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: 

Operate and control the forming, filling and hermetic sealing of plastic sachets or bags for food products 
SAQA US ID UNIT STANDARD TITLE
336859  Operate and control the forming, filling and hermetic sealing of plastic sachets or bags for food products 
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  10 
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 replaces: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
120256  Operate and control the forming, filling and hermetic sealing of plastic sachets or bags for food products  Level 3  NQF Level 03  10   

PURPOSE OF THE UNIT STANDARD 
This Unit Standard is for anyone who has to pack a food product hermetically in plastic sachets or bags.

A person credited with this Unit Standard is able to:
  • Demonstrate an understanding of packaging of food products in plastic sachets or bags.
  • Prepare to pack a food product in plastic sachets or bags.
  • Pack a food product hermetically in plastic sachets or bags.
  • Perform end of packaging procedures. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
  • Communication at NQF Level 2.
  • Mathematical Literacy at NQF Level 1. 

  • UNIT STANDARD RANGE 
    In the context of this unit standard hermetic sealing refers to the packaging of food products in air-tight containers and not necessarily aseptically. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of packaging of food products in plastic sachets or bags. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The functions of packaging of food products in plastic sachets or bags are explained according to food manufacturing principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Protection of the product.
  • Marketing of the product.
  • Hygiene and safety aspects.
     

  • ASSESSMENT CRITERION 2 
    The requirements for packaging of food products in plastic sachets or bags are identified and explained according to food manufacturing principles. 

    ASSESSMENT CRITERION 3 
    The composition of the material used for the manufacturing of plastic sachets or bags is described according to packaging principles. 

    ASSESSMENT CRITERION 4 
    The principles regarding forming, filling and hermetic sealing of plastic sachets or bags are described according to packaging principles. 

    ASSESSMENT CRITERION 5 
    Non destructive quality control tests for packaging in plastic sachets or bags are described according to food manufacturing principles. 

    ASSESSMENT CRITERION 6 
    The importance of quality control tests is described according to food manufacturing principles. 

    ASSESSMENT CRITERION 7 
    The operating principles of the sachet or bag packaging machine are described according to packaging principles. 

    ASSESSMENT CRITERION 8 
    The components of the sachet or bag packaging machine are identified and the purpose of each component is explained according to packaging principles. 

    SPECIFIC OUTCOME 2 
    Prepare to pack a food product in plastic sachets or bags. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The production schedule for packaging is obtained and interpreted within scope of work. 

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

    ASSESSMENT CRITERION 3 
    The packaging material and product are received and maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Shortages in packaging material and product are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    The packaging equipment and material are prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    The packaging parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    The reasons for specific parameter settings are explained according to packaging principles. 

    ASSESSMENT CRITERION 8 
    Problems during preparation are solved in line with standard operating procedures and within scope of work. 

    ASSESSMENT CRITERION 9 
    A sample is taken of the product and sent for analysis according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    A conclusion is drawn on the conformance of the product to specifications and hence its suitability to be packed. 

    ASSESSMENT CRITERION 11 
    The product is released for packaging according to standard operating procedures. 

    ASSESSMENT CRITERION 12 
    The packaging equipment is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 13 
    Personal preparation is done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Personal preparation includes :
  • Safety precautions.
  • Hygiene practices.
     

  • SPECIFIC OUTCOME 3 
    Pack continuously for 30 minutes at an acceptable packaging rate, at the correct weight or volume and without product and packaging material wastage. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    The packaging machine is operated and controlled according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 2 
    The sachets or bags are formed, filled and sealed according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    Packaging parameters are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Where packaging equipment is operated simultaneously with other production processes, the forming, filling and sealing process is synchronized according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    Formed, filled and sealed sachets or bags meet site-specifications. 

    ASSESSMENT CRITERION 6 
    Problems during packaging are solved in line with standard operating procedures and within scope of work. 

    SPECIFIC OUTCOME 4 
    Perform end of packaging procedures. 

    ASSESSMENT CRITERIA
     

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

    ASSESSMENT CRITERION 2 
    First line maintenance is performed according to standard operating procedures and within scope of work. 
    ASSESSMENT CRITERION RANGE 
    First line maintenance includes:
  • Inspection of equipment.
  • All other maintenance functions as required within the learner's scope of work.
     

  • ASSESSMENT CRITERION 3 
    Records of the packaging process are kept in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Sub-standard formed, filled and sealed sachets or bags, and unused packaging materials and product are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    After packaging, the equipment and work area are left in accordance with standard operating procedures and requirements. 


    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.
  • 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 
    N/A 

    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:
  • Identifying and solving problems within scope of work. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community. 

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

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking samples and evaluating it for acceptability to be packed. 

  • 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:
  • Applying knowledge of plastic sachet packaging to pack a food product effectively, safely and productively. 

  • 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 120256, "Operate and control the forming, filling and hermetic sealing of plastic sachets or bags for food products", Level 3, 10 credits.

    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.

    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:
  • Hermetic sealing refers to the packaging of food products in air-tight containers (not necessarily aseptically).
  • 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  74250   National Certificate: Dairy Primary Processing  Level 3  NQF Level 03  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.
     
    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.