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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

Stack and store bread manually in a plant bakery 
SAQA US ID UNIT STANDARD TITLE
10693  Stack and store bread manually in a plant bakery 
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 1  NQF Level 01  4 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2008-09-30  2009-02-18  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2010-02-18   2013-02-18  

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
259380  Stack and store bread in a semi-automated bread plant bakery  Level 1  NQF Level 01  4   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of stacking and storing of bread in a bread plant bakery,
  • Stack bread manually in the bread storing area,
  • Store bread in storing area,
  • Perform end of stacking and storing activities.

    This unit standard is intended for a person working in bread plant who has the responsibility of manually, stacking and storing of bread during bread plant production processes.

    This unit standard will contribute to the full development of the learner within the baking 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 baking environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills and knowledge:
    None 

    UNIT STANDARD RANGE 
    The scope of this unit standard a person working in bread plant who manually, stacking and storing of bread during bread plant production processes

    In the context of this unit standard cooled baked bread is packed and loaded it into crates, the crates are stacked and stored for despatching.

    The level assigned to this unit standard is appropriate because the process is limited in range, repetitive and familiar, no generation of new ideas is needed and a narrow range of knowledge and cognitive skills is applied. The application of this unit standard is to qualify the person for entry into career-based certification. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of stacking and storing of bread in a bread plant bakery. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The importance and purpose of the specific stacking and storing parameters of crates with bread in a storing area are identified and explained according to according to plant bakery principles. 

    ASSESSMENT CRITERION 2 
    2. The consequences of poor practice and methods used during stacking and storing of bread is described according to food and personal safety, productivity, wastage, health and customer relations. 

    ASSESSMENT CRITERION 3 
    3. The importance of production flow, stacking, storing and distribution are identified according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The importance of checking the visual quality of baked and cooled bread before processing are identified and explained according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The principle of first in, first out principle during perishable stock rotating is explained according to perishable stock control principles. 

    SPECIFIC OUTCOME 2 
    Stack bread manually in the bread storing area. 

    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 and personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The work area is prepared and cleaned according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Crates are inspected and cleaned for stacking operations according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Bread is packed and crates are stacked according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Problems during packing and stacking are identified and solved within the scope of work. 

    SPECIFIC OUTCOME 3 
    Store bread in storing area. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The parameters for stacking and storing operations are controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Corrective actions related to stacking and storing activities during the production process are implemented according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Work areas is kept and maintained during stacking and storing procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of stacking and storing activities. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The work area and equipment are cleaned according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The rotating of first in first out principles during storing of bread are implemented according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 4 
    4. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Process records are completed and 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 manually, stacking and storing of bread during bread plant production processes. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 


    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 common problems associated with preparing of and pan handling. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively. 

    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. 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large. 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 259380, which is "Stack and store bread in a semi-automated bread plant bakery", Level 1, 4 credits.

    Legal requirements:

    The following acts and 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. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20657   National Certificate: Food and Beverage Processing: Plant Baking Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2009-02-18  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.