality of a food or beverage product. 
    OUTCOME NOTES 
    Report on the microbiological quality of a food or beverage product in terms of the results of the pour plate methods. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Results are recorded according to standard operating procedures 

    ASSESSMENT CRITERION 2 
    2. The microbiological specifications for the food or beverage product under investigation are identified according to site-specific standards 

    ASSESSMENT CRITERION 3 
    3. The results of the pour plate methods are interpreted and a conclusion is drawn on the microbial quality of the food or beverage product in terms of standard food or beverage principles and site-specific standards 

    ASSESSMENT CRITERION 4 
    4. Deviations from the microbiological specifications for the food or beverage product are explained according to standard food or beverage principles 

    ASSESSMENT CRITERION 5 
    5. The potential consequences of recording inaccurately are explained according to standard food or beverage principles 

    ASSESSMENT CRITERION 6 
    6. The purpose of accurate documentation is explained according to standard food or beverage and legislation principles 


    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 performing pour plate methods on a food or beverage product. Two (2) samples must be analysed in duplicate for each pour plate method. 
    		•

    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 within scope of work.

    Evident in the following specific outcome:
    Perform pour plate methods on a food or beverage product. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Working in line with site-schedules

    Evident in the following specific outcome:
    Perform pour plate methods on a food or beverage product. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for pour plate methods on a food or beverage product

    Evident in the following specific outcome:
    Prepare for pour plate methods on a food or beverage product. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Performing pour plate methods on a food or beverage product and evaluating the results

    Evident in the following specific outcome:
    Perform pour plate methods on a food or beverage product.
    Report on the microbiological quality of a food or beverage product in terms of the results of the pour plate methods. 
    		•

    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:
    Report on the microbiological quality of a food or beverage product in terms of the results of the pour plate methods. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Working safely

    Evident in the following specific outcome:
    Perform pour plate methods on a food or beverage product. 
    		•

    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 the specific outcomes 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 123299, ''Evaluate the microbiological quality of a food products by means of pour plate methods'', level 3, 12 credits, as soon as 123299 is registered.

    1. Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Food stuffs, 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.

    2. Definition of terms within this unit standard:

    Terminology and clarification/ explanation/ definition.

    Standard operating procedures.
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food or beverage 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  20212   National Certificate: Food Laboratory Practices: Dairy Laboratory Analyst  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  23138   National Certificate: Food and Beverage Laboratory Practices: Food and Beverage Laboratory Analysis  Level 3  NQF Level 03  Passed the End Date -
    Status was "Registered"     		 2005-12-04  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.