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: 

Shape fruit and vegetables for further processing 
SAQA US ID UNIT STANDARD TITLE
8784  Shape fruit and vegetables for further processing 
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 3  NQF Level 03  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:
  • Demonstrate an understanding of shaping of fruit and vegetables,
  • Prepare for the shaping of fruit and vegetables,? shape fruit and vegetables,
  • Perform end of shaping procedures.

    This unit standard is intended for a person working in the fruit and vegetable manufacturing environment who has the responsibility of shaping fruit and vegetables using any two of the shaping techniques before further processing.

    Range: Shaping techniques refer to top-and-tailing, depitting, decoring, trimming, dicing, slicing, cutting, mincing, pulping, blending or any combination thereof.

    This unit will contribute to the full development of the learner with in 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 contribute to the upliftment and economic growth within the food manufacturing and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:

    Cleaning procedures, handling of equipment and chemicals.
    Representative sample taking for quality control purposes. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for a person working in the fruit and vegetable manufacturing environment who has the responsibility of shaping fruit and vegetables before further processing.

    In the context of this unit standard shaping techniques refer to top-and-tailing, depitting, decoring, trimming, dicing, slicing, cutting, mincing, pulping, blending or any combination thereof.

    The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed.
    The application of this unit standard is to qualify the person towards certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of shaping fruit and vegetables. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The principles of the shaping procedure are explained according to scientific principles. 

    ASSESSMENT CRITERION 2 
    2. The operating procedures of the shaping equipment are described within his/her scope of work according to equipment working principles. 
    ASSESSMENT CRITERION RANGE 
    The operating procedures of two types of shaping type of equipment should be described.
     

    ASSESSMENT CRITERION 3 
    3. The components of sorting equipment are identified and the purpose of each component is explained according to equipment working principles. 

    ASSESSMENT CRITERION 4 
    4. Product specifications and the effect of non-conformance to the specifications on downstream quality are explained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Product specifications refer to size, thickness and texture.
     

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

    SPECIFIC OUTCOME 2 
    Prepare for the shaping of fruit and vegetables. 

    ASSESSMENT CRITERIA
     

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

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

    ASSESSMENT CRITERION 3 
    3. The fruit and vegetables are received, maintained and prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the fruit and vegetables are quality released according to work-site requirements.Maintaining refers to all the work-site requirements in order to maintain the quality of the fruit and vegetables.
     

    ASSESSMENT CRITERION 4 
    4. Fruit and vegetables are released for shaping according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Shape fruit and vegetables. 
    OUTCOME RANGE 
    Shaping techniques refer to top-and-tailing, de-pitting, de-coring, trimming, dicing, slicing, cutting, mincing, pulping, blending or any combination thereof. The learner must show competence in any two types of shaping techniques. 

    ASSESSMENT CRITERIA
     

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

    ASSESSMENT CRITERION 2 
    2. Shaped fruit and vegetables are produced according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Process parameters are controlled and recorded. 

    ASSESSMENT CRITERION 4 
    4. The shaped fruit and vegetables are released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of fruit and vegetables 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 5 
    5. Work areas are kept and maintained during shaping procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of shaping procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The shaping equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Sub-standard shaped fruit and vegetables are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Work area and shaping equipment are cleaned and sanitised according to standard operating procedures. 

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

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

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


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    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.
  • Practical demonstration of shaping of fruit and vegetables before further processing. The learners should demonstrate competence in any two of the following: top-and-tailing, depitting, decoring, trimming dicing, slicing, cutting, mincing, pulping, blending or any combination thereof.
  • This unit standard can be assessed together with first line operational maintenance (if mechanical and electronic equipment are used) and process control unit standards. 

  • 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.

    Evident in the following specific outcomes:
  • Prepare for the shaping of fruit and vegetables.
  • Shape fruit and vegetables. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group.

    Evident in all specific outcomes. 

    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.

    Evident in the following specific outcomes:
  • Prepare for the shaping of fruit and vegetables.
  • Shape fruit and vegetables. 

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

    Evident in the following specific outcome:
  • Prepare for the shaping of fruit and vegetables. 

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

    Evident in the following specific outcome:
  • Perform end of shaping procedures. 

  • 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 
    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,
  • SABS Food Hygiene Management Code 49: 1989.


    Definition of terms within this unit standard:

    Food safety practices and procedures:
    Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.

    Shaping techniques:
    Refer to top-and-tailing, depitting, decoring, trimming, dicing, slicing, cutting, mincing, pulping, blending or any combination thereof.

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

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20504   National Certificate: Food and Beverage Processing: Fruit and Vegetables Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2015-06-30  FOODBEV 
    Elective  74189   National Certificate: Cereals, Snacks, Pasta and Condiments Manufacturing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  20197   National Certificate: Food and Beverages Processing: Cereals, Snacks, Pasta, Spices, Condiments and Culinary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2009-12-02  Was FOODBEV until Last Date for Achievement 


    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. SUMMERPRIDE FOODS 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.