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

Develop a processing recipe for a food product 
SAQA US ID UNIT STANDARD TITLE
114473  Develop a processing recipe for a 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 6  Level TBA: Pre-2009 was L6  18 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "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 
A person credited with this unit standard is able to:
  • Demonstrate knowledge of processing recipe development,
  • Prepare for developing a processing recipe,
  • Develop a processing recipe for a food product,
  • Perform end of recipe development procedures.

    This unit standard is intended for person working in a food environment and who plans and develops a food processing recipes for product development, improvement or amendment.

    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 skills:
  • FETC Science and mathematics.
  • Applied knowledge of food chemistry, microbiology and biochemistry.
  • Applied knowledge on food processing and manufacturing techniques.
  • Applied practical experience and knowledge on different laboratory techniques related to food production.
  • Applied knowledge of food hygiene, cleaning and sanitising techniques. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is person working in a food manufacturing environment and who plans and develops food product processing recipes for product development, improvement or amendment.

    In the context of this unit standard a food product recipe refer to the composition of the product and the manufacturing procedures regarding the processing of a food product.

    The level assigned to this unit standard is appropriate because the ability to generate ideas by analysing information and concepts using concrete and abstract problem solving techniques. The application of this unit standard is to qualify the person for certification in professional or research across a major disciple. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of processing recipe development. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The principles and methodology of processing recipe development in the food manufacturing environment are explained. 

    ASSESSMENT CRITERION 2 
    2. Food product composition, nutritional value, preservation and dietary value influencing recipe development are identified. 

    ASSESSMENT CRITERION 3 
    3. Manufacturing and processing techniques influencing the product and recipe development are identified. 

    ASSESSMENT CRITERION 4 
    4. Factors influencing new product recipe development are explained. 
    ASSESSMENT CRITERION RANGE 
    Experimental design, market research, budget, product characteristics and specifications.
     

    ASSESSMENT CRITERION 5 
    5. The role of food chemistry, biochemistry and microbiology are identified. 
    ASSESSMENT CRITERION RANGE 
    Major chemical compounds found in food, undesirable changes that can occur in food, food preservation methods and addition of food additives.
     

    ASSESSMENT CRITERION 6 
    6. Food processing and manufacturing procedures are identified and explained. 

    SPECIFIC OUTCOME 2 
    Prepare for developing a processing recipe. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Authorised product profile for planned recipe development is evaluated. 

    ASSESSMENT CRITERION 2 
    2. Planning recipe development complies with standard operating procedures and legislation. 

    ASSESSMENT CRITERION 3 
    3. Requirements for completed recipe are planned and recorded. 
    ASSESSMENT CRITERION RANGE 
    Requirements refer to timeframe, production quantities, methodologies, customer, and user requirements and specifications.
     

    ASSESSMENT CRITERION 4 
    4. Ingredients required to produce profiled product from recipe are identified and information is recorded. 

    ASSESSMENT CRITERION 5 
    5. Ingredients required to produce profiled product are sourced within organizational constraints within agreed timeframe. 

    ASSESSMENT CRITERION 6 
    6 Constraints to planning recipe are identified and solutions are implemented within a timeframe that minimises planning delays. 

    ASSESSMENT CRITERION 7 
    7. Documentation related to planning recipe development is accurate and complete in accordance with standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Develop a processing recipe for a food product. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Product recipe is developed within agreed timeframe. 

    ASSESSMENT CRITERION 2 
    2. Product recipe specifications are clear, accurate and communicate information critical to successful reproduction of product. 

    ASSESSMENT CRITERION 3 
    3. Multiple trials confirm that product recipe is robust and able to be reproduced in a variety of situations. 

    ASSESSMENT CRITERION 4 
    4. Development of recipe complies with organisational policies, procedures and legislation. 

    SPECIFIC OUTCOME 4 
    Perform end of recipe development procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Information regarding formulation and preparation of product is concise, accurate and in a format that meets customer needs. 

    ASSESSMENT CRITERION 2 
    2. Customers agree that product developed from recipe meets their requirements and is fit for purpose. 

    ASSESSMENT CRITERION 3 
    3. Documentation and records regarding recipe development are 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 the development of one (1) new processing recipe for a food product development, improvement or amendment. 
    		•

    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.

    Evident in all Specific Outcomes. 

    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.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information.

    Evident in all Specific Outcomes. 

    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:
  • Develop a processing recipe for a food product. 
    		•

    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 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    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.

    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, best practices, applicable legislation, time frames, procedures 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  21847   National Diploma: Manufacturing Management: Food and Beverage  Level 6  NQF Level 06  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 


    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.