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SOUTH AFRICAN QUALIFICATIONS AUTHORITY 
REGISTERED UNIT STANDARD: 

Demonstrate an understanding of food or beverage science and technology 
SAQA US ID UNIT STANDARD TITLE
10595  Demonstrate an understanding of food or beverage science and technology 
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 6  Level TBA: Pre-2009 was L6 
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 person credited with this unit standard is able to:
  • Demonstrate an understanding of the nutritive aspects of food constituents,
  • Demonstrate an understanding of quality factors of a food or beverage product,
  • Demonstrate an understanding of food or beverage processing technologies,
  • Demonstrate an understanding of packaging technology of food or beverage products.

    This unit standard is intended for a person working in a food or beverage manufacturing environment who needs to understand his/her working processing and technology principles.

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

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Fundamental principles of microbiology, chemistry and physics. 

    UNIT STANDARD RANGE 
    The scope and context of this unit standard is for a person working in a food or beverage manufacturing environment who needs to understand his/her working processing and technology principles. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the nutritive aspects of food constituents. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The building blocks and nutritional value of food constituents are identified according to chemical principles. 
    ASSESSMENT CRITERION RANGE 
    Food constituents refer to lipids, fats, proteins, carbohydrates, minerals and vitamins.
     

    ASSESSMENT CRITERION 2 
    2. The changes brought about food constituents during processing are identified and explained according to food science principles. 
    ASSESSMENT CRITERION RANGE 
    Processing technologies refer to all heating, cooling and structural change processing methods.
     

    SPECIFIC OUTCOME 2 
    Demonstrate an understanding of quality factors of a food or beverage product. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The appearance factors of food or beverage product are identified and its importance explained according to food or beverage quality control principles. 
    ASSESSMENT CRITERION RANGE 
    Appearance factors refer to size and shape, colour and gloss, consistency, flavour, taste and texture.
     

    ASSESSMENT CRITERION 2 
    2. The importance of sensory panels for product control and development are identified and explained according to sensory principles. 

    ASSESSMENT CRITERION 3 
    3. The importance of legislative and company specifications and control are identified and explained according to food safety principles. 

    SPECIFIC OUTCOME 3 
    Demonstrate an understanding of food or beverage processing technologies. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The process flow diagram is analysed and explained according to process flow principles. 
    ASSESSMENT CRITERION RANGE 
    Process flow methodology refers to critical control points, process flow symbols and process parameters.
     

    ASSESSMENT CRITERION 2 
    2. Processing and manufacturing operations and technologies are identified according to food and beverage processing and manufacturing technology principles. 
    ASSESSMENT CRITERION RANGE 
    Operations and technologies may refer to raw materials handling and cleaning, separating, disintegrating, pumping, mixing, heating, cooling, evaporation, drying and forming.
     

    ASSESSMENT CRITERION 3 
    3. Preservation technologies for food or beverage products are identified and the principles explained according to food and beverage science principles. 

    ASSESSMENT CRITERION 4 
    4. Technologies used in the food and beverage industry are identified and broad technology principles are explained according to food and beverage processing technologies. 
    ASSESSMENT CRITERION RANGE 
    Food and beverage industry technology will refer to milk and milk products, meat and poultry, eggs, seafood and fish, fats, oils and their products, cereal grains, legumes, fruit and vegetable, confectionery and chocolate and beverages.
     

    SPECIFIC OUTCOME 4 
    Demonstrate an understanding of packaging technology of food or beverage products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The purpose and principles of food and beverage packaging are identified and explained according to packaging principles. 

    ASSESSMENT CRITERION 2 
    2. The requirements and functions of the packaging material are identified and explained according to food safety, environmental, and preserving principles. 
    ASSESSMENT CRITERION RANGE 
    Packaging material refers to metal, plastic, paper and laminates.
     

    ASSESSMENT CRITERION 3 
    3. The types of packaging containers and their advantages and disadvantages are explained according to packaging methodologies. 
    ASSESSMENT CRITERION RANGE 
    Types of containers may refer to primary, secondary, rigid, flexible, preformed and in-line forming, hermetic and aseptic closure.
     


    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. 

  • 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 COLLECTING 
    Collect, analyse, organise and critically evaluate information.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    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.

    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 

    REREGISTRATION HISTORY 
    As per the SAQA Board decision/s at that time, this unit standard was Reregistered in 2012; 2015. 

    UNIT STANDARD NOTES 
    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. 

  • QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  21847   National Diploma: Manufacturing Management: Food and Beverage  Level 6  NQF Level 06  Reregistered  2023-06-30  FOODBEV 


    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. 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.