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: 

Provide nutritional information on food or beverage products 
SAQA US ID UNIT STANDARD TITLE
114467  Provide nutritional information on food or beverage products 
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  12 
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:
  • Research and gather information on food and beverage products.
  • Maintain nutritional information on food and beverage product composition.
  • Provide nutritional information and advice of food or beverage products.

    This unit standard is intended for any person working in a food or beverage environment who provides nutritional information on food products or product processing.

    This unit will contribute to the full development of the learner with in the food 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 manufacturing and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Required skills and knowledge on:
  • Food or beverage further education & training certificate or diploma.
  • Food or beverage occupational certificate. 

  • UNIT STANDARD RANGE 
    The scope of this unit standard is for any person working in a food or beverage environment who provides nutritional information on food products.

    In the context of this unit standard nutritional information refers to compositional and nutritional information, alterations and modification information on food and beverage products.

    The level assigned to this unit standard is appropriate because the ability to plan, select or present information, methods or resources and operate in a variety of routine and non-routine contexts. The application of this unit standard is to qualify the person for certification in a specialised or nutritional area. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Research and gather information on food and beverage products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Requirements for sourcing information are established and agreed according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Requirements refer to compliance with regulations, in-house audits, company policy, quality control and customer queries.(3) Three of these requirements should be met during assessment.
     

    ASSESSMENT CRITERION 2 
    2. Gathered information meets the identified need for information and anticipated queries. 

    ASSESSMENT CRITERION 3 
    3. The method of gathering information is ethical, cost effective and complies with standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Gathered information is accurate and current according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Gathered information is kept and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Potential source material is gathered and integrated into information records. 
    ASSESSMENT CRITERION RANGE 
    Source material refers to: company magazines, relevant books, product literature, competitor`s products, newsletters, newspapers, trade magazines, past histories, case studies or reference publications.(3) Three of these requirements should be met during assessment.
     

    ASSESSMENT CRITERION 7 
    7. Analysis of gathered information is based on most recent validated scientific methods. 

    SPECIFIC OUTCOME 2 
    Maintain nutritional information on food and beverage product composition. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Membership to professional bodies is maintained. 
    ASSESSMENT CRITERION RANGE 
    Personal details and organisational details are current and correct and membership fees are paid.
     

    ASSESSMENT CRITERION 2 
    2. Opportunities to maintain nutritional knowledge and information within the food and beverage environment are identified and are pursued according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Opportunities refer to case studies, field research, experiences, meetings, networks, databases, specific research, debates, dialogues, reading, questioning and factory trials.(3) Three of these requirements should be met during assessment.
     

    ASSESSMENT CRITERION 3 
    3. Nutritional and colleagues networks are maintained. 
    ASSESSMENT CRITERION RANGE 
    Networks refer to peers, organizations, trades and nutritional.
     

    ASSESSMENT CRITERION 4 
    4. Documentation relating to maintaining and enhancing professional and nutritional knowledge is accurate and complete. 

    ASSESSMENT CRITERION 5 
    5. Constraints to maintaining professional and nutritional knowledge are identified and solutions are suggested to optimise effectiveness. 

    SPECIFIC OUTCOME 3 
    Provide nutritional information and advice of food or beverage products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Nutritional information is provided according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Nutritional information is based on current and scientifically validated analysis and research. 

    ASSESSMENT CRITERION 3 
    3. Nutritional information is conveyed in a language and format that is understood and benefits the user. 

    ASSESSMENT CRITERION 4 
    4. Written material used to provide nutritional advice is clear, concise and in agreed format for presentation. 

    ASSESSMENT CRITERION 5 
    5. Intellectual property and company interests are protected according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Opportunities to improve product and workplace processes through application of nutritional information and knowledge are identified and actioned according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Opportunities to provide additional information relevant to enquiries are maximised. 
    ASSESSMENT CRITERION RANGE 
    Additional information refers to other products and services and cost reductions.
     

    ASSESSMENT CRITERION 8 
    8. Provision of nutritional information complies with standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. Documentation relating to provision of nutritional information is accurate and complete 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. 

  • 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:
  • Implementing solutions regarding the maintaining professional and nutritional knowledge.

    Evident in Specific Outcome:
  • Maintain nutritional information on food and beverage product composition. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group.

    Evident in all Specific Outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively.

    Evident in all Specific Outcomes. 

    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 by:
  • Keeping records.

    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 
    Supplementary Information

    Definition of terms within this unit standard:

    Company interests
    Refers to market share, process technologies and customer rights.

    Constraints
    Refer to legislative regulations, statutory regulations, commercial sensitivity, access to information, resource, time, financial, human, geographic and personal level of development.

    Documentation
    Refers to file notes, memos, letters, reports, summaries and trial forms.

    Nutritional Information
    Refers to nutritional information regarding food or beverage products.

    Professional bodies
    Refer to associations, societies, committees, guilds, steering groups and advisory groups.

    Research
    Refers to proven theoretical, logically reasoned, deduced, field study, objective, controlled experiment, pilot schemes and controlled trials.

    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  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.