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: 

Clean and sanitise food manufacturing equipment and surfaces manually 
SAQA US ID UNIT STANDARD TITLE
120410  Clean and sanitise food manufacturing equipment and surfaces manually 
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 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
9063  Clean and sanitise food manufacturing equipment and surfaces manually  Level 1  NQF Level 01  Complete 

PURPOSE OF THE UNIT STANDARD 
This unit standard is intended for a person who has to clean and sanitise food manufacturing equipment, packaging equipment and food manufacturing surfaces manually.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of the manual cleaning and sanitising procedures for food manufacturing equipment and surfaces.
  • Prepare to clean and sanitise food manufacturing equipment and surfaces manually.
  • Clean and sanitise food manufacturing equipment and surfaces manually.
  • Perform end of process duties.

    This unit standard will contribute to the full development of the learner within the food 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 manufacturing and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
  • Communication and mathematical literacy at ABET Level 3. 

  • UNIT STANDARD RANGE 
    In the context of this unit standard, food manufacturing equipment and surfaces refer to any type of equipment, utensils and surfaces applied in the food manufacturing industry that has to be cleaned manually. It also includes components of equipment that have to be removed or dismantled (not necessarily by the learner) prior to cleaning-in-place (CIP). After manual cleaning and sanitising of these components and CIP of the rest of the intact equipment, they are re-assembled (not necessarily by the learner). Any food manufacturing surface that cannot be cleaned and sanitised with a CIP system is also included. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the manual cleaning and sanitising procedures for food manufacturing equipment and surfaces. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    "Cleaning" and "sanitising" are defined by explaining the purpose of each according to standard food hygiene and cleaning principles. 

    ASSESSMENT CRITERION 2 
    The effects of failing to remove food product residues from food manufacturing equipment and surfaces before further utilisation are explained. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Product quality, health specifications and safety for human consumption.
  • Shelf life of food products with high bacterial counts.
     

  • ASSESSMENT CRITERION 3 
    The types of cleaning and sanitising agents used for the specific food manufacturing equipment and surfaces are identified and its purpose and working principles are explained according to standard cleaning principles. 

    ASSESSMENT CRITERION 4 
    The factors that influence the efficiency of a cleaning agent are explained according to standard chemical principles. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Contact time between the surface and cleaning agent.
  • Temperature of the cleaning agent.
  • Concentration of the cleaning agent.
  • The extent and type of the mechanical action applied.
     

  • ASSESSMENT CRITERION 5 
    Types of deposits on food surfaces are identified, including its source, method of removal and preventative measures, according to standard cleaning principles. 

    ASSESSMENT CRITERION 6 
    The steps in the cleaning and sanitising process, with the parameters of each, are identified according to standard operating procedures and food hygiene principles. 

    ASSESSMENT CRITERION 7 
    The importance of the sequence of steps, the function of each step and the importance of the specific parameters of each step during cleaning and sanitising of food manufacturing equipment and surfaces are explained according to standard food principles. 

    ASSESSMENT CRITERION 8 
    The working principles of cleaning and sanitising agents are explained according to standard cleaning principles. 

    ASSESSMENT CRITERION 9 
    The equipment used for manual cleaning and sanitising is identified and described according to standard cleaning principles. 

    SPECIFIC OUTCOME 2 
    Prepare to clean and sanitise food manufacturing equipment and surfaces manually. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Personal preparation for manual cleaning and sanitising is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation includes wearing of protective clothing and safety gear and the application of practices aimed at personal and food hygiene.
     

    ASSESSMENT CRITERION 2 
    Cleaning and sanitising agents and cleaning equipment are prepared and handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Food manufacturing equipment and surfaces are prepared for cleaning and sanitising according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Clean and sanitise food manufacturing equipment and surfaces manually. 
    OUTCOME RANGE 
    Three different kinds of food manufacturing equipment and surfaces must be cleaned and sanitised, namely (1) a work surface, (2) an electrical machine or piece of equipment and (3) a utensil or loose component. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The equipment and surfaces are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The cleaning and sanitising agents and equipment are used in accordance with standard operating procedures, prescribed manufacturer's procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    The cleaned and sanitised equipment and surfaces meet site-specific requirements and legal specifications (where applicable) regarding microbial load and physical deposits. 

    ASSESSMENT CRITERION 4 
    Problems during cleaning and sanitising procedures are identified and solved within the learner's scope of work. 

    SPECIFIC OUTCOME 4 
    Perform end of process duties. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Waste is disposed of according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Cleaning agents and equipment are stored according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    After the cleaning and sanitising process the equipment and surfaces are handled and/or left in such a manner that is prescribed by standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The work area is left in accordance with standard operating procedures and requirements. 

    ASSESSMENT CRITERION 5 
    Cleaning and sanitising procedures are reported and recorded according to standard operating procedures and requirements. 


    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 or moderator respectively with the relevant Education and Training Quality Assurance Body (ETQA), or with another 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 ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another 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 (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • 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 
    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:
  • Applying knowledge of cleaning and sanitising principles and procedures.

    Evident in Specific Outcome
    1. Demonstrate an understanding of the manual cleaning and sanitising procedures for food manufacturing equipment and surfaces.
  • Identifying and solving problems during cleaning and sanitising procedures.

    Evident in Specific Outcome
    3. Clean and sanitise food manufacturing equipment and surfaces manually. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing to clean and sanitise food manufacturing surfaces.

    Evident in Specific Outcome
    2. Prepare to clean and sanitise food manufacturing equipment and surfaces manually. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Reporting and/or documenting of end of process duties.

    Evident in Specific Outcome
    4. Perform end of process duties. 

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

    Evident in Specific Outcome
    1. Demonstrate an understanding of the manual cleaning and sanitising procedures for food manufacturing equipment and surfaces.
    2. Prepare to clean and sanitise food manufacturing equipment and surfaces manually.
    3. Clean and sanitise food manufacturing equipment and surfaces manually.
    4. Perform end of process duties. 

    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 Specific Outcome
    1. Demonstrate an understanding of the manual cleaning and sanitising procedures for food manufacturing equipment and surfaces.
    2. Prepare to clean and sanitise food manufacturing equipment and surfaces manually.
    3. Clean and sanitise food manufacturing equipment and surfaces manually.
    4. Perform end of process duties. 

    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 Specific Outcome
    1. Demonstrate an understanding of the manual cleaning and sanitising procedures for food manufacturing equipment and surfaces.
    2. Prepare to clean and sanitise food manufacturing equipment and surfaces manually.
    3. Clean and sanitise food manufacturing equipment and surfaces manually.
    4. Perform end of process duties. 

    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 9063, "Clean and sanitise food manufacturing equipment and surfaces manually", Level 1, 3 credits.

    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.

    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: Clarification/Explanation/Definition

    Cleaning
  • Refers to the process of removing deposits from a surface by using water and a soap-like chemical.

    Cleaning agents
  • Refer to chemicals like acid and alkaline based agents used for removal of deposits from surfaces.

    Cleaning-in-place (CIP)
  • Refers to cleaning and sanitising of food equipment and pipelines that are intact, i.e. it is cleaned and sanitised in place, without dismantling.
    Food manufacturing equipment and surfaces: Refers to any machine or piece of equipment, components of that equipment, utensils and surfaces that need to be cleaned and sanitised manually.
    Examples are:
  • Mixing and blending equipment.
  • Packaging equipment.
  • Electrical machinery.
  • Conveyors.
  • Openings of silos, tanks and vats.
  • Sample taps.
  • Couplings.
  • Rubber gaskets.
  • Working surfaces.
  • Utensils.

    Protective clothing and safety gear
  • Refer to clothing and/or gear that safeguard the person and the product.

    Sanitising
  • Refers to reducing the number of micro-organisms to acceptable levels and making the environment unfavourable for their further growth and reproduction.

    Sanitising agents
  • Refer to chemicals (e.g. acids), hot water and steam, used to sanitise surfaces.

    Standard operating procedures
  • Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications.

    Where the term food is used, beverage 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  58026   General Education and Training Certificate: Food and Beverage Handling Processes  Level 1  NQF Level 01  Reregistered  2023-06-30  FOODBEV 
    Core  64029   National Certificate: Food Processing: Plant Baking  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 
    Core  50083   National Certificate: Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered" 
    2009-12-02  Was FOODBEV until Last Date for Achievement 
    Core  74229   National Certificate: Milk and Cream Handling and Storing  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 
    Elective  59300   General Education and Training Certificate: Transport  Level 1  NQF Level 01  Reregistered  2023-06-30  TETA 
    Elective  58955   National Certificate: Chemical Manufacturing  Level 2  NQF Level 02  Reregistered  2023-06-30  CHIETA 


    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. Aldabri 106 Institute for Quality Pty Ltd 
    2. DIONYSUS SKILLS DEVELOPMENT INITIATIVE PTY LTD 
    3. Entecom CC 
    4. Freddy Hirsch Butchers Training School 
    5. Intercept Consulting and Training Solutions 
    6. Learning Exchange Pty Ltd 
    7. Makwedeng Training 
    8. NOSA LOGISTICS PTY LTD 
    9. Operational Process Improvements (Pty) Ltd 
    10. Sea Harvest Corporation (Pty) Ltd 
    11. Solar Salt 
    12. Staffing Logistics 
    13. Swift Silliker (Pty) Ltd 
    14. Vleisopleidingsentrum cc. 



    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.