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: 

Demonstrate knowledge of heating and cooling media in a food manufacturing environment 
SAQA US ID UNIT STANDARD TITLE
9113  Demonstrate knowledge of heating and cooling media in a food manufacturing environment 
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 2  NQF Level 02  3 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2005-11-30  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2006-11-30   2009-11-30  

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 is replaced by: 
US ID Unit Standard Title Pre-2009 NQF Level NQF Level Credits Replacement Status
120242  Demonstrate an understanding of heating and cooling media in a food-manufacturing environment  Level 2  NQF Level 02  4   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of the concept of energy
  • explain the generation and application of steam as a heating medium
  • explain the application of water and gasses as cooling media
  • explain the generation and application of electricity as an energy source for heating and cooling purposes
  • demonstrate knowledge of the safe handling of heating and cooling media

    This unit standard is for anyone who works in a food or beverage manufacturing environment and operates food or beverage manufacturing and processing equipment. By demonstrating knowledge of specific media for heating and cooling purposes in a food or beverage manufacturing environment, the learner contributes to his/her personal development, as well as to the development of the food or beverage industry as a whole

    This unit will contribute to the full development of the learner within the food or beverage 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 or beverage or beverage manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    None. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who works in a food manufacturing environment and operates food manufacturing and processing equipment.

    In the context of this unit standard, heating and cooling media include steam, water, ice and cooling gasses.

    The level assigned to this unit standard is appropriate because the learning demand employs basic operational knowledge and readily available information. The application of this unit standard is to qualify the person for certification in sub-trades. 

    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 or beverage 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 or beverage 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. 

    SPECIFIC OUTCOME 2 
    Explain the generation and application of steam as a heating medium. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The concept of steam is explained according to standard scientific principles. 

    ASSESSMENT CRITERION 2 
    2. The generation of steam in a food or beverage factory is explained according to standard physical principles. 

    ASSESSMENT CRITERION 3 
    3. The distribution of steam in a food or beverage factory is explained 

    ASSESSMENT CRITERION 4 
    4. 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 5 
    5. The transport of steam from the boiler to the factory is explained according to site-specific factory lay out. 

    ASSESSMENT CRITERION 6 
    6. Three (3) examples of where steam is applied as a heating medium in a food or beverage factory are identified 

    SPECIFIC OUTCOME 3 
    Explain the application of water and gasses as cooling media. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1.The generation of cooling energy in a food or beverage factory is explained according to standard physical principles 

    ASSESSMENT CRITERION 2 
    2. The distribution of cooling energy in a food or beverage factory is explained according to the site-specific factory lay out. 

    ASSESSMENT CRITERION 3 
    3. The concept of ice and the generation of ice water are explained in line with scientific principles. 

    ASSESSMENT CRITERION 4 
    4. The working principles of a refrigerator are explained according to standard scientific principles. 

    ASSESSMENT CRITERION 5 
    5. The ways in which low temperatures in silos, transport vehicles, factory equipment and pipelines are maintained are explained. 

    ASSESSMENT CRITERION 6 
    6. Three (3) examples of where liquid water is applied as a cooling medium in a food or beverage factory are identified 

    ASSESSMENT CRITERION 7 
    7. Three (3) examples of where ice water is applied as a cooling medium in a food or beverage factory are identified 

    ASSESSMENT CRITERION 8 
    8. Three (3) examples of where gasses are applied as cooling media in a food or beverage factory are identified. 

    SPECIFIC OUTCOME 4 
    Explain the generation and application of electricity as an energy source for heating and cooling pu 
    OUTCOME NOTES 
    Explain the generation and application of electricity as an energy source for heating and cooling purposes. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The concept of electricity is explained according to standard scientific principles. 

    ASSESSMENT CRITERION 2 
    2. The generation of electricity is explained according to standard physical principles. 

    ASSESSMENT CRITERION 3 
    3. The distribution of electricity through the factory is explained according to standard physical principles. 

    ASSESSMENT CRITERION 4 
    4. Three (3) examples of where electricity is applied as energy source for heating and cooling are identified. 

    SPECIFIC OUTCOME 5 
    Demonstrate knowledge of the safe handling of heating and cooling media. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Safe handling of heating and cooling media is described according to the Occupational Health and Safety Act and site-specific safety regulations of the food or beverage factory 

    ASSESSMENT CRITERION 2 
    2. Safety signs, symbols and warnings applicable to the use of heating and cooling media in a food or beverage factory are recognised and explained according to the Occupational Health and Safety Act.. 

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


    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. 
    		•

    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 SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Demonstrating knowledge of the safety aspects during handling of heating and cooling media,
  • Understanding the concepts of energy, heating and cooling,
  • Understanding the generation of steam and electricity,
  • Understanding the application of water, steam and electricity during heating and cooling processes. 
    		•

    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 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 120242, which is Demonstrate an understanding of heating and cooling media in a food-manufacturing environment", Level 2, 4 credits.

    Supplementary Information:
    1. Legal requirements:

    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • 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.
    Food or beverage manufacturing environment Refers to all production related areas of secondary food or beverage processing, including handling and processing of raw materials, food or beverage manufacturing and post-manufacturing processes that make use of energy in some way as a source of heating and cooling. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Core  20207   National Certificate: Food and Beverage Processing: Raw Milk and Cream Handling and Storing  Level 2  NQF Level 02  Passed the End Date -
    Status was "Registered"     		 2004-12-05  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. 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.