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: 

Produce bread dough in an automated bread plant 
SAQA US ID UNIT STANDARD TITLE
10675  Produce bread dough in an automated bread plant 
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  8 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2008-09-30  2009-02-18  SAQA 0160/05 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2010-02-18   2013-02-18  

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
259382  Produce bread dough in an automated bread plant  Level 3  NQF Level 03  8   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of the production of dough in an automated bread plant,
  • Plan and prepare for mixing of dough,
  • Produce dough,
  • Perform post dough production activities.

    This unit standard is intended for a person working in an automated bread plant who has the responsibility of producing dough for further processing.

    This unit standard will contribute to the full development of the learner within the baking 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 contribute to the upliftment and economic growth within the baking manufacturing and processing environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills and knowledge:
  • Demonstrate understanding of and use the number system.
  • Demonstrate understanding of appropriate measurements and relationships between different units of measure, and solve problems involving measurement, volume and time.
  • Read and respond to a range of text types.
  • Understanding of health and safety requirements in a bread plant baking environment. 
    		•

    UNIT STANDARD RANGE 
    The scope of this unit standard is the mixing of dry and/or liquid food raw materials in order to produce white, brown or whole wheat bread dough for further processing.

    In the context of this unit standard mixing equipment refer to both fully automatic mixers (weigh water, flour and blend automatically) and semi-automatic mixers (weigh water and flour on a separate system).

    The level assigned to this unit standard is appropriate 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 towards certification in skilled occupations and sub-trades. 

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of the production of dough in an automated bread plant. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The importance of the correct mass and volume of the raw materials, in terms of the final quality of the product, are explained according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. The functions of the food raw materials used in the formulation of dough are identified according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The importance of following the mixing procedures of food raw materials according to standard operating procedures is explained. 
    ASSESSMENT CRITERION RANGE 
    Mixing procedure refers to:
  • Correct quantities of food raw materials,
  • Specific sequence during mixing or blending,
  • Correct mixing rate,
  • Importance of temperature during mixing.
     
    		•

    ASSESSMENT CRITERION 4 
    4. The reasons for mixing food raw materials before further processing are explained according standard food manufacturing principles. 

    ASSESSMENT CRITERION 5 
    5. The working principles and procedures of the mixing equipment are described according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. The components of the weighing equipment are identified and the purposes explained. 

    ASSESSMENT CRITERION 7 
    7. Food safety practices and procedures for production of dough are identified and explained. 

    SPECIFIC OUTCOME 2 
    Plan and prepare for mixing of dough. 

    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 and personal and product safety.
     

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

    ASSESSMENT CRITERION 3 
    3. The raw materials is received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Receiving refers to sufficient quantity and checking if the raw materials are quality released according to work-site requirements.
    Maintaining refers to all the work-site requirements in order to maintain the quality of the raw materials.
     

    ASSESSMENT CRITERION 4 
    4. Mixing equipment is inspected and prepared according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Raw material shortages are reported according to standard operating procedures. 

    ASSESSMENT CRITERION 6 
    6. Work-site documents are correctly interpreted. 

    ASSESSMENT CRITERION 7 
    7. Problems during preparation for dough production are identified and solved within the scope of work. 

    SPECIFIC OUTCOME 3 
    Produce dough. 
    OUTCOME RANGE 
    White, brown or whole-wheat dough must be produced. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. Mixing equipment is started, operated and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Food raw materials are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Mixing of food raw materials during dough production is carried out according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Addition of specific food ingredients is carried out in accordance to correct sequencing, timing, recipe and standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Specific food ingredients refer to other than the raw materials initially used to prepare the dough, these ingredients can include fruit, re-worked dough or additives.
     

    ASSESSMENT CRITERION 5 
    5. Process parameters are controlled and recorded. 

    ASSESSMENT CRITERION 6 
    6. The dough is released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of dough can only take place if:
  • any other process-related problems are solved within scope of work in order to ensure product quality,
  • adjustments are made to the process when it does not meet the work-site requirements.
     
    		•

    ASSESSMENT CRITERION 7 
    7. Work areas are kept and maintained during dough production procedures according to standard operating procedures. 

    SPECIFIC OUTCOME 4 
    Perform post dough production activities. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    2. Sub-standard dough mixes are handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Unused food raw materials are handled and stored according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Work area and mixing equipment are cleaned and sanitised according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Cleaning equipment is stored in designated areas according to work-site requirements. 

    ASSESSMENT CRITERION 6 
    6. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. 

    ASSESSMENT CRITERION 7 
    7. Process records are kept and completed according to standard operating procedures. 


    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 white, brown or whole wheat bread dough must be produced in an automated bread plant. 
    		•

    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 common problems associated with mixing during dough production.

    Evident in specific outcome
    Plan and prepare for mixing of dough 
    		•

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

    Evident in all specific outcome 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively by:
  • Preparing for mixing food raw materials.

    Evident in specific outcome
    Plan and prepare for mixing of dough 
    		•

    UNIT STANDARD CCFO COMMUNICATING 
    Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
  • Interpreting documents,
  • Completing documentation regarding mixing or blending.

    Evident in specific outcome
  • Plan and prepare for mixing of dough
  • Perform post dough production activities 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others by:
  • Explaining the importance of following the correct mixing procedure of food raw materials according to standard operating procedures.

    Evident in specific outcome
    Demonstrate an understanding of the production of dough in an automated bread plant. 
    		•

    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.

    Evident in all specific outcomes 

    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 259382, which is "Produce bread dough in an automated bread plant", Level 3, 8 credits.

    Supplementary inforamation

    Legal requirements:

    The following acts and 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 and clarification/ explanation/ definition.

    Food safety practices and procedures
    Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene.

    Protective clothing/gear
    Refers to clothing that safeguards the person and the product.

    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  20658   National Certificate: Food and Beverage Processing: Plant Baking Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2015-06-30  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.