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: 

Prepare and handle pans for production 
SAQA US ID UNIT STANDARD TITLE
10695  Prepare and handle pans for production 
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 
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 preparing and handling pans for production,
  • Prepare for pan handling,
  • Prepare and handle pans for production,
  • Perform end of pan handling activities.

    This unit standard is intended for a person working in bread plant who has the responsibility of preparing bread pans for production and handling of bread pans during and after production.

    This unit standard will contribute to the full development of the learner within the baking 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 baking processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills and knowledge:
    None 

    UNIT STANDARD RANGE 
    The scope of this unit standard a person working in bread plant who has the responsibility of preparing bread pans for production and handling of bread pans during and after production.

    In the context of this unit standard preparing and handling of bread pans refer to pan oiling, panning-up operations, proofer and oven loading, oven discharge, depanning and pan cooling.

    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 an understanding of preparing and handling pans for production. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The importance and purpose of preparing bread pans for production, after baking procedures and de-panning are explained according to plant bakery principles. 

    ASSESSMENT CRITERION 2 
    2. The principles of oiling bread pans are explained according to plant bakery principles. 

    ASSESSMENT CRITERION 3 
    3. The impact and consequences of not using the correct emulsifier during pan oiling, quantity and quality are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The working procedures and purposes of the de-panning equipment are described according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The consequences of poor practice and methods used during preparing and handling of pans for production activities are described according to food and personal safety, productivity, wastage, health and customer relations. 

    SPECIFIC OUTCOME 2 
    Prepare for pan handling. 

    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 and personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The work area and equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 3 
    3. The energy utilities are inspected and confirmed according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Bread pans are inspected, cooled and cleaned for pan handling operations according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Problems during preparation pan handling are identified and solved within the scope of work. 

    SPECIFIC OUTCOME 3 
    Prepare and handle pans for production. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Emulsifying and depanning equipment and systems are started, operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The process parameters of pan handling operations are controlled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Pan handling refer to pan oiling, panning-up operations, proofer and oven loading, oven discharge, depanning and pan cooling.
     

    ASSESSMENT CRITERION 3 
    3. Work areas are kept and maintained during dough production procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of pan handling activities. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Equipment is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The work area and equipment are cleaned according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 4 
    4. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Process records are completed and kept according to standard operating procedures. 


    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 production of pan oiling, panning-up operations, proofer and oven loading, oven discharge, depanning and pan cooling. 

  • UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Embedded knowledge is reflected within the assessment criteria of each specific outcome. 


    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:
  • Solving common problems associated with preparing of and pan handling. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one's activities responsibly and effectively by:
  • Preparing for pan handling. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Process records are completed and kept. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Pan oiling operations. 

  • 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. 

    UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large. 

    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 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
    Core  20657   National Certificate: Food and Beverage Processing: Plant Baking Processing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered" 
    2009-02-18  Was FOODBEV until Last Date for Achievement 
    Elective  64029   National Certificate: Food Processing: Plant Baking  Level 2  NQF Level 02  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.
     
    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.