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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Operate juice heaters 
SAQA US ID UNIT STANDARD TITLE
114319  Operate juice heaters 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 01 - Agriculture and Nature Conservation Secondary Agriculture 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
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 learner who has achieved this unit standard will be competent in:
Operating juice heaters to maintain required process temperatures 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
To enter a learning programme for this unit standard or to be assessed against this unit standard, the learner is assumed to have:
  • Literacy and communications NQF 1
  • Numeracy NQF 1
  • Basic understanding of sugar processing
  • Basic knowledge of quality assurance systems
  • An understanding of general safety in the workplace at NQF 1 or equivalent 

  • UNIT STANDARD RANGE 
    General guide for scope, context and level

    The learner is expected to perform the specific outcomes as reflected in this unit standard without direct supervision, but with access to standard operating procedures.

    The scope of this unit standard includes but is not limited to scalding juice, mixed juice and clear juice heaters in a sugar factory. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of juice heating. 
    OUTCOME NOTES 
  • Explaining the basic principles of juice heating
  • Identifying and explaining the purpose of the various equipment used uice heating
  • Performing basic heat transfer calculations 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:
    Understanding of"
  • Basic principles of juice heating

    Reasons for:
  • Pressure testing of juice heater to identify leaking tubes according to standard operating procedures
  • Starting-up a juice heater according to standard operating procedures
  • Monitoring the juice temperature change across the heaters
  • Monitoring steam pressures
  • Monitoring juice flow rate and pressure drops across juice heaters to maintain required juice throughput

    Consequences of not
  • Adhering to safety procedures
  • Shutting down a juice heater according to standard operating procedures
  • Cleaning the juice heater according to standard operating procedures 

  • SPECIFIC OUTCOME 2 
    Prepare for juice heating. 
    OUTCOME NOTES 
  • Pressure testing of juice heater to identify leaking tubes according to standard operating procedures
  • Adhering to safety procedures
  • Starting-up a juice heater according to standard operating procedures 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:
    Understanding of"
  • Basic principles of juice heating

    Reasons for:
  • Pressure testing of juice heater to identify leaking tubes according to standard operating procedures
  • Starting-up a juice heater according to standard operating procedures
  • Monitoring the juice temperature change across the heaters
  • Monitoring steam pressures
  • Monitoring juice flow rate and pressure drops across juice heaters to maintain required juice throughput

    Consequences of not
  • Adhering to safety procedures
  • Shutting down a juice heater according to standard operating procedures
  • Cleaning the juice heater according to standard operating procedures 

  • SPECIFIC OUTCOME 3 
    Assess juice heater performance. 
    OUTCOME NOTES 
  • Monitoring the juice temperature change across the heaters
  • Monitoring steam pressures
  • Monitoring juice flow-rate and pressure drops across juice heaters to maintain required juice throughput
  • Monitoring process variables via the Digital Control System (DCS) and changing set points according to processing conditions 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:
    Understanding of"
  • Basic principles of juice heating

    Reasons for:
  • Pressure testing of juice heater to identify leaking tubes according to standard operating procedures
  • Starting-up a juice heater according to standard operating procedures
  • Monitoring the juice temperature change across the heaters
  • Monitoring steam pressures
  • Monitoring juice flow rate and pressure drops across juice heaters to maintain required juice throughput

    Consequences of not
  • Adhering to safety procedures
  • Shutting down a juice heater according to standard operating procedures
  • Cleaning the juice heater according to standard operating procedures 

  • SPECIFIC OUTCOME 4 
    Complete juice heating process. 
    OUTCOME NOTES 
  • Informing relevant parties of juice heater performance during the shift
  • Shutting down a juice heater according to standard operating procedures
  • Cleaning the juice heater according to standard operating procedures 

  • ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:
    Understanding of"
  • Basic principles of juice heating

    Reasons for:
  • Pressure testing of juice heater to identify leaking tubes according to standard operating procedures
  • Starting-up a juice heater according to standard operating procedures
  • Monitoring the juice temperature change across the heaters
  • Monitoring steam pressures
  • Monitoring juice flow rate and pressure drops across juice heaters to maintain required juice throughput

    Consequences of not
  • Adhering to safety procedures
  • Shutting down a juice heater according to standard operating procedures
  • Cleaning the juice heater according to standard operating procedures 


  • UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    Mechanisms and bodies for external moderation of learner achievements
  • An individual wishing to be assessed against this unit standard may apply to an assessor accredited by SETASA.
  • Any training provider offering learning that will enable achievement of this unit standard must be registered and accredited by SETASA.
  • Moderation of assessment will be done by SETASA in its ETQA capacity at its discretion. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Knowledge that will help me understand and that I will be able to explain:
  • Basic principles in physics and chemistry as applied to juice heating
  • Standard operating procedures regarding juice heating
  • Working knowledge of juice heating
  • Basic safety requirements relating to the juice heating 

  • UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team to maintain consistent juice heating operation across shifts. 

    UNIT STANDARD CCFO ORGANISING 
    Organising and managing oneself and one`s activities to maintain required juice temperatures. 

    UNIT STANDARD CCFO COLLECTING 
    Collecting, analysing and critically evaluating information for controlling process variables. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively with others to ensure optimum juice heating performance. 

    UNIT STANDARD CCFO DEMONSTRATING 
    Demonstrate an understanding of the world as a set of related systems regarding the effect of juice heating on subsequent processes. 

    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 
    Values

    All learners should demonstrate:
    An application of company ethics, values as well as general safety and customer care principles
    An awareness of expectations and obligations of basic worker / management relationships 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  48400   National Certificate: Sugar Processing  Level 2  NQF Level 02  Reregistered  2023-06-30  AgriSETA 


    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. RCL Foods-Sugar & Milling (MP) 



    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.