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: 

Pre-batch food raw materials 
SAQA US ID UNIT STANDARD TITLE
8765  Pre-batch food raw materials 
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 pre-batching.
  • Prepare for pre-batching of raw materials.
  • Weigh and measure raw materials.
  • Perform end of pre-batching procedures.

    This unit standard is intended for a person who works in a food processing environment and has the responsibility to prepare batches of raw materials or ingredients.

    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 
    Description of required skills and knowledge:
  • Understanding of and use the number system.
  • Demonstrate understanding of appropriate measurements and relationships between different units of measure, and solve problems involving measurement, perimeter, area, volume and time.
  • Read and respond to a range of text types. 

  • UNIT STANDARD RANGE 
    The scope of this unit standard includes any raw material used for food processing.

    In the context of this unit standard, weighing equipment is not limited to a specific scale size.The scale may be electronic or mechanical but must be calibrated. Measuring equipment includes, but is not limited to any size of container that is assized in order to give an accurate volume measurement.

    The level assigned to this unit standard is appropriate because the process and/or skill(s) are moderate in range and established and familiar; the learning demand employs basic operational knowledge and known solutions to familiar problems and general supervision and quality control are applied. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of pre-batching. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The importance of pre-batching as part of the production process is explained according to pre-batching principles. 

    ASSESSMENT CRITERION 2 
    2. The importance of weighing the correct raw materials and/or ingredients according to the production schedule is explained. 

    ASSESSMENT CRITERION 3 
    3. The importance of the correct mass and volume of the raw materials, in terms of the final quality of the product, are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The working principles and procedures of the weighing equipment are described according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The components of the weighing equipment are identified and the purposes explained. 

    ASSESSMENT CRITERION 6 
    6. Food safety practices and procedures for pre-batching of raw materials are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Weigh and measure raw materials. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The weighing and measuring is operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Lifting and handling techniques are used during pre-batching according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Raw materials are weighed and measured according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Raw materials are pre-batched according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Weights and/or volumes of pre-batched raw materials and/or ingredients are recorded according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Pre-batched raw materials are released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of pre-batched raw materials 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 7 
    7. Work areas are kept and maintained during pre-batching according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Perform end of pre-batching procedures. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Unused raw materials are handled and stored according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Weighing and measuring equipment is cleaned according to standard operating and safety procedures. 

    ASSESSMENT CRITERION 3 
    3. The weighing and measuring environment is cleaned according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Pre-batches are stored and/or distributed according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Prepare for pre-batching of raw materials. 

    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, weighing and volume measuring equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning and/or sanitising and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 3 
    3. Containers and/or wrappings used for pre-batching raw materials and/or ingredients are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The raw materials is received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the raw materials are quality released according to work-site requirements. Maintaining refers to all the work-site requirements in order to maintain the quality of the raw materials.
     

    ASSESSMENT CRITERION 5 
    5. Raw material shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Problems during preparation for pre-batching are identified and solved within the scope of work. 


    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 pre-batching of raw materials or ingredients. 

  • 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 preparation for pre-batching within the scope of work.

    Evident in Specific Outcome:
  • Prepare for pre-batching of raw materials. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively.
  • Performing personal preparation, workplace and equipment preparation in order to operate process and equipment according to standard operating procedures.

    Evident in all specific Outcomes. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the:
  • Recording weights and/or volumes of pre-batched raw materials and/or ingredients.

    Evident in Specific Outcome:
  • Weigh and measure raw materials. 

  • 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 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 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

    Definition of terms within this unit standard:

    Food safety practices and procedures
    Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.

    Protective clothing/gear
    Refers to clothing that safeguards the person and the product.

    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  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 
    Core  20199   National Certificate: Food and Beverage Processing: Confectionery Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2012-06-30  FOODBEV 
    Elective  20654   National Certificate: Craft Bread and Flour Confectionery Baking  Level 2  NQF Level 02  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  Was FOODBEV until Last Date for Achievement 
    Elective  59016   National Certificate: Fish and Seafood Processing  Level 2  NQF Level 02  Reregistered  2023-06-30  FOODBEV 
    Elective  74189   National Certificate: Cereals, Snacks, Pasta and Condiments Manufacturing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  20194   National Certificate: Food and Beverage Processing: Fish and Seafood Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  FOODBEV 
    Elective  20504   National Certificate: Food and Beverage Processing: Fruit and Vegetables Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2015-06-30  FOODBEV 
    Elective  20196   National Certificate: Food and Beverage Processing: Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2008-03-12  Was FOODBEV until Last Date for Achievement 
    Elective  20197   National Certificate: Food and Beverages Processing: Cereals, Snacks, Pasta, Spices, Condiments and Culinary Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2009-12-02  Was FOODBEV until Last Date for Achievement 
    Elective  24494   National Certificate: Fresh Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered" 
    2008-02-06  Was FOODBEV until Last Date for Achievement 


    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. Freddy Hirsch Butchers Training School 
    2. Intercept Consulting and Training Solutions 
    3. LUCKY STAR 
    4. Operational Process Improvements (Pty) Ltd 
    5. Sea Harvest Corporation (Pty) Ltd 
    6. Silver Solutions Training Academy 
    7. 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.