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: 

Apply and control yeast fermentation of a liquid food product 
SAQA US ID UNIT STANDARD TITLE
12184  Apply and control yeast fermentation of a liquid food product 
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 3  NQF Level 03 
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 knowledge of yeast fermentation of liquid food products,
  • Prepare to inoculate and ferment a liquid food product by using yeast,
  • Inoculate and ferment a liquid food product by using yeast,
  • Perform end of fermentation procedures.

    This unit standard is for anyone who has to apply and control yeast fermentation of a liquid food product.

    This unit standard will contribute to the full development of the learner within 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 will 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 
    Description of required skills:
  • Preparation of a yeast starter culture.
  • Cleaning-in-place (CIP) and cleaning-out -of-place (COP).
  • Representative sampling for quality control purposes.
  • Principles of food microbiology. 

  • UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to apply and control yeast fermentation of a liquid food product.

    In the context of this unit standard a liquid food product is any free flowing or viscous food product, e.g. molasses. Beverages are excluded.

    The level assigned to this unit standard is appropriate because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person for certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of yeast fermentation of liquid food products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Yeast fermentation of liquid food products is defined according to standard food and microbiological principles. 
    ASSESSMENT CRITERION RANGE 
    The definition refers to:
  • The substrate and end-products of fermentation.
  • Entities responsible for fermentation.
  • The effect of fermentation on the sensory attributes of the final product.
     

  • ASSESSMENT CRITERION 2 
    2. The importance of fermenting up to the correct gas activity is explained according to standard food processing and quality principles. 

    ASSESSMENT CRITERION 3 
    3. The sequence of steps during the yeast fermentation of a liquid food product, with its parameters, are identified and described according to standard operating procedures and food principles. 

    ASSESSMENT CRITERION 4 
    4. The importance of the sequence of steps and the specific parameters are explained according to standard food principles. 

    ASSESSMENT CRITERION 5 
    5. The functions of and requirements for each type of raw material are identified according to standard food principles. 

    SPECIFIC OUTCOME 2 
    Prepare to inoculate and ferment a liquid food product by using yeast. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Personal preparation for the inoculation and fermentation processes 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 equipment for the manufacturing process is cleaned, sanitised and prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The processing area is cleaned and organised according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The yeast starter culture is prepared and handled according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The liquid food product to be inoculated and fermented is handled and maintained according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Inoculate and ferment a liquid food product by using yeast. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Inoculation and fermentation of the mixture is done according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 2 
    2. Equipment is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Samples are taken and sent to the designated area for analysis, according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Results from sample analysis are interpreted and a conclusion is drawn on the conformance of the product to site and legal specifications. 

    ASSESSMENT CRITERION 5 
    5. On completion of yeast fermentation, it is confirmed that the product complies with site-specific and legal requirements. 

    ASSESSMENT CRITERION 6 
    6. Records of the inoculation and fermentation processes are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Common problems associated with fermentation are solved within scope of work. 
    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 8 
    8. Where inoculation and yeast fermentation is applied simultaneously with other production actions or processes, it is synchronised according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform end of fermentation procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The yeast fermentation equipment 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 equipment are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Cleaning equipment and chemicals are 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. The work area and equipment are left in a safe and ready-to-use condition. 


    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 applying and controlling yeast fermentation of a liquid food product. 

  • 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 within scope of work.

    Evident in the following Specific Outcome:
  • Inoculate and ferment a liquid food product by using yeast. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising the inoculation and yeast fermentation processes with other processes in the factory.

    Evident in the following Specific Outcome:
  • Inoculate and ferment a liquid food product by using yeast. 

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

    Evident in the following Specific Outcome:
  • Prepare to inoculate and ferment a liquid food product by using yeast. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking samples and evaluating the results from analysis of the samples,
  • Making sure that the product conforms to site-specifications.

    Evident in the following Specific Outcomes:
  • Inoculate and ferment a liquid food product by using yeast.
  • Perform end of fermentation procedures. 

  • 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 the following Specific Outcome:
  • Inoculate and ferment a liquid food product by using yeast. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Demonstrating knowledge of yeast fermentation of liquid food products.
  • Working safely.

    Evident in the following Specific Outcomes:
  • Demonstrate knowledge of yeast fermentation of liquid food products.
  • Inoculate and ferment a liquid food product by using yeast. 

  • 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 by:
  • Identifying and solving problems within scope of work.

    Evident in the following Specific Outcome:
  • Inoculate and ferment a liquid food product by using yeast. 

  • 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:

    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,
  • Local by-laws.

    Definition of terms within this unit standard:

    Terminology & clarification/explanation/definition:

    Liquid food product:
    Refers to any free flowing or viscous food product, e.g. molasses. Beverages are excluded.

    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
    Core  22630   National Certificate: Food and Beverage Manufacturing Technology: Yeast Manufacturing Technology  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2016-12-31  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.