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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Demonstrate an understanding of heating and cooling media in a food manufacturing environment 
SAQA US ID UNIT STANDARD TITLE
336799  Demonstrate an understanding of heating and cooling media in a food manufacturing environment 
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 2  NQF Level 02 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
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
120242  Demonstrate an understanding of heating and cooling media in a food-manufacturing environment  Level 2  NQF Level 02  Complete 

PURPOSE OF THE UNIT STANDARD 
This Unit Standard is for anyone who works in a food manufacturing environment and operates food manufacturing and processing equipment.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of the concept of energy.
  • Demonstrate an understanding of the generation and application of steam as a heating medium.
  • Demonstrate an understanding of the application of water and gasses as cooling media.
  • Demonstrate an understanding of the generation and application of electricity as an energy source for heating and cooling purposes.
  • Demonstrate an understanding of the safe handling of heating and cooling media, as well as electricity. 

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

    UNIT STANDARD RANGE 
    In the context of this Unit Standard, heating and cooling media include steam, water, ice and cooling gases. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the concept of energy. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Energy is defined according to the first law of thermodynamics. 

    ASSESSMENT CRITERION 2 
    The sources of energy, as used in the food industry, are identified with the aid of examples. 
    ASSESSMENT CRITERION RANGE 
    Give at least one example for each of water, sun, wind and fuel.
     

    ASSESSMENT CRITERION 3 
    The transformation and application of energy in a food factory is identified with reference to a process. 
    ASSESSMENT CRITERION RANGE 
    Three examples of energy transformation, with its application, are given.
     

    ASSESSMENT CRITERION 4 
    The way in which energy is used to transform water into its three phases is explained according to standard physics principles. 

    SPECIFIC OUTCOME 2 
    Demonstrate an understanding of the generation and application of steam as a heating medium. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The concept of steam is explained according to standard scientific principles. 

    ASSESSMENT CRITERION 2 
    The generation of steam in a food factory is explained and indicated with the aid of a steam generation unit in use. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to a short description of how steam is generated for use in the factory and identification of components of the steam generation unit.
     

    ASSESSMENT CRITERION 3 
    Typical problems with steam supply in a work environment are identified and an explanation is given of how the specific problems can be solved. 

    ASSESSMENT CRITERION 4 
    The distribution of steam to and inside a food factory is explained and indicated according to factory lay out and at the hand of a steam transfer system in use. 

    ASSESSMENT CRITERION 5 
    Typical examples of where steam is applied as a heating medium in a food factory are identified according to standard food processing principles. 

    SPECIFIC OUTCOME 3 
    Demonstrate an understanding of the application of water and gases as cooling media. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The generation of ice water as a cooling medium in a food factory is explained and indicated using an ice water generation unit in use. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to a short description of how ice water is generated for use in the factory and identification of components of the ice water generation unit.
     

    ASSESSMENT CRITERION 2 
    Typical problems with ice water supply in a work environment are identified and an explanation is given of how the specific problems can be solved. 

    ASSESSMENT CRITERION 3 
    The distribution of ice water to and inside a food factory is explained and indicated according to the factory lay out using an ice water generation unit in use. 

    ASSESSMENT CRITERION 4 
    The ways in which low temperatures in silos, transport vehicles, factory equipment and pipelines are maintained are explained. 

    ASSESSMENT CRITERION 5 
    Typical examples of where water is applied as a cooling medium in a food factory are identified according to standard food processing principles. 

    ASSESSMENT CRITERION 6 
    The use of gases as a cooling medium in a food factory is explained and indicated according to the factory lay out using a gas supply system and equipment refrigerated by gas in use. 

    ASSESSMENT CRITERION 7 
    Typical problems with the supply of cooling gases in a work environment are identified and an explanation is given of how the specific problems can be solved. 

    ASSESSMENT CRITERION 8 
    Typical examples of where gases are applied as cooling media in a food factory are identified according to standard food processing principles. 

    SPECIFIC OUTCOME 4 
    Demonstrate an understanding of the generation and application of electricity as an energy source for heating and cooling purposes. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The generation of electricity is explained according to basic physics principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to how electricity is generated in a power station.
     

    ASSESSMENT CRITERION 2 
    Typical problems with the supply of electricity in a work environment are identified and an explanation is given of how the specific problems can be solved. 

    ASSESSMENT CRITERION 3 
    The distribution of electricity inside the factory is explained and indicated according to the factory lay out using an electricity distribution system in use. 

    ASSESSMENT CRITERION 4 
    Typical examples of where electricity is applied as energy source for heating and cooling are identified according to standard food processing principles. 

    SPECIFIC OUTCOME 5 
    Demonstrate an understanding of the safe handling of heating and cooling media, as well as electricity. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Safe handling of heating and cooling media and electricity is described according to the Occupational Health and Safety Act and safety regulations of the food factory. 

    ASSESSMENT CRITERION 2 
    Safety signs, symbols and warnings applicable to the use of heating and cooling media and electricity in a food factory are recognised and explained according to the Occupational Health and Safety Act and safety regulations of the food factory. 

    ASSESSMENT CRITERION 3 
    The types and the purposes of the personal protective gear, worn during working with heating and cooling media and electricity in a food factory, are described according to site-specific safety requirements and within a specific work context. 


    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.
  • 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 SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Demonstrating an understanding of the safety aspects during handling of heating and cooling media.
  • Understanding the concepts of energy, heating and cooling.
  • Understanding the generation of steam and electricity.
  • Understanding the application of water, steam and electricity during heating and cooling processes. 

  • UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large. 

    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 120242, "Demonstrate an understanding of heating and cooling media in a food-manufacturing environment", NQF Level 2, 4 Credits.

    Legal Requirements:

    Where applicable, the following acts, current and future regulations and amendments should be considered:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972.
  • Health Act, No 63 of 1977.
  • Occupational Health and Safety Act, No. 85 of 1993.
  • Other industry specific Acts.

    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; Clarification/explanation/definition:
    > Food manufacturing environment; Refers to all production related areas of secondary food processing, including handling and processing of raw materials, food manufacturing and post-manufacturing processes that make use of energy in some way as a source of heating and cooling.
  • Where the term food is used, beverage is also implied. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  80928   National Certificate: Confectionery (Chocolate, Sugar and Biscuit) Manufacturing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Core  74250   National Certificate: Dairy Primary Processing  Level 3  NQF Level 03  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.
     
    1. FMCG Training Solutions CC 



    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.