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 THAT HAS PASSED THE END DATE: 

Flavour and pack Rooibos to clients' specifications 
SAQA US ID UNIT STANDARD TITLE
123169  Flavour and pack Rooibos to clients' specifications 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 01 - Agriculture and Nature Conservation Secondary Agriculture 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02  6 
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 will be able to:
  • Prepare the required flavourants.
  • Operate the various packing machines.
  • Maintain hygiene standards to international standards.
  • Utilize knowledge of flavouring and packing in a processing facility. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Communication and Mathematical literacy at NQF Level 1. 

    UNIT STANDARD RANGE 
    N/A 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Apply the relevant health, safety and hygiene practices in the flavouring and packing of Rooibos. 
    OUTCOME RANGE 
    The range includes but is not limited to: PPC, PPE, health and functional capacity, hygiene, safety guards, health and safety SOP's, good housekeeping. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The need to wear the necessary P.P.C. in the workplace is explained. 

    ASSESSMENT CRITERION 2 
    The need to confirm the health and functional capacity of workers at the start of a shift is explained. 

    ASSESSMENT CRITERION 3 
    The hygiene regulations that pertain to the "high risk" processing areas are detailed. 

    ASSESSMENT CRITERION 4 
    The reasons why the relevant PPE must be used in the workplace is explained. 

    ASSESSMENT CRITERION 5 
    The safety requirements for the handling and use of the packaging equipment are described. 

    ASSESSMENT CRITERION 6 
    The inspection of the safety equipment before work commences is demonstrated. 

    ASSESSMENT CRITERION 7 
    The relevant SOP's that ensure the safe operation of the packaging machines are explained. 

    ASSESSMENT CRITERION 8 
    The relevant SOP's that ensure the safe operation of the flavouring machines are explained. 

    ASSESSMENT CRITERION 9 
    The role that good housekeeping plays in minimizing the occurrence of safety incidents is explained. 

    SPECIFIC OUTCOME 2 
    Demonstrate an understanding of the Rooibos flavouring processes. 
    OUTCOME RANGE 
    The range includes but is not limited to: client specifications, flavouring additives, material handling, maintain flavouring ratios, preventative maintenance checks. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The importance of flavouring as an added-value service to the industry is explained. 

    ASSESSMENT CRITERION 2 
    The procedures for handling flavouring additives are described. 

    ASSESSMENT CRITERION 3 
    The operation of a flavouring machine is demonstrated. 

    ASSESSMENT CRITERION 4 
    The importance of maintaining the flavouring ratios, as per the client's specifications, is explained. 

    ASSESSMENT CRITERION 5 
    The procedures for cleaning the flavouring machines are demonstrated. 

    ASSESSMENT CRITERION 6 
    The preventative maintenance checks as per the company's SOPs are demonstrated. 

    SPECIFIC OUTCOME 3 
    Set and operate the packaging machines. 
    OUTCOME RANGE 
    The range includes but is not limited to: Set- up procedures, material handling procedures, maintain sufficient stock of materials, operating SOP's, re-setting procedures, machine cleaning procedures, 're-working' of products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The set-up procedures for the packaging machines are demonstrated. 

    ASSESSMENT CRITERION 2 
    The procedures for handling the raw materials in the packaging processes are demonstrated. 

    ASSESSMENT CRITERION 3 
    The various configurations of packaging material that are required for different orders are described. 

    ASSESSMENT CRITERION 4 
    The need to maintain a constant supply of materials at the packaging machines is explained. 

    ASSESSMENT CRITERION 5 
    The operation of the packaging machines is demonstrated. 

    ASSESSMENT CRITERION 6 
    The procedures for the operation of the packaging machines as per the company's SOPs are detailed. 

    ASSESSMENT CRITERION 7 
    The re-setting of a packaging machine to accommodate the various packaging configurations is demonstrated. 

    ASSESSMENT CRITERION 8 
    The procedures for the re-working of products from defective packaging is described. 

    ASSESSMENT CRITERION 9 
    The procedures for cleaning the packaging machines as per the company's SOPs are described. 

    ASSESSMENT CRITERION 10 
    The preventative maintenance checks as per the company's SOPs are described. 

    SPECIFIC OUTCOME 4 
    Maintain production and quality assurance records. 
    OUTCOME RANGE 
    The range includes but is not limited to: production records, inkjet printers, quality assurance programs, quality control records, product traceability. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The importance of keeping production records is explained. 

    ASSESSMENT CRITERION 2 
    The function and operation of the inkjet printers are described. 

    ASSESSMENT CRITERION 3 
    The procedures for the logging of production data are described. 

    ASSESSMENT CRITERION 4 
    The necessity of conducting in-process quality control checks is explained. 

    ASSESSMENT CRITERION 5 
    The functioning of the product traceability and other quality assurance programs are explained. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable achievement of this unit standard must be accredited as a provider through the relevant ETQA.
  • Moderation of assessment will be overseen by the relevant ETQA according to the moderation guidelines in the relevant qualification and the agreed ETQA procedures. 
    		•

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    N/A 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
  • 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. 
    		•

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    The learner is able to identify and solve problems in which responses display that responsible decisions using critical and creative thinking have been made by:
  • Applying personal and facility procedures to ensure that product contamination is minimised.
  • Conducting in-process quality checks on the flavouring processes. 
    		•

    UNIT STANDARD CCFO WORKING 
    The learner is able to work effectively with others as a member of a team, group, organisation or communities by:
  • Participating with others to ensure that the products from defective packaging are re-worked within the process. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    The learner is able to organise and manage oneself and one's activities responsibly and effectively by:
  • Following the set up procedures before a different packaging configuration is used.
  • Preparing sufficient packaging materials to ensure that operational delays are minimised. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    The learner is able to collect, organise and critically evaluate information by:
  • Keeping accurate records of production records.
  • Testing the product traceability system to ensure that product defects or non-conformity are speedily resolved. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    The learner is able to communicate effectively using visual, mathematical and/or language skills in the modes of oral and/or written presentation by:
  • Reporting any unusual sound or vibration that may emanate.
  • From the flavouring or packaging machines.
  • Compiling production reports. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    The learner is able to use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Understanding the role and functioning of the inkjet printers.
  • Recognising the necessity of adhering to strict personal and facility hygiene. 
    		•

    UNIT STANDARD CCFO DEMONSTRATING 
    The learner is able to demonstrate an understanding of the world as a set of related systems by recognizing that problem-solving contexts do not exist in isolation.
  • Evident in all Specific Outcomes. 
    		•

    UNIT STANDARD CCFO CONTRIBUTING 
    The learner is able to contribute to the full personal development of themselves and the social and economic development of the society at large.
  • Being culturally and aesthetically sensitive across a range of social contexts.
  • Exploring education and career opportunities.
  • Developing entrepreneurial opportunities. 
    		•

    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 
    The Learner:
  • Is expected to perform the specific outcomes reflected in this unit standard without direct supervision.
  • Should have access to work site procedures.
  • Should demonstrate an application of ethics and values.
  • Must apply basic principles of general safety and customer care.
  • Should demonstrate an awareness of the expectations and obligations of basic employee/employer relations including industrial relations principles.

    At this level the communication / reporting of issues arising in the workplace, is embedded in the specific outcomes and the related assessment criteria.

    It is understood that, due to the nature of the work environment and the skills level of the learner, that the aspects of teamwork form an integral part of the necessary specific outcomes and related assessment criteria.

    The points included under the notes, should be included when the qualifying learners are being assessed. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  50226   National Certificate: Rooibos Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  AgriSETA 


    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.