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: 

Demonstrate knowledge of the nature and composition of food 
SAQA US ID UNIT STANDARD TITLE
12766  Demonstrate knowledge of the nature and composition of food 
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 3  NQF Level 03  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
2026-06-30   2029-06-30  

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:
  • The components of food products and its nutritional importance,
  • The functional properties of food,
  • The effects of processing on food components,
  • Methods of food preservation.

    This unit standard is for anyone who has to apply knowledge of the nature and composition of food in the world of work inside the food and beverage manufacturing environment.

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

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
  • Introductory principles of chemistry and physics.
  • Introductory principles of microbiology. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to apply knowledge of the nature and composition of food in the world of work.

    In the context of this unit standard, food products include beverages. The typical context of this unit standard is also described in the different range statements listed under the relevant assessment criteria.

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar and offers clear choices of routine responses. The learning demand employs basic operational knowledge and readily available information. The application of this unit standard is to qualify the person for certification in sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of the components of food products and its nutritional importance. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The main components of food are identified according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The main components include:
  • Carbohydrates (mono-saccharides, di-saccharides, poli-saccharides),
  • Protein,
  • Fat,
  • Water,
  • Minerals (calcium, phosphorous, magnesium, iron, copper, sodium, chloride, zinc, potassium, iodine, fluorine, cobalt),
  • Vitamins (Vitamins A, D, E, K, C, B1, B2, B3, B6, pantothenic acid, B12, folacin, biotin, cholin),
  • Ash and fibre.
     
    		•

    ASSESSMENT CRITERION 2 
    The chemical elements, building blocks and chemical structure of each of the components in 1 is described according to standard chemical and food principles. 

    ASSESSMENT CRITERION 3 
    The importance of each of the main food components in our diet is described according to standard biological and nutritional principles. 
    ASSESSMENT CRITERION RANGE 
    The description refers to:
  • Tissue growth or maintenance,
  • Development of cells, organs and hormones,
  • Biological reactions,
  • Immune system,
  • Energy,
  • Sensory quality of food products.
     
    		•

    ASSESSMENT CRITERION 4 
    The minor components of food are identified and its functions are explained according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    Minor food components include:
  • Natural emulsifiers,
  • Organic acids,
  • Oxidants and antioxidants,
  • Enzymes,
  • Pigments and colours,
  • Flavours,
  • Natural toxicants.
     
    		•

    ASSESSMENT CRITERION 5 
    The essential amino and fatty acids needed for adequate health and growth are identified according to standard food and nutritional principles. 

    SPECIFIC OUTCOME 2 
    Demonstrate knowledge of the functional properties of food. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The functional properties of each of the components in assessment criteria 'The main components of food are identified according to standard food principles' are described according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
  • Three (3) functional properties are described for each of carbohydrates, protein, fat and water.
  • Two (2) functional properties are described for each of minerals and vitamins.
  • One (1) functional property is described for ash.
     
    		•

    ASSESSMENT CRITERION 2 
    The concept of an emulsion is defined according to standard food principles. 

    ASSESSMENT CRITERION 3 
    The components of food contributing to an emulsion are identified according to standard food principles. 

    ASSESSMENT CRITERION 4 
    The concept of a colloidal solution and suspension is defined according to standard food principles. 

    ASSESSMENT CRITERION 5 
    The components of food contributing to a colloidal solution and suspension are identified according to standard food principles. 

    ASSESSMENT CRITERION 6 
    The concept of a true solution is defined according to standard food principles. 

    ASSESSMENT CRITERION 7 
    The components of food contributing to a true solution are identified according to standard food principles. 

    ASSESSMENT CRITERION 8 
    The concept of a buffer solution is defined according to standard food and chemical principles. 

    ASSESSMENT CRITERION 9 
    The components of food contributing to buffering capacity are identified according to standard food principles. 

    ASSESSMENT CRITERION 10 
    The principles of anti-oxidation are explained according to standard food principles. 

    ASSESSMENT CRITERION 11 
    The components of food acting as antioxidants are identified according to standard food principles. 

    SPECIFIC OUTCOME 3 
    Demonstrate knowledge of the effects of processing on food components. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The effects of processing factors on food components and the quality of final products are identified and described according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    Processing factors include:
  • Heat and cold,
  • Moisture and dryness
  • Oxygen,
  • Light,
  • Time (storage),
  • Acid,
  • Enzymes.

    Quality of final products include:
  • Taste and flavour,
  • Texture,
  • Colour and appearance,
  • Shelf life,
  • Food safety (risk to the health of the consumer).
     
    		•

    ASSESSMENT CRITERION 2 
    Proteolysis is described according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The description includes:
  • A definition of proteolysis,
  • The effect of proteolysis on product quality.
     
    		•

    ASSESSMENT CRITERION 3 
    The Maillard reaction and caramelisation are described according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The description includes:
  • Definitions of the Maillard reaction and caramelisation,
  • The effect of both the Maillard reaction and caramelisation on product quality.
     
    		•

    ASSESSMENT CRITERION 4 
    Lipolysis is described according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The description includes:
  • A definition of lipolysis and rancidity,
  • The effect of lipolysis on product quality.
     
    		•

    ASSESSMENT CRITERION 5 
    Denaturation is described according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The description includes:
  • A definition of denaturation,
  • The effect of denaturation on product quality.
     
    		•

    ASSESSMENT CRITERION 6 
    Oxidation is described according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The description includes:
  • A definition of oxidation,
  • The effect of oxidation on product quality.
     
    		•

    SPECIFIC OUTCOME 4 
    Demonstrate knowledge of methods of food preservation. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The purpose of food preservation is explained according to standard food principles. 

    ASSESSMENT CRITERION 2 
    The principles of food preservation are explained according to standard principles of food technology. 

    ASSESSMENT CRITERION 3 
    The main methods of food preservation are identified and described according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    Main methods of food preservation include:
  • Heat preservation,
  • Cold preservation,
  • Food dehydration and concentration, including reduction of the water activity by addition of sugar or salt,
  • Irradiation,
  • Microwave preservation,
  • Ohmic processing,
  • Addition of chemicals,
  • Reducing the pH (increasing the acidity),
  • Control over the atmospheric conditions.
     
    		•

    ASSESSMENT CRITERION 4 
    Hurdle technology is explained according to standard principles of food preservation. 


    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. 
    		•

    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:

    Demonstrating knowledge of the components, nutritional importance and functional properties of food, the effects of processing on food components and the methods of food preservation.
  • Evident in all Specific Outcomes. 
    		•

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

    Demonstrating knowledge of the components, nutritional importance and functional properties of food, the effects of processing on food components and the methods of food preservation.
  • 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:

    Explaining concepts and facts about the components, nutritional importance and functional properties of food, the effects of processing on food components and the methods of food preservation.
  • Evident in all Specific Outcomes. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:

    Demonstrating knowledge of the components, nutritional importance and functional properties of food, the effects of processing on food components and the methods of food preservation.
  • 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 by:

    Demonstrating knowledge of the components, nutritional importance and functional properties of food, the effects of processing on food components and the methods of food preservation.
  • 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,
  • 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  23138   National Certificate: Food and Beverage Laboratory Practices: Food and Beverage Laboratory Analysis  Level 3  NQF Level 03  Passed the End Date -
    Status was "Registered"     		 2005-12-04  Was FOODBEV until Last Date for Achievement 
    Elective  50305   National Certificate: Food Laboratory Analysis  Level 3  NQF Level 03  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.