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: 

Measure the temperature of food or beverage products and evaluate the readings 
SAQA US ID UNIT STANDARD TITLE
9106  Measure the temperature of food or beverage products and evaluate the readings 
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  1 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2006-02-09  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2007-02-09   2010-02-09  

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
120398  Measure the temperature of food products and evaluate the readings  Level 1  NQF Level 01  2   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of temperature determination of food or beverage products
  • prepare for temperature determination
  • determine temperature(s)
  • report on temperature determinations.

    This unit standard is for anyone who has to measure and evaluate temperature in a food or beverage manufacturing environment.

    This unit will contribute to the full development of the learner within the food or beverage 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 upliftment within the food or beverage manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    Understand the number system. 

    UNIT STANDARD RANGE 
    The typical scope of this unit standard is for anyone who has to measure temperature in a food or beverage manufacturing environment, laboratory and/or at any supporting functions to food or beverage manufacturing and who has to make an evaluation of, and conclusion about the reading/s within his/her scope of work

    .In the context of this unit standard, temperature measurement can be by means of a thermometer or by means of a reading from a fixed thermometer or thermocouple. Two (2) temperature readings using a thermometer and two (2) temperature readings using a fixed thermometer and/or thermocouple must be taken.

    The level assigned to this unit standard is appropriate because the process is limited in range, repetitive and familiar, no generation of new ideas is needed and a narrow range of knowledge and cognitive skills is applied. The application of this unit standard is to qualify the person for entry into career-based certification. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of temperature determination of food or beverage products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The principle of temperature determination is defined. 
    ASSESSMENT CRITERION RANGE 
    The definition refers to
  • How temperature is perceived by human beings and by measuring instruments
  • Interpretation of the temperature scale
  • Explanation of positive and negative temperature values
     
    		•

    ASSESSMENT CRITERION 2 
    2. The importance of temperature measurement in a food or beverage manufacturing environment is explained according to standard food or beverage principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to
  • The effect of temperature on bacterial growth
  • Temperature control during manufacturing of food or beverage products
  • In-line temperature determination
  • Temperature control on raw materials, final products and materials used for supporting functions.
     
    		•

    ASSESSMENT CRITERION 3 
    3 The importance of using the appropriate kind of thermometer is explained 

    ASSESSMENT CRITERION 4 
    4 The importance of temperature in the cold chain is defined according to standard food or beverage principles. 
    ASSESSMENT CRITERION RANGE 
    The definition includes
  • A description of the cold chain (cold chain sequence)
  • The purpose of the cold chain
  • Maintenance of the cold chain
  • Relation between temperature and time
     
    		•

    SPECIFIC OUTCOME 2 
    Prepare for temperature determination 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1 Personal preparation for temperature determination is done according to standard operating procedures 
    ASSESSMENT CRITERION RANGE 
    Personal preparation includes
  • Safety precautions
  • Hygienic practices.
     
    		•

    ASSESSMENT CRITERION 2 
    2 Equipment preparation for temperature determination is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Equipment refers to sampling and measuring equipment.
     

    SPECIFIC OUTCOME 3 
    Determine temperature(s 
    OUTCOME RANGE 
    Two (2) temperature readings using a thermometer and two (2) temperature readings using a fixed thermometer and/or thermocouple must be taken. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1 The thermometer is handled according to standard operating procedures 

    ASSESSMENT CRITERION 2 
    2 The temperature is measured and the value determined without error according to standard operating procedures 

    ASSESSMENT CRITERION 3 
    3 Evaluations are carried out in the designated area and according to site schedules instructions and standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4 The work area is left in a safe and clean condition 

    SPECIFIC OUTCOME 4 
    Report on temperature determinations 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1 Results are recorded according to standard operating procedures 

    ASSESSMENT CRITERION 2 
    2 The specifications for the temperature values of the product for the task at hand are identified according to site-specific standards 

    ASSESSMENT CRITERION 3 
    3 The results of the temperature determination are used to make conclusions of the temperature values within his/her scope of work. 

    ASSESSMENT CRITERION 4 
    4 Possible reasons for deviations from the temperature specifications are explained according to standard food or beverage principles. 

    ASSESSMENT CRITERION 5 
    5 The importance of accurate documentation is explained according to work-site requirements 


    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 taking temperature readings and evaluation of the results. Two (2) temperature readings using a thermometer and two (2) temperature readings using a fixed thermometer and/or thermocouple must be taken. 
    		•

    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
  • Applying knowledge of temperature determination
  • Evaluating and reporting on temperature determination. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by
  • Measuring, evaluating and reporting on temperature determination. 
    		•

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by
  • Preparing for temperature determination,
  • Determining the temperatures
  • Reporting on temperature determinations. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by
  • Evaluating and reporting on temperature determination. 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Reporting on temperature determination 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by
  • Applying knowledge of temperature measurement,
  • Measuring temperature correctly. 
    		•

    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. 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120398, which is "Measure the temperature of food or beverage products and evaluate the readings", Level 1, 2 credits.

    Supplementary Information:
    1. Definition of terms within this unit standard:

    Terminology:
    Materials used for supporting functions
    Standard operating procedures

    Clarification/ explanation/ definition.
    Include all materials used in supporting food or beverage manufacturing, including heating and cooling media, brine, cleaning agents, culture media and other chemicals used during manufacturing and quality control of food or beverage products.

    Refer to company procedures, prescribed procedures from the manufacturer, personal and food or beverage safety procedures, good manufacturing practices, best practices, applicable legislation and time frames. 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20207   National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Registered"     		 2004-12-05  Was FOODBEV until Last Date for Achievement 
    Core  23138   National Certificate: Food and Beverage Laboratory Practices: Food and Beverage Laboratory Analysis  Level 3  NQF Level 03  Passed the End Date -
    Status was "Registered"     		 2005-12-04  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.