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: 

Operate hoppers on food automated packaging line 
SAQA US ID UNIT STANDARD TITLE
242789  Operate hoppers on food automated packaging line 
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  3 
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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
9057  Control and maintain packaging line hoppers  Level 1  NQF Level 01  3   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of operating a hopper.
  • Prepare to operate a hopper.
  • Operate a hopper.
  • Shut down a hopper.

    This unit standard is for anyone who works in a packaging environment and has the responsibility of controlling and maintaining packaging line hoppers.

    This unit will contribute to the full development of the learner with in the food manufacturing and packaging 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 
    N/A 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who works in a packaging environment and has the responsibility of controlling and maintaining packaging line hoppers.

    In the context of this unit standard, packaging line hoppers can refer to the hopper lines of any packaging material.

    The level assigned to this unit standard is appropriate because the process is limited in range, very repetitive and familiar, no generation of new ideas is needed and the person has no responsibility for the learning of others. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of operating a hopper. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The purpose and importance of operating the hopper of a packaging line is explained according to standard packaging principles. 

    ASSESSMENT CRITERION 2 
    The operating principles of packaging line hoppers are described according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The components of packaging line hoppers are identified and the purpose of each component is explained. 

    ASSESSMENT CRITERION 4 
    Food safety practices and procedures for controlling and maintaining packaging line hoppers are identified according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare to operate a hopper. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    The work area and packaging line hopper are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning, sanitising and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 3 
    Packaging material are received and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Packaging material shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    The packaging line hopper parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Any other preparation-related problems are solved within scope of work in order to ensure sealing quality. 

    SPECIFIC OUTCOME 3 
    Operate a hopper. 
    OUTCOME RANGE 
    Operate a packaging line hopper continuously for 30 minutes at an acceptable rate. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The packaging line hopper equipment is started, operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The packaging line hopper equipment parameters are controlled and recorded. 

    ASSESSMENT CRITERION 3 
    Packaging material is released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of packaging material can only take place if:
  • Any other process-related problems are solved within scope of work in order to maintain container quality.
  • Ajustments are made to the process when it does not meet work-site requirements.
     
    		•

    ASSESSMENT CRITERION 4 
    The work areas are kept and maintained during the feeding of the packaging line hopper procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Shut down a hopper. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    The packaging line hopper is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Sub-standard packaging materials are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    The work area and packaging line hopper are cleaned according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 5 
    Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    Process records are kept according to standard operating procedures. 


    UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS 
  • Anyone assessing a learner or moderating the assessment of a learner against this unit standard must be registered as an assessor with the relevant Education, Training, Quality, Assurance (ETQA) Body, or with an ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Any institution offering learning that will enable the achievement of this unit standard must be accredited as a provider with the relevant Education, Training, Quality, Assurance (ETQA) Body, or with an ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant Education, Training, Quality, Assurance (ETQA) Body, or by an ETQA that has a Memorandum of Understanding with the relevant ETQA, according to the ETQA's policies and guidelines for assessment and moderation.
  • Moderation must include both internal and external moderation of assessments at exit points of the unit standard, unless ETQA policies specify otherwise. Moderation should also encompass achievement of the competence described in this Unit Standard. 
    		•

    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:
  • Solving process related problems within the scope of work in order to ensure product quality. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group. 

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

    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. 

    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 
    This unit standard replaces unit standard 9057, which is "Control and maintain packaging line hoppers", level 1, 3 credits.

    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

    Definition of terms within this unit standard:

    Terminology: clarification/explanation/definition:
  • Food safety: Refers to all practices and procedures that will ensure that food is safe for consumption by human beings. These practices and procedures are applied from raw product receiving, handling and sorting until the final product is manufactured, stored and sold to the consumer.
  • 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  57694   National Certificate: Food and Beverage Packaging Operations  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  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.
     
    1. Competence Performance Consulting (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.