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: 

Ferment raw product for beverage distilling purposes 
SAQA US ID UNIT STANDARD TITLE
259340  Ferment raw product for beverage distilling purposes 
ORIGINATOR
SGB Manufacturing and Assembly Processes 
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
Passed the End Date -
Status was "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 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 spirits production environment and has to ferment raw product prior to distilling.

A person credited with this unit standard is able to:
  • Demonstrate an understanding of alcoholic yeast fermentation prior to distilling.
  • Prepare to ferment raw product.
  • Ferment raw product prior to distilling.
  • Maintain the area and product after fermentation.

    This unit standard will contribute to the full development of the learner within the spirits production 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 spirits production environment. 
    		•

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of required skills:
  • Communication at NQF Level 2.
  • Mathematical literacy at ABET Level 3.
  • Applicable hygiene practices. 
    		•

    UNIT STANDARD RANGE 
    Spirit products in this unit standard refer to any of the following:
  • Whisky.
  • Malt whisky.
  • Blended whisky.
  • Bourbon (Sour mash whisky).
  • Cane spirit.
  • Rum.
  • Gin.
  • Vodka.
  • Unspecified spirit.
  • Mixed spirit.

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

    Specific Outcomes and Assessment Criteria: 

    SPECIFIC OUTCOME 1 
    Demonstrate an understanding of alcoholic yeast fermentation prior to distilling. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Alcoholic yeast fermentation prior to distilling is explained according to standard principles of microbiology. 
    ASSESSMENT CRITERION RANGE 
    The explanation refers to:
  • Chemical reaction, substrate and end product(s) of fermentation.
  • Functions of the end product(s).
  • Types of micro-organisms that facilitate the fermentation process(es).
  • Types and dosage of cultures, with reasons for its selection.
  • Importance of fermentation time and temperature.
  • Advantages and disadvantages of fermentation.
     
    		•

    ASSESSMENT CRITERION 2 
    The actual process of fermentation, including preparations, is described according to standard operating procedures and within the specific context of the learner's work environment. 

    ASSESSMENT CRITERION 3 
    The components and operating principles of the specific equipment within the learner's scope of work are described according to the manufacturers' specifications. 

    ASSESSMENT CRITERION 4 
    The quality control parameters during fermentation are identified and explained according to standard quality assurance principles. 
    ASSESSMENT CRITERION RANGE 
    Quality control parameters may include, but are not limited to:
  • Temperature and time of fermentation, including temperature adjustments (if necessary).
  • Sugar content (before, during and after fermentation).
  • pH (before, during and after fermentation).
  • Alcohol content (before, during and after fermentation).
  • Carbon dioxide content (before, during an after fermentation).
  • Fermentation rate.
  • Sensory evaluation.
     
    		•

    ASSESSMENT CRITERION 5 
    The consequences of incorrect/insufficient fermentation are identified and explained according to standard principles of spirits production. 

    ASSESSMENT CRITERION 6 
    Food safety practices and procedures during fermentation are identified and explained according to standard principles of spirits production. 

    SPECIFIC OUTCOME 2 
    Prepare to ferment raw 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 work area and equipment are prepared according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparations include:
  • Inspection of equipment for condition and cleanliness.
  • Identifying and addressing any maintenance needs on the equipment.
  • Cleaning and sanitising of equipment and work area.
     
    		•

    ASSESSMENT CRITERION 3 
    The production schedule is obtained and interpreted according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Raw product is received, prepared, maintained and handled according to standard operating procedures. 

    SPECIFIC OUTCOME 3 
    Ferment raw product prior to distilling. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Equipment is started up (where applicable) according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    Raw product is fermented according to standard operating procedures and safety requirements. 

    ASSESSMENT CRITERION 3 
    Product specifications are identified according to company and legal requirements. 

    ASSESSMENT CRITERION 4 
    Quality control checks are done according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
  • Quality control checks include at least temperature measurement and sugar readings, as well as corrective action and report in case of deviations from specifications.
  • Where relevant, quality control checks may also include any combination of:
    > Physical control checks.
    > Sensory control checks.
    > Process control checks.
     
    		•

    ASSESSMENT CRITERION 5 
    Problems during fermentation are solved in line with standard operating procedures and 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 4 
    Maintain the area and product after fermentation. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    Equipment is shut down (where applicable) according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    The required temperature of the product is maintained according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    Reporting and recording are done in accordance with standard operating procedures. 

    ASSESSMENT CRITERION 4 
    Waste and sub-standard product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    After use, the equipment and work area are left in a clean and safe condition. 


    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 Specific Outcome:
  • Ferment raw product prior to distilling. 
    		•

    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 Specific Outcomes:
  • Prepare to ferment raw product.
  • Ferment raw product prior to distilling.
  • Maintain the area and product after fermentation. 
    		•

    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 Specific Outcome:
  • Prepare to ferment raw product. 
    		•

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information, by:
  • Keeping structured records.

    Refer to the following Specific Outcome:
    > Maintain the area and product after fermentation.
  • Demonstrating an understanding of alcoholic yeast fermentation of aw product prior to distilling.

    Refer to the following Specific Outcome:
    > Demonstrate an understanding of alcoholic yeast fermentation prior to distilling. 
    		•

    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:
  • Maintain the area and product after fermentation. 
    		•

    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 the following Specific Outcomes:
    > Demonstrate an understanding of alcoholic yeast fermentation prior to distilling.
    > Ferment raw product prior to distilling.
  • Cleaning and sanitising the equipment and work environment.

    Refer to the following Specific Outcomes:
    > Prepare to ferment raw product.
    > Maintain the area and product after fermentation. 
    		•

    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 Specific Outcomes:
  • Ferment raw product prior to distilling. 
    		•

    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:

    The following acts and/or codes, current and future regulations and amendments will be applicable:
  • Occupational Health and Safety Act, No. 85 of 1993.
  • Act on Liquor Products, No. 60 of 1989, with corresponding regulations.
  • Customs and Excise Act, No. 91 of 1964, with corresponding regulations.

    Where applicable, the following International and National Standards should be considered:
  • SANS 1049: Food Hygiene Management.
  • SANS 10330: Requirements for a HACCP system.
  • ISO 9001: Quality Management System-Requirements.

    Definition of terms within this unit standard:

    Terminology: Clarification/Explanation/Definition:
  • Food safety: Assurance that food and beverage will not cause harm to the consumer when it is prepared and/or consumed 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. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  63929   National Certificate: Spirits Production  Level 3  NQF Level 03  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.
     
    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.