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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED QUALIFICATION THAT HAS PASSED THE END DATE: 

National Certificate: First Line Manufacturing Management: Food and Beverage 
SAQA QUAL ID QUALIFICATION TITLE
21813  National Certificate: First Line Manufacturing Management: Food and Beverage 
ORIGINATOR
SGB Food Manufacturing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY NQF SUB-FRAMEWORK
Was FOODBEV until Last Date for Achievement  OQSF - Occupational Qualifications Sub-framework 
QUALIFICATION TYPE FIELD SUBFIELD
National Certificate  Field 06 - Manufacturing, Engineering and Technology  Manufacturing and Assembly 
ABET BAND MINIMUM CREDITS PRE-2009 NQF LEVEL NQF LEVEL QUAL CLASS
Undefined  120  Level 5  Level TBA: Pre-2009 was L5  Regular-Unit Stds Based 
REGISTRATION STATUS SAQA DECISION NUMBER REGISTRATION START DATE REGISTRATION END DATE
Passed the End Date -
Status was "Registered" 
SAQA 0742/02  2002-06-12  2005-06-12 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2006-06-12   2009-06-12  

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 qualification is replaced by: 
Qual ID Qualification Title Pre-2009 NQF Level NQF Level Min Credits Replacement Status
49743  National Certificate: Manufacturing Management  Level 5  Level TBA: Pre-2009 was L5  121  Complete 

PURPOSE AND RATIONALE OF THE QUALIFICATION 
A person acquiring this qualification will be able to manage team performance, manage and control manufacturing operations on a manufacturing unit, control a food or beverage quality assurance system and manage and control plant commission, change over and shut down processes in a food or beverage manufacturing environment.

This qualification will contribute to the full development of the learner with in the food or beverages manufacturing environment by providing recognition, further mobility and transportability within the field of fast moving consumable products and pharmaceutical and packaging environment.

The skills, knowledge and understanding demonstrated within this qualification are essential for social and economic transformation and contribute to the upliftment and economic growth within the food and beverage manufacturing environment.


Rationale of the qualification

This qualification reflects the needs of the food and beverage industry for a person with first line manufacturing management skills but with a sound knowledge base and experience within the food and/or beverage manufacturing industry. A generic first line management qualification in the past did not satisfy the needs of this industry. A first line manufacturing management person contextualised within the food and/or beverage manufacturing environment is a need expressed by employers and employees, both now and for the future. This qualification provides the learner with accessibility to be employed within the diversity of the food and beverage manufacturing environment. The qualification further provides the flexibility to articulate to other sensitive consumer manufacturing environments such as fast moving consumable products and pharmaceutical and packaging environment.

The level of flexibility within the range of electives will allow the individual to pursue some further specialization within human resources management, food or beverage or packaging technology development. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
A knowledge, comprehension and application of language, mathematics, natural science and technology on NQF 4, information technology on NQF 3, personal safety, plant safety, housekeeping and hygiene practices and procedures in the food or beverage manufacturing environment.


Recognition of prior learning

This qualification may be achieved in part or completely through the recognition of prior learning, which includes formal, informal and non-formal learning and work experience. 

RECOGNISE PREVIOUS LEARNING? 

QUALIFICATION RULES 
N/A 

EXIT LEVEL OUTCOMES 
Qualifying learners can:
1. Lead a work unit to achieve work unit objectives.
2. Manage production and manufacturing operations on a food or beverage manufacturing unit.
3. Ensure quality control standards are maintained during production. 

ASSOCIATED ASSESSMENT CRITERIA 
1.1 Communicate in a business environment,
1.2 Manage individual performances and objectives in relationship with the overall team objectives,
1.3 Supervise and lead team individuals by emphasising team objectives within the operations and manufacturing goals,
1.4 Demonstrate an understanding of employment relations within the organisation to facilitate discussion that arise on shop floor level.

2.1 Demonstrate an understanding of manufacturing principles and methodologies,
2.2 Oversee cleaning, production and manufacturing operations within a food or beverage manufacturing line or unit,
2.3 Ensure that change overs, start-up and shut down processes are conducted according to standard operating procedures,
2.4 Schedule and plan for recourse used during the production and manufacturing processes.

3.1 Personal, environment and product safety are maintained during the manufacturing of the food or beverage products,
3.2 Ensure good manufacturing practices, hygiene, health and housekeeping practices are applied during production run,
3.3 Verify conformance to quality parameters during production run.


Integrated Assessment

The applied competence (practical, foundational and reflexive competencies) of this qualification will be achieved if a candidate is able to manage team performance, manage and control manufacturing operations on a manufacturing unit, control a food or beverage quality assurance system and manage and control plant commission, change over and shut down processes in a food or beverage manufacturing environment.

The identifying and solving of problems, team work, organising one-self, the using of applied science, the implication of actions and reactions in the world as a set of related systems must be assessed during any combination of practical, foundational and reflexive competencies assessment methods and tools to determine the whole person development and integration of applied knowledge and skills.

Applicable assessment tool(s) to establish the foundational, reflective and embedded knowledge to problem solving and application of the world as a set of related systems within the processing environment.

A detailed portfolio of evidence is required to proof the practical, applied and foundational competencies of the learner.
Assessors and moderators should develop and conduct their own integrated assessment by making use of a range of formative and summative assessment methods. Assessors should assess and give credit for the evidence of learning that has already been acquired through formal, informal and non-formal learning and work experience.

Unit standards in the qualification must be used to assess specific and critical cross-field outcomes. During integrated assessments the assessor should make use of formative and summative assessment methods and should assess combinations of practical, applied, foundational and reflective competencies. 

INTERNATIONAL COMPARABILITY 
Benchmarking was done against the NVQ from Britain, SVQ from Scotland as well as Australian and New Zealand qualifications. International comparability could be found for a qualification on this level. 

ARTICULATION OPTIONS 
This qualification will enable the qualifying candidate to progress to learning for other national management diplomas on NQF 6 and national first degrees in management on NQF 7.

This qualification provides entry to qualifications in food and beverage manufacturing supervision, food and beverage quality control and assurance, food and beverage manufacturing management, food and beverage manufacturing supervision and food and beverage process artisan. 

MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this Qualification must be registered as an assessor with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this Qualification must be accredited as a provider with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA according to the ETQAs policies and guidelines for assessment and moderation; in terms of agreements reached around assessment and moderation between ETQAs (including professional bodies); and in terms of the moderation guideline detailed immediately below.
  • Moderation must include both internal and external moderation of assessments at exit points of the qualification, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described both in individual unit standards, exit level outcomes as well as the integrated competence described in the qualification.

    Anyone wishing to be assessed against this Qualification may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 

  • CRITERIA FOR THE REGISTRATION OF ASSESSORS 
    For an applicant to register as an assessor, the applicant needs:
  • Well developed interpersonal skills, subject matter and assessment experience.
  • The assessor needs to be competent in the planning and conducting assessment of learning outcomes as described in the unit standards Plan and conduct assessment of learning outcomes NQF level 5. The subject matter experience must be well developed with in the field of food or beverage manufacturing management.
  • A national first degree in food or beverage manufacturing management on NQF level 7 and 6 months field experience,
  • The subject matter experience of the assessor can be established by recognition of prior learning.
  • Assessors need to be registered with the Food and Beverage Education and Training Quality Assurance Body and HET ETQA.

    Detailed documentary proof of educational qualification, practical training undergone, and experience gained by the applicant must be provided (Portfolio of evidence) 

  • NOTES 
    This qualification has been replaced by qualification 49743, which is "National Certificate: Manufacturing Management", Level 5, 121 credits. 

    UNIT STANDARDS: 
      ID UNIT STANDARD TITLE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
    Core  12135  Represent stakeholders in consultations and discussions on matters that arise at shop floor level  Level 3  NQF Level 03 
    Core  10702  Manage food or beverage raw materials and products in a food or beverage processing environment  Level 4  NQF Level 04  10 
    Core  10981  Supervise work unit to achieve work unit objectives (individuals and teams)  Level 4  NQF Level 04  12 
    Core  10629  Apply and maintain safety and housekeeping practices in a sensitive consumer manufacturing environment  Level 5  Level TBA: Pre-2009 was L5 
    Core  12665  Control production and resource scheduling and planning in a manufacturing environment  Level 5  Level TBA: Pre-2009 was L5 
    Core  10637  Manage and control plant change over, starting and shut down processes in a sensitive consumer manufacturing environment  Level 5  Level TBA: Pre-2009 was L5  15 
    Core  10640  Monitor and control quality assurance practices in a sensitive consumer product manufacturing environment  Level 5  Level TBA: Pre-2009 was L5 
    Core  10625  Oversee operations on a sensitive product manufacturing line  Level 5  Level TBA: Pre-2009 was L5 
    Fundamental  10170  Demonstrate understanding of employment relations in an organisation  Level 3  NQF Level 03 
    Fundamental  11473  Manage individual and team performance  Level 4  NQF Level 04 
    Fundamental  10622  Conduct communication within a business environment  Level 5  Level TBA: Pre-2009 was L5 
    Fundamental  10631  Demonstrate an understanding of manufacturing, principles, methodologies and processes  Level 5  Level TBA: Pre-2009 was L5 
    Fundamental  7878  Prepare and Maintain Financial Records and Statements  Level 5  NQF Level 05  12 
    Elective  9147  Apply microbiological principles in a food environment  Level 3  NQF Level 03 
    Elective  9042  Demonstrate an understanding of food or beverage safety practices and procedures in the food or beverage manufacturing environment  Level 3  NQF Level 03 
    Elective  10708  Control and adjust utilities in a food or beverage manufacturing plant  Level 4  NQF Level 04  10 
    Elective  9046  Determine the quality of food products using sensory evaluation  Level 4  NQF Level 04  10 
    Elective  10643  Provide scientific, technical and quality standards and information for sensitive product and packaging  Level 5  Level TBA: Pre-2009 was L5 


    LEARNING PROGRAMMES RECORDED AGAINST THIS QUALIFICATION: 
    When qualifications are replaced, some of their learning programmes are moved to being recorded against the replacement qualifications. If a learning programme appears to be missing from here, please check the replacement.
     
    NONE 


    PROVIDERS CURRENTLY ACCREDITED TO OFFER THIS QUALIFICATION: 
    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. 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.