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: 

Operate and control the forming and wrapping of a brick or cube shaped food product 
SAQA US ID UNIT STANDARD TITLE
9132  Operate and control the forming and wrapping of a brick or cube shaped food product 
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  10 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 
2004-10-13  2006-04-20  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-04-20   2010-04-20  

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
123347  Operate and control the forming and wrapping of a brick or cube shaped food product  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 forming and wrapping a brick or cube-shaped food product,
  • prepare for forming and wrapping a brick or cube-shaped food product,
  • form and wrap a brick or cube-shaped food product,
  • perform end-of-forming and wrapping procedures.

    This unit standard is for anyone who works in a food manufacturing facility and needs to wrap a brick or cube-shaped food product including product and packaging material changeovers.

    This unit will contribute to the full development of the learner within the food manufacturing and packaging 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 upliftment within the food manufacturing and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    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 anyone who works in a food manufacturing facility and needs to operate a forming and wrapping of brick or cube-shaped food product including 1 product and 1 packaging material changeovers.

    In the context of this unit standard, the process of forming and wrapping a brick or cube-shaped food product includes the packaging of any solid food product that can be mechanically shaped and wrapped in packaging material and where the final wrapped product has the shape of a brick or a cube.

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

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of forming and wrapping a brick or cube-shaped food product. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The functions of forming and wrapping a brick or cube-shaped food product are explained according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Protection of the product,
  • Marketing of the product,
  • Hygiene and safety aspects.
     

  • ASSESSMENT CRITERION 2 
    2. The requirements for the forming and wrapping process and material are identified according to standard food principles. 

    ASSESSMENT CRITERION 3 
    3. The way in which the food product is formed into a brick or cube shape is described according to equipment suppliers operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The composition of the material used for packaging is described according to standard packaging principles. 

    ASSESSMENT CRITERION 5 
    5. The principles regarding forming and wrapping of the packaging material are described according to standard packaging principles. 

    ASSESSMENT CRITERION 6 
    6. Destructive and non-destructive quality control tests for the packaging process are described according to standard food principles. 

    ASSESSMENT CRITERION 7 
    7. The importance of quality control tests for the forming and wrapping process is described according to standard food principles. 

    ASSESSMENT CRITERION 8 
    8. The operating principles of the equipment used for the forming and wrapping process are described according to standard packaging principles. 

    ASSESSMENT CRITERION 9 
    9. The components of equipment used for the forming and wrapping process are identified and the purpose of each component is explained. 

    SPECIFIC OUTCOME 2 
    Prepare for forming and wrapping a brick or cube-shaped food product. 

    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 is interpreted within scope of work. 

    ASSESSMENT CRITERION 3 
    3. The work area is prepared according to standard operating procedures. 

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

    ASSESSMENT CRITERION 5 
    5. Shortages in packaging material and product are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. The product is released for forming and wrapping according to standard operating procedures. 

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

    ASSESSMENT CRITERION 8 
    8. The packaging 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. The equipment is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 11 
    11. Common start up problems is solved in line with standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems, their causes and methods for prevention,
  • Description of the consequences of the problem.
     

  • ASSESSMENT CRITERION 12 
    12. A sample is taken of the product according to standard operating procedures. 

    ASSESSMENT CRITERION 13 
    13. A conclusion is drawn on the conformance of the product to compositional specifications and hence its suitability to be packed. 

    SPECIFIC OUTCOME 3 
    Form and wrap a brick or cube-shaped food product. 
    OUTCOME RANGE 
    Pack continuously for 30 minutes at an acceptable packaging rate, at the correct weight and without product and packaging material wastage.Perform 1 product and 1 packaging material changeovers. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The forming and wrapping equipment is operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The product is wrapped according to standard operating procedures. 

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

    ASSESSMENT CRITERION 4 
    4. Where the forming and wrapping equipment is operated simultaneously with other production processes, the process is synchronized according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Wrapped products meet site-specifications. 

    SPECIFIC OUTCOME 4 
    Perform end of forming and wrapping procedures. 

    ASSESSMENT CRITERIA
     

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

    ASSESSMENT CRITERION 2 
    2. Sub-standard packaged products 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 forming and wrapping a brick or cube-shaped food product. Packaging must take place continuously for 30 minutes at an acceptable packaging rate, at the correct weight without product and packaging material wastage. Perform 1 product and 1 packaging material changeovers.
  • 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:
  • Identifying and solving problems within scope of work.

    Evident in the following specific outcome:
  • Prepare for forming and wrapping a brick or cube-shaped food product. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising the packaging process with other processes in the factory.

    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 for forming and wrapping a brick or cube-shaped food product. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking samples and evaluating it for acceptability to be packed.

    Evident in the following specific outcome:
  • Prepare for forming and wrapping a brick or cube-shaped food product. 

  • 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 forming and wrapping procedures. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Applying knowledge of the forming and wrapping process to wrap a food product effectively, safely and productively.

    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 123347, which is 'Operate and control the forming and wrapping of a brick or cube shaped food product' Level 3, 10 credits.

    Supplementary Information:

    1. 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.

    2. Definition of terms within this unit standard:

    Terminology: Clarification/ explanation/ definition.

    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  22630   National Certificate: Food and Beverage Manufacturing Technology: Yeast Manufacturing Technology  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2016-12-31  FOODBEV 
    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 
    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 
    Elective  20517   National Certificate: Food and Beverage Manufacturing Technology: Processed Cheese 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.
     
    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.