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: 

Operate and control an automated bread plant cooler 
SAQA US ID UNIT STANDARD TITLE
10700  Operate and control an automated bread plant cooler 
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 bread cooling,
  • Prepare to cool bread,
  • Cool bread in an automated bread plant cooler,
  • Perform end of cooling activities.

    This unit standard is for anyone who has the responsibility to operate and control an automated plant bread bakery environment.

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

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    Determination of the temperature of a food product.
    Control the cooling process of baked bread manually in a bread plant bakery. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has the responsibility of operating and controlling an automated plant bread bakery environment.

    In the context of this unit standard an automated bread plant cooler is humidity and temperature controlled.

    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 bread cooling. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The purpose and principles of bread cooling are explained according to standard baking principles. 

    ASSESSMENT CRITERION 2 
    2. The importance of determining the core temperature of bread is explained according to bread cooling principles. 

    ASSESSMENT CRITERION 3 
    3. The importance of verifying the weight of bread after the cooling processes is explained according to scientific bread cooling principles. 

    ASSESSMENT CRITERION 4 
    4. The operating principles of an automated bread plant cooler are described according to working principles of cooling equipment. 

    ASSESSMENT CRITERION 5 
    5. The components of the bread plant cooler are identified and the purpose of each component is explained according to working principles of the cooling equipment. 

    ASSESSMENT CRITERION 6 
    6. The temperature and humidity requirements in the cooler are explained according to scientific baking principles. 

    ASSESSMENT CRITERION 7 
    7. The importance of the humidity and temperature in the cooler are explained according to baking scientific principles. 

    ASSESSMENT CRITERION 8 
    8. The effects of temperature and humidity in the cooler on the bread products are described according to standard baking principles. 

    ASSESSMENT CRITERION 9 
    9. The cleaning requirements of the cooler are explained according to standard baking and manufacturer's cleaning principles. 

    SPECIFIC OUTCOME 2 
    Prepare to cool bread. 

    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 the cooler 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. Depanned, baked bread are received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the baked bread is quality released according to work-site requirements.
    Maintaining refers to all the work-site requirements in order to maintain the quality of the bread.
     

    ASSESSMENT CRITERION 4 
    4. Depanned, baked bread shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The panned moulded dough is released for final cooling according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of the depanned, baked bread can only take place if any other related problems are solved within scope of work in order to ensure bread quality.
     

    SPECIFIC OUTCOME 3 
    Cool bread in an automated bread plant cooler. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The bread plant cooler is started, operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Product and process parameters are controlled and recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Samples are taken according to standard operating procedures and requirements. 

    ASSESSMENT CRITERION 4 
    4. Cooled bread is released for packaging according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of bread can only take place if:
  • Any other process related problems are solved within scope of work in order to ensure product quality;
  • Adjustments are made to the process when it does not meet the work-site requirements.
     

  • ASSESSMENT CRITERION 5 
    5. Recognise, identify and describe common problems, their consequences and the methods for prevention. 
    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.
     

  • ASSESSMENT CRITERION 6 
    6. Work areas are kept and maintained during cooling according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of cooling activities. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The plant bread cooler is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Sub-standard product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The work area, and cooler are cleaned according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 5 
    5. Waste from the cleaning process is handled and stored or dispatched according standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Process records are 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.
  • 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 the cooling of bread in plant bread cooler according to standard operating procedures.
  • This unit standard can be assessed together with unit standards bread packaging. 

  • 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 the plant bread cooler.

    Evident in specific outcomes:
  • Prepare to cool bread.
  • Cool bread in an automated bread plant cooler.
  • Perform end of cooling activities. 

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

    Evident in specific outcome:
  • Cool bread in an automated bread plant cooler. 

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

    Evident in specific outcome:
  • Prepare to cool bread. 

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

    Evident in specific outcome:
  • Cool bread in an automated bread plant cooler. 

  • 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 cooling process.

    Evident in specific outcome:
  • Perform end of cooling activities. 

  • 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 
    Supplementary Information:
    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: 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
    Elective  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.