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: 

Apply knowledge of heat processing and preservation procedures for canned food products 
SAQA US ID UNIT STANDARD TITLE
246586  Apply knowledge of heat processing and preservation procedures for canned food products 
ORIGINATOR
SGB Food Manufacturing 
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  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 
This unit standard is for anyone who works in a food canning environment where heat sterilisation procedures are applied and where the person has to demonstrate skills in pre- and post-sterilisation processes.

Note: This unit standard does not have the purpose of describing outcomes for the training towards operation of heat sterilisers during the manufacturing of canned food products.

A person credited with this unit standard is able to:
  • Apply knowledge of the preparatory heat processing procedures for canned food products.
  • Demonstrate an understanding of the heat preservation procedures for canned food products.
  • Prepare for and maintain work areas for heat processing and preservation of a canned food product.

    This unit standard 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:
  • Communication at NQF Level 1.
  • Mathematical literacy at ABET Level 2.
  • Applicable manual cleaning procedures, handling of cleaning equipment and chemicals.
  • Personal hygiene practices. 
    		•

    UNIT STANDARD RANGE 
    The context of this unit standard is clearly defined under the range statements contained within. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Apply knowledge of the preparatory heat processing procedures for canned food products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Preparatory heat processing processes prior to the heat preservation of canned foods are identified and explained according to standard principles of food processing and food safety. 
    ASSESSMENT CRITERION RANGE 
    Preparatory procedures includes:
  • Exhausting.
  • Blanching.
  • Pre-heating.
     
    		•

    ASSESSMENT CRITERION 2 
    The equipment used for preparatory heat processing prior to the heat preservation of canned food products is described and its working principles are explained according to standard principles of food processing and within the specific context of the learner's work environment. 
    ASSESSMENT CRITERION RANGE 
    Heat processing equipment in this context includes:
  • Exhausting tunnels.
  • Blanching tunnels (both steam and water blanching).
  • Heat exchangers.
     
    		•

    ASSESSMENT CRITERION 3 
    Preparatory heat processing is performed according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 4 
    Equipment is operated according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 5 
    Parameters and conditions during preparatory heat processing are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    The effects of preparatory heat processing on the quality aspects of the canned food product are identified and explained according to standard principles of food processing and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 7 
    The factors that will influence the heat transfer during preparatory heat processing are identified and explained according to standard principles of food processing and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 8 
    Process-related problems are identified and solved within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems.
  • Identification and explanation of common problems, their causes and methods of prevention.
  • Description of the consequences of the problem.
  • Reporting of problems.
     
    		•

    SPECIFIC OUTCOME 2 
    Demonstrate an understanding of the heat preservation procedures for canned food products. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Heat preservation of food products is defined and its purpose explained according to standard principles of food processing and food safety. 
    ASSESSMENT CRITERION RANGE 
    Heat preservation refers to commercial sterilisation techniques used for canned food products.
     

    ASSESSMENT CRITERION 2 
    The principles of heat preservation of canned food products are explained according to standard food technology and microbiology. 

    ASSESSMENT CRITERION 3 
    Procedures for heat preservation of canned food products are identified and explained according to standard principles of food processing. 
    ASSESSMENT CRITERION RANGE 
    Procedures for heat preservation refer to the following:
  • Batch retorting (static or rotary).
  • Continuous retorting.
     
    		•

    ASSESSMENT CRITERION 4 
    The equipment used for heat preservation of canned food products is described and its working principles are explained according to standard principles of food processing and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 5 
    The components of the equipment used for heat preservation of canned food products is described and its working principles are explained according to standard principles of food processing and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 6 
    The effects of heat preservation on the quality aspects of the canned food product are identified and explained according to standard principles of food processing and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 7 
    The factors that will influence the heat transfer during heat preservation are identified and explained according to standard principles of food processing and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 8 
    The quality parameters to be monitored during the heat preservation procedures of canned foods are identified and explained according to standard principles of food processing and within the specific context of the learner's work environment. 

    SPECIFIC OUTCOME 3 
    Prepare for and maintain work areas for heat processing and preservation of a canned food product. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Hygiene practices.
  • Wearing of protective clothing and safety gear.
     
    		•

    ASSESSMENT CRITERION 2 
    The product intended for heat processing and preservation is received, maintained and handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Equipment is prepared for heat processing and preservation according to standard operating procedures and safety requirements. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning, sanitising and pre-start up checks on the equipment.
     

    ASSESSMENT CRITERION 4 
    Work areas are prepared, kept and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Process records are kept and reporting is done according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    After operation, the work area and equipment are cleaned and sanitised 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 or moderator respectively with the relevant Education and Training Quality Assurance Body (ETQA), or with another 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 ETQA, or with another ETQA that has a Memorandum of Understanding with the relevant ETQA.
  • Assessment and moderation of assessment will be overseen by the relevant ETQA, or by another 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 (provider-based) and external (ETQA-based) moderation of assessment, unless ETQA policies specify otherwise.
  • Assessment and moderation of assessment against this unit standard should encompass achievement of competencies described in the individual unit standard and may encompass achievement of integrated competencies with other unit standard(s).
  • Anyone wishing to be assessed against this unit standard may apply to be assessed by any assessment agency, assessor or provider institution that is accredited by the relevant ETQA. 
    		•

    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 scope of work.

    Refer to the following Specifc Outcome/s:
  • Apply knowledge of the preparatory heat processing procedures for canned food products. 
    		•

    UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team and/or group, by:
  • Performing all preparations and processing tasks in a team set-up.

    Refer to the following Specifc Outcome/s:
  • Apply knowledge of the preparatory heat processing procedures for canned food products.
  • Prepare for and maintain work areas for heat processing and preservation of a canned food product. 
    		•

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

    Refer to the following Specifc Outcome/s:
  • Apply knowledge of the preparatory heat processing procedures for canned food products.
  • Demonstrate an understanding of the heat preservation procedures for canned food products. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information, by:
  • Keeping structured records. Refer to the following Specific Outcome/s:
    > Prepare for and maintain work areas for heat processing and preservation of a canned food product.
  • Demonstrating understanding of heat processing and preservation procedures for canned food products. Refer to the following Specific Outcome/s:
    > Apply knowledge of the preparatory heat processing procedures for canned food products.
    > Demonstrate an understanding of the heat preservation procedures for canned food products. 
    		•

    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.

    Refer to the following Specific Outcome/s:

    > Prepare for and maintain work areas for heat processing and preservation of a canned food product. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others, by:
  • Demonstrating understanding of and applying food safety practices and procedures.
    > Refer to all Specific Outcomes.
  • Cleaning and sanitising the equipment and work environment. Refer to the following Specific Outcome/s:
    > Prepare for and maintain work areas for heat processing and preservation of a canned food product. 
    		•

    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, by:
  • Solving process related problems within scope of work.

    Refer to the following Specifc Outcome/s:
  • Apply knowledge of the preparatory heat processing procedures for canned food products. 
    		•

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

    Refer to 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:

    Where applicable, the following acts, current and future regulations and amendments should be considered:
  • 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 Code of practice for application of process control to fish canned factories 66 -1973:1-22.
  • Other industry specific Acts.

    Where applicable, the following International and National Standards should be considered:
  • SANS 1049 - Food Hygiene Management.
  • SANS 10330 - Requirements for a HACCP system.
  • ISO 22000 - Food safety management systems - Requirements for organisations throughout the food chain.
  • ISO 9001 - Quality Management System - Requirements.

    Definition of terms within this unit standard:

    Terminology; Clarification/explanation/definition:
  • Food manufacturing environment; Refers to all production related areas of secondary food processing, including handling and processing of raw materials, food manufacturing and post-manufacturing processes that make use of energy in some way as a source of heating and cooling.
  • Food safety; Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use. Food safety is related to the occurrence of food safety hazards and does not include other human health aspects related to e.g. malnutrition.
  • Standard operating procedures; Refer to company procedures, prescribed procedures from the manufacturer, personal safety and food safety practices and procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications.

    Where the term food is used, beverage is also implied. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  59016   National Certificate: Fish and Seafood Processing  Level 2  NQF Level 02  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. Operational Process Improvements (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.