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 the filling and seaming of cans for food or beverage products 
SAQA US ID UNIT STANDARD TITLE
9131  Operate and control the filling and seaming of cans for food or beverage 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 2  NQF Level 02  12 
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
123312  Operate and control the filling and sealing of cans for food products  Level 3  NQF Level 03  12  Complete 

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to
  • demonstrate knowledge of food or beverage canning
  • prepare to can a food or beverage product
  • can a food or beverage product
  • perform end of canning procedures
    This unit standard is for anyone who works in a food or beverage manufacturing facility and needs to pack a food or beverage product in cans

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

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    Cleaning procedures, handling of equipment and chemicals.
    Representative sample taking for quality control purposes. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to can a food or beverage product

    The context of this unit standard canning refers to the filling, seaming and seaming of canned containers

    The level assigned to this unit standard is appropriate because the process is moderate in range, established and familiar and offers clear choices of routine responses. The learning demand employs basic operational knowledge and readily available information. The application of this unit standard is to qualify the person for certification in sub-trades 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of food or beverage canning. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The functions of canning a food or beverage product 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,
  • Processing needs of the product.
     

  • ASSESSMENT CRITERION 2 
    2. The canning requirements for the food or beverage product are identified according to standard food or beverage principles 

    ASSESSMENT CRITERION 3 
    3. The composition of the material used for cans is described according to standard packaging principles. 

    ASSESSMENT CRITERION 4 
    4. The principles regarding forming, filling and sealing of cans are described according to standard packaging principles. 

    ASSESSMENT CRITERION 5 
    5. Destructive and non-destructive quality control tests for cans are described according to standard food or beverage principles 

    ASSESSMENT CRITERION 6 
    6. The importance of quality control tests for cans is described according to standard food or beverage principles. 

    ASSESSMENT CRITERION 7 
    7. The operating principles of the canning machine are described according to standard packaging principles. 

    ASSESSMENT CRITERION 8 
    8. The components of the canning machine are identified and the purpose of each component is explained. 

    SPECIFIC OUTCOME 2 
    Prepare to can a food or beverage product. 

    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 canning 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 canning according to standard operating procedures. 

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

    ASSESSMENT CRITERION 8 
    8. The canning 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 canned. 

    SPECIFIC OUTCOME 3 
    Can a food or beverage product 
    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 canning plant is operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The cans are filled and seamed according to standard operating procedures. 

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

    ASSESSMENT CRITERION 4 
    4. Where canning equipment is operated simultaneously with other production processes, it is synchronized according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Filled and seamed cans meet site-specifications. 

    SPECIFIC OUTCOME 4 
    Perform end of canning procedures. 

    ASSESSMENT CRITERIA
     

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

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

    ASSESSMENT CRITERION 3 
    3. The work area and the 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.
  • 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 canning of a food product. The canning machine must be operated continuously for 30 minutes at an acceptable rate, at the correct volume and without product leakage.
  • This unit standard can be assessed 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 the following specific outcome.
  • Prepare to can a food product. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising the packaging process with other processes in the factory.

    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 the following specific outcome.
  • Prepare to can a food product. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking samples and evaluating it for acceptability to be packed.

    Evident in the following specific outcome.
  • Prepare to can a food product. 

  • 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 canning procedures. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Applying knowledge of food or beveage canning to pack a food or beverage product effectively, safely and productively.

    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 123312, which is 'Operate and control the filling and sealing of cans for food products', Level 3, 12 credits.

    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,
  • SABS Food Hygiene Management Code 49: 1989.

    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
    Elective  20194   National Certificate: Food and Beverage Processing: Fish and Seafood Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  20504   National Certificate: Food and Beverage Processing: Fruit and Vegetables Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2015-06-30  FOODBEV 
    Elective  20196   National Certificate: Food and Beverage Processing: Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2008-03-12  Was FOODBEV until Last Date for Achievement 
    Elective  20521   National Certificate: Food and Beverage Manufacturing Technology: Dried 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  20206   National Certificate: Food and Beverage Manufacturing Technology: Spray Dried Food Product Technologist  Level 4  Level TBA: Pre-2009 was L4  Reregistered  2023-06-30  FOODBEV 
    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.
     
    1. JED Skills Academy 
    2. LUCKY STAR 
    3. Operational Process Improvements (Pty) Ltd 
    4. Sea Harvest Corporation (Pty) Ltd 
    5. Silver Solutions Training Academy 
    6. SUMMERPRIDE FOODS PTY LTD 



    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.