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: 

Pasteurise or thermise a liquid food product by means of a plate or tubular heat exchanger 
SAQA US ID UNIT STANDARD TITLE
9146  Pasteurise or thermise a liquid food product by means of a plate or tubular heat exchanger 
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 
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
120234  Pasteurise, thermise or vaccreate a liquid food product by means of a plate or tubular heat exchanger  Level 3  NQF Level 03  12   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • demonstrate knowledge of pasteurisation or thermisation of liquid food products,
  • prepare to pasteurise or thermise a liquid food product,
  • pasteurise or thermise a liquid food product in a plate or tubular heat exchanger,
  • perform end of pasteurisation or thermisation duties.

    This unit standard is for anyone who works in a food processing facility and needs to pasteurise or thermise a liquid food product in a plate or tubular heat exchanger in order to meet legal and company specifications.

    This unit 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 dairy manufacturing and processing environment. 

  • LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
    Determination of the temperature of a food product.
    Cleaning procedures, handling of equipment and chemicals.
    Representative sample taking for quality control purposes.
    Knowledge of introductory food microbiology. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is for anyone who has to pasteurise or thermise a liquid food product in a plate or tubular heat exchanger.

    In the context of this unit standard a liquid food product is any free flowing or viscous food product that is usually pasteurised or thermised in either a plate or a tubular heat exchanger. This unit standard excludes any other means of pasteurisation or thermisasion, e.g. batch, in-container, ultra violet (UV) or steam injected pasteurisation or thermisation.

    The level assigned to this unit standard is applicable because the process requires a range of well-developed skills and offers a significant choice of procedures. Some relevant theoretical knowledge, interpretation of available information, discretion and judgement, as well as a range of known responses to familiar problems are employed. The application of this unit standard is to qualify the person for certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate knowledge of pasteurisation or thermisation of liquid food products. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The purpose of pasteurisation or thermisation of food products is explained according to standard food principles. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Health and legal regulations regarding pathogens, spores and permitted microbial counts,
  • Effect of pasteurisation or thermisation on the shelf life of the final product,
  • Effect of inefficient pasteurisation or thermisation of the product.
     

  • ASSESSMENT CRITERION 2 
    2. The principles of pasteurisation or thermisation are described in line with scientifically accepted definitions. 

    ASSESSMENT CRITERION 3 
    3. The operating principles of a plate or tubular heat exchanger are described. 

    ASSESSMENT CRITERION 4 
    4. The components of a plate or tubular heat exchanger system are identified and the purpose of each component is explained. 

    ASSESSMENT CRITERION 5 
    5. The effects of pasteurisation or thermisation on the chemical components of food products are described according to standard food principles. 

    ASSESSMENT CRITERION 6 
    6. The effects of pasteurisation or thermisation on the enzymes in food products are described according to standard food principles 

    ASSESSMENT CRITERION 7 
    7. The cleaning and sanitising requirements of a plate or tubular heat exchanger are explained in line with standard food and manufacturer's cleaning and sanitising principles. 
    ASSESSMENT CRITERION RANGE 
    The explanations covers:
  • The purpose of cleaning and sanitising agents,
  • Types of cleaning and sanitising agents used,
  • Cleaning and sanitising sequences and parameters during CIP and COP processes,
  • The consequences of incorrect or inadequate cleaning and sanitising procedures on product quality.
     

  • SPECIFIC OUTCOME 2 
    Prepare to pasteurise or thermise a liquid food product. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    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 
    2. The pasteurising or thermising system is sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Sanitising materials are handled in accordance with standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 4 
    4. The relevant parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. The reasons for specific values of the different parameters are explained according to standard food principles, the manufacturer's specifications and minimum legislated specifications. 

    ASSESSMENT CRITERION 6 
    6. The pasteurising or thermising system is started up according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Common problems during start up are solved within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems, their causes and methods for prevention,
  • Description of the consequences of the problem.
     

  • SPECIFIC OUTCOME 3 
    Pasteurise or thermise a liquid food product in a plate or tubular heat exchanger. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. A liquid food product is pasteurised or thermised according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Equipment is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Quality assurance parameters for pasteurisation or thermisation are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Samples are taken at required intervals in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Samples are dispatched to designated areas for analysis. 

    ASSESSMENT CRITERION 6 
    6. Results of sample analysis are interpreted and a conclusion is drawn on the efficiency of pasteurisation or thermisation in terms of legal and site specifications. 

    ASSESSMENT CRITERION 7 
    7. Pasteurised or thermised products are produced to conform to legal requirements and site-specifications. 

    ASSESSMENT CRITERION 8 
    8. Records of the process are kept in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. Where a pasteuriser or thermiser is operated simultaneously with other production actions or processes, it is synchronized according to standard operating procedures. 

    ASSESSMENT CRITERION 10 
    10. Common problems are solved within scope of work. 
    ASSESSMENT CRITERION RANGE 
    Problem solving includes:
  • Recognition of signs of problems,
  • Identification of common problems, their causes and methods for prevention,
  • Description of the consequences of the problem.
     

  • SPECIFIC OUTCOME 4 
    Perform end of pasteurisation or thermisation duties. 

    ASSESSMENT CRITERIA
     

    ASSESSMENT CRITERION 1 
    1. The pasteurising or thermising system is shut down according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Decisions to clean and sanitise the pasteurising or thermising system, in conjunction with other equipment, are based on standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Decisions refer to:
  • Full wash,
  • Intermediate washing and sanitising cycles.
     

  • ASSESSMENT CRITERION 3 
    3. The pasteurising system is cleaned and sanitised according to standard operating and safety procedures. 

    ASSESSMENT CRITERION 4 
    4. Quality assurance parameters for cleaning and sanitising are monitored and controlled according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Parameters to be monitored and controlled include:
  • Temperatures,
  • Flow rates,
  • Concentrations of cleaning agents.
     

  • ASSESSMENT CRITERION 5 
    5. Cleaning and sanitising materials are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Cleaning equipment and materials are stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 7 
    7. Waste from the cleaning process is handled and disposed of according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 8 
    8. Records are kept according to standard operating procedures. 

    ASSESSMENT CRITERION 9 
    9. All the symptoms and possible causes of all faults, or potential faults, that occur during the equipment shut down, cleaning and sanitising are identified and corrective actions are taken within scope of work. 

    ASSESSMENT CRITERION 10 
    10. The equipment is left clean and ready for re-use in the designated area. 

    ASSESSMENT CRITERION 11 
    11. The work area is left in a safe and clean condition. 


    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.
  • Direct observation in simulated or actual work conditions.
  • Practical demonstration of pasteurisation or thermisation of a liquid food product by means of a plate or tubular heat exchanger.
  • This unit standard can be assessed together with the unit standard for determination of the pasteurisation efficiency by means of the phosphatase test.

    This unit standard can be assessed together with unit standards on determination of the pasteurisation efficiency by means of the phosphatase test, homogenisation, first line operational maintenance and process control unit standards. 

  • 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:
  • Identifying and solving problems during start up, operation and shut down of a plate or tubular heat exchanger.

    Evident in the following specific outcomes:
  • Prepare to pasteurise or thermise a liquid food product.
  • Pasteurise or thermise a liquid food product in a plate or tubular heat exchanger.
  • Perform end of pasteurisation or thermisation duties. 

  • UNIT STANDARD CCFO WORKING 
    Work effectively with others as a member of a team, group, organisation or community by:
  • Synchronising pasteurisation or thermisation with other production actions or processes.

    Evident in the following specific outcome:
  • Pasteurise or thermise a liquid food product in a plate or tubular heat exchanger. 

  • UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for pasteurisation or thermisation,
  • Pasteurise or thermise a liquid food product,
  • Perform end of pasteurisation or thermisation duties.

    Evident in the following specific outcomes:
  • Prepare to pasteurise or thermise a liquid food product.
  • Pasteurise or thermise a liquid food product in a plate or tubular heat exchanger.
  • Perform end of pasteurisation or thermisation duties. 

  • UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Evaluating the efficiency of pasteurisation or thermisation.

    Evident in the following specific outcomes
  • Pasteurise or thermise a liquid food product in a plate or tubular heat exchanger.
  • Perform end of pasteurisation or thermisation duties. 

  • UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Monitoring and recording the pasteurisation or thermisation process.

    Evident in all specific outcomes. 

  • UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Cleaning and sanitising the pasteurisation or thermisation system,
  • Storing cleaning and sanitising equipment and materials,
  • Disposing of waste from the cleaning process,
  • Demonstrating knowledge of pasteurisation or thermisation of liquid food products. 

  • 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 problems within scope of work.

    Evident in the following specific outcomes:
  • Prepare to pasteurise or thermise a liquid food product.
  • Pasteurise or thermise a liquid food product in a plate or tubular heat exchanger.
  • Perform end of pasteurisation or thermisation duties. 

  • 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 120234, which is 'Pasteurise, thermise or vaccreate a liquid food product by means of a plate or tubular heat exchanger', level 3, 12 credits.

    1. Industry specific requirements:

    In the dairy industry, the specification for a pasteurised liquid dairy product is a negative phosphatase test result.
    Milk for consumer use must be pasteurised for 15 seconds at 72?C in a plate pasteuriser.

    2. 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.

    3. Definition of terms within this unit standard:

    Terminology clarification/ explanation/ definition.

    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
    Core  20214   National Certificate: Food and Beverage Processing: Dairy Primary Processing  Level 3  NQF Level 03  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. SUMMERPRIDE FOODS 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.