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: 

Pack a food product under vacuum 
SAQA US ID UNIT STANDARD TITLE
9111  Pack a food product under vacuum 
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 1  NQF Level 01 
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 vacuum packaging
  • pack a food product under vacuum
  • perform end of packaging duties.

    This unit standard is for anyone who has to pack a food product under vacuum

    .This unit 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 upliftment within the food manufacturing and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    None. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to pack a food product under vacuum

    .The context of this unit standard is vacuum packing refers to controlled atmosphere packaging and excludes gas filled packaging or modified atmosphere packing

    .The level assigned to this unit standard is appropriate because the process is limited in range, repetitive and familiar, no generation of new ideas is needed and a narrow range of knowledge and cognitive skills is applied. The application of this unit standard is to qualify the person for entry into career-based certification. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of vacuum packaging of food products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The reasons for packaging food products under vacuum are explained according to standard food principles. 

    ASSESSMENT CRITERION 2 
    2. The principles of vacuum packaging are explained according to standard food and physical principles. 

    ASSESSMENT CRITERION 3 
    3. The operating principles of the equipment used for vacuum packaging are explained. 

    ASSESSMENT CRITERION 4 
    4. The components of the equipment used for vacuum packaging are identified and the function of each component is explained. 

    SPECIFIC OUTCOME 2 
    Prepare to pack a food product under vacuum. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. Preparation of equipment and personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to practices that ensure hygiene and personal and product safety.
     

    ASSESSMENT CRITERION 2 
    2. The work area is prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The production schedule for vacuum packaging is interpreted within scope of work. 

    ASSESSMENT CRITERION 4 
    4. The product to be vacuum packed is received and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Shortages in packaging material and product are reported according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Pack a food product under vacuum. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The food product is packed under vacuum according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Equipment is operated and controlled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    3. The packed food product meets site-specifications. 

    ASSESSMENT CRITERION 4 
    4. Quality control checks are done on the vacuum packed product according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Problems 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 problems.
     

  • SPECIFIC OUTCOME 4 
    Perform end of packaging duties. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The equipment and work area are cleaned according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Cleaning equipment and materials are stored in designated areas according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Waste from the cleaning process is handled and dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The equipment and area are left in a safe and ready for re-use condition. 

    ASSESSMENT CRITERION 5 
    5. Unused packaging materials are handled and stored 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
  • Practical demonstration of vacuum packaging of a 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
  • Identify and solve problems within scope of work 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by
  • Interpreting site-schedules 

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

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by
  • Making sure that vacuum packed food products comply with site-specifications 

  • 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 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Working safely.

    (Evident in the following specific outcome):
  • Pack a food procuct under vaccuum.
  • Perform end of packaging duties. 

  • UNIT STANDARD CCFO CONTRIBUTING 
    Contribute to the full personal development of each learner and the social and economic development of the society at large. 

    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  58026   General Education and Training Certificate: Food and Beverage Handling Processes  Level 1  NQF Level 01  Reregistered  2023-06-30  FOODBEV 
    Elective  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 
    Elective  20194   National Certificate: Food and Beverage Processing: Fish and Seafood Processing  Level 3  NQF Level 03  Reregistered  2023-06-30  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  20515   National Certificate: Food and Beverage Manufacturing Technology: Ripened Cheese Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered" 
    2006-04-20  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. LUCKY STAR 
    3. Operational Process Improvements (Pty) Ltd 
    4. Sea Harvest Corporation (Pty) Ltd 
    5. Silver Solutions Training Academy 
    6. Solar Salt 
    7. Vleisopleidingsentrum cc. 



    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.