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 fat phase for margarine manufacturing 
SAQA US ID UNIT STANDARD TITLE
9073  Prepare and process fat phase for margarine manufacturing 
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 
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 processing the fat phase of margarine manufacturing.
  • Prepare to process the fat phase.
  • Process the fat phase.
  • Perform end of fat phase preparation procedures.

    This unit standard is intended for a person working in the margarine manufacturing environment who has the responsibility of preparing and processing the fat phase for the oil and aqueous emulsion using continuous processing equipment.

    This unit will contribute to the full development of the learner with in the margarine 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 transformation and contribute to building blocks within the food manufacturing and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
  • Application of chemical principles regarding the structure of fats and oils.
  • Cleaning procedures, handling of equipment and chemicals.
  • Understanding of the nature of oils and fats and its transformation into oils and fats products.
  • Representative sample taking for quality control purposes. 

  • UNIT STANDARD RANGE 
    The scope of this unit standard is for a person working in the margarine manufacturing environment who has the responsibility of preparing and processing the fat phase for the oil and aqueous emulsion using continuous processing equipment.

    In the context of this unit standard the fat phase refer to the fats and food ingredients added to the fat mixture before the oil in aqueous emulsion is manufactured for margarine manufacturing.

    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 processing the fat phase of margarine manufacturing. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The importance of using different blends of oils or fats and food ingredients regarding the end product is explained according to scientific principles. 

    ASSESSMENT CRITERION 2 
    2. The characteristics and processing parameters for different fat blends are explained according to scientific principles. 

    ASSESSMENT CRITERION 3 
    3. The operating and functioning of different pieces of process equipment are explained according to equipment operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Food safety practices and procedures for converting edible oils into fats are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare to process the fat phase. 

    ASSESSMENT CRITERIA
     

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

    ASSESSMENT CRITERION 2 
    2. The work area and process 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 plant.
     

    ASSESSMENT CRITERION 3 
    3. The oils or fats and food ingredients are received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the oils or fats are quality released according to work-site requirements.Maintaining refers to all the work-site requirements in order to maintain the quality of the blended oils.
     

    ASSESSMENT CRITERION 4 
    4. Oil or fats and food ingredient shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The oils or fats and food ingredients are released for processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the prepared oils or fats and food ingredients can only take place if:
  • Any other preparation-related problems are solved within scope of work in order to ensure the quality of the fat mixture.
  • Adjustments are made to the oils or fats when it does not meet work-site requirements.
     

  • SPECIFIC OUTCOME 3 
    Process the fat phase. 

    ASSESSMENT CRITERIA
     

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

    ASSESSMENT CRITERION 2 
    2. The fat phase are manufactured according to standard operating procedures. 

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

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

    ASSESSMENT CRITERION 5 
    5. The fat phase are released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Range: Releasing the fat phase 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 processing according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of fat phase preparation procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The continuous process 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. The work area and process 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 
  • 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 preparing and processing of the fat phase before the oil and aqueous emulsion.
  • This unit standard can be assessed together 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 the fat phase.
  • Process the fat phase. 

  • 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 Specific Outcomes:
  • Prepare to process the fat phase.
  • Process the fat phase. 

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

    Evident in Specific Outcome:
  • Prepare to process the fat phase. 

  • 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 fat phase preparation 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:

    Conversion plant
    Refers to al relevant equipment and components related to the conversion of edible oils into fats through hydrogenation, refining, neutralising and deodorising of fats.

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

    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
    Elective  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 


    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.