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: |
Process prepared fruit and vegetables |
SAQA US ID | UNIT STANDARD TITLE | |||
8802 | Process prepared fruit and vegetables | |||
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 | 20 |
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 |
A person credited with this unit standard is able to:
This unit standard is intended for a person working in the fruit and vegetable manufacturing environment who has the responsibility of processing prepared fruit and vegetables. Range: Processing refers to frying, blanching, roasting, cooking, boiling or a combination thereof. This unit will contribute to the full development of the learner with in 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 contribute to the upliftment and economic growth within the food manufacturing and processing environment. |
LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING |
Required skills and knowledge on:
Cleaning procedures, handling of equipment and chemicals. Representative sample taking for quality control purposes. Heating procedures and principles. |
UNIT STANDARD RANGE |
The scope of this unit standard is for a person working in the fruit and vegetable manufacturing environment who has the responsibility of processing prepared fruit and vegetables.
In the context of this unit standard processing procedures refer frying, blanching, roasting, cooking and boiling, or a combination thereof. 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 processing prepared fruit and vegetables. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. The principles of the processing procedures are explained. |
ASSESSMENT CRITERION 2 |
2. The operating procedures of the processing equipment are described within scope of work. |
ASSESSMENT CRITERION RANGE |
The operating procedures of 3 processing equipment should be described. |
ASSESSMENT CRITERION 3 |
3. The components of the processing equipment are identified and the purpose of each component is explained. |
ASSESSMENT CRITERION RANGE |
The components of 3 processing equipment should be identified. |
ASSESSMENT CRITERION 4 |
4. Process specifications and the effect of non-conformance to these specifications on down-stream products are understood. |
ASSESSMENT CRITERION 5 |
5. Food safety practices and procedures for processing prepared fruit and vegetables are identified and explained. |
SPECIFIC OUTCOME 2 |
Prepare for the processing of prepared fruit and vegetables. |
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 and the processing equipment are prepared according to standard operating procedures. |
ASSESSMENT CRITERION RANGE |
Preparation refers to cleaning and/or sanitising and pre-start up checks on the processing equipment. |
ASSESSMENT CRITERION 3 |
3. The fruit and vegetables are received, maintained and prepared according to standard operating procedures. |
ASSESSMENT CRITERION RANGE |
Receiving refers to sufficient quantity and checking if the fruit and vegetables are quality released according to work-site requirements.
Maintaining refers to all the work-site requirements in order to maintain the quality of the fruit and vegetables. |
ASSESSMENT CRITERION 4 |
4. Fruit and vegetables are released for processing according to standard operating procedures. |
SPECIFIC OUTCOME 3 |
Process prepared fruit and vegetables. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. The processing equipment is started, operated and controlled according to standard operating procedures. |
ASSESSMENT CRITERION 2 |
2. Prepared fruit and vegetables are produced according to standard operating procedures. |
ASSESSMENT CRITERION 3 |
3. Process parameters are controlled and recorded. |
ASSESSMENT CRITERION 4 |
4. The processed fruit and vegetables are released for further processing according to standard operating procedures. |
ASSESSMENT CRITERION RANGE |
Releasing of fruit and vegetables can only take place if:
|
ASSESSMENT CRITERION 5 |
5. Work areas are kept and maintained during processing according to standard operating procedures. |
SPECIFIC OUTCOME 4 |
Perform end of processing procedures. |
ASSESSMENT CRITERIA |
ASSESSMENT CRITERION 1 |
1. The processing equipment is shut down according to standard operating procedures. |
ASSESSMENT CRITERION 2 |
2. Sub-standard processed fruit and vegetables are handled according to standard operating procedures. |
ASSESSMENT CRITERION 3 |
3. The work area and processing equipment are cleaned and sanitised according to standard operating procedures. |
ASSESSMENT CRITERION 4 |
4. Cleaning equipment is stored in designated areas according to work-site requirements. |
ASSESSMENT CRITERION 5 |
5. Waste from the cleaning process is handled and stored or dispatched according to standard operating procedures. |
ASSESSMENT CRITERION 6 |
6. Process records are kept according to standard operating procedures. |
UNIT STANDARD ACCREDITATION AND MODERATION OPTIONS |
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:
Evident in Specific Outcomes: |
UNIT STANDARD CCFO WORKING |
Work effectively with others as a member of a team and/or group.
Evident in all Specific Outcomes. |
UNIT STANDARD CCFO ORGANISING |
Organise and manage oneself and one`s activities responsibly and effectively by:
Evident in Specific Outcomes: |
UNIT STANDARD CCFO COLLECTING |
Collect, analyse, organise and critically evaluate information by:
Evident in Specific Outcome: |
UNIT STANDARD CCFO COMMUNICATING |
Communicate effectively by using mathematical and/or language skills in the modes of oral and/or written presentations by:
Evident in Specific Outcome: |
UNIT STANDARD CCFO SCIENCE |
Use science and technology effectively and critically, showing responsibility towards the environment and health of others.
Evident in all Specific Outcomes. |
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 |
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: Definition of terms within this unit standard: Food safety practices and procedures Refer to good manufacturing practices, monitoring critical control points, HACCP`s, practices against food contamination and personal hygiene. Processing procedures Refer to frying, blanching, roasting, cooking, boiling, or a combination thereof. 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 | 20504 | National Certificate: Food and Beverage Processing: Fruit and Vegetables 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. |