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: 

Pelletise paprika 
SAQA US ID UNIT STANDARD TITLE
115922  Pelletise paprika 
ORIGINATOR
SGB Secondary Agriculture: Processing 
PRIMARY OR DELEGATED QUALITY ASSURANCE FUNCTIONARY
-  
FIELD SUBFIELD
Field 01 - Agriculture and Nature Conservation Secondary Agriculture 
ABET BAND UNIT STANDARD TYPE PRE-2009 NQF LEVEL NQF LEVEL CREDITS
Undefined  Regular  Level 2  NQF Level 02  6 
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
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 learner who has achieved this unit standard will be competent in:

Pelletise paprika without supervision to ensure correct pellets for extraction. 

LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
To enter a learning programme for this unit standard or to be assessed against this unit standard, the learner is assumed to have :

Literacy, numeracy and communication skills at or equivalent to NQF level 1.

Introduction to Paprika handling or equivalent.

Basic principles and knowledge of quality assurance.

An understanding of general safety in the work place at NQF level 1. 

UNIT STANDARD RANGE 
The scope of this unit standard deals with the pelletising of paprika powder, monitoring of temperature, condition, firmness and throughput and recording of input weights before extraction.

The specific outcomes as reflected in this unit standard are performed without direct supervision, but with access to standard working procedures and operating instructions. 

Specific Outcomes and Assessment Criteria: 

SPECIFIC OUTCOME 1 
Prepare for the pelletise process. 
OUTCOME NOTES 
Preparing the work area according to standard working and safety procedures.

Determining a sequence of operation according to standard working procedures.

Selecting appropriate tools and equipment according to standard working and quality procedures.

Selecting appropriate personal protective equipment (PPE) according to statutory requirements. 

ASSESSMENT CRITERIA 

ASSESSMENT CRITERION 1 
Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

Purpose of:
  • Determining sequence of operations
  • Preparing work area.
  • Pelletising paprika powder.
  • Conditioning of pellets.
  • Weighing and sampling of pellets.
  • Monitoring temperature and firmness.

    Consequences of not:
  • Monitoring pelletising throughput
  • Selecting appropriate tools and equipment
  • Adhering to safety procedures
  • Conditioning pellets
  • Monitoring temperature and firmness
  • Completing relevant documentation
  • Weighing and sampling of pellets 
    		•

    SPECIFIC OUTCOME 2 
    Pelletise paprika. 
    OUTCOME NOTES 
    Feeding paprika powder into pelletiser according to production schedule.

    Monitoring firmness and temperature of pellets.

    Conditioning pellets according to standard working and quality procedures.

    Reporting deviations and taking corrective actions according to standard working, quality and safety procedures

    Bagging and weighing pellets.

    Sampling and loading pellets into weighing hopper according to standard working procedures 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

    Purpose of:
  • Determining sequence of operations
  • Preparing work area.
  • Pelletising paprika powder.
  • Conditioning of pellets.
  • Weighing and sampling of pellets.
  • Monitoring temperature and firmness.

    Consequences of not:
  • Monitoring pelletising throughput
  • Selecting appropriate tools and equipment
  • Adhering to safety procedures
  • Conditioning pellets
  • Monitoring temperature and firmness
  • Completing relevant documentation
  • Weighing and sampling of pellets 
    		•

    SPECIFIC OUTCOME 3 
    Complete the pelletise process. 
    OUTCOME NOTES 
    Recording pelletising throughput according to standard working procedures.

    Shutting down pelletiser according to standard working, safety and quality procedures.

    Restoring work area according to standard working procedures.

    Recording and reporting input weights according to standard working procedures. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Assessors will observe, confirm and evaluate evidence that will indicate that learners have demonstrated competence in each of the specific outcomes. In this unit standard the following specific criteria should be used:

    Purpose of:
  • Determining sequence of operations
  • Preparing work area.
  • Pelletising paprika powder.
  • Conditioning of pellets.
  • Weighing and sampling of pellets.
  • Monitoring temperature and firmness.

    Consequences of not:
  • Monitoring pelletising throughput
  • Selecting appropriate tools and equipment
  • Adhering to safety procedures
  • Conditioning pellets
  • Monitoring temperature and firmness
  • Completing relevant documentation
  • Weighing and sampling of pellets 
    		•


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
    An individual wishing to be assessed against this unit standard may apply to an assessor accredited by SETASA.

    Any training provider offering learning that will enable achievement of this unit standard must be registered and accredited by SETASA.

    Moderation of assessment will be done by SETASA in its ETQA capacity at its discretion. 

    UNIT STANDARD ESSENTIAL EMBEDDED KNOWLEDGE 
    Basic knowledge of the safe handling of tools and equipment related to the pelletising of paprika powder.

    Basic knowledge of maintenance and caring for relevant tools and equipment.

    Operating pelletiser.

    Basic principles of sample taking. 

    UNIT STANDARD DEVELOPMENTAL OUTCOME 
    N/A 

    UNIT STANDARD LINKAGES 
    N/A 


    Critical Cross-field Outcomes (CCFO): 

    UNIT STANDARD CCFO IDENTIFYING 
    Identify and solve problems by reporting temperature, firmness conditioning and pelletising throughput deviations. 

    UNIT STANDARD CCFO WORKING 
    Work effectively with others when receiving information and giving instructions during the pelletising process. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage one-self when performing the pelletising process. 

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate with others when reporting deviations during the pelletising process of paprika powder. 

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology when using pelletising equipment. 

    UNIT STANDARD CCFO DEMONSTRATING 
    Understand the world as a set of related systems by understanding the impact of not producing quality pellets for extraction. 

    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 
    Values
    All learners should demonstrate :

    An application of company ethics, values as well as general safety and customer care principles.

    An awareness of expectations and obligations of basic worker / management / customer relationships 

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  48904   National Certificate: Paprika Oleoresin Extraction and Blending  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  AgriSETA 


    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.