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: 

Operate and control the forming and wrapping of a brick or cube shaped food product 
SAQA US ID UNIT STANDARD TITLE
123347  Operate and control the forming and wrapping of a brick or cube shaped food product 
ORIGINATOR
SGB Food Manufacturing 
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 3  NQF Level 03  10 
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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
9132  Operate and control the forming and wrapping of a brick or cube shaped food product  Level 2  NQF Level 02  10   

PURPOSE OF THE UNIT STANDARD 
This unit standard is for anyone who has to wrap a brick or cube-shaped food product.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of forming and wrapping a brick or cube-shaped food product.
  • Prepare for forming and wrapping a brick or cube-shaped food product.
  • Form and wrap a brick or cube-shaped food product.
  • Perform end of forming and wrapping procedures.

    This unit standard will contribute to the full development of the learner within the food manufacturing and packaging 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 upliftment within the food manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
  • Communication at NQF Level 2.
  • Mathematical literacy at NQF Level 1.
  • Cleaning procedures, handling of equipment and chemicals.
  • Representative sampling for quality control purposes. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard, the process of forming and wrapping a brick or cube-shaped food product includes the packaging of any solid food product that can be mechanically shaped and wrapped in packaging material and where the final wrapped product resembles the shape of a brick or a cube. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of forming and wrapping a brick or cube-shaped food product. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The functions of forming and wrapping a brick or cube-shaped food product are explained according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Protection of the product.
  • Marketing of the product.
  • Hygiene and safety aspects.
     
    		•

    ASSESSMENT CRITERION 2 
    The requirements for the forming and wrapping process and material are identified and explained according to standard food principles. 

    ASSESSMENT CRITERION 3 
    The way in which the food product is formed into a brick or cube shape is described according to equipment suppliers operating procedures. 

    ASSESSMENT CRITERION 4 
    The composition of the material used for packaging is described according to standard packaging principles. 

    ASSESSMENT CRITERION 5 
    The principles regarding forming and wrapping of the packaging material are described according to standard packaging principles. 

    ASSESSMENT CRITERION 6 
    Destructive and non-destructive quality control tests for the packaging process are described according to standard food principles. 

    ASSESSMENT CRITERION 7 
    The importance of quality control tests for the forming and wrapping process is described according to standard food principles. 

    ASSESSMENT CRITERION 8 
    The operating principles of the equipment used for the forming and wrapping process are described according to standard packaging principles. 

    ASSESSMENT CRITERION 9 
    The components of the equipment used for the forming and wrapping process are identified and the purpose of each component is explained according to standard packaging principles. 

    SPECIFIC OUTCOME 2 
    Prepare for forming and wrapping a brick or cube-shaped food product. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation includes:
  • Safety precautions.
  • Hygiene practices.
     
    		•

    ASSESSMENT CRITERION 2 
    The production schedule for packaging is obtained and interpreted within scope of work. 

    ASSESSMENT CRITERION 3 
    The work area is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    The packaging material and product are received and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Shortages in packaging material and product are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    The packaging equipment and material are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    The packaging parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    The reasons for specific parameter settings are explained according to standard packaging principles. 

    ASSESSMENT CRITERION 9 
    Problems during preparation are solved in line with standard operating procedures and within scope of work. 

    ASSESSMENT CRITERION 10 
    A sample is taken of the product and sent for analysis according to standard operating procedures. 

    ASSESSMENT CRITERION 11 
    A conclusion is drawn on the conformance of the product to specifications and hence its suitability to be packed. 

    ASSESSMENT CRITERION 12 
    The product is released for packaging according to standard operating procedures. 

    ASSESSMENT CRITERION 13 
    The packaging equipment is started up according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Form and wrap a brick or cube-shaped food product. 
    OUTCOME RANGE 
    Pack continuously for 30 minutes at an acceptable packaging rate, at the correct weight and without product and packaging material wastage. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The forming and wrapping equipment is operated and controlled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 2 
    The product is formed and wrapped according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    Packaging parameters are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Where the forming and wrapping equipment is operated simultaneously with other production processes, the process is synchronized according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Formed and wrapped products meet site-specifications. 

    ASSESSMENT CRITERION 6 
    Problems during packaging are solved in line with standard operating procedures and within scope of work. 

    SPECIFIC OUTCOME 4 
    Perform end of forming and wrapping procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The packaging equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    A changeover is performed according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    First line maintenance is performed according to standard operating procedures and within scope of work. 
    ASSESSMENT CRITERION RANGE 
    First line maintenance includes:
  • Cleaning and sanitising of equipment and work area.
  • Inspection of equipment.
  • All other maintenance functions as required within the learner's scope of work.
     
    		•

    ASSESSMENT CRITERION 4 
    Records of the packaging process are kept in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Sub-standard formed and wrapped product, and unused packaging materials and product are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    After packaging, the equipment and work area are left in accordance with standard operating procedures and requirements. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor or moderator respectively with the relevant Education and Training Quality Assurance Body (ETQA), or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this unit standard must be accredited as a provider with the relevant ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 
    		•

    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 by:
  • Identifying and solving problems within scope of work.

    Evident in Specific Outcome:
  • Prepare for forming and wrapping a brick or cube-shaped food product. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising the packaging process with other processes in the factory.

    Evident in Specific Outcome:
  • Demonstrate an understanding of forming and wrapping a brick or cube-shaped food product.
  • Prepare for forming and wrapping a brick or cube-shaped food product.
  • Form and wrap a brick or cube-shaped food product.
  • Perform end of forming and wrapping procedures. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for packaging.

    Evident in Specific Outcome:
  • Prepare for forming and wrapping a brick or cube-shaped food product. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking samples and evaluating it for acceptability to be packed.

    Evident in Specific Outcome:
  • Prepare for forming and wrapping a brick or cube-shaped food product. 
    		•

    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 Specific Outcome:
  • Perform end of forming and wrapping procedures. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Applying knowledge of the forming and wrapping process to wrap a food product effectively, safely and productively.

    Evident in Specific Outcome:
  • Demonstrate an understanding of forming and wrapping a brick or cube-shaped food product.
  • Prepare for forming and wrapping a brick or cube-shaped food product.
  • Form and wrap a brick or cube-shaped food product.
  • Perform end of forming and wrapping procedures. 
    		•

    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 Specific Outcome:
  • Demonstrate an understanding of forming and wrapping a brick or cube-shaped food product.
  • Prepare for forming and wrapping a brick or cube-shaped food product.
  • Form and wrap a brick or cube-shaped food product.
  • Perform end of forming and wrapping procedures. 
    		•

    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 
    This unit standard replaces unit standard 9132, 'Operate and control the forming and wrapping of a brick or cube shaped food product', Level 2, 10 credits.

    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.
  • SABS Food Hygiene Management Code 49: 1989.

    Where applicable, the following International and National Standards should be considered:
  • SANS 1049 - Food Hygiene Management.
  • SANS 10330 - Requirements for a HACCP system.
  • ISO 22000 - Food safety management systems - Requirements for organisations throughout the food chain.
  • ISO 9001 - Quality Management System - Requirements.

    Definition of terms within this unit standard:

    Terminology:

    Standard operating procedures.
    Clarification/ explanation/ definition: Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes 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  50306   Further Education and Training Certificate: Dairy Manufacturing Technology  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2018-07-26  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.