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: 

Operate beverage fermentation plant and process 
SAQA US ID UNIT STANDARD TITLE
9078  Operate beverage fermentation plant and process 
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  20 
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 
This unit standard is for people who are responsible for performing fermentation plant and process operations in a beverage production plant.

They also understand the role of fermentation in the entire beverage production process.

Persons credited with this unit standard can:
  • Prepare the beverage fermentation plant,
  • Operate the beverage fermentation plant,
  • Clean and sanitise the beverage fermentation plant,
  • Perform first line maintenance on beverage fermentation plant. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Recommended minimum ABET Level 4 communication, numeracy, science and technology. 

    UNIT STANDARD RANGE 
    1. Production volumes,
  • Production schedules,
  • Product specifications (for the beverage to be produced).
  • Fermentable extract,
  • Yeast,
  • Additives.
  • Refrigeration,
  • Water,
  • Electricity,
  • Carbon dioxide recovery plant.
  • Chillers,
  • Dosing equipment,
  • Fermentation vessels,
  • Buffer tanks,
  • Yeast collection, storage and propagation plants.
  • Quality,
  • Safety,
  • Reliability.
  • Plant,
  • Process,
  • Quality deviations.
  • Occupational Health and Safety Act,
  • National Environmental Management Act,
  • Company Standards such as NOSA, ISO 9002 and ISO 14000.

    2. Start-up,
  • Operation,
  • Monitoring and controlling,
  • Shutdown.
  • Weights,
  • Volumes,
  • Temperatures,
  • Flowrates.
  • Quality,
  • Safety,
  • Reliability.
  • Raw materials,
  • In-process product,
  • Final product,
  • Utilities.
  • Plant,
  • Process,
  • Quality deviations.
  • Occupational Health and Safety Act,
  • National Environmental Management Act,
  • Company Standards such as NOSA, ISO 9002 and ISO 14000.

    3. Chillers,
  • Dosing equipment,
  • Fermentation vessels,
  • Buffer tanks,
  • Yeast collection, storage and propagation plants.
  • Caustic detergent, acid detergent and sterilants strength and temperature,
  • Tests to ensure plant cleanliness and sterility.
  • Quality,
  • Safety,
  • Reliability.
  • Plant,
  • Process,
  • Quality deviations.
  • Occupational Health and Safety Act,
  • National Environmental Management Act,
  • Company Standards such as NOSA, ISO 9002 and ISO 14000.

    4. Lubrication,
  • Visual inspection,
  • Equipment adjustment,
  • Measurement recording.
  • Job cards,
  • Computer maintenance systems,
  • Callout,
  • Fault recording.
  • Occupational Health and Safety Act,
  • National Environmental Management Act,
  • Company Standards such as NOSA, ISO 9002 and ISO 14000. 

  • Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Prepare beverage fermentation plant for start-up. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The daily and weekly production plans are obtained and accurately interpreted as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
  • Production volumes
  • Production schedules
  • Product specifications (for the beverage to be produced)
     

  • ASSESSMENT CRITERION 2 
    2. All raw material inputs required for the process are available to execute the production plan and, if not, corrective action is taken. 
    ASSESSMENT CRITERION RANGE 
  • Fermentable extract
  • Yeast
  • Additives
     

  • ASSESSMENT CRITERION 3 
    3. All utilities are available for start-up as required for production. 
    ASSESSMENT CRITERION RANGE 
  • Refrigeration
  • Water
  • Electricity
  • Carbon dioxide recovery plant
     

  • ASSESSMENT CRITERION 4 
    4. The plant and equipment is inspected for availability to produce as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
  • Chillers
  • Dosing equipment
  • Fermentation vessels
  • Buffer tanks
  • Yeast collection, storage and propagation plants
     

  • ASSESSMENT CRITERION 5 
    5. The plant and equipment is set up for production start-up as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
  • Quality
  • Safety
  • Reliability
     

  • ASSESSMENT CRITERION 6 
    6. Documentation is completed accurately and within agreed timeframes as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
  • Quality
  • Safety
  • Reliability
     

  • ASSESSMENT CRITERION 7 
    7. Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
  • Plant
  • Process
  • Quality deviations
     

  • ASSESSMENT CRITERION 8 
    8. Health, safety and environmental standards are adhered to as per legislation. 
    ASSESSMENT CRITERION RANGE 
  • Occupational Health and Safety Act
  • National Environmental Management Act
  • Company Standards such as NOSA, ISO 9002 and ISO 14000
     

  • SPECIFIC OUTCOME 2 
    Operate the beverage fermentation plant. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The plant is operated as per company standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
  • Start-up
  • Operation
  • Monitoring and controlling
  • Shutdown
     

  • ASSESSMENT CRITERION 2 
    2. Critical beverage fermentation measurements are taken and recorded as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
  • Weights
  • Volumes
  • Temperatures
  • Flowrates
     

  • ASSESSMENT CRITERION 3 
    3. Documentation is completed accurately and within agreed timeframes as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
  • Quality
  • Safety
  • Reliability
     

  • ASSESSMENT CRITERION 4 
    4. Quality samples taken, analysed and recorded as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
  • Raw materials
  • In-process product
  • Final product
  • Utilities
     

  • ASSESSMENT CRITERION 5 
    5. Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
  • Plant
  • Process
  • Quality deviations
     

  • ASSESSMENT CRITERION 6 
    6. Health, safety and environmental standards are adhered to as per legislation. 
    ASSESSMENT CRITERION RANGE 
  • Occupational Health and Safety Act
  • National Environmental Management Act
  • Company Standards such as NOSA, ISO 9002 and ISO 14000
     

  • SPECIFIC OUTCOME 3 
    Clean and sanitise the beverage fermentation plant. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Cleaning and sanitising of the beverage fermentation plant is carried out as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
  • Chillers
  • Dosing equipment
  • Fermentation vessels
  • Buffer tanks
  • Yeast collection, storage and propagation plants
     

  • ASSESSMENT CRITERION 2 
    2. Quality tests to ensure cleaning and sanitising effectiveness are performed as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
  • Caustic detergent, acid detergent and sterilants strength and temperature
  • Tests to ensure plant cleanliness and sterility
     

  • ASSESSMENT CRITERION 3 
    3 Documentation is completed accurately and within agreed timeframes as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
  • Quality
  • Safety
  • Reliability
     

  • ASSESSMENT CRITERION 4 
    4 Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
  • Plant
  • Process
  • Quality deviations
     

  • ASSESSMENT CRITERION 5 
    5. Health, safety and environmental standards are adhered to as per legislation. 
    ASSESSMENT CRITERION RANGE 
  • Occupational Health and Safety Act
  • National Environmental Management Act
  • Company Standards such as NOSA, ISO 9002 and ISO 14000
     

  • SPECIFIC OUTCOME 4 
    Perform first line maintenance. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. All scheduled maintenance is accurately carried out within agreed timeframes and recorded as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
  • Lubrication
  • Visual inspection
  • Equipment adjustment
  • Measurement recording
     

  • ASSESSMENT CRITERION 2 
    2. All non-routine and breakdown maintenance tasks are identified and communicated to relevant personnel as per standard operating procedure and relevant legislation. 
    ASSESSMENT CRITERION RANGE 
  • Job cards
  • Computer maintenance systems
  • Callout
  • Fault recording
     

  • ASSESSMENT CRITERION 3 
    3. The beverage fermentation plant is checked and accepted as fit and safe for use after planned or breakdown maintenance as per standard operating procedure and relevant legislation. 

    ASSESSMENT CRITERION 4 
    4. The external cleaning of beverage fermentation plant and work area is carried out as per standard operating procedure. 

    ASSESSMENT CRITERION 5 
    5. Health, safety and environmental standards are adhered to as per legislation. 
    ASSESSMENT CRITERION RANGE 
  • Occupational Health and Safety Act
  • National Environmental Management Act
  • Company Standards such as NOSA, ISO 9002 and ISO 14000
     


  • UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    The moderation requirements of the Manufacturing, Engineering and Technology NSB (06) implemented by the Food and Beverages SETA (a statutory ETQA for the Food and Beverages sector) must be satisfied before credit is awarded for this standard. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Prepare the beverage fermentation plant for start up.
  • Planning and scheduling.
  • Product specifications.
  • Fermentable extract, yeast and additives.
  • Utilities.

    Operate the beverage fermentation plant.
  • Plant start-up, operation and shutdown procedures as per standard operating procedures.
  • Fermentation process control parameters.
  • Basic fermentation quality control tests.
  • Basic yeast physiology.
  • Basic biochemical and chemical concepts of fermentation.

    Clean and sanitise the beverage fermentation plant.
  • The types and appropriate uses of detergents and sterilants.
  • The basic modes of actions of detergents and sterilants.
  • The basic types of beverage spoilage organisms.
  • Basic microbiological testing techniques.

    Perform first line maintenance.
  • The basic differences between breakdown and scheduled maintenance.


    Legal Requirements.
  • Occupational Health and Safety Act (1993).
  • National Environmental Management Act (1998).
  • All future amendments are applicable to the above and other relevant acts and will be used for assessment purposes. 

  • UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identifying and solving problems in which responses display that responsible decisions using critical and creative thinking have been made.
    Assessment Criterion: 1.2, 1.7, 2.5, 3.4, 4.3
  • All raw material inputs required for the process are available to execute the production plan and, if not, corrective action is taken.
  • Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure.
  • Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure.
  • Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure.
  • The beverage fermentation plant is checked and accepted as fit and safe for use after planned or breakdown maintenance as per standard operating procedure and relevant legislation. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation and community.
    Assessment criteria 1.1, 1.2, 1.3, 1.7, 2.1, 2.5, 3.5, 4.2, 4.4
  • The daily and weekly production plans are obtained and accurately interpreted as per standard operating procedure.
  • All raw material inputs required for the process are available to execute the production plan and, if not, corrective action is taken.
  • All utilities are available for start-up as required for production.
  • Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure.
  • The plant is operated as per company standard operating procedure.
  • Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure.
  • Quality tests to ensure cleaning and sanitising effectiveness are performed as per standard operating procedure.
  • Health, safety and environmental standards are adhered to as per legislation.
  • All non-routine and breakdown maintenance tasks are identified and communicated to relevant personnel as per standard operating procedure and relevant legislation.
  • The external cleaning of beverage fermentation plant and work area is carried out as per standard operating procedure. 

  • UNIT STANDARD CCFO ORGANISING 
    Organising and managing oneself and one`s activities responsibly and effectively.
    Assessment criteria 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 2.1, 2.2, 2.3, 2.4, 2.5, 3.2, 3.3, 4.1, 4.3, 4.4
  • The daily and weekly production plans are obtained and accurately interpreted as per standard operating procedure.
  • All raw material inputs required for the process are available to execute the production plan and, if not, corrective action is taken.
  • All utilities are available for start-up as required for production.
  • The plant and equipment is inspected for availability to produce as per standard operating procedure.
  • The plant and equipment is set up for production start-up as per standard operating procedure
  • Documentation is completed accurately and within agreed timeframes as per standard operating procedure.
  • The plant is operated as per company standard operating procedure.
  • Critical beverage fermentation measurements are taken and recorded as per standard operating procedure.
  • Documentation is completed accurately and within agreed timeframes as per standard operating procedure.
  • Quality samples taken, analysed and recorded as per standard operating procedure.
  • Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure.
  • Quality tests to ensure cleaning and sanitising effectiveness are performed as per standard operating procedure.
  • Documentation is completed accurately and within agreed timeframes as per standard operating procedure.
  • All scheduled maintenance is accurately carried out within agreed timeframes and recorded as per standard operating procedure.
  • The beverage fermentation plant is checked and accepted as fit and safe for use after planned or breakdown maintenance as per standard operating procedure and relevant legislation.
  • The external cleaning of beverage fermentation plant and work area is carried out as per standard operating procedure. 

  • UNIT STANDARD CCFO COLLECTING 
    Collecting, analysing, organising and critically evaluating information
    Assessment Criterion: 1.1, 1.2, 1.4, 1.6, 1.7, 2.1, 2.2, 2.3, 2.4, 2.5, 3.1, 3.3, 3.3, 3.4, 4.3
  • The daily and weekly production plans are obtained and accurately interpreted as per standard operating procedure.
  • All raw material inputs required for the process are available to execute the production plan and, if not, corrective action is taken.
  • The plant and equipment is inspected for availability to produce as per standard operating procedure.
  • Documentation is completed accurately and within agreed timeframes as per standard operating procedure.
  • Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure.
  • The plant is operated as per company standard operating procedure.
  • Critical beverage fermentation measurements are taken and recorded as per standard operating procedure
  • Documentation is completed accurately and within agreed timeframes as per standard operating procedure.
  • Quality samples taken, analysed and recorded as per standard operating procedure.
  • Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure.
  • Cleaning and sanitising of the beverage fermentation plant is carried out as per standard operating procedure.
  • Documentation is completed accurately and within agreed timeframes as per standard operating procedure.
  • Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure.
  • The beverage fermentation plant is checked and accepted as fit and safe for use after planned or breakdown maintenance as per standard operating procedure and relevant legislation. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicating effectively using visual, mathematical and/or language skills in the modes of oral and/or written persuasion.
    Assessment Criterion: 1.1, 1.2, 1.3, 1.6, 1.7, 2.1, 2.2, 2.3, 2.4, 2.5, 3.1, 3.2, 3.3, 3.4, 4.2
  • The daily and weekly production plans are obtained and accurately interpreted as per standard operating procedure.
  • All raw material inputs required for the process are available to execute the production plan and, if not, corrective action is taken.
  • All utilities are available for start-up as required for production.
  • Documentation is completed accurately and within agreed timeframes as per standard operating procedure.
  • Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure.
  • The plant is operated as per company standard operating procedure.
  • Critical beverage fermentation measurements are taken and recorded as per standard operating procedure.
  • Documentation is completed accurately and within agreed timeframes as per standard operating procedure.
  • Quality samples taken, analysed and recorded as per standard operating procedure.
  • Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure.
  • Cleaning and sanitising of the beverage fermentation plant is carried out as per standard operating procedure.
  • Quality tests to ensure cleaning and sanitising effectiveness are performed as per standard operating procedure.
  • Documentation is completed accurately and within agreed timeframes as per standard operating procedure.
  • Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure.
  • All non-routine and breakdown maintenance tasks are identified and communicated to relevant personnel as per standard operating procedure and relevant legislation. 

  • UNIT STANDARD CCFO SCIENCE 
    Using science and technology effectively and critically, showing responsibility towards the environment and health of others.
    Assessment Criterion: 1.3, 1.4, 1.8, 2.1, 2.6, 3.4, 3.5, 4.1, 4.2, 4.5
  • All utilities are available for start-up as required for production.
  • The plant and equipment is inspected for availability to produce as per standard operating procedure.
  • Health, safety and environmental standards are adhered to as per legislation.
  • The plant is operated as per company standard operating procedure.
  • Health, safety and environmental standards are adhered to as per legislation.
  • Deviations from standard operating procedure are identified, recorded and corrective action is taken as per standard operating procedure.
  • Health, safety and environmental standards are adhered to as per legislation.
  • All scheduled maintenance is accurately carried out within agreed timeframes and recorded as per standard operating procedure.
  • All non-routine and breakdown maintenance tasks are identified and communicated to relevant personnel as per standard operating procedure and relevant legislation.
  • Health, safety and environmental standards are adhered to as per legislation. 

  • UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrating an understanding of the world as a set of related systems by recognising that problem solving contexts do not exist in isolation.
    Assessment Criterion: ALL 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contributing to the full personal development of each learner and the social and economic development of the society at large by making it the underlying intention of any programme of learning to make an individual aware of the importance of:
  • Reflecting on and exploring a variety of strategies to learn more effectively.
  • Participating as responsible citizens in the life of local, national and global communities.
  • Being culturally and aesthetically sensitive across a range of social contexts.
  • Education and career opportunities.
  • Developing entrepreneurial opportunities.
    Assessment Criterion: ALL 

  • 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 
    N/A 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  20509   National Certificate: Food and Beverage Processing: Spirits Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  20505   National Certificate: Food and Beverages Processing: Brewing Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  20510   National Certificate: Food and Beverages Processing: Wine Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2008-11-26  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. SAB - Training Institute 



    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.