Assessment Guide 120235

ASSESSMENT GUIDE
Demonstrate an understanding of the concept of

microbiology in a food handling environment
1 | Page LEVEL 3
Us 120235 Assessment Guide
TABLE OF CONTENTS
Introduction............................................................................................................3
Purpose of the Assessment:..................................................................................3
Context of the Unit standard..................................................................................3
Assessment Methods:............................................................................................4
Assessment Process:.............................................................................................4
INSTRUCTIONS TO LEARNER............................................................................4
Step 1 – Planning for the Assessment...................................................................5
Assessment Process (Cont.)..................................................................................6
Step 2 – Complete the Assessment.......................................................................6
Step 3 – After the Assessment...............................................................................6
Assessment Documentation Required:..................................................................7
Step 1 – Planning for the Assessment...................................................................7
- Assessment Plan *...........................................................................................7
- Assessment Preparation Plan *........................................................................7
- Assessment Policy (incl. Appeals)....................................................................7
- Assessment Guide...........................................................................................7
- Assessment Tools/Instruments........................................................................7
Step 2 – Conducting the Assessment....................................................................7
Step 3 – After the Assessment...............................................................................7
Unit standard alignment document........................................................................8
FEEDBACK FROM ASSESSOR........................................................................24
LEARNER’S COMMENTS...................................................................................25
DECLARATION OF AUTHENTICITY..................................................................26
2 | Page
IntroductionError This assessment guide has been designed as a generic
assessment guide for the Unit standard 120235.
: Reference
source not
found
Purpose of the The purpose of assessment against this Unit standard is to:
Assessment:Erro
1. Award credits on the NQF to learners who are able to:
r: Reference
source not  Demonstrate an understanding of the concept of
found micro-organisms in a food handling environment.
 Demonstrate an understanding of the growth and
reproduction of micro-organisms in a food handling
environment.
 Identify good manufacturing practices to control
microbiological contamination during food handling.
Context of the Unit This Unit standard is registered on the National Unit
standardError: standards Framework as follows:Error: Reference
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source not
Field: Manufacturing, Engineering and Technology
found
Sub- Manufacturing and Assembly
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SAQA ID 120235
3 | Page
Level: 3
Credits: 6
The content of the Unit standard can be found on page 8.
4 | Page
INSTRUCTIONS TO LEARNER
Learning The credit calculation is based on the assumption that those

Assumptions:Err starting to learn towards this Unit standard have no previous
assessment experience. It is assumed, though, that the
or: Reference Learners have evaluative expertise in
source not  Communication at NQF Level 2
found  Mathematical literacy at NQF Level 1.
 Knowledge of cleaning and sanitising principles.
 Knowledge of personal hygiene practices.
(Please see Definition of Terms in the Unit standard for a
definition of “learning to be placed in place”).
Assessment The following assessment method will be used for this

Methods:Error: assessment:
Reference - Written/oral questioning
- Observation
source not
- Case Studies
found - Portfolio of evidence
General
Assessment
- Use the assessment guide and your latest assessment
Process: policies and procedures provided at the end of this
assessment guide to complete the tasks you have been
given.
- Learners can complete the assessment questionnaire
orally. In this case, agree a date, time and venue for
summative assessment.
5 | Page
Step 1 – Planning for the Assessment
Review this assessment guide to:

 Ensure that you understand all the requirements of the
assessment in terms of evidence required to prove
competence
Identify and prepare for the assessment by:
 Completing the Assessment Plan with the assessor to
discuss and agree the details regarding the
assessment.
 Complete the Assessment Preparation Plan and get
the sign to sign.
Ensure that you have familiarised yourself with the following:
 The policies, processes.
 The Code of Practice.
Ensure that you are familiar with the;
 Quality Management System
 Appeals Procedure
6 | Page
Assessment Step 2 – Complete the Assessment

Process  Collect the evidence in accordance with the methods
(Cont.) and evidence requirements specified
 Record the evidence on the assessment guide
 Include additional questions if necessary to clarify
points. Record these on the guide.
 All questions must be complete as per the criteria
specified.
 Answers provided must be similar to the model
answers.
 The required pass mark for the knowledge
questionnaire summative assessment for this unit
standard is 65%.
Step 3 – After the Assessment

- Prepare the feedback, by writing comprehensive,
developmental feedback after each section on the
Assignment Sheets. In addition to this, you are required
to write a summary overall feedback on the ‘Assessment
Guide’.
- Ensure that you counter sign the assessment guide to
indicate agreement with the feedback.
7 | Page
Step 1 – Planning for the Assessment

Assessment
Documentatio - Assessment Plan *
n Required: - Assessment Preparation Plan *
- Assessment Policy (incl. Appeals)
- Assessment Guide
- Assessment Tools/Instruments
- Assessor Record Templates
Step 2 – Conducting the Assessment

- Assessment Guide
- Learners Portfolio of Evidence
- Assignments and Model Answers
Step 3 – After the Assessment

- Feedback Report *
Resources: The following additional/supporting resources will help the

learner to prepare for the assessment:
Available
Resource Reference
From
Insert resources as per outcome
8 | Page
Unit standard document

SOUTH AFRICAN QUALIFICATIONS AUTHORITY
REGISTERED UNIT STANDARD:
Demonstrate an understanding of the concept of microbiology in a food

handling environment
SAQA US UNIT STANDARD TITLE
ID
120235 Demonstrate an understanding of the concept of microbiology in a food
handling environment
ORIGINATOR ORIGINATING PROVIDER
SGB Food
QUALITY ASSURING BODY
-
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Manufacturing and Assembly
Technology
ABET UNIT OLD NQF LEVEL NEW NQF LEVEL CREDITS
BAND STANDARD
TYPE
Undefined Regular Level 3 NQF Level 03 6
REGISTRATION STATUS REGISTRATION REGISTRATION SAQA
START DATE END DATE DECISION
NUMBER
Reregistered 2009-01-27 2012-01-27 SAQA
0160/05
LAST DATE FOR LAST DATE FOR ACHIEVEMENT
ENROLMENT
2013-01-27 2016-01-27
In all of the tables in this document, both the old and the new NQF Levels are shown.
In the text (purpose statements, qualification rules, etc), any reference to NQF Levels
are to the old levels unless specifically stated otherwise.
This unit standard replaces:

Old New
Replacement
US ID Unit Standard Title NQF NQF Credits
Status
Level Level
Apply knowledge of the effect of NQF
9125 micro-organisms on personal Level 2 Level 4 Complete
health, hygiene and food safety 02
9126 Demonstrate knowledge of the Level 2 NQF 3 Complete
9 | Page
effect of micro-organisms on the

Level
quality of raw milk during raw milk
02
handling
PURPOSE OF THE UNIT STANDARD

This unit standard is intended for a person working in a food handling environment
who has to have knowledge of micro-organisms and the good manufacturing
practices that must be applied to control these micro-organisms.
A person credited with this unit standard is able to:
 Demonstrate an understanding of the concept of micro-organisms in a food

handling environment.
 Demonstrate an understanding of the growth and reproduction of micro-
organisms in a food handling environment.
 Identify good manufacturing practices to control microbiological contamination
during food handling.
This unit standard will contribute to the full development of the learner within a
food handling 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
LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR

LEARNING
Description of skills:
 Communication at NQF Level 2

 Mathematical literacy at NQF Level 1.
 Knowledge of cleaning and sanitising principles.
 Knowledge of personal hygiene practices.
UNIT STANDARD RANGE

In the context of this unit standard, micro-organisms refer to bacteria, yeasts and
moulds that can influence the health and hygiene of humans, as well as the shelf life
and quality of food products and the quality of the environment.
Specific Outcomes and Assessment Criteria:
SPECIFIC OUTCOME 1
Demonstrate knowledge of the concept of micro-organisms in a food handling
environment.
OUTCOME RANGE
Micro-organisms refer to bacteria, yeasts and moulds.
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ASSESSMENT CRITERIA
ASSESSMENT CRITERION 1
Microbiology, organisms and micro-organisms are defined according to standard
microbiological principles.
The places in which micro-organisms exist in nature are identified according to
standard microbiological principles.
Micro-organisms that utilise food products and raw materials as a source of energy
are classified according to standard microbiological principles.
The advantages and disadvantages of micro-organisms are identified in terms of
their roles in food production, the environment and our health.
The main structural parts of micro-organisms, with their functions, are described
according to standard microbiological principles.
SPECIFIC OUTCOME 2
Demonstrate knowledge of the growth and reproduction of micro-organisms in a food
OUTCOME RANGE
Micro-organisms refer to bacteria, yeasts and moulds.
ASSESSMENT CRITERIA
The growth and reproduction requirements of each of the micro-organisms are
described according to standard microbiological principles.
ASSESSMENT CRITERION RANGE
The description includes the way in which specific nutrients (e.g. sugar, salt and
proteins), temperature, moisture, acidity and oxygen influence the growth and
reproductionof micro-organisms.

The reproduction mechanism of each of the micro-organisms is described according
to standard microbiological principles.
ASSESSMENT CRITERION RANGE
Reproduction mechanism refers to spore forming, knob forming or binary fission.

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The difference between cell growth and population growth during growth and
reproduction of micro-organisms is explained according to standard microbiological
principles.
SPECIFIC OUTCOME 3
Identify good manufacturing practices to control microbiological contamination during
food handling.
ASSESSMENT CRITERIA
Sources of microbial contamination are identified within the specific context of the
learner's work environment.
Good manufacturing practices against microbial contamination are identified within
the specific context of the learner's work environment.
The importance of the application of good manufacturing practices in a food handling
environment is explained according to standard microbiological principles.
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
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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 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, by:
 Identifying and applying good manufacturing practices to control

microbiological contamination.
Refer to specific outcome:

UNIT STANDARD CCFO WORKING

Work effectively with others as a member of a team, group, organisation or
community, by:


UNIT STANDARD CCFO ORGANISING

Organise and manage oneself and one's activities responsibly and effectively, by:


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UNIT STANDARD CCFO COLLECTING

Collect, analyse, organise and critically evaluate information, by:
 Demonstrating knowledge of micro-organisms.

Refer to specific outcomes:
 Demonstrate knowledge of the concept of micro-organisms in a food handling

environment.
 Demonstrate knowledge of the growth and reproduction of micro-organisms in
a food handling environment.
UNIT STANDARD CCFO COMMUNICATING

Communicate effectively by using mathematical and/or language skills in the modes
of oral and/or written presentations.


environment.
UNIT STANDARD CCFO SCIENCE

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


environment.
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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.


UNIT STANDARD CCFO CONTRIBUTING

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


environment.
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Intentionally left blank
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ASSESSMENT GUIDE
ASSESSOR DETAILS LEARNERS DETAILS
Name: ____________________________________________________ Name: ________________________________________________
Department: _______________________________________________ Department:_____________________________________________
Job Title: _______________________________________________ Job Title: _______________________________________________
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ASSESSMENT DETAILS:
Competency/Skill area: ___________________________________ Unit standard: _______________________________

Purpose/s: TO ASSESS LEARNER AGAINST THE ABOVE UNIT STANDARD
Venue: ___________________________________ Date & Time: ____________________________________
Resources required: Insert all resources required here.
……………………………………………………………………………………………………………………………………………………………...
……………………………………………………………………………………………………………………………………………………………...
……………………………………………………………………………………………………………………………………………………………...
……………………………………………………………………………………………………………………………………………………………...
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ASSESSMENT GUIDE; 120235

Specific OUTCOMES METHODS OF FORM OF EVIDENCE C/NYC COMMENTS ON OBSERVATIONS
ASSESSMENT Required
1. Demonstrate knowledge of Q Completed Knowledge
the concept of micro- Questionnaire AC1 (LG)
organisms in a food
2. Demonstrate knowledge of Q Correct answers to oral
the growth and reproduction questioning and
of micro-organisms in a completed Knowledge
food handling environment. Questionnaire
AC2 (LG)
3. Identify good manufacturing O Observation of
practices to control preparation of
microbiological assessment.
contamination during food Case study facilitator
guide
handling.
AC3 (LG)
Key:
Methods of Assessment: O = Observation Q = Questioning PS = Product Sample T = Testimony from 3rd party
19 | P a g e
115753 – ASSESSMENT GUIDE (CONT.)

Assessment Criteria METHODS OF FORM OF EVIDENCE C/NYC COMMENTS ON OBSERVATIONS
ASSESSMENT Required
1. PS Comprehensive and
AC1; sufficient documentation
 Microbiology, organisms in respect of assessor
and micro-organisms are guide / assessor record
defined according to template (Portfolio of
Evidence – Evidence
standard microbiological
checklist, Record Sheet,
principles. Assessor Checklist for
Assessment process)
AC2; Q Correct answers to oral
 The places in which micro- questioning and
organisms exist in nature completed Knowledge
are identified according to Questionnaire
principles.
AC3; PS Comprehensive and
 Micro-organisms that utilise sufficient documentation
food products and raw in respect of assessor
materials as a source of guide / assessor record
template (Portfolio of
energy are classified
Evidence – Evidence
according to standard checklist, Record Sheet,
microbiological principles. Learner Evaluation form)
AC4; PS Comprehensive and
 The advantages and sufficient documentation
disadvantages of micro- in respect of assessor
organisms are identified in guide / assessor record
template (Portfolio of
terms of their roles in food
Evidence –Assessment
production, the environment Review)
and our health.
20 | P a g e
AC5; Q Completed Knowledge

 The main structural parts of Questionnaire
micro-organisms, with their
functions, are described
according to standard
21 | P a g e
SPECIFIC OUTCOME 2 Q Completed Knowledge

AC1 Questionnaire
 The growth and
reproduction requirements
of each of the micro-
organisms are described
AC2.
 The reproduction
mechanism of each of the
micro-organisms is
described according to
principles.
AC3
 The difference between cell
growth and population
growth during growth and
reproduction of micro-
organisms is explained
microbiological principles
22 | P a g e
SPECIFIC OUTCOME 3 Q Completed Knowledge

Questionnaire( WRITTE
AC1 N TEST)
 Sources of microbial
contamination are identified
within the specific context of
the learner's work
environment.
AC2
 Good manufacturing
practices against microbial
contamination are identified
within the specific context of
the learner's work
environment.
AC3
 The importance of the
application of good
manufacturing practices in a
food handling environment
is explained according to
principles.
Key:
Methods of Assessment: O = Observation Q = Questioning PS = Product Sample T = Testimony from 3rd party
23 | P a g e
ASSESSMENT QUESTIONS/COMMENTS ON EVIDENCE RECEIVED
S/O NO QUESTION/COMMENT LEARNER ANSWER/COMMENT
I _________________________________ declare that the questions asked and

answers checked were appropriate (level and language) to the context of the
assessment.
LEARNER SIGNATURE: _________________________ DATE: ___________________
ASSESSOR SIGNATURE: _________________________ DATE: ___________________
24 | P a g e
The Learner has submitted evidence that is valid, relevant, current, sufficient and authentic
against the listed specific outcomes.
Evidence Quality Evaluation Valid Authentic Consistent Current Sufficient
Assessments questions (all

outcomes)
Observation
Portfolio of evidence (assessor
guide, learner guide, assessor
records)
Were any concessions made in terms of the evidence to cater for unforeseen
circumstances? (e.g. The system was offline).
FEEDBACK FROM ASSESSOR
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NB: This assessment decision is subject to moderation before results are

submitted to the Food-Bev Seta
Competent Not Yet
Assessment Decision:
Competent
The Learner is not yet competent in the following criteria:
The following areas require corrective action/improvement/development:
LEARNER’S COMMENTS
I ___________________________________ declare that I accept the assessment judgement

and that the feedback provided is constructive and developmental in nature. I also declare that
I have no further questions regarding the assessment judgement or feedback provided by the
assessor.
Learner’s Signature: Feedback Date:
Assessor’s Signature:
Moderator’s
Moderator’s Name:
Signature:
Date of Moderation: Decision:
26 | P a g e
DECLARATION OF AUTHENTICITY
We the undersigned hereby declare that _________________________ has

completed all of the specified requirements for assessment against this Unit
standard.
SIGNED: _____________________________
LEARNER: _____________________________
DESIGNATION: _____________________________
DATE: _____________________________
SIGNED: _____________________________
LINE SUPERVISOR: _____________________________
DESIGNATION: _____________________________
DATE: _____________________________
SIGNED: _____________________________
ASSESSOR: _____________________________
DESIGNATION: _____________________________
DATE: _____________________________
27 | P a g e
All rights are reserved © BBT Institute

1st Edition 2011
Learners can reproduce copies from this guide for the purpose of learning; All evidence from the POE
must accompany this assessment guide.
28 | P a g e

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ASSESSMENT GUIDE

Demonstrate an understanding of the concept of

The content of the Unit standard can be found on page 8.

Learning The credit calculation is based on the assumption that those

Assessment The following assessment method will be used for this

Step 1 – Planning for the Assessment

Review this assessment guide to:

Assessment Step 2 – Complete the Assessment

Step 3 – After the Assessment

Step 1 – Planning for the Assessment

Step 2 – Conducting the Assessment

Step 3 – After the Assessment

Resources: The following additional/supporting resources will help the

Insert resources as per outcome

Unit standard document

Demonstrate an understanding of the concept of microbiology in a food

This unit standard replaces:

effect of micro-organisms on the

PURPOSE OF THE UNIT STANDARD

A person credited with this unit standard is able to:

 Demonstrate an understanding of the concept of micro-organisms in a food

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR

 Communication at NQF Level 2

UNIT STANDARD RANGE

Specific Outcomes and Assessment Criteria:

UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS

 Assessment and moderation of assessment will be overseen by the relevant

 Moderation must include both internal (provider-based) and external (ETQA-

 Assessment and moderation of assessment against this unit standard should

 Anyone wishing to be assessed against this unit standard may apply to be

assessed by any assessment agency, assessor or provider institution that is

UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE

UNIT STANDARD DEVELOPMENTAL OUTCOME

UNIT STANDARD LINKAGES

Critical Cross-field Outcomes (CCFO):

UNIT STANDARD CCFO IDENTIFYING

 Identifying and applying good manufacturing practices to control

Refer to specific outcome:

 Identify good manufacturing practices to control microbiological contamination

UNIT STANDARD CCFO WORKING

 Identifying and applying good manufacturing practices to control

Refer to specific outcome:

 Identify good manufacturing practices to control microbiological contamination

UNIT STANDARD CCFO ORGANISING

 Identifying and applying good manufacturing practices to control

Refer to specific outcome:

 Identify good manufacturing practices to control microbiological contamination

UNIT STANDARD CCFO COLLECTING

 Demonstrating knowledge of micro-organisms.

Refer to specific outcomes:

 Demonstrate knowledge of the concept of micro-organisms in a food handling

UNIT STANDARD CCFO COMMUNICATING

 Demonstrating knowledge of micro-organisms.

Refer to specific outcomes:

 Demonstrate knowledge of the concept of micro-organisms in a food handling

UNIT STANDARD CCFO SCIENCE

 Demonstrating knowledge of micro-organisms.

Refer to specific outcomes:

 Demonstrate knowledge of the concept of micro-organisms in a food handling

Name: ____ Name:

Department: ___ Department:_

Job Title: _ Job Title: _

Competency/Skill area: _____ Unit standard: _

LEARNER SIGNATURE: _______ DATE: _

ASSESSOR SIGNATURE: _______ DATE: _