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: 

Evaporate a liquid food product using a falling or rising film evaporator 
SAQA US ID UNIT STANDARD TITLE
9182  Evaporate a liquid food product using a falling or rising film evaporator 
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 4  NQF Level 04  20 
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
123349  Evaporate a liquid food product using a falling or rising film evaporator  Level 4  NQF Level 04  20   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of evaporation,
  • prepare to evaporate a liquid food product,
  • evaporate a liquid food product in a falling or rising film evaporator,
  • perform end of evaporation procedures.

    This unit standard is for anyone who has to evaporate a liquid food product for the manufacturing of a dried or concentrated product.

    This unit will contribute to the full development of the learner within the dairy 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 dairy manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    Cleaning-in-place and cleaning out-of-place.
    Representative sample taking for quality control purposes.
    Temperature determination. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to evaporate a liquid food product for the manufacturing of a dried or concentrated product.

    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 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 judgement and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of this unit standard is to qualify the person for certification in advanced trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of evaporation. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The purpose of evaporation of a liquid food product prior to further processing is explained according to standard food principles. 

    ASSESSMENT CRITERION 2 
    2. The principles of evaporation are described in line with scientifically accepted definitions. 

    ASSESSMENT CRITERION 3 
    3. The operating principles of a falling or rising film evaporator are described according to standard food principles. 

    ASSESSMENT CRITERION 4 
    4. The reasons for evaporating under vacuum are explained according to standard food principles. 

    ASSESSMENT CRITERION 5 
    5. The components of the site-specific evaporator are identified and the operating principles of each component are explained. 

    ASSESSMENT CRITERION 6 
    6. The efficiency of the evaporator is described according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
    The description refers to:
  • Concentration of the food product,
  • Heat transfer.
     
    		•

    ASSESSMENT CRITERION 7 
    7. The distribution systems of an evaporator are described according to scientific principles. 

    ASSESSMENT CRITERION 8 
    8. The importance of total solids concentration during the different stages of evaporation is described according to standard food and physical principles. 

    ASSESSMENT CRITERION 9 
    9. The importance of temperature during evaporation is explained according to standard food principles. This explanation refers to the effect of evaporation temperature on the final dried or concentrated product that is manufactured from the evaporated liquid food product. 

    ASSESSMENT CRITERION 10 
    10. The cleaning and sanitising requirements of an evaporator are explained in line with recognized food and manufacturer's cleaning and sanitising principles. 
    ASSESSMENT CRITERION RANGE 
    The explanations covers:
  • The purpose of cleaning and sanitising agents,
  • Cleaning and sanitising sequences during CIP and COP processes,
  • The consequences of incorrect or inadequate cleaning and sanitising procedures on product quality.
     
    		•

    SPECIFIC OUTCOME 2 
    Prepare to evaporate a liquid food 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 evaporating system is sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Sanitising materials are handled in accordance with standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 4 
    4. The relevant parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The reasons for specific values of the different parameters are explained according to standard food principles, the manufacturer's specifications and minimum legislative specifications. 

    ASSESSMENT CRITERION 6 
    6. The evaporating system is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Common problems during start up are solved within scope of work. 
    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.
     
    		•

    SPECIFIC OUTCOME 3 
    Evaporate a liquid food product in a falling or rising film evaporator. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The liquid food product is evaporated according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Equipment is handled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    3. Quality assurance parameters for evaporation are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Samples are taken at required intervals according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Results of sample analysis are interpreted and a conclusion is drawn on the efficiency of evaporation in terms of site specifications. 

    ASSESSMENT CRITERION 6 
    6. Evaporated product is produced to conform to site-specifications. 

    ASSESSMENT CRITERION 7 
    7. Records of the process are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 8 
    8. Where an evaporator is operated simultaneously with other manufacturing actions orprocesses, the evaporation process is synchronized according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. Common evaporation problems are solved within scope of work. 
    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.
     
    		•

    SPECIFIC OUTCOME 4 
    Perform end of evaporation procedures. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    2. Decisions to clean and sanitise the evaporating system, in conjunction with other equipment, are based on standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Decisions refer to:
  • Full wash,
  • Intermediate washing and sanitising cycles.
     
    		•

    ASSESSMENT CRITERION 3 
    3. The evaporating system is cleaned and sanitised according to standard operating and safety procedures. 

    ASSESSMENT CRITERION 4 
    4. Quality assurance parameters for cleaning and sanitising are monitored and controlled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Parameters to be monitored and controlled include:
  • Temperatures,
  • Flow rates,
  • Concentrations of cleaning agents.
     
    		•

    ASSESSMENT CRITERION 5 
    5. Cleaning and sanitising materials are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Cleaning equipment and materials are stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 7 
    7. Waste from the cleaning process is handled and disposed of according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 8 
    8. Records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. All the symptoms and possible causes of all faults, or potential faults, that occur during the equipment shut down, cleaning and sanitising are identified and corrective actions are taken within scope of work. 

    ASSESSMENT CRITERION 10 
    10. The equipment is left clean and ready for re-use in the designated area. 

    ASSESSMENT CRITERION 11 
    11. The work area is left in a safe and clean 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 evaporating a liquid food product in a falling or rising film evaporator. 
    		•

    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 during start-up, operation and shut down of a falling or rising film evaporator.

    Evident in the following specific outcomes:
  • Prepare to evaporate a liquid food product.
  • Evaporate a liquid food product in a falling or rising film evaporator.
  • Perform end of evaporation procedures. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising evaporation with other production actions or processes.

    Evident in the following specific outcome
  • Evaporate a liquid food product in a falling or rising film evaporator. 
    		•

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

    Evident in the following specific outcome:
  • Prepare to evaporate a liquid food product. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Evaluating the efficiency of evaporation.

    Evident in the following specific outcome
  • Evaporate a liquid food product in a falling or rising film evaporator. 
    		•

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

    Evident in the following specific outcomes:
  • Evaporate a liquid food product in a falling or rising film evaporator.
  • Perform end of evaporation procedures. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Cleaning and sanitising the evaporation system,
  • Storing cleaning and sanitising equipment and materials,
  • Disposing of waste from the cleaning process,
  • Demonstrating knowledge of evaporation of a liquid food product.
  • 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 by:
  • Solving problems within scope of work.

    Evident in the following specific outcomes:
  • Prepare to evaporate a liquid food product.
  • Evaporate a liquid food product in a falling or rising film evaporator.
  • Perform end of evaporation procedures. 
    		•

    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 123349, which is "Evaporate a liquid food product using a falling or rising film evaporator", Level 4, 20 credits.

    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 and 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  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 
    Core  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 
    Core  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 
    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  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 


    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.