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: 

Implement and maintain food production plans 
SAQA US ID UNIT STANDARD TITLE
9061  Implement and maintain food production plans 
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 5  Level TBA: Pre-2009 was L5  4 
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 food or beverage production plans,
  • Prepare a food or beverage production plan,
  • Implement a food and maintain food or beverage production plan,
  • Review and maintain a food or beverages production plan.

    This unit standard is intended for person working in a food or beverage manufacturing environment who is responsible for preparing, implementing, maintaining and reviewing food or beverage production plans.

    This unit will contribute to the full development of the learner with in the food manufacturing 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 
    Further education & Training Certificate and Diploma/Occupational certificate in food or beverage manufacturing.
    Supervisory or leadership skills. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for a person working in a food manufacturing environment who needs to implement and maintain a food production quality control system.

    In the context of this unit standard a food production quality control system refers to all the aspects concerning a food production quality control system covered in the standard operating procedures of that organisation.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of food or beverage production plans. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The principles and standard operating procedures of food or beverage production plans are explained. 

    ASSESSMENT CRITERION 2 
    Possible sources or constraints in the particular plant are identified. 
    ASSESSMENT CRITERION RANGE 
    Sources refer to production demand information, existing stock levels, caters for expected product demands, budgets, minimises inventory and maximises production capacity.
    Constraints refer to breakdowns, staff shortages, supply availability, quality problems, storage availability and capacity constraints.
     

    ASSESSMENT CRITERION 3 
    Recording of and communicating channels of production plans are explained. 

    SPECIFIC OUTCOME 2 
    Prepare a food or beverage production plan. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The food or beverage production plan is prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation of a production plan refers to production demand information, existing stock levels, caters for expected product demand, budget, minimises inventory and maximises production capacity.
     

    ASSESSMENT CRITERION 2 
    The food or beverage production plan is approved according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Potential constraints to the food or beverage production plan are identified and contingency plans are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Constraints refer to breakdowns, staff shortages, supply availability, quality problems, storage availability and capacity constraints.
     

    SPECIFIC OUTCOME 3 
    Implement a food or beverage production plan. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The food or beverage production plan is accurate, complete and available according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The food or beverage production plan is implemented and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Food or beverage production parameters are measured for the implementation of the production plan. 
    ASSESSMENT CRITERION RANGE 
    Parameters refer to stock levels, production targets, material, staff resources, wastage, downtime, efficiencies and quality.
     

    ASSESSMENT CRITERION 4 
    Constraints to production plans are identified and contingency plans are implemented according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Constraints refer to breakdowns, staff shortages, supply availability, quality problems, storage availability and capacity constraints.
     

    ASSESSMENT CRITERION 5 
    Alterations to the production plan are agreed upon by stakeholders and are implemented according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Alterations to the production plan are communicated according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    Reports on food or beverage production plans are done according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    Reporting documents are kept according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Review and maintain a food or beverages production plan. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The food or beverage production plan is reviewed at regular intervals according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Opportunities to improve the implementation and maintenance of the production plan are identified and implemented according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Documentation related to maintaining the production plan is accurate and complete according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Variances to the production plan are identified and analysed within a timeframe that minimises loss of productivity according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Production plan review results are communicated to all relevant people 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. 
    		•

    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.

    Evident in all specific outcomes. 

    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.

    Evident in all specific outcomes. 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information.

    Evident in all specific outcomes. 

    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:
  • Implement a food or beverage production plan. 
    		•

    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 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    Supplementary Information:
    1. 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,

    2. Definition of terms within this unit standard:

    Terminology & clarification/explanation/definition:

    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
    Core  21847   National Diploma: Manufacturing Management: Food and Beverage  Level 6  NQF Level 06  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  20506   National Certificate: Food and Beverages Processing: Malting Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2015-06-30  FOODBEV 
    Elective  20206   National Certificate: Food and Beverage Manufacturing Technology: Spray Dried Food Product Technologist  Level 4  Level TBA: Pre-2009 was L4  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.