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: 

Manage yeast supply 
SAQA US ID UNIT STANDARD TITLE
119277  Manage yeast supply 
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 6  Level TBA: Pre-2009 was L6  10 
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 does not replace any other unit standard and is not replaced by any other unit standard. 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Manage and control brewery yeast supply.
  • Measure analyse and interpret process data.
  • Identify non conformance.
  • Manage and implement corrective actions.

    This unit standard is intended for practicing brewers and quality analysts who supply yeast to the fermentation sub process of beer manufacture.

    The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and upliftment for any individual. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
  • Microbiology: NQF 5.
  • Engineering: Basic Bio-Engineering principles.
  • Brewing process: Basic Overview.
  • Basic Problem Solving Techniques.
  • World Class Manufacturing. 

  • UNIT STANDARD RANGE 
    This unit standard range is applicable to the management and supply of yeast to the brewing processing plant. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Manage and control brewery yeast supply. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The laboratory stages of yeast propagation are outlined and the objectives defined. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Demonstration of aseptic principles as applied to laboratory yeast propagation.
  • Measurement of yeast growth.
  • Determination of yeast viability and vitality.
  • Understanding of growth kinetics and the stages of yeast growth.
  • Description of the design principles of laboratory yeast propagation systems.
  • The use of dried yeast cultures in laboratory systems.
  • Typical propagation regimes for sub-culturing yeast.
  • Typical laboratory scale up regimes.
     

  • ASSESSMENT CRITERION 2 
    The typical process flow and objectives of the plant stages of yeast propagation are evaluated. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Demonstration of aseptic principles as applied to plant yeast propagation.
  • Measurement of yeast growth.
  • Determination of yeast viability and vitality.
  • Understanding of growth kinetics and the stages of yeast growth.
  • Description of the design principles of plant yeast propagation systems (including yeast rooms).
  • The use of dried yeast systems for plant propagation.
  • Typical propagation regimes for reculturing pitching yeast.
  • Typical plant scale up regimes.
     

  • ASSESSMENT CRITERION 3 
    The different yeast storage systems in use in the manufacture of beer are critically evaluated. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Vessels required for storage:
    > Design.
    > Hygiene.
  • Storage as pressed cake.
  • Storage as a slurry.
  • Storage as a slurry under water.
  • Movement of stored yeast.
  • Acid conditioning/washing.
  • Removal of cold break.
  • Yeast quality:
    > Presence of contaminants.
    > Viability and vitality.
  • Audit of a yeast handling facility.
     

  • ASSESSMENT CRITERION 4 
    The weekly yeast plan to meet customer's requirements is produced. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Number of yeast strains in operation.
  • Age of yeast (generation number) in process.
  • Brand split.
  • Cleaning and sanitizing time.
  • Maintenance time.
  • Raw material availability.
  • Downstream factors.
     

  • ASSESSMENT CRITERION 5 
    The weekly yeast plan is communicated and accepted by all relevant parties. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Internal customers.
  • External customers.
  • Labour requirements.
  • Wort availability.
     

  • ASSESSMENT CRITERION 6 
    The daily production is managed according to plan. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Actual vs. plan.
  • Costs.
  • Product quality.
  • Human resources.
  • Safety.
  • Communication of revisions.
     

  • ASSESSMENT CRITERION 7 
    The status and performance of the yeast plant is recorded. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Quality systems.
  • Documentation.
  • Laboratory Yeast Propagation.
  • Plant Yeast Propagation.
  • Laboratory Yeast Storage.
  • Plant Yeast Storage.
     

  • ASSESSMENT CRITERION 8 
    The principles of world-class manufacturing are applied to optimise the yeast supply process. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Knowledge of world class manufacturing principles.
     

  • SPECIFIC OUTCOME 2 
    Measure analyse and interpret process data. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The introduction of new yeast to the plant is determined based upon yeast quality measures. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Frequency of introduction of new yeast.
  • Company policy:
    > Recovery criteria.
    > Scrapping criteria.
  • Previous fermentation history.
  • Number of previous fermentations.
  • Viability and vitality data.
  • Microbiological purity.
     

  • ASSESSMENT CRITERION 2 
    The amount of yeast available for collection is determined. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Company policy with regard to age of yeast in use.
  • Recovery policy.
  • Scrapping policy.
  • Use of spreadsheets to determine pitching requirements.
  • Use of spreadsheets to determine yeast available for collection.
  • Demonstration of a yeast plan to meet the yeast requirements for a month's production cycle.
     

  • ASSESSMENT CRITERION 3 
    The quality of the brewery yeast is monitored. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Viability measures.
  • Vitality measures.
  • Determination of the amount of yeast to be used for repitching.
  • Identification.
  • Contamination.
  • Traceability of yeast in use.
  • Fermentation performance:
    > Rate.
    > Real degree of fermentation.
    > Extent of growth.
    > Present extract, limiting extract difference.
     

  • SPECIFIC OUTCOME 3 
    Identify non conformance. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Yeast supply sub processes are audited for conformance to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Laboratory.
  • Plant.
     

  • ASSESSMENT CRITERION 2 
    Supplied yeast is analysed for conformance to specification. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Consistency.
  • Quantity.
  • Viability.
  • Vitality.
  • Identification.
  • Contamination.
     

  • SPECIFIC OUTCOME 4 
    Manage and implement corrective actions. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The presence of non-conformance is identified and quantified. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Audit systems.
  • Standard operating procedures.
  • Product specifications.
     

  • ASSESSMENT CRITERION 2 
    By the use of appropriate problem solving techniques plans to eliminate non-conformance are generated. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Problem solving techniques.
     

  • ASSESSMENT CRITERION 3 
    Implement corrective actions to eliminate identified non-conformances. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Review work practices.
  • Modify plant.
  • Training and assessment.
     

  • ASSESSMENT CRITERION 4 
    The findings are accurately recorded stored and shared. 
    ASSESSMENT CRITERION RANGE 
    The factors include:
  • Knowledge management systems.
  • Documentation management system.
     


  • 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.
  • 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 main activity(s) reflected in the title. 

  • 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:
  • Evident in all specific outcomes. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community:
  • Evident in all specific outcomes. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively:
  • Evident in all specific outcomes. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information:
  • Evident in all specific outcomes. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations:
  • Evident in all specific outcomes. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others:
  • Evident in all specific outcomes. 

  • 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 all specific outcomes. 

  • 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 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 
    N/A 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  49532   National Diploma: Clear Fermented Beverage Processing: Brewing  Level 6  NQF Level 06  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.
     
    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.