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: 

Monitor and control quality assurance procedures in a food or sensitive consumer product environment 
SAQA US ID UNIT STANDARD TITLE
119796  Monitor and control quality assurance procedures in a food or sensitive consumer product environment 
ORIGINATOR
SGB Food Manufacturing 
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 4  NQF Level 04  8 
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
2026-06-30   2029-06-30  

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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
9043  Implement and maintain a food or beverage production quality assurance system  Level 4  NQF Level 04  8   

PURPOSE OF THE UNIT STANDARD 
This unit standard is intended for a person working in a food or sensitive consumer product environment who needs to monitor and control quality assurance procedures.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of a quality assurance system for a food or sensitive consumer product environment.
  • Monitor and control quality assurance procedures within a food or sensitive consumer product environment.
  • Implement a quality assurance procedure in a food or sensitive consumer product environment.

    This unit will contribute to the full development of the learner within a food or sensitive consumer product environment by providing recognition, further mobility and transportability within these mentioned sectors. 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 or sensitive consumer product environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
  • Quality control practices and procedures.
  • Further Education and Training Certificate or Diploma / Occupational Certificate in processing and manufacturing of food or sensitive consumer products.
  • Supervisory and leadership skills. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard food or sensitive consumer product environment includes primary production, processing, manufacturing, packaging, distribution, merchandising, retailing, preparation and final presentation to the consumer. Food or sensitive consumer products refer to any food, beverage, pharmaceutical, cosmetic or fast moving consumable product utilised by a human being or mammal that might become harmful to humans and mammals due to non-conformance to critical control parameters.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of a quality assurance system for a food or sensitive consumer product environment. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The purpose of a quality management system is explained within the specific context of the organisation and the learner's work environment. 

    ASSESSMENT CRITERION 2 
    The purpose of a quality assurance system within the quality management system is explained within the specific context of the organisation and the learner's work environment. 

    ASSESSMENT CRITERION 3 
    The requirements of a quality assurance system for a food or sensitive consumer product environment are described according to standard quality assurance and quality management principles. 
    ASSESSMENT CRITERION RANGE 
    Requirements refer to:
  • System objectives and policies.
  • Food or sensitive consumer product safety practices and procedures.
  • Inspection and auditing system.
  • Product and process specifications.
  • Methods of sampling and testing.
  • Budget requirements.
  • Allocation of authority and responsibilities.
  • Work instructions.
  • Change control.
  • Customer requirements.
  • Record keeping and reporting systems.
  • Training of personnel.
  • Interpretation of test results.
  • Corrective and preventive actions.
  • Vendor rating.
  • Certificates of analysis and conformance.
     
    		•

    SPECIFIC OUTCOME 2 
    Monitor and control quality assurance procedures within a food or sensitive consumer product environment. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    A plan to monitor and control quality assurance procedures is developed according to standard operating procedures and within the context of the learner's work environment. 

    ASSESSMENT CRITERION 2 
    Potential constraints to the plan are identified and resolved within the context of the learner's work environment. 

    ASSESSMENT CRITERION 3 
    The plan is distributed to the relevant stakeholders for comment and approval according to the requirements of the organisation's quality management system. 

    ASSESSMENT CRITERION 4 
    Monitoring and controlling activities are performed according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Non-conformances are resolved according to standard operating procedures and within the context of the learner's work environment. 

    SPECIFIC OUTCOME 3 
    Implement a quality assurance procedure in a food or sensitive consumer product environment. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    All relevant quality control practices that form part of the quality assurance procedure are integrated into the food or sensitive consumer product operation according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The quality assurance procedure is implemented according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The efficiency of the implementation process is evaluated by means of the results of relevant monitoring, verification and review processes. 

    ASSESSMENT CRITERION 4 
    Reports on the implementation process are generated 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 selected assessment criteria. 

    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.

    Specific Outcome 2,3
  • Monitor and control quality assurance procedures within a food or sensitive consumer product environment.
  • Implement a quality assurance procedure in a food or sensitive consumer product environment. 
    		•

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

    Specific Outcome 2,3
  • Monitor and control quality assurance procedures within a food or sensitive consumer product environment.
  • Implement a quality assurance procedure in a food or sensitive consumer product environment. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    Specific Outcome 1,2,3
  • Demonstrate an understanding of a quality assurance system for a food or sensitive consumer product environment.
  • Monitor and control quality assurance procedures within a food or sensitive consumer product environment.
  • Implement a quality assurance procedure in a food or sensitive consumer product environment. 
    		•

    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.

    Specific Outcome 1,2,3
  • Demonstrate an understanding of a quality assurance system for a food or sensitive consumer product environment.
  • Monitor and control quality assurance procedures within a food or sensitive consumer product environment.
  • Implement a quality assurance procedure in a food or sensitive consumer product environment. 
    		•

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

    Specific Outcome 1,2,3
  • Demonstrate an understanding of a quality assurance system for a food or sensitive consumer product environment.
  • Monitor and control quality assurance procedures within a food or sensitive consumer product environment.
  • Implement a quality assurance procedure in a food or sensitive consumer product environment. 
    		•

    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 
    This unit standard replaces unit standard 9043, ''Implement and maintain a food or beverage production quality assurance system", Level 4, 8 credits.

    Supplementary Information:

    Where applicable, the following acts, current and future regulations and amendments should be considered:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972
  • Health Act, No 63 of 1977
  • Occupational Health and Safety Act, No. 85 of 1993
  • Other industry specific Acts

    Where applicable, the following International and National Standards should be considered:
  • SANS 1049 - Food Hygiene Management
  • SANS 10330 - Requirements for a HACCP system
  • ISO 22000 - Food safety management systems - Requirements for organisations throughout the food chain
  • ISO 9001 - Quality Management System - Requirements

    Definition of terms within this unit standard:

    Terminology and clarification/ explanation/ definition
  • Food safety: Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food safety is related to the occurrence of food safety hazards and does not include other human health aspects related to e.g. malnutrition.
  • Quality Assurance: Is the part of quality management focused on providing confidence that quality requirements will be fulfilled.
  • Quality Control: Is the part of quality management focused on fulfilling quality requirements.
  • Quality Management: Is the co-ordinated activities to direct and control an organisation with regard to quality.
  • Quality Management System: Is a set of interrelated or interacting processes with regard to quality, accomplished by the management of an organisation by establishing policy and objectives, and by achieving those objectives.
  • Standard operating procedures: Are the documented practice(s) defining the who, what, and when of quality activities.
  • Where the term food is used, beverage is also implied.
  • Where the term quality is used, food safety is also implied. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  50306   Further Education and Training Certificate: Dairy Manufacturing Technology  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2018-07-26  FOODBEV 
    Elective  80928   National Certificate: Confectionery (Chocolate, Sugar and Biscuit) Manufacturing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  74250   National Certificate: Dairy Primary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  50024   National Certificate: Dairy Primary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2009-12-02  Was FOODBEV until Last Date for Achievement 
    Elective  50305   National Certificate: Food Laboratory Analysis  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  57712   Further Education and Training Certificate: Generic Management  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  As per Learning Programmes recorded against this Qual 
    Elective  59201   National Certificate: Generic Management  Level 5  Level TBA: Pre-2009 was L5  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  As per Learning Programmes recorded against this Qual 
    Elective  49743   National Certificate: Manufacturing Management  Level 5  Level TBA: Pre-2009 was L5  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. Optimum Learning Technologies (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.