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

Demonstrate knowledge of the packaging process and the trade 
SAQA US ID UNIT STANDARD TITLE
119288  Demonstrate knowledge of the packaging process and the trade 
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  12 
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 
People credited with this unit standard are able to
  • Demonstrate knowledge of packaging plant and process
  • Demonstrate knowledge of the possible impact of packaging on product quality
  • Demonstrate knowledge of the supply chain from warehouse to customer
  • Demonstrate knowledge of trade quality implications
    The skills, knowledge and understanding demonstrated within this unit standard are essential for social and economic transformation and upliftment for any individual. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    An understanding of the requirements of an operational environment. 

    UNIT STANDARD RANGE 
    This unit standard range is applicable to understanding of the packaging and trade in relation to a FMCG environment. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of packaging plant and process. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The layout and component parts of a beer packaging line are described and explained in terms of design, operation and purpose according to best packaging practice. 
    ASSESSMENT CRITERION RANGE 
    Packaging plant includes:
  • Kegging, bottling, canning, bottle washing, pasteurisation, & labelling
    Packaging line design theory:
  • "V" graph, queuing theory and line balance, accumulation, use of variable speed equipment, handling materials, handling rejects and waste.
    Packaging line performance measures:
  • Efficiency, mechanical downtime, planned downtime including change-overs, cleaning and maintenance, unplanned downtime including unavailability of product, materials and services.
     
    		•

    ASSESSMENT CRITERION 2 
    The principles of keg, bottle, can & sterile filling and closing are explained in relation to particular products and processes. 
    ASSESSMENT CRITERION RANGE 
    May include:
    The basic principles of design, operation and control of:
  • Combined keg cleaning/filling machines
  • Bottle filling and closing
  • Can filling and seaming (non-sterile)
  • Sterile filling and closing machines from sterile filtration or flash pasteurisation to bottle or can
     
    		•

    ASSESSMENT CRITERION 3 
    The principles of, and processes for, returnable bottle washing and bottle rinsing are described and explained in accordance with Packaging best practice, site health procedures and industry health specifications. 
    ASSESSMENT CRITERION RANGE 
    May include:
    The basic principles of design and operation of a modern bottle washer and bottle rinser

    Selection of washing conditions dependant on:
  • The variety of commercially available labels and foils
  • The variety of commercially available adhesives
     
    		•

    ASSESSMENT CRITERION 4 
    Principles and processes for sterile filling and closing machines for cans or bottles from sterile filtration or flash pasteurisation are described and explained in line with best packaging practice and industry requirements. 
    ASSESSMENT CRITERION RANGE 
    May include:
  • Principles of plant cleaning, principles of empty package cleaning, methods of ensuring a sterile fill, methods of closure cleaning, additional laboratory analyses.
     
    		•

    ASSESSMENT CRITERION 5 
    Principles for primary and secondary packaging materials design and production are explained in terms of target market appeal and quality of product. 
    ASSESSMENT CRITERION RANGE 
    May include:
    The importance of:
  • Basic properties, marketing impact, legal impact, environmental impact.

    The basic principles of manufacture of:
  • Bottles, cans, crowns and ends wrt
  • Choice of materials, choice of linings and impact on the properties of beer, typical faults

    The basic principles of manufacture of:
  • Kegs, spears and casks wrt.
  • Method of manufacture, choice of materials, choice of linings.
     
    		•

    ASSESSMENT CRITERION 6 
    Packaging line inspection principles and procedures are described and explained in terms of methodology, faults identification techniques and corrective action taken. 

    SPECIFIC OUTCOME 2 
    Demonstrate knowledge of the relationship between packaging and product quality. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Factors affecting the quality of beer on the packaging line are explained in terms of possible causes and recommended treatments. 
    ASSESSMENT CRITERION RANGE 
    Factors include; dissolved oxygen, carbon dioxide and pasteurisation.
     

    ASSESSMENT CRITERION 2 
    Methods of micro-biological control on a packaging line are explained in terms of their type and particular impact on the process and quality of final product. 

    ASSESSMENT CRITERION 3 
    Methods for storing full containers within a packaging hall, and reasons for such storage are described and explained with reference to loss control, product quality and cost. 

    ASSESSMENT CRITERION 4 
    The choice of possible methods for product dilution, and procedures for control of dilution of product in a packaging hall are explained in terms of their impact on the process and the quality of the final product. 

    ASSESSMENT CRITERION 5 
    The effects of high and low pasteurisation units are explained in terms of their impact on the taste of the final product. 

    SPECIFIC OUTCOME 3 
    Demonstrate knowledge of the supply chain from warehouse to customer. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The stages in supply from warehouse to customer are described and explained with reference to the processes involved and responsibilities of personnel at each stage. 
    ASSESSMENT CRITERION RANGE 
    Supply chain includes:
  • Production warehouse, distribution depot, distributors, final outlets and consumers.
     
    		•

    ASSESSMENT CRITERION 2 
    Key elements in productivity measurement used in sales and distribution are identified and explained in terms of their impact on profitability. 
    ASSESSMENT CRITERION RANGE 
    Elements of productivity measurement include: time, units shipped.
     

    ASSESSMENT CRITERION 3 
    Options for distribution within company policy are explained in terms of the advantages and disadvantages of internal and outsourced work. 

    SPECIFIC OUTCOME 4 
    Demonstrate knowledge of trade quality implications. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The role of consumer liason is described in terms of influence on product quality during the trading and storage process, and impact on final product quality in the market. 

    ASSESSMENT CRITERION 2 
    The methods, processes, and conditions of product storage are described in terms of the implications for quality of the product in the market place and shelf life. 

    ASSESSMENT CRITERION 3 
    The various checks conducted in the warehouse during storage are described and explained in terms of their consequences for product quality. 

    ASSESSMENT CRITERION 4 
    The role of the driver and crew is explained in terms of ensuring product quality. 

    ASSESSMENT CRITERION 5 
    The purpose and operation of the customer care line in obtaining feedback from the trade is explained in relation to product quality and customer satisfaction. 

    ASSESSMENT CRITERION 6 
    Draught beer storage and dispensing systems are explained in terms of method of operation and specific storage requirements. 


    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.
  • 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 main activity(s) reflected in the title. 
    		•

    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. 

    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 COLLECTING 
    Collect, organise and critically evaluate information. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively using visual, mathematics and language skills in the modes mathematics and language skills in the modes of oral and written presentations. 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically. 

    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
    Fundamental  49532   National Diploma: Clear Fermented Beverage Processing: Brewing  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.