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 THAT HAS PASSED THE END DATE: 

Control and adjust utilities in a food or beverage manufacturing plant 
SAQA US ID UNIT STANDARD TITLE
10708  Control and adjust utilities in a food or beverage manufacturing plant 
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 4  NQF Level 04  10 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2018-07-01  2023-06-30  SAQA 06120/18 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2026-06-30   2029-06-30  

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 the concept of energy,
  • Demonstrate an understanding of utilities used in food or beverage manufacturing plant,
  • Control and use utilities in a food or beverage manufacturing plant,
  • Review and maintain utilities in a food or beverage manufacturing plant.

    This unit standard is intended for person working in a plant bakery who is responsible for controlling, using and review the availability of utilities for the normal production processes.

    This unit standard will contribute to the full development of the learner within the food or beverage processing 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 plant bakery. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of skills:
    Demonstrate knowledge of heating and cooling media in a plant bakery. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for a person who is responsible for controlling, using and review the availability of utilities within a food or beverage manufacturing environment.

    In the context of this unit standard utilities refer to all water, electricity, steam and compressed air used within a food or beverage manufacturing and packaging environment.

    The level assigned to this unit standard is applicable because the process requires a wide range of technical skills and offers a considerable choice of procedures. A broad knowledge base incorporating some theoretical concepts, analytical interpretation of information, informed judgements and a range of sometime innovative responses to concrete but often unfamiliar problems are employed. The application of the unit standard is to qualify a person towards certification in advance trade and technical occupations. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of the concept of energy. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Energy is defined according to the first law of thermodynamics. 

    ASSESSMENT CRITERION 2 
    2. The sources of energy, as used in the food industry, are identified with the aid of examples. 
    ASSESSMENT CRITERION RANGE 
    Give at least one (1) example for each of water, wood, fuel, gas, coal and electricity.
     

    ASSESSMENT CRITERION 3 
    3. The transformation of energy in a food factory is identified with reference to a process. 
    ASSESSMENT CRITERION RANGE 
    Three (3) examples of energy transformation are given.
     

    ASSESSMENT CRITERION 4 
    4. The way in which energy is used to transform water into its three (3) phases is explained according to standard physical principles. 

    ASSESSMENT CRITERION 5 
    5. The concept and broad purpose of energy as a source of heating in the food industry are explained according to standard physical and food principles. 

    ASSESSMENT CRITERION 6 
    6. The concept and broad purpose of energy as a source of cooling in the food industry are explained according to standard physical and food principles. 

    ASSESSMENT CRITERION 7 
    7. The generation of electricity is explained according to standard physical principles. 

    ASSESSMENT CRITERION 8 
    8. The distribution of electricity through the factory is explained according to standard physical principles. 

    SPECIFIC OUTCOME 2 
    Demonstrate an understanding of utilities used in a food or beverage manufacturing plant. 
    OUTCOME RANGE 
    Utilities refer to water, electricity, steam, and compressed air. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Heating and cooling processing methods used in a food or beverage manufacturing plant are identified according to standard food science principles. 

    ASSESSMENT CRITERION 2 
    2. Safety procedures during the utilisation of food or beverage manufacturing utilities are identified and explained according to during according to the Occupational Health and Safety Act and site-specific safety regulations. 

    ASSESSMENT CRITERION 3 
    3. The purpose and the nature of the personal protective gear, worn during working directly or indirectly with food or beverage manufacturing utilities are described according to site-specific safety requirements. 
    ASSESSMENT CRITERION RANGE 
    The description covers protection for the head, eyes, arms, hands, legs and feet.
     

    ASSESSMENT CRITERION 4 
    4. The impact of energy contrains during manufacturing processes are explained according to productivity, output and wastage principles. 

    ASSESSMENT CRITERION 5 
    5. The generation of steam in a food or beverage manufacturing plant is explained according to standard physical principles. 

    ASSESSMENT CRITERION 6 
    6. The working principles of a boiler are explained in line with scientific principles. 
    ASSESSMENT CRITERION RANGE 
    The boiler can make use of coal, diesel or electricity as a source of energy.
     

    ASSESSMENT CRITERION 7 
    7. The transport of steam from the boiler to the factory is explained according to site-specific factory lay out. 

    ASSESSMENT CRITERION 8 
    8. Safety signs, symbols and warnings applicable to the use of utilities in a food or beverage manufacturing plant are recognised and explained according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Control and adjust utilities in a food or beverage manufacturing plant. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The food or beverage manufacturing plant production and packaging plant is accurate, complete and available according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Utilities connected to the production and packaging processing lines within a food or beverage manufacturing plant is controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Parameters for controlling and adjusting of utilities are identified and adjusted according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Utilities constraints are identified and reported according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Review and maintain utilities in a food or beverage manufacturing plant. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The food or beverage manufacturing and packaging plans are reviewed with the impact on the availability of utilities according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Opportunities to improve the supply and availability maintenance of the production plan are identified and communicated according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Documentation related to reviewing and maintaining utilities 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.
    Evident in all specific outcomes. 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community.
    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 specific outcome:
  • Control and adjust utilities in a food or beverage manufacturing plant. 
    		•

    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:
    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.

    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, best practices, applicable legislation, time frames, procedures 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  20658   National Certificate: Food and Beverage Processing: Plant Baking Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2015-06-30  FOODBEV 
    Elective  57712   Further Education and Training Certificate: Generic Management  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  As per Learning Programmes recorded against this Qual 
    Elective  21813   National Certificate: First Line Manufacturing Management: Food and Beverage  Level 5  Level TBA: Pre-2009 was L5  Passed the End Date -
    Status was "Registered"     		 2005-06-12  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. Innovative Shared Services 
    2. Optimum Learning Technologies (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.