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: 

Bake biscuits using plant ovens 
SAQA US ID UNIT STANDARD TITLE
377851  Bake biscuits using plant ovens 
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 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 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:
  • Measure and monitor biscuit characteristics before, during and after baking.
  • Determine the impact of dough quality and characteristics based on the baking process.
  • Set and adjust process parameters to meet specifications.
  • Clean, sanitize and maintain oven bands.

    This unit standard is intended for a person working in a biscuit manufacturing environment who has the responsibility of baking biscuits as part of the primary processes in a biscuit manufacturing plant environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    It is assumed that learners are competent in:
  • Communication at NQF Level 1.
  • Mathematic Literacy at NQF Level 1.

    It is assumed that learners have knowledge of:
  • Cleaning and sanitising procedures and the handling of equipment and materials. 

  • UNIT STANDARD RANGE 
    N/A 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Measure and monitor biscuit characteristics before, during and after baking. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    All relevant product characteristics are measured to determine whether biscuit characteristics meet specified requirements according to specified procedures. 
    ASSESSMENT CRITERION RANGE 
    Characteristics can include biscuit dimension, colour, moisture etc.
     

    ASSESSMENT CRITERION 2 
    The effect of out-of-specification product on packaging is described in terms of product characteristics and according to specified procedures. 

    ASSESSMENT CRITERION 3 
    Measurements are done accurately and in the appropriate units of measure according to specified procedures. 

    ASSESSMENT CRITERION 4 
    Communication regarding the production plans meets specified requirements according to specified procedures. 

    ASSESSMENT CRITERION 5 
    Corrective action that meets given requirements according to specified procedures is taken where product is outside of specification. 

    ASSESSMENT CRITERION 6 
    Colour codes on pipelines, equipment and floor spaces are identified and the meaning of each is explained according to the organisation`s safety regulations and the Occupational Health and Safety Act. 

    ASSESSMENT CRITERION 7 
    Safety requirements for ovens 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 are taken appropriate for the level of responsibility and specific contexts and process problems according to specified procedures. 

    SPECIFIC OUTCOME 2 
    Determine the impact of dough quality and characteristics based on baking process and inputs. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Information gathered from process and output is relevant for specific contexts according to specified procedures. 

    ASSESSMENT CRITERION 2 
    Interpretation to determine dough quality and characteristics is justified in terms of the impact on process and output and in relation to characteristic of the finished product. 

    ASSESSMENT CRITERION 3 
    Assessment of dough quality and characteristics is communicated with relevant persons for intervention and changes to forming and mixing processes, where required according to specified procedures. 

    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.
     

    SPECIFIC OUTCOME 3 
    Set and adjust process parameters to meet specifications. 

    ASSESSMENT CRITERIA
     

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

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

    ASSESSMENT CRITERION 3 
    Oven types and oven band types are accurately identified according to organizational operating standards. 

    ASSESSMENT CRITERION 4 
    Measurements are made accurately according to specified procedures. 

    ASSESSMENT CRITERION 5 
    Baking process conditions are ensured to meet specifications as determined by organizational operational standards and customer specifications. 

    ASSESSMENT CRITERION 6 
    Baking process problems are solved effectively and 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 
    Biscuits are ensured to be uniform and according to specification within given specifications. 

    ASSESSMENT CRITERION 9 
    Production plans are adhered to and according to specified procedures. 

    ASSESSMENT CRITERION 10 
    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 
    Light up and shut down ovens safely. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Lighting sequence is performed correctly according to specified procedure. 

    ASSESSMENT CRITERION 2 
    Safety features are accurately described according to supplier's instruction manuals and organizational operational standards. 

    ASSESSMENT CRITERION 3 
    Health and safety requirements are adhered to according to specified procedures. 

    ASSESSMENT CRITERION 4 
    Shut down sequence is performed correctly according to specified procedures. 

    ASSESSMENT CRITERION 5 
    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.
     

    SPECIFIC OUTCOME 5 
    Clean and maintain oven bands. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Requirements for cleaning and sanitizing and maintaining oven bands are accurately described according to specified procedures. 

    ASSESSMENT CRITERION 2 
    Cleaning and sanitizing equipment and materials used are appropriate for specific contexts according to specified procedures. 

    ASSESSMENT CRITERION 3 
    Principles regarding food contact and non-contact surfaces are adhered to according to specified procedures. 

    ASSESSMENT CRITERION 4 
    Causes of residual build up on oven bands are accurately described according to generally accepted theory and practice. 

    ASSESSMENT CRITERION 5 
    Residue build-up is accurately identified and reported to relevant persons according to specified procedures. 

    ASSESSMENT CRITERION 6 
    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.
     

    SPECIFIC OUTCOME 6 
    Perform first line maintenance on baking 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 baking 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.
     


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Assessment of learner achievements takes place at providers accredited by a relevant ETQA.
  • Anyone assessing a learner against this unit standard must be registered as an assessor with a relevant ETQA.
  • Any institution offering learning that will enable achievement of this unit standard must be accredited as a provider with a relevant ETQA.
  • The relevant ETQA according to the moderation guidelines and the agreed ETQA procedures will oversee moderation of assessment and is responsible for the moderation of the learner achievements of learners who meet the requirements of this unit standard. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
  • Production plans.
  • Units of measure.
  • Product quality and requirements and their importance.
  • Process parameters.
  • Product characteristics, such as packet length, biscuit dimension, colour, moisture etc.
  • Effect of out of specification product on packaging.
  • Process parameter recording requirements.
  • What action to take for various process problems.
  • Characteristics and quality of dough in relation to characteristics of finished product.
  • Oven types (architecture and energy sources) and oven band types (direct/indirect heating, oven webs, chain web and steel plates).
  • Safety requirements for ovens.
  • Oven lighting and shutdown sequence and safety measures.
  • Oven band cleaning and sanitizing requirements.
  • Equipment and materials for cleaning and sanitizing oven bands.
  • Food contact and non food contact surfaces.
  • Causes of residue build-up on oven bands.
  • Food safety requirements for material handling, cleaning and sanitizing, pest control and maintenance. 

  • 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  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.