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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 QUALIFICATION THAT HAS PASSED THE END DATE: |
National Certificate: Food and Beverage Processing: Fruit and Vegetables Processing |
SAQA QUAL ID | QUALIFICATION TITLE | |||
20504 | National Certificate: Food and Beverage Processing: Fruit and Vegetables Processing | |||
ORIGINATOR | ||||
SGB Food | ||||
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY | NQF SUB-FRAMEWORK | |||
FOODBEV - Food and Beverages Manufacturing Industry Sector Education and Training Authority | OQSF - Occupational Qualifications Sub-framework | |||
QUALIFICATION TYPE | FIELD | SUBFIELD | ||
National Certificate | Field 06 - Manufacturing, Engineering and Technology | Manufacturing and Assembly | ||
ABET BAND | MINIMUM CREDITS | PRE-2009 NQF LEVEL | NQF LEVEL | QUAL CLASS |
Undefined | 140 | Level 3 | NQF Level 03 | Regular-Unit Stds Based |
REGISTRATION STATUS | SAQA DECISION NUMBER | REGISTRATION START DATE | REGISTRATION END DATE | |
Passed the End Date - Status was "Reregistered" |
SAQA 0695/12 | 2012-07-01 | 2015-06-30 | |
LAST DATE FOR ENROLMENT | LAST DATE FOR ACHIEVEMENT | |||
2016-06-30 | 2019-06-30 |
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 qualification is replaced by: |
Qual ID | Qualification Title | Pre-2009 NQF Level | NQF Level | Min Credits | Replacement Status |
121149 | Intermediate Occupational Certificate: Food and Beverage Process Machine Operator | Not Applicable | NQF Level 03 | 123 | Complete |
PURPOSE AND RATIONALE OF THE QUALIFICATION |
A person acquiring this qualification will be able to manufacture a safe, quality assured fruit and vegetable products by operating, controlling and maintaining fruit and vegetable processing line, from the raw materials until fruit and vegetable products are manufactured.
This qualification will contribute to the full development of the learner with in the food and beverages processing environment by providing recognition, further mobility and transportability within the field of manufacturing and assembly. The skills, knowledge and understanding demonstrated within this qualification are essential for social and economic transformation and contribute to the upliftment and economic growth within the food and beverage manufacturing and processing environment. Rationale of the qualification This qualification reflects the workplace-based needs of the food industry that are expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the fruit and vegetable processing industry. The qualification further provides the flexibility to articulate in the food manufacturing and packaging environment. The level of flexibility within the range of electives will allow the individual to pursue a specialised career fruit and vegetable processing, food and beverage packaging, food and beverage quality control and assurance, food and beverage manufacturing management, food and beverage manufacturing supervision and food and beverage process artisan. |
LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
A knowledge, comprehension and application of language, mathematics, natural science and technology principles at NQF level 1 and 2.
Recognition of prior learning This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. |
RECOGNISE PREVIOUS LEARNING? |
Y |
QUALIFICATION RULES |
Total: 140 credits |
EXIT LEVEL OUTCOMES |
Qualifying learners can:
1. Process prepared fruit and vegetables. 2. Extend the shelf-life of fruit and vegetable products. 3. Package a food product using packaging technologies. 4. Maintain food safety, good manufacturing principles and quality assurance practices in a food manufacturing environment. |
ASSOCIATED ASSESSMENT CRITERIA |
1.1 Food raw materials are graded and sorted according to product specifications.
1.2 Fruit and vegetables are top-and-tailed, depitted, decorned, trimmed, diced, sliced, cutted, minced, pulped, blended or any combination thereof. 1.3 Fruit and vegetables are fried, blanched, roasted, cooked, boiled or a combination thereof 2.1 Range: 2 different extended shelf-life technologies must be used. 3.1 Fruit or vegetable products are packed and sealed using suitable packaging technologies. 3.2 Packaged products are shrink-wrapped according to standard operating procedures. 4.1 Apply knowledge and comprehension of occupational health, safety and environmental legislation relevant to the food manufacturing industry according to standard operating procedures. 4.2 Apply knowledge and comprehension of food safety practices and procedures in food manufacturing according to standard operating procedures. 4.3 Apply knowledge and comprehension of heating and cooling procedures used in a food manufacturing environment. 4.4 Food raw material and final products are frozen or chilled according to standard operating procedures. 4.5 The temperature of food raw materials, final products and their environment is monitored and controlled for quality control purposes. 4.6 Food manufacturing quality assurance practices are monitored and controlled according to standard operating procedures. 4.7 Food manufacturing equipment and surfaces are cleaned and sanitised according to standard operating procedures. Integrated Assessment The applied competence (practical, foundational and reflexive competencies) of this qualification will be able to manufacture a safe, quality assured fish or seafood products by operating, controlling and maintaining fruit and vegetable processing line, from the raw materials until fruit and vegetable products are manufactured. The identifying and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills. The preparation to processing, cleaning and sanitising, first line maintenance and quality assurance related to processing in the workplace can be assessed in one application. Applicable assessment tool(s) to establish the foundational, reflective and embedded knowledge to problem solving and application of the world as a set of related systems within the processing environment. A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner. Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience. Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflective competencies. |
INTERNATIONAL COMPARABILITY |
Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian and New Zealand qualifications. International comparability could be found for a qualification on this level. On the New Zealand Qualifications Authority Framework a National Certificate in Food and related processing level 3 could be found to support this qualification. |
ARTICULATION OPTIONS |
This qualification will enable the qualifying candidate to progress to learning for other national certificates in food and beverages processing on NQF 3 since the exit level outcome maintain food safety, good manufacturing principles and quality assurance practices in a food manufacturing environment and unit standard on first line maintenance are core to all the national certificates in food and beverages processing on NQF 3.
This qualification provides entry to qualifications in food and beverage manufacturing supervision, food and beverage quality control and assurance, food and beverage manufacturing management, food and beverage manufacturing supervision and food and beverage process artisan. |
MODERATION OPTIONS |
Anyone wishing to be assessed against this Qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. |
CRITERIA FOR THE REGISTRATION OF ASSESSORS |
For an applicant to register as an assessor, the applicant needs:
- A similar qualification with a minimum of 6 -12 months field experience after he/she has completed the qualification in that field of fruit and vegetable processing, or - A food science or technology qualification on level 6 or higher. |
REREGISTRATION HISTORY |
As per the SAQA Board decision/s at that time, this qualification was Reregistered in 2012. |
NOTES |
N/A |
UNIT STANDARDS: |
ID | UNIT STANDARD TITLE | PRE-2009 NQF LEVEL | NQF LEVEL | CREDITS | |
Core | 114366 | Demonstrate an understanding of occupational health, safety and environmental legislation relevant to the food or beverage environment | Level 2 | NQF Level 02 | 4 |
Core | 9042 | Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment | Level 3 | NQF Level 03 | 7 |
Core | 8803 | Demonstrate an understanding of heating and cooling procedures | Level 3 | NQF Level 03 | 4 |
Core | 8782 | Grade and sort food raw materials | Level 3 | NQF Level 03 | 6 |
Core | 9044 | Monitor and control quality assurance practices in a food or beverage manufacturing environment | Level 3 | NQF Level 03 | 4 |
Core | 12316 | Perform first line maintenance on manufacturing or packing equipment | Level 3 | NQF Level 03 | 7 |
Core | 8802 | Process prepared fruit and vegetables | Level 3 | NQF Level 03 | 20 |
Core | 8784 | Shape fruit and vegetables for further processing | Level 3 | NQF Level 03 | 10 |
Fundamental | 9122 | Demonstrate knowledge of introductory principles of chemistry and physics | Level 2 | NQF Level 02 | 4 |
Fundamental | 8968 | Accommodate audience and context needs in oral communication | Level 3 | NQF Level 03 | 5 |
Fundamental | 8969 | Interpret and use information from texts | Level 3 | NQF Level 03 | 5 |
Fundamental | 9012 | Investigate life and work related problems using data and probabilities | Level 3 | NQF Level 03 | 5 |
Fundamental | 7567 | Produce and use spreadsheets for business | Level 3 | NQF Level 03 | 5 |
Fundamental | 8973 | Use language and communication in occupational learning programmes | Level 3 | NQF Level 03 | 5 |
Fundamental | 7456 | Use mathematics to investigate and monitor the financial aspects of personal, business and national issues | Level 3 | NQF Level 03 | 5 |
Fundamental | 8970 | Write texts for a range of communicative contexts | Level 3 | NQF Level 03 | 5 |
Elective | 8822 | Clean and sanitise a food processing system using an automated cleaning in-place-system | Level 2 | NQF Level 02 | 5 |
Elective | 9054 | Coat or dip a food product using automated equipment | Level 2 | NQF Level 02 | 6 |
Elective | 9136 | Collate and shrink-wrap packaged products using automated wrapping equipment | Level 2 | NQF Level 02 | 4 |
Elective | 12258 | Identify computerised systems in a manufacturing or processing system | Level 2 | NQF Level 02 | 7 |
Elective | 8766 | Mix or blend food raw materials for processing using automated equipment | Level 2 | NQF Level 02 | 4 |
Elective | 9133 | Operate and control the filling and closing of glass or rigid plastic containers for food or beverage products | Level 2 | NQF Level 02 | 10 |
Elective | 9131 | Operate and control the filling and seaming of cans for food or beverage products | Level 2 | NQF Level 02 | 12 |
Elective | 9130 | Operate and control the forming, filling and hermetic sealing of plastic sachets or bags for food products | Level 2 | NQF Level 02 | 10 |
Elective | 8783 | Peel fruit and vegetables for further processing | Level 2 | NQF Level 02 | 4 |
Elective | 8765 | Pre-batch food raw materials | Level 2 | NQF Level 02 | 4 |
Elective | 8825 | Dehydrate food products | Level 3 | NQF Level 03 | 10 |
Elective | 12315 | Demonstrate an understanding of basic machine operations in a manufacturing and or packaging environment | Level 3 | NQF Level 03 | 7 |
Elective | 9013 | Describe, apply, analyse and calculate shape and motion in 2-and 3-dimensional space in different contexts | Level 3 | NQF Level 03 | 4 |
Elective | 8824 | Evaporate a food product by means of an atmospheric or vacuum type evaporator | Level 3 | NQF Level 03 | 12 |
Elective | 8807 | Freeze or chill a food product | Level 3 | NQF Level 03 | 8 |
Elective | 8806 | Fry food products using vacuum or atmospheric frying equipment | Level 3 | NQF Level 03 | 20 |
Elective | 8764 | Fumigate food raw materials before further processing | Level 3 | NQF Level 03 | 8 |
Elective | 9062 | Monitor the temperature of food products and their environment for quality control purposes | Level 3 | NQF Level 03 | 4 |
Elective | 8823 | Pasteurise a food product by means of a batch pasteuriser | Level 3 | NQF Level 03 | 6 |
Elective | 9047 | Receive food raw materials | Level 3 | NQF Level 03 | 8 |
Elective | 8805 | Sterilise a food or beverage product using retorting equipment | Level 3 | NQF Level 03 | 12 |
Elective | 8804 | Store and route food raw materials and products | Level 3 | NQF Level 03 | 8 |
Elective | 8870 | Demonstrate an understanding of the relationship between micro-organisms and food spoilage | Level 4 | NQF Level 04 | 8 |
Elective | 9046 | Determine the quality of food products using sensory evaluation | Level 4 | NQF Level 04 | 10 |
Elective | 9182 | Evaporate a liquid food product using a falling or rising film evaporator | Level 4 | NQF Level 04 | 20 |
Elective | 123374 | Implement and maintain a HACCP system in a food processing facility | Level 4 | NQF Level 04 | 15 |
Elective | 9187 | Manufacture a dry food product by means of a roller dryer | Level 4 | NQF Level 04 | 30 |
LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: |
When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement. |
NONE |
PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: |
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. |