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: 

Prepare and process an aqueous and oil emulsion 
SAQA US ID UNIT STANDARD TITLE
9068  Prepare and process an aqueous and oil emulsion 
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 4  NQF Level 04  15 
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 aqueous and oil emulsion.
  • Prepare to process an aqueous and oil emulsion.
  • Chill an aqueous and oil emulsion.
  • Stabilise aqueous and oil emulsion.
  • Perform end of aqueous and oil emulsion procedures.

    This unit standard is intended for a person working in the margarine or mayonnaise manufacturing environment who has the responsibility of preparing and processing an stabile aqueous and oil emulsion for the margarine or mayonnaise manufacturing process before the aqueous and oil emulsified product are packaged.

    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.
  • Mixing or blending of food raw materials using a tri-blender.
  • Freeze or chill a food product.
  • Representative sample taking for quality control purposes. 

  • UNIT STANDARD RANGE 
    The scope of this unit standard is for a person working in the margarine or mayonnaise manufacturing environment who has the responsibility of preparing and processing an stabile aqueous and oil emulsion for the margarine or mayonnaise manufacturing process before the aqueous and oil emulsified product are packaged.

    In the context of this unit standard an aqueous and oil emulsion refers to aqueous in oil emission and oil in aqueous emulsion.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of aqueous and oil emulsion. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The purpose of an aqueous and oil emulsion in margarine or mayonnaise manufacturing is explained according standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The principles of an aqueous and oil emulsion in margarine or mayonnaise manufacturing are explained according to scientific principles. 

    ASSESSMENT CRITERION 3 
    3. The operating procedures of the mixers or chillers or blenders or B-units used during the aqueous and oil emulsion processing are described according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The components of equipments are identified and the purpose of each component is explained. 

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

    SPECIFIC OUTCOME 2 
    Prepare to process an aqueous and oil emulsion. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    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 
    2. The work area, mixing, chilling and blending 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 equipment.
     

    ASSESSMENT CRITERION 3 
    3. The oil phase and pasteurised aqueous phase mixtures are received and mixed according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the oil and aqueous phases are quality released according to work-site requirements.
     

    ASSESSMENT CRITERION 4 
    4. The mixing parameters are maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Shortages in the oil and aqueous phases are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. The mixture of the oil and aqueous phases are released for chilling according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the oil and aqueous phases can only take place if:
  • Any other mixing related-problems are solved within scope of work in order to ensure mixture quality.
  • Adjustments are made to the mixture when it does not meet work-site requirements.
     

  • SPECIFIC OUTCOME 3 
    Chill an aqueous and oil emulsion. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The chilling machine or a surface scraper heat exchanger is operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The chilled emulsion is produced according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Product and process parameters are controlled and recorded. 

    ASSESSMENT CRITERION 4 
    4. Sample is taken according to standard operating procedures and requirements. 

    ASSESSMENT CRITERION 5 
    5. Chilled aqueous and oil emulsion are released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the chilled aqueous and oil emulsion 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 
    6. Work areas are kept and maintained during extrusion according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Stabilise the aqueous and oil emulsion. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The stabilising blender equipment or B-unit is operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The stabilised aqueous and oil emulsion is produced according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Product and process parameters are controlled and recorded. 

    ASSESSMENT CRITERION 4 
    4. Sample is taken according to standard operating procedures and requirements. 

    ASSESSMENT CRITERION 5 
    5. Stabilised aqueous and oil emulsion are released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the chilled aqueous and oil emulsion 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 
    6. Work areas are kept and maintained during extrusion according to standard operating procedures. 

    SPECIFIC OUTCOME 5 
    Perform end of aqueous and oil emulsion procedures. 

    ASSESSMENT CRITERIA
     

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

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

    ASSESSMENT CRITERION 3 
    3. Work area and the emulsion 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/ dispatched according standard operating according to standard operating procedures. 

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


    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.
  • 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 extruding a food product using a continuous cooker extruder.
  • This unit standard can be assessed with first line operational maintenance 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 Specific Outcomes:
  • Prepare to process an aqueous and oil emulsion.
  • Chill an aqueous and oil emulsion.
  • Stabilise the aqueous and oil emulsion. 

  • 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 process and equipment according to standard operating procedures.

    Evident in Specific Outcomes:
  • Prepare to process an aqueous and oil emulsion.
  • Chill an aqueous and oil emulsion.
  • Stabilise the aqueous and oil emulsion. 

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

    Evident in Specific Outcome:
  • Prepare to process an aqueous and oil emulsion. 

  • 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 Specific Outcome:
  • Perform end of aqueous and oil emulsion 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
    Refers to all practices and procedures that will ensure that food is safe for consumption by human beings. These practices and procedures are applied from raw product receiving, handling and sorting until the final product is manufactured, stored and sold to the consumer.

    Oil in water emulsion
    Refers to an emulsion where the oil phase is present in greater quantity than the water phase and a reversed emulsion is produced like in the chase of mayonnaise.

    Raw material
    Refers to all raw materials used to manufacture or produce the product under consideration.

    Water in oil emulsion
    Refers to an emulsion where the water phase is present in greater quantity than the oil phase and a reversed emulsion is produced like in the chase of margarine.

    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  20198   National Certificate: Food and Beverage Processing: Oil and Fat Based Product 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  50306   Further Education and Training Certificate: Dairy Manufacturing Technology  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2018-07-26  FOODBEV 
    Elective  20516   National Certificate: Food and Beverage Manufacturing Technology: Butter and Butter Related Spreads Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  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.