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: 

Dry a food product during the manufacturing of cereals, snacks, pasta or condiments 
SAQA US ID UNIT STANDARD TITLE
336761  Dry a food product during the manufacturing of cereals, snacks, pasta or condiments 
ORIGINATOR
SGB Manufacturing and Assembly Processes 
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  4 
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 
This unit standard is for anyone who has to dry a manufactured product in a cereals, snacks, pasta or condiments manufacturing environment. A person credited with this unit standard is able to:
  • Demonstrate an understanding of drying of food products.
  • Prepare to dry a food product.
  • Dry a food product.
  • Perform activities after drying.

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

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
  • Communication and mathematical literacy at NQF Level 2.
  • Cleaning-in-place and/or cleaning out-of-place requirements for the drying equipment.
  • Representative sampling for quality control purposes. 
    		•

    UNIT STANDARD RANGE 
    In the context of this unit standard, drying may refer to fluid bed drying or any other type of drying in order to control the moisture content of an already manufactured food product, as typically applied in a cereals, snacks, pasta or condiments manufacturing environment. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of drying of food products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The purpose of drying of cereal, snack, pasta or condiment products after manufacturing or extrusion is explained according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • The effect of drying on the final product.
  • The advantages of dry food products to the consumers and manufacturers.
     
    		•

    ASSESSMENT CRITERION 2 
    The methods and principles of drying of cereals, snacks, pasta or condiments are identified and described according to standard food principles. 

    ASSESSMENT CRITERION 3 
    The operating principles of the drying equipment are described according to standard operating and manufacturer's principles. 

    ASSESSMENT CRITERION 4 
    The components of the site-specific drying system are identified and the function of each component is explained according to standard operating and manufacturer's principles. 

    ASSESSMENT CRITERION 5 
    The site-specific drying process, with its parameters, is described and explained according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    Parameters include at least:
  • Temperature.
  • Humidity of the processing environment/moisture content of the product.
  • Dew point.
     
    		•

    SPECIFIC OUTCOME 2 
    Prepare to dry a food product. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices.
  • Wearing of protective clothing and safety gear.
     
    		•

    ASSESSMENT CRITERION 2 
    The equipment and work area are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The product intended for drying is obtained and checked according to standard operating procedures, whether batch or continuous processes. 

    ASSESSMENT CRITERION 4 
    The product intended for drying conforms to site-specifications and is released accordingly and according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    The relevant parameters are set according to standard operating procedures and site specifications. 

    ASSESSMENT CRITERION 6 
    The equipment is started up according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Dry a food product. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The food product is dried according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 2 
    Equipment is handled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    Parameters for drying are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Samples are taken and are sent for analysis according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Results of sample analysis are interpreted and a conclusion is drawn on the efficiency of drying, as well as the conformance of the dried product to legal and site-specifications. 

    ASSESSMENT CRITERION 6 
    The final product conforms to legal and site-specifications. 

    ASSESSMENT CRITERION 7 
    Sub-standard product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    Problems during drying are solved within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems.
  • Identification of common problems, their causes and methods of prevention.
  • Description of the consequences of the problem.
     
    		•

    SPECIFIC OUTCOME 4 
    Perform activities after drying. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    The work area and equipment are cleaned according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Cleaning agents and equipment are stored in designated areas according to work-site requirements. 

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


    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 outcomes 2 and 3:
  • Prepare to dry a food product.
  • Dry a food product. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising the drying process with other production actions.

    Evident in specific outcome 3:
  • Dry a food product. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and ones activities responsibly and effectively by:
  • Preparing for drying.

    Evident in specific outcome 2:
  • Prepare to dry a food product. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking samples and evaluating the results.

    Evident in specific outcome 3:
  • Dry a 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 3:
  • Dry a food product. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Working according to safety requirements.

    Evident in specific outcomes 2, 3 and 4:
  • Prepare to dry a food product.
  • Dry a food product.
  • Perform activities after drying. 
    		•

    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:
  • Identifying and solving problems within scope of work.

    Evident in specific outcomes 2 and 3:
  • Prepare to dry a food product.
  • Dry a food product. 
    		•

    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:
  • Demonstrate an understanding of drying of food products.
  • Prepare to dry a food product.
  • Dry a food product.
  • Perform activities after drying. 
    		•

    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
    Elective  74189   National Certificate: Cereals, Snacks, Pasta and Condiments Manufacturing  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.