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: 

Outer-pack and palletise food or beverage containers manually 
SAQA US ID UNIT STANDARD TITLE
9059  Outer-pack and palletise food or beverage containers manually 
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 1  NQF Level 01  2 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2006-11-16  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-11-16   2010-11-16  

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
242781  Pack manually  Level 2  NQF Level 02  2   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of outer-packaging and palletising of food or beverage containers,
  • Outer-pack food or beverage containers manually,
  • Palletise food or beverage containers manually,
  • Perform end of outer-packaging and palletising procedures.

    This unit standard is for anyone who works in a packaging environment and has the responsibility of outer-packaging and palletising food or beverage containers manually.

    This unit will contribute to the full development of the learner with in the 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 or beverage manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
    None. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for a person who works in a packaging environment and has the responsibility of outer-packaging and palletising of food or beverage containers manually.

    In the context of this unit standard, outer-packing refers to any secondary packaging material that protects, groups and allows for easy storage of the primary packaging container.

    The level assigned to this unit standard is appropriate because the process is limited in range, very repetitive and familiar, no generation of new ideas is needed and the person has no responsibility for the learning of others. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of outer-packaging and palletising of food or beverage containers. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The principles of manual outer-packing and palletising of food or beverage containers are explained according to standard packaging principles. 

    ASSESSMENT CRITERION 2 
    2. The procedures of manual outer-packaging and palletising are identified according to standard packaging principles. 

    ASSESSMENT CRITERION 3 
    3. The equipment and materials used for outer-packaging are identified. 

    ASSESSMENT CRITERION 4 
    4. The components of the equipment used for outer-packaging and palletising of food or beverage containers are identified and the purpose of each component is explained. 

    ASSESSMENT CRITERION 5 
    5. The functions of the material used for outer-packaging are identified and explained. 

    ASSESSMENT CRITERION 6 
    6. Food or beverage safety practices and procedures for out-packing and palletizing food or beverage containers are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Outer-pack food or beverage containers manually. 
    OUTCOME RANGE 
    Outer-pack food or beverage containers manually for 30 minutes at an acceptable rate. 

    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 work area and packing materials are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Preparation related problems are solved within scope of work in order to ensure outer-packaging quality. 

    ASSESSMENT CRITERION 4 
    4. Containers are outer-packed according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Packaging containers parameters are controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Outer-packed packaging containers are released for palletising according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of packaging material can only take place if:
  • Any other process-related problems are solved within scope of work in order to maintain container quality.
  • Adjustments are made to the process when it does not meet work-site requirements.
     
    		•

    ASSESSMENT CRITERION 7 
    7. The work areas are kept and maintained during outer-packing according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Palletise food or beverage containers manually. 
    OUTCOME RANGE 
    Palletise food or beverage containers manually for 30 minutes at an acceptable rate. 

    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 work area and packaged containers are prepared for palletising according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Packaged products are received and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Packaged products are palletised according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The parameters of the palletised products are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Palletising related problems are solved within scope of work in order to ensure product quality. 

    ASSESSMENT CRITERION 7 
    7. The work areas are kept and maintained during the palletising procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of outer-packaging and palletising procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Outer-packaging and palletising procedures are ended according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Sub-standard packaged containers are handled according to standard operating procedures. 

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

    ASSESSMENT CRITERION 4 
    4. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Process records are kept according to standard operating procedures. 


    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 outer-packing and palletising of food or beverage containers for 30 minutes at an acceptable rate. 
    		•

    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:
  • Solving process related problems within the scope of work in order to ensure product quality.

    Evident in the following specific outcome:
  • Palletise food or beverage containers manually. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group.

    Evident in all the specific outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Performing personal preparation, workplace and equipment preparation in order to operate process and equipment according to standard operating procedures.

    Evident in the following specific outcomes:
  • Outer-pack food or beverage containers manually.
  • Palletise food or beverage containers manually. 
    		•

    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 the following specific outcome:
  • Perform end of outer-packaging and palletising procedures. 
    		•

    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 the 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 the specific outcomes. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 242781, "Pack manually", level 2, 2 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:

    Beverage safety
    Refers to all practices and procedures that will ensure that food or beverage is safe for consumption by human beings. These practices and procedures are applied from raw product receiving, handling and sorting until the final product is manufactured, stored and sold to the consumer.

    Standard operating procedures
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food or beverage 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  20657   National Certificate: Food and Beverage Processing: Plant Baking Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered"     		 2009-02-18  Was FOODBEV until Last Date for Achievement 
    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  20197   National Certificate: Food and Beverages Processing: Cereals, Snacks, Pasta, Spices, Condiments and Culinary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2009-12-02  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.