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: 

Mix or blend food raw materials for processing using automated equipment 
SAQA US ID UNIT STANDARD TITLE
336763  Mix or blend food raw materials for processing using automated equipment 
ORIGINATOR
SGB Manufacturing and Assembly Processes 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 06 - Manufacturing, Engineering and Technology Fabrication and Extraction 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02  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 
A person credited with this Unit Standard is able to:
  • Demonstrate an understanding of the role of mixing or blending in product formulation.
  • Prepare for mixing or blending of food raw materials.
  • Mix or blend food raw materials.
  • Perform end-of-mixing or blending procedures.

    This Unit Standard is intended for a person working in a food-processing environment who has the responsibility of mixing or blending dry or liquid food raw materials for food processing.

    This Unit Standard will contribute to the full development of the learner with in 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 contribute to the upliftment and economic growth within the food manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
  • Demonstrate understanding of and use the number system.
  • Demonstrate understanding of appropriate measurements and relationships between different units of measure, and solve problems involving measurement, perimeter, area, volume and time.
  • Read and respond to a range of text types.
  • Take a representative sample. 
    		•

    UNIT STANDARD RANGE 
    The scope of this Unit Standard is the mixing or blending of dry or liquid food raw materials in order to formulate product mixtures for food processing.

    In the context of this unit standard mixing or blending equipment can include static mixers, rotary mixers, dry or wet blenders and high shear mixers.

    The level assigned to this Unit Standard is appropriate because the process and/or skill(s) are moderate in range and established and familiar; the learning demand employs basic operational knowledge and known solutions to familiar problems and general supervision and quality control are applied. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the role of mixing or blending in product formulation. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The purpose of mixing or blending food raw materials in product formulation is explained in terms of legal requirements, consistency of product composition and profitability of production. 

    ASSESSMENT CRITERION 2 
    The functions of the food raw materials used in the formulation of the product are identified according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The importance of following the mixing or blending procedure of food raw materials according to standard operating procedures is explained. 
    ASSESSMENT CRITERION RANGE 
    Mixing or blending procedure refers to:
  • Correct quantities of food raw materials.
  • Specific sequence during mixing or blending.
  • Correct mixing rate.
  • Importance of temperature during mixing.
     
    		•

    ASSESSMENT CRITERION 4 
    The reasons for mixing or blending food raw materials before further processing are explained according standard food manufacturing principles. 

    ASSESSMENT CRITERION 5 
    Food safety practices and procedures for mixing or blending are identified and explained. 

    SPECIFIC OUTCOME 2 
    Prepare for mixing or blending of food raw materials. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation refers to hygiene and personal and product safety.
     

    ASSESSMENT CRITERION 2 
    The work environment is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The food raw materials used for mixing or blending are checked according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Mixing or blending equipment is inspected and prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Work-site documents are correctly interpreted. 

    ASSESSMENT CRITERION 6 
    Raw material shortages are reported according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Mix or blend food raw materials. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Mixing or blending equipment is operated according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Food raw materials are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Mixing or blending of food raw materials during product formulation is carried out according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    A representative sample is taken for quality control purposes according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Problems during mixing or blending are identified and solved within the scope of work. 

    ASSESSMENT CRITERION 6 
    The mixing or blending process is monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    The mix is released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of mixes can only take place if:
  • Any other process-related problems are solved within scope of work in order to ensure product quality.
  • Adjustments are made to the process when it does not meet the work-site requirements.
  • All downstream plant process parameters are set to standard operating levels and controlled for correct settings.
     
    		•

    SPECIFIC OUTCOME 4 
    Perform end-of-mixing or blending procedures. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    Equipment and work areas are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Records regarding mixing or blending is completed. 

    ASSESSMENT CRITERION 4 
    Mixed or blended food raw materials are distributed to the correct designation according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    All remaining food raw materials are stored according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Sub-standard mixes are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    Waste from the mixing or blending and cleaning process is handled and stored or dispatched according to standard operating procedures. 


    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.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of mixing or blending of food raw materials for any food product type. 
    		•

    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:
  • Solving common problems associated with mixing or blending during product formulation.

    Evident in Specific Outcome:
  • Demonstrate an understanding of the role of mixing or blending in product formulation. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Preparing for mixing or blending of food raw materials.
  • Performing end-of-process duties.
  • Distributing mixes/blends to the designated area(s).

    Evident in Specific Outcomes:
  • Prepare for mixing or blending of food raw materials.
  • Perform end-of-mixing or blending procedures. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and ones activities responsibly and effectively by:
  • Preparing for mixing or blending of food raw materials.

    Evident in Specific Outcome:
  • Prepare for mixing or blending of food raw materials. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking a representative sample for quality control purposes according to standard operating procedures.
  • Monitoring and controlling the mixing or blending process.

    Evident in Specific Outcome:
  • Mix or blend food raw materials. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Interpreting documents.
  • Completing documentation regarding mixing or blending.

    Evident in Specific Outcomes:
  • Prepare for mixing or blending of food raw materials.
  • Mix or blend food raw materials. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Explaining the importance of following the correct mixing or blending procedure of food raw materials according to standard operating procedures.

    Evident in Specific Outcome:
  • Demonstrate an understanding of the role of mixing or blending in product formulation. 
    		•

    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:
  • Cleaning and sanitising equipment and work areas according to standard operating procedures.

    Evident in Specific Outcome:
  • Perform end-of-mixing or blending 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 all Specific Outcomes. 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    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.