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: 

Package food products using automated electronic weigh head systems 
SAQA US ID UNIT STANDARD TITLE
9075  Package food products using automated electronic weigh head systems 
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 2  NQF Level 02  15 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2004-10-13  2006-11-16  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-11-16   2010-11-16  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
242794  Operate electronic weigh head system to package products on a food automated packaging line  Level 3  NQF Level 03  10  Complete 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate knowledge of electronic weigh head packaging systems,
  • Prepare to pack food products using automated electronic weigh head systems,
  • Pack food products using automated electronic weigh head systems,
  • Perform end-of-packaging procedures.

    This unit standard is for anyone who works has to pack food products using electronic weigh head packaging systems.

    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 
    Description of required skills:
  • Principles of cleaning in place (CIP) and cleaning out of place (COP). 

  • UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to pack food products using automated electronic weigh head systems.

    The context of this unit standard is described in the range statements under the assessment criteria.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar, offers clear choices of routine responses. The learning demand employs basic operational knowledge and ready available information. The application of this unit standard is to qualify the person towards certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of electronic weigh head packaging systems. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The purpose of electronic weigh head packaging systems is explained according to standard packaging principles. 

    ASSESSMENT CRITERION 2 
    2. The principles regarding electronic weigh head packaging systems are described according to standard packaging principles. 

    ASSESSMENT CRITERION 3 
    3. The operating principles electronic weigh head packaging systems are described according to standard packaging principles. 

    ASSESSMENT CRITERION 4 
    4. The components of electronic weigh head packaging systems are identified and the purpose of each component is explained. 

    ASSESSMENT CRITERION 5 
    5. Food safety practices and procedures for electronic weigh head packaging systems are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare to pack food products using automated electronic weigh head systems. 

    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, personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The production schedule for packaging is interpreted within scope of work. 

    ASSESSMENT CRITERION 3 
    3. The work area and equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning, sanitising and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 4 
    4. The packaging material are received and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The product is released for packaging according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Packaging material shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. The equipment is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. Weigh head parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. The date coding parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    10. Any other preparation-related problems are solved within scope of work in order to ensure sealing quality. 

    SPECIFIC OUTCOME 3 
    Pack food products using automated electronic weigh head systems. 
    OUTCOME RANGE 
    Pack continuously for 15 minutes at an acceptable packaging rate, at the correct weight and without quality defects. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Automated electronic weigh head packaging equipment is operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Sealed products are produced according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Automated electronic weigh head parameters are controlled and recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. A sample is taken of the product according to standard operating procedures. 

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

  • ASSESSMENT CRITERION 6 
    6. Work areas are kept and maintained during the packaging according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Where electronic weigh head packaging equipment is operated simultaneously with other production processes, the filling and sealing process is synchronized according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end-of-packaging procedures. 

    ASSESSMENT CRITERIA
     

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

    ASSESSMENT CRITERION 2 
    2. Sub-standard filled and sealed units are handled according to standard operating procedures. 

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

    ASSESSMENT CRITERION 4 
    4. Cleaning equipment and materials are stored in designated areas according to standard operating procedures. 

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

    ASSESSMENT CRITERION 6 
    6. Records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. The equipment and area are left in a safe and ready to use condition. 


    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 packaging products using automated electronic weigh head systems.
  • 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:
  • Identifying and solving problems within scope of work.

    Evident in the following Specific Outcome:
  • Prepare to pack food products using automated electronic weigh head systems. 

  • 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 by:
  • Preparing for packaging.

    Evident in the following Specific Outcome:
  • Prepare to pack food products using automated electronic weigh head systems. 

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

    Evident in the following Specific Outcome:
  • Pack food products using automated electronic weigh head systems. 

  • 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-packaging 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 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 242794, 'Operate electronic weigh head system to package products on a food automated packaging line', level 3, 10 credits.

    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:

    Terminology & clarification/explanation/definition:

    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.

    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  20507   National Certificate: Food and Beverage Packaging  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2006-11-16  Was FOODBEV until Last Date for Achievement 
    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.