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 and control aseptic forming, filling, and sealing of containers for food products 
SAQA US ID UNIT STANDARD TITLE
9056  Operate and control aseptic forming, filling, and sealing of containers for food products 
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 3  NQF Level 03  18 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2006-04-20  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-04-20   2010-04-20  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
123306  Operate and control the aseptic forming, filling and sealing of containers for food products  Level 3  NQF Level 03  18   
242785  Operate a forming, filling and sealing process on a food automated packaging line  Level 4  NQF Level 04  18   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate knowledge of aseptic packaging.
  • Prepare to pack a food product aseptically in containers.
  • Pack a food product aseptically in containers.
  • Perform end-of-packaging procedures.

    This unit standard is for anyone who works has to pack a food product aseptically in containers.This unit will contribute to the full development of the learner with in the food manufacturing and packaging 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:
  • Principles of cleaning in place (CIP) and cleaning out of place (COP). 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to pack a food product aseptically in containers.

    The context of this unit standard is described in the range statements under the assessment criteria.

    The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person for certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of aseptic packaging. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Aseptic packaging is defined according to standard food principles. 

    ASSESSMENT CRITERION 2 
    2. The aseptic conditions or media are described according to standard food or beverage and packaging principles. 

    ASSESSMENT CRITERION 3 
    3. The functions of aseptic packaging of food or beverage products are explained according to standard food or beverage principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Protection of the product,
  • Marketing of the product,
  • Hygiene and safety aspects,
  • Shelf life of the product.
     
    		•

    ASSESSMENT CRITERION 4 
    4. The requirements for aseptic packaging of food or beverage products are identified according to standard food or beverage and packaging principles. 

    ASSESSMENT CRITERION 5 
    5. The composition of the relevant aseptic packaging material is described and the function of each layer is explained according to standard food or beverage principles. 

    ASSESSMENT CRITERION 6 
    6. The principles regarding forming, filling and sealing of the relevant containers are described according to standard packaging principles. 

    ASSESSMENT CRITERION 7 
    7. Quality control tests for aseptic packaging are described according to standard food or beverage principles. 
    ASSESSMENT CRITERION RANGE 
    Tests include:
  • Mass determination,
  • Seal integrity,
  • Aseptic conformation tests.
     
    		•

    ASSESSMENT CRITERION 8 
    8. The importance of quality control tests for aseptic packaging is described according to standard food or beverage principles. 

    ASSESSMENT CRITERION 9 
    9. The operating principles of an aseptic packaging machine are described according to standard packaging principles. 

    ASSESSMENT CRITERION 10 
    10. The components of an aseptic packaging machine are identified and the purpose of each component is explained. 

    ASSESSMENT CRITERION 11 
    2. The application of H2O2 is described according to standard food and packaging principles. 
    ASSESSMENT CRITERION RANGE 
    The description includes:
  • The function of H2O2
  • The concentration of H2O2
  • Removal of H2O2 prior to filling
  • Method in which H2O2 is applied to packaging material surfaces
     
    		•

    ASSESSMENT CRITERION 12 
    3. The functions of aseptic packaging of food products are explained according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Protection of the product
  • Marketing of the product
  • Hygiene and safety aspects
  • Shelf life of the product
     
    		•

    ASSESSMENT CRITERION 13 
    4. The requirements for aseptic packaging of food products are identified according to standard food and packaging principles. 

    ASSESSMENT CRITERION 14 
    5. The composition of the relevant aseptic packaging material is described and the function of each layer is explained according to standard food principles. 

    ASSESSMENT CRITERION 15 
    6. The principles regarding forming, filling and sealing of the relevant containers are described according to standard packaging principles. 

    ASSESSMENT CRITERION 16 
    7. Quality control tests for aseptic packaging are described according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    Tests include:
  • Mass determination
  • Seal integrity
  • H2O2 tests
     
    		•

    ASSESSMENT CRITERION 17 
    8. The importance of quality control tests for aseptic packaging is described according to standard food principles. 

    ASSESSMENT CRITERION 18 
    9. The operating principles of an aseptic packaging machine are described according to standard packaging principles. 

    ASSESSMENT CRITERION 19 
    10. The components of an aseptic packaging machine are identified and the purpose of each component is explained. 

    ASSESSMENT CRITERION 20 
    11. Food safety practices and procedures for aseptic forming, filling and closing of containers are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare to pack a food or beverage product aseptically in containers. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    2. The production schedule for packaging is interpreted within scope of work. 

    ASSESSMENT CRITERION 3 
    3. The work area is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The packaging material and product are received and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Shortages in packaging material and product are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. The product is released for packaging according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. The packaging equipment is sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. The packaging parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. The date coding parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    10. The equipment is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 11 
    11. Common start up problems are solved in line with standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems, their causes and methods for prevention,
  • Description of the consequences of the problem.
     
    		•

    ASSESSMENT CRITERION 12 
    12. A sample is taken of the product according to standard operating procedures. 

    ASSESSMENT CRITERION 13 
    13. A conclusion is drawn on the conformance of the product to compositional specifications and hence its suitability to be packed. 

    SPECIFIC OUTCOME 3 
    Pack a food or beverage product aseptically in containers. 
    OUTCOME RANGE 
    Pack continuously for 30 minutes at an acceptable packaging rate, at the correct weight or volume and without product and packaging material wastage.Perform 1 product and 1 packaging material changeovers. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The packaging plant is operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Containers are filled and sealed according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Packaging parameters are controlled and recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Where aseptic packaging equipment is operated simultaneously with other production processes, the filling and sealing process is synchronized according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Filled and sealed containers meet site-specifications. 

    SPECIFIC OUTCOME 4 
    Perform end of packaging procedures. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    2. Sub-standard filled and sealed containers are handled according to standard operating procedures. 

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

    ASSESSMENT CRITERION 4 
    4. Cleaning equipment and materials are stored in designated areas according to standard operating procedures. 

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

    ASSESSMENT CRITERION 6 
    6. Records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. The equipment and area are left in a safe and ready to use condition. 

    SPECIFIC OUTCOME 5 
    Prepare to pack a food product aseptically in containers. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    2. The production schedule for packaging is interpreted within scope of work. 

    ASSESSMENT CRITERION 3 
    3. The work area is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The packaging material and product are received and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Shortages in packaging material and product are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. The product is released for packaging according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. The packaging equipment is sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. The packaging parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. The date coding parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    10. The equipment is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 11 
    11. Common start up problems is solved in line with standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems
  • Identification of common problems, their causes and methods for prevention
  • Description of the consequences of the problem.
     
    		•

    ASSESSMENT CRITERION 12 
    12. A sample is taken of the product according to standard operating procedures. 

    ASSESSMENT CRITERION 13 
    13. A conclusion is drawn on the conformance of the product to compositional specifications and hence its suitability to be packed. 

    SPECIFIC OUTCOME 6 
    Pack a food product aseptically in containers. 
    OUTCOME RANGE 
    Pack continuously for 15 minutes at an acceptable packaging rate, at the correct volume and without product leakage. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The packaging plant is operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Containers are filled and sealed according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Packaging parameters are controlled and recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Where aseptic packaging equipment is operated simultaneously with other production processes, the filling and sealing process is synchronized according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Filled and sealed containers meet site-specifications. 

    SPECIFIC OUTCOME 7 
    Perform end-of-packaging procedures. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    2. Sub-standard filled and sealed containers are handled according to standard operating procedures. 

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

    ASSESSMENT CRITERION 4 
    4. Cleaning equipment and materials are stored in designated areas according to standard operating procedures. 

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

    ASSESSMENT CRITERION 6 
    6. Records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. The equipment and area are left in a safe and ready to use condition. 


    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 aseptic packaging of a food product in containers.
  • This unit standard can be assessed together with first line operational maintenance and process control unit standards. 
    		•

    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:
  • Identifying and solving problems within scope of work.

    Evident in Specific Outcome:
  • Prepare to pack a food product aseptically in containers. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for packaging.

    Evident in Specific Outcome:
  • Prepare to pack a food product aseptically in containers. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking samples.

    Evident in Specific Outcome:
  • Prepare to pack a food product aseptically in containers. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Keeping records.

    Evident in Specific Outcome:
  • Perform end-of-packaging procedures. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    Evident in all Specific Outcomes. 

    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.

    Evident in all Specific Outcomes. 

    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. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 242785, which is "Operate a forming, filling and sealing process on a food automated packaging line", level 4, 18 credits.

    This unit standard has been replaced by unit standard 123306, which is 'Operate and control the aseptic forming, filling and sealing of containers for food products', Level 3, 18 credits.

    Supplementary Information

    Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Foodstuffs, Cosmetics and Disinfectants Act, No. 54 of 1972
  • Health Act, No 63 of 1977
  • Occupational Health and Safety Act, No. 85 of 1993
  • SABS Food Hygiene Management Code 49: 1989

    Definition of terms within this unit standard:

    Aseptic food packaging
    Refers to the packaging of food during which the presence of micro-organisms is eliminated by special means.

    Food safety practices and procedures
    Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.

    Standard operating procedures
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food safety procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  20507   National Certificate: Food and Beverage Packaging  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2006-11-16  Was FOODBEV until Last Date for Achievement 
    Elective  20520   National Certificate: Food and Beverage Manufacturing Technology: Fermented Dairy Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 
    Elective  20518   National Certificate: Food and Beverage Manufacturing Technology: Liquid Long Life Dairy Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 
    Elective  20514   National Certificate: Food and Beverage Manufacturing Technology: Sweetened Condensed Milk Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  Was FOODBEV until Last Date for Achievement 


    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.