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: 

Sterilise a food or beverage product using retorting equipment 
SAQA US ID UNIT STANDARD TITLE
8805  Sterilise a food or beverage product using retorting equipment 
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  12 
REGISTRATION STATUS REGISTRATION START DATE REGISTRATION END DATE SAQA DECISION NUMBER
Passed the End Date -
Status was "Reregistered" 		 2004-10-13  2007-10-13  SAQA 0556/04 
LAST DATE FOR ENROLMENT LAST DATE FOR ACHIEVEMENT
2008-10-13   2011-10-13  

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
243009  Sterilise a food or beverage product using retorting equipment  Level 3  NQF Level 03  12   

PURPOSE OF THE UNIT STANDARD 
A person credited with this unit standard is able to:
  • Demonstrate an understanding of sterilisation using a retort,
  • Prepare a retort for sterilisation,
  • Sterilise a food or beverage product in a retort,
  • Perform end of sterilisation procedures.

    This unit standard is intended for person working in a food or beverage manufacturing environment who is responsible for sterilising food or beverage products using a retort.

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

    LEARNING ASSUMED TO BE IN PLACE AND RECOGNITION OF PRIOR LEARNING 
    Description of skills:
    Understanding of heating principles. 

    UNIT STANDARD RANGE 
    The scope of this unit standard is operating retort equipment in order to sterilise a food product already in its packaging material.

    In the context of this unit standard a food product can be a liquid or solid consumable product. Packaged food products for retorting can refer to canned products, bottled products and products in retortable pouches.

    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 sterilisation using a retort. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. The theoretical principles and purpose of sterilisation using a retort are explained according to scientific principles. 

    ASSESSMENT CRITERION 2 
    2. Commercial sterility and the importance of micro-organisms in retorting are explained according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
    Micro-organisms refer to spore formers, both heat resistant and heat sensitive. The biological names of micro-organisms are not included in the explanation.
     

    ASSESSMENT CRITERION 3 
    3. The effect of sterilisation on micro-organisms and their spores is explained according to scientific principles. 

    ASSESSMENT CRITERION 4 
    4. The method of calculating the sterilisation efficiency is explained according to scientific principles. 
    ASSESSMENT CRITERION RANGE 
    The necessity of the calculations are reflected and not the actual calculations.
     

    ASSESSMENT CRITERION 5 
    5. The reasons for conducting heat penetration tests are explained according to scientific principles. 

    ASSESSMENT CRITERION 6 
    6. The components of a retort are identified and the function of each is explained according to the equipment working procedures. 

    ASSESSMENT CRITERION 7 
    7. Food or beverage safety practices and procedures for sterilising are identified and explained according to standard operating procedures. 

    SPECIFIC OUTCOME 2 
    Prepare a retort for sterilisation. 

    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, product and equipment safety.
     

    ASSESSMENT CRITERION 2 
    2. The work area and retort are prepared for production according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Preparation refers to cleaning and pre-start up checks on the plant.
     

    ASSESSMENT CRITERION 3 
    3. Retort parameters are set according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. The retort is started according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Packaged food products for retorting are received and maintained according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Packaged food products for retorting can refer to canned products, bottled products and products in retortable pouches.
     

    SPECIFIC OUTCOME 3 
    Sterilise a food product in a retort. 

    ASSESSMENT CRITERIA     

    ASSESSMENT CRITERION 1 
    1. A sterilised food product is sterilised according to standard operating procedures. 

    ASSESSMENT CRITERION 2 
    2. Quality assurance and control parameters for retorting are monitored and controlled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. Samples are taken according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Work areas are kept and maintained during the manufacturing procedures according to standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Sterilised products are released for further processing according to standard operating procedures. 
    ASSESSMENT CRITERION RANGE 
    Releasing of layered products 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.
     
    		•

    SPECIFIC OUTCOME 4 
    Perform end of sterilisation procedures. 

    ASSESSMENT CRITERIA     

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

    ASSESSMENT CRITERION 2 
    2. Sub-standard product is handled according to standard operating procedures. 

    ASSESSMENT CRITERION 3 
    3. The work area and retort are cleaned according to standard operating procedures. 

    ASSESSMENT CRITERION 4 
    4. Waste from the cleaning process is handled and stored or dispatched according standard operating procedures. 

    ASSESSMENT CRITERION 5 
    5. Process records are kept 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 operating a retort in order to sterilise a food product.
  • This unit standard can be assessed with 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:
  • Solving process related problems within the scope of work in order to ensure product quality.

    Evident in the following specific outcome:
  • Sterilise a food or beverage product in a retort. 
    		•

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

    Evident in all specific outcomes. 

    UNIT STANDARD CCFO ORGANISING 
    Organise and manage oneself and one`s activities responsibly and effectively.

    Evident in all specific outcomes. 

    UNIT STANDARD CCFO COLLECTING 
    Collect, analyse, organise and critically evaluate information by:
  • Taking a sample.

    Evident in the following specific outcome:
  • Sterilise a food or beverage product in a retort. 
    		•

    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.

    Evident in the following specific outcome:
  • Perform end of sterilisation procedures. 
    		•

    UNIT STANDARD CCFO SCIENCE 
    Use science and technology effectively and critically, showing responsibility towards the environment and health of others.

    Evident in all specific outcome. 

    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 outcome. 

    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 outcome. 

    UNIT STANDARD ASSESSOR CRITERIA 
    N/A 

    UNIT STANDARD NOTES 
    This unit standard has been replaced by unit standard 243009, which is "Sterilise a food or beverage product using retorting equipment", Level 3, 12 credits.

    Supplementary Information:

    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,
  • SABS Code of practice for application of process control to fish canned factories 66 -1973:1-22


    Definition of terms within this unit standard:

    Commercial sterility:
    Refers to all disease-causing and food or beverage spoiling micro-organisms are killed during sterilisation but the spores of these micro-organisms are not necessarily killed.

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

    Standard operating procedures:
    Refer to company procedures, prescribed procedures from the manufacturer, personal and food or beverage safety procedures, good manufacturing practices, best practices, applicable legislation, time frames, recipes and specifications.

    Sterilisation:
    Refers to the process where a food or beverage product is heat treated to obtain commercial sterility. 
    		•

    QUALIFICATIONS UTILISING THIS UNIT STANDARD: 
      ID QUALIFICATION TITLE PRE-2009 NQF LEVEL NQF LEVEL STATUS END DATE PRIMARY OR DELEGATED QA FUNCTIONARY
    Elective  20507   National Certificate: Food and Beverage Packaging  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2006-11-16  Was FOODBEV until Last Date for Achievement 
    Elective  20194   National Certificate: Food and Beverage Processing: Fish and Seafood Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2023-06-30  FOODBEV 
    Elective  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 
    Elective  20196   National Certificate: Food and Beverage Processing: Meat Processing  Level 3  NQF Level 03  Passed the End Date -
    Status was "Reregistered"     		 2008-03-12  Was FOODBEV until Last Date for Achievement 
    Elective  20518   National Certificate: Food and Beverage Manufacturing Technology: Liquid Long Life Dairy Products Technologist  Level 4  NQF Level 04  Passed the End Date -
    Status was "Reregistered"     		 2006-04-20  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. LUCKY STAR 
    2. 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.