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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD THAT HAS PASSED THE END DATE: 

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
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
120242  Demonstrate an understanding of heating and cooling media in a food-manufacturing environment  Level 2  NQF Level 02   

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