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: 

Update and publish specifications for food or beverage products 
SAQA US ID UNIT STANDARD TITLE
114474  Update and publish specifications for 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 
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 or beverage specifications,
  • Collate food or beverage specifications,
  • Publish and maintain food or beverage specifications.

    This unit standard is intended for any person working in a food or beverage environment who needs to update and publish food or beverage product specifications.

    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 needs to update and publish food or beverage product specifications.

    In the context of this unit standard food or beverage product specifications refer to colour, consistency, flavour, size, ingredient list, preparation methodology, formula, chemical analysis, microbiological parameters, physical and chemical characteristics of food or 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 area. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Research and gather information on food or beverage specifications. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Requirements for sourcing information are established and agreed upon. 

    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. 

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

    SPECIFIC OUTCOME 2 
    Collate food or beverage specifications. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Specifications related to the product are collated within the agreed timeframe and end user requirements. 

    ASSESSMENT CRITERION 2 
    2. Specifications are accurate, legible and documented in the agreed format. 

    ASSESSMENT CRITERION 3 
    3. Collation of product specification complies with organisational policies, procedures and legislation. 

    ASSESSMENT CRITERION 4 
    4. Authorised changes to existing specifications are available for publication within the agreed timeframe. 

    ASSESSMENT CRITERION 5 
    5. Legislative requirements for publication of product specifications are determined and documented. 

    SPECIFIC OUTCOME 3 
    Publish and maintain food or beverage specifications. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Product specifications are published in a format that meets organisational policy and within the agreed timeframe. 

    ASSESSMENT CRITERION 2 
    2. Product specifications are clear, accurate, concise and convey the necessary information in order to reproduce the product. 

    ASSESSMENT CRITERION 3 
    3. The content of published product specifications conforms to legislative requirements. 

    ASSESSMENT CRITERION 4 
    4. Product specifications are maintained and authorised changes are accurate and implemented within a timeframe that meets customer requirements. 

    ASSESSMENT CRITERION 5 
    5. Published and maintained specifications comply with organisational policies, procedures and legislation. 

    ASSESSMENT CRITERION 6 
    6. Communication with personnel affected by changes in product specifications is within a timeframe that optimises efficiency of performance. 

    ASSESSMENT CRITERION 7 
    7. Obsolete and non-current specifications are removed from circulation once updated specifications are available. 


    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 the following Specific Outcome:
  • Collate food or beverage specifications. 

  • 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 
    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  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.