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: 

Operate confectionery processing equipment to produce a finished confectionery product 
SAQA US ID UNIT STANDARD TITLE
377845  Operate confectionery processing equipment to produce a finished confectionery product 
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  16 
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 confectionery manufacturing processes.
  • Prepare and start confectionery equipment.
  • Operate confectionery equipment.
  • Perform end of manufacturing procedures.
  • Prepare for and Perform Changeovers on confectionery equipment.

    This unit standard is intended for a person working in the confectionery manufacturing environment who has the responsibility of producing a finished confectionery product using processing equipment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are competent in:
  • Communication at NQF Level 2.
  • Mathematic literacy at NQF Level 2.

    It is assumed that learners have knowledge of:
  • Cleaning and sanitising procedures and the handling of equipment and materials.
  • Representative sample taking for quality control purposes.
  • Cleaning procedures and handling of cleaning equipment and chemicals.
  • Mixing and blending of raw materials and ingredients. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for any person working in a confectionery manufacturing environment who applies a variety of deposits to biscuits. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate understanding of the confectionery manufacturing processes. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The origin of the raw materials used in confectionery manufacture is described using supplier specifications and standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The purpose of the raw materials used in confectionery manufacture is described according to standard operating procedure. 

    ASSESSMENT CRITERION 3 
    The function of raw materials required to produce a confectionery product is identified and described according to their nature and characteristics. 

    ASSESSMENT CRITERION 4 
    The purpose of equipment required to produce a confectionery product is described according to supplier specifications and standard operating procedures. 

    ASSESSMENT CRITERION 5 
    The operating principles of equipment required to produce a confectionery product are described according to standard operating procedure. 

    ASSESSMENT CRITERION 6 
    The services required for equipment required to produce a confectionery product are identified and described according to their nature and characteristics. 
    ASSESSMENT CRITERION RANGE 
    Services may include:
  • Electricity.
  • Compressed Air.
  • Water.
  • Gas.
     
    		•

    ASSESSMENT CRITERION 7 
    Safety requirements are adhered to according to specified procedures. 
    ASSESSMENT CRITERION RANGE 
    Food safety principles relate to material handling, cleaning and sanitizing, pest control and maintenance.
     

    ASSESSMENT CRITERION 8 
    Actions taken are appropriate for the level of responsibility and specific contexts and process problems according to specified procedures. 

    ASSESSMENT CRITERION 9 
    The components of confectionery equipment, in the manufacturing process are described according to food manufacturing principles and practice. 
    ASSESSMENT CRITERION RANGE 
  • Protection of the product.
  • Marketing of the product.
  • Processing needs of the product.
     
    		•

    ASSESSMENT CRITERION 10 
    Statistical techniques to measure the performance of the equipment and the quality of output are described and utilised. 

    ASSESSMENT CRITERION 11 
    The procedures for start up, operate, shutdown and changeovers are described according to standard operating procedures. 

    ASSESSMENT CRITERION 12 
    Deviations are that could occur on the equipment and the corrective actions that would be taken are described as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
    Deviations:
  • Quality.
  • Equipment.
  • Operating and process deviations.
     
    		•

    SPECIFIC OUTCOME 2 
    Prepare and start confectionery equipment. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Production plan is obtained and interpreted as per standard operating procedure before confectionery equipment is prepared and started. 
    ASSESSMENT CRITERION RANGE 
    Production plan includes the following:
  • Information, volumes, brands, shift information, processing requirements, production specifications.
     
    		•

    ASSESSMENT CRITERION 2 
    Raw materials and services for production plan are sourced and made available as per standard operating procedure. 

    ASSESSMENT CRITERION 3 
    Confectionery equipment is inspected for ability to produce as per standard operating procedure. 

    ASSESSMENT CRITERION 4 
    Food safety requirements are met at all times according to food safety procedures. 
    ASSESSMENT CRITERION RANGE 
    Food safety principles relate to material handling, cleaning and sanitizing, pest control and maintenance.
     

    ASSESSMENT CRITERION 5 
    Confectionery equipment is started as per standard operating procedure. 

    SPECIFIC OUTCOME 3 
    Operate confectionery equipment. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Setting and adjustment of process parameters are within specified scope and level of responsibility according to prescribed organizational operating procedures. 

    ASSESSMENT CRITERION 2 
    Process parameters are based on measurement information regarding colour, weight, moisture and adjusted according to specified procedures. 

    ASSESSMENT CRITERION 3 
    Quality is checked and recorded as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
    Quality:
  • Raw material.
  • Incoming process quality.
  • Incoming product.
  • Control parameters.
  • Services.
  • Outgoing process quality.
  • Waste.
     
    		•

    ASSESSMENT CRITERION 4 
    Measurement are done accurately according to specified procedures. 

    ASSESSMENT CRITERION 5 
    Confectionery process conditions are checked to ensure they meet specifications as determined by organizational operational standards and customer specifications. 

    ASSESSMENT CRITERION 6 
    Problems that occur in the confectionery process are solved effectively within specified scope and level of responsibility as determined by organisational procedures. 

    ASSESSMENT CRITERION 7 
    Relevant safety, health and environment requirements are adhered to according to specified procedures. 

    ASSESSMENT CRITERION 8 
    Food safety requirements are met at all times according to food safety procedures. 
    ASSESSMENT CRITERION RANGE 
    Food safety principles relate to material handling, cleaning and sanitising, pest control and maintenance.
     

    SPECIFIC OUTCOME 4 
    Perform end of manufacturing procedures. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    Sub-standard product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The work areas are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 5 
    Waste from the cleaning process is handled and stored or dispatched according standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Process records are kept according to standard operating procedures. 

    SPECIFIC OUTCOME 5 
    Perform first line maintenance on confectionery equipment. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    First line maintenance plan is obtained and interpreted for relevant scheduled work as per standard operating procedure. 

    ASSESSMENT CRITERION 2 
    All the necessary tools, equipment, material and parts are prepared and made available as per standard operating procedure. 

    ASSESSMENT CRITERION 3 
    First line maintenance of confectionery equipment is carried out as per standard operating procedure. 

    ASSESSMENT CRITERION 4 
    Deviations are identified, recorded and corrective action is taken as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
    Deviations include quality, equipment and operating and process deviations.
     

    ASSESSMENT CRITERION 5 
    First line maintenance feedback is generated, recorded and reported as per standard operating procedure. 

    ASSESSMENT CRITERION 6 
    Health safety and environmental standards are adhered to as per legislation. 
    ASSESSMENT CRITERION RANGE 
    Legislation includes:
  • Operational Health and Safety Act. National Environmental Management Act and company Standards such as NOSA, ISO 9002 AND ISO 14000.
     
    		•

    SPECIFIC OUTCOME 6 
    Prepare for and perform changeovers on confectionery equipment. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Production plan is obtained and interpreted for relevant scheduled work as per standard operating procedure. 

    ASSESSMENT CRITERION 2 
    All the necessary tools, equipment, material and parts are prepared and made available as per standard operating procedure. 

    ASSESSMENT CRITERION 3 
    Changeover of confectionery equipment is carried out as per standard operating procedure. 

    ASSESSMENT CRITERION 4 
    Deviations are identified, recorded and corrective action is taken as per standard operating procedure. 
    ASSESSMENT CRITERION RANGE 
    Deviations include:
  • Quality, equipment and operating and process deviations.
     
    		•

    ASSESSMENT CRITERION 5 
    Changeover feedback is generated, recorded and reported as per standard operating procedure. 

    ASSESSMENT CRITERION 6 
    Health safety and environmental standards are adhered to as per legislation. 
    ASSESSMENT CRITERION RANGE 
    Legislation includes:
  • Operational Health and Safety Act. National Environmental Management Act and company Standards such as NOSA, ISO 9002 AND ISO 14000.
     
    		•


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • An individual wishing to be assessed (including through RPL) against this unit standard may apply to an assessment agency, assessor or provider institution accredited by the relevant ETQA.
  • Anyone assessing a learner against this unit standard must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable achievement of this unit standard or assessing this unit standard must be accredited as a provider with the relevant ETQA.
  • Moderation of assessment will be conducted by the relevant ETQA at its discretion. 
    		•

    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 where responses to problems show that such critical and creative thinking has been used to make responsible decisions when solution of baking process problems is effective and within specified scope and level of responsibility. 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organization or community to communicate dough performance information when assessment of dough quality and characteristics is communicated with relevant persons for intervention and changes to forming and mixing processes where required. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively when safety requirements for ovens are adhered to and actions taken are appropriate for level of responsibility and specific contexts and process problems. 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organize and critically evaluate information when all relevant product characteristics are measured to determine whether biscuit characteristics meet specified requirements. 

    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  80928   National Certificate: Confectionery (Chocolate, Sugar and Biscuit) 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.