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: 

Apply flavours to baked biscuits 
SAQA US ID UNIT STANDARD TITLE
377852  Apply flavours to baked biscuits 
ORIGINATOR
SGB Manufacturing and Assembly Processes 
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  5 
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
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:
  • Describe flavouring of biscuits according to manufacturing requirements.
  • Prepare for flavouring of biscuits according to specified procedures.
  • Flavour biscuits according to specified requirements.
  • Perform end of flavouring procedures that meet specified requirements.

    This unit standard is intended for a person working in a biscuit manufacturing environment who has the responsibility of applying a variety of deposits to biscuits, including oil and slurry applications as part of secondary processes in a biscuit manufacturing plant environment. Applying flavours on biscuits enhances consumer value, and incorrect flavouring is costly and wastes resources. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are competent in:
  • Communication at NQF Level 2.
  • Mathematics Literacy at NQF Level 2.

    It is assumed that learners have knowledge of the following:
  • Cleaning and sanitising procedures and the handling of equipment and materials.
  • Representative sample taking for quality control purposes. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard deposits could be jams or multiple flavours and types of creams. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Describe flavouring of biscuits according to manufacturing requirements. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The principles of flavouring biscuits are explained according to biscuit manufacturing principles. 

    ASSESSMENT CRITERION 2 
    The importance of flavouring biscuits is explained according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The reasons for flavouring biscuits are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The operating procedure of the biscuit flavouring equipment is described according to the operating procedures of the equipment. 

    ASSESSMENT CRITERION 5 
    Food safety practices and procedures for flavouring biscuits are identified according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Food safety requirements are met at all times according to food safety procedures. 
    ASSESSMENT CRITERION RANGE 
    Food safety principles relate to material handling, cleaning and sanitising, pest control and maintenance.
     

    SPECIFIC OUTCOME 2 
    Prepare for flavouring biscuits according to specified procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to practices that ensure hygiene and personal and product safety.
     

    ASSESSMENT CRITERION 2 
    The work area and biscuit flavouring machine are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning and/or sanitising and pre-start up checks on the plant.
     

    ASSESSMENT CRITERION 3 
    The biscuit flavouring is received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
  • Receiving refers to sufficient quantity and checking if the mixtures are quality released according to work-site requirements.
  • Maintaining refers to all the work-site requirements in order to maintain the quality of the mixtures.
     
    		•

    ASSESSMENT CRITERION 4 
    Biscuit flavouring is prepared and produced according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    A sample of the flavouring is taken according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Test results are interpreted according to product specifications. 

    ASSESSMENT CRITERION 7 
    Flavouring mixture is released for processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of flavoured mixture can only take place if:
  • Any other flavouring preparation-related problems are solved within scope of work in order to ensure flavouring quality.
  • Adjustments are made to the flavouring and/or preparation process when it does not meet specified requirements.
     
    		•

    ASSESSMENT CRITERION 8 
    Food safety requirements are met at all times according to food safety procedures. 

    SPECIFIC OUTCOME 3 
    Flavour biscuits according to specified procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The flavouring machine is started, operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Biscuits are flavoured according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Product and process parameters are controlled and recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Samples are taken according to standard operating procedures and requirements. 

    ASSESSMENT CRITERION 5 
    Flavoured biscuits are released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of products can only take place if:
  • Any other process-related problems are solved within scope of work in order to ensure product quality.
  • Adjustments are made to the process when it does not meet the work-site requirements.
     
    		•

    ASSESSMENT CRITERION 6 
    Work areas are kept and maintained during flavouring of biscuits according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    Food safety requirements are met at all times according to food safety procedures. 
    ASSESSMENT CRITERION RANGE 
    Food safety principles relate to material handling, cleaning and sanitising, pest control and maintenance.
     

    SPECIFIC OUTCOME 4 
    Perform end of biscuit flavouring procedures that meet specified requirements. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Sub-standard product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The work areas are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 5 
    Waste from the cleaning process is handled and stored or dispatched according standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Process records are kept according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • An individual wishing to be assessed (including through RPL) against this unit standard may apply to an assessment agency, assessor or provider institution accredited by the relevant ETQA.
  • Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable achievement of this unit standard or assessing this unit standard must be accredited as a provider with the relevant ETQA.
  • Moderation of assessment will be conducted by the relevant ETQA at its discretion. 
    		•

    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:
  • Solving process related problems within the scope of work in order to ensure product quality. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group in the manufacture of biscuits or confectionery items. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Performing personal preparation, workplace and equipment preparation in order to operate the process and equipment according to standard operating procedures. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking a sample. 
    		•

    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
    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 


    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.